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Friday, August 16, 2013

Whole30 Third month Week 3

3rd month of Whole30- Week #3 Recipes.

Shredded and sautéed zucchini and carrots, along with portobello mushrooms, cabbage, red and green peppers, kale, tomato, topped with homemade meat sauce.


Saturday morning breakfast: eggs with portobello mushrooms topped with bacon, on a bed of lettuce.


Leftover zucchini carrot mushrooms dish topped with two eggs fried over well.

Charred a couple of cabbage leaves in evoo infused with rosemary from the garden. Then sautéed portabella mushrooms and a zucchini. Cooked a green plantain in the same evoo and finally fried 2 eggs over well and topped them with hot sauce. Seasoned the whole thing with salt and pepper.

Spaghetti squash topped with sauce, grilled burger patty, beets.
Left over grilled hamburger patty, chopped and scrambled with eggs on a bed of spinach and semi ripe plantain, cooked in evoo infused with rosemary from the garden.

Made some Yuca aka Cassava to go with meals this week. I drizzled a mixture of evoo, lime juice and garlic on top.


Till next time,
Have a happy healthy crunchy green day :-)