Monday, August 12, 2013

Third Month into #Whole30-Week 2

Third month of Whole30 - Week 2 recipes.

I had 6 or 7 apples that were overripe and did not want them to go to waste. I peeled, cored and chopped them. Added 11/2 cups of water and cooked them. Sprinkled apple pie spice on the mixture and ran it through the food processor. Fresh apple butter smells sooooo good!
Did you know Yuca root aka cassava is ‪#‎Whole30‬ compliant. Being Cuban My fave way of eating it is topped with a mixture of mashed garlic, olive oil and lemon juice. Yuca con Mojo! 

Casabe: a flat crunchy bread made out if yuca, salt and water. I like to eat it toasted drizzled with olive oil and salt alongside scrambled eggs with onions. Also nice topped with salsa or beef. The combinations are endless .


Lettuce, red pepper and a raw shredded zucchini, topped with a cube steak and seasoned with salt and pepper.

I used the last of the turkey sausage by slicing it and sautéing it to warm it up. Then in the same pan I sliced and sautéed a green tomato, after that was done I sliced some cauliflower and added it to the pan with a tiny bit of water. Seasoned everything with salt and pepper.

Casabe topped with steak strips. Shredded zucchini. Seasoned with salt, pepper and lemon juice. 

 The hubby made me this omelette. Has green pepper and cabbage.

Dinner was Delish. Scrambled eggs, lettuce and bacon. Seasoned the lettuce with lemon juice, salt and pepper.

Baked chicken breast seasoned with curry . Green plantain sliced and cooked in evoo. Sauteed diced cabbage, kale, portabella mushrooms and red pepper.

Dinner: Fresh baby carrots, sweet potato, chicken and strawberries.

Beef strips and couliflower. I added some of the beef broth to the cauliflower for flavor.

Eggs, chorizo and casabe.

Green tomatoes, baby portobello mushrooms, 2 eggs topped with salsa. All sautéed with evoo in the same pan.

Thats it for Month 3 Week 2.
Till next time,
Have a happy healthy crunchy green day :-)