Whole30 Day 23 & CEREAL!
How many of you miss being able to enjoy a big bowl of cold cereal in the morning?? I know that I definitely do sometimes. This morning I found a healthy Whole30 fix for that! It may sound weird, since it is made from raw vegetables, but trust me...the crunch of the vegetables and the addition of cinnamon, pumpkin pie spice, and vanilla really made it seem like true cereal. You could try it with different mixtures of spices as well! I'm sure apple pie spice would taste delicious!
BREAKFAST
Raw cereal with coconut milk
BREAKFAST
Raw cereal with coconut milk
Ingredients
2 carrots, peeled and cut into 1" pieces
1 cup cauliflower, cut into small florets (Measure after you cut)
1/4 cup walnuts (or other nut of choice)
1.5 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
2 Tablespoons unsweetened coconut flakes
2 Tablespoons pomegranate seeds
1 banana, sliced
Coconut milk (or other milk of choice!)
Directions
1) Place carrots, cauliflower, and walnuts into a food processor and process until they become small chunks (see the first picture above).
2) Place the processed vegetables and nuts into a cereal bowl and add the cinnamon, pumpkin pie spice, and vanilla extract. Mix well to combine.
3) Add the unsweetened coconut flakes, pomegranate seeds, and sliced banana.
4) Pour the coconut milk on top of your cereal and enjoy!
*You could choose to add any fruit you have on hand instead of the pomegranate seeds, coconut flakes, and banana that I used. Use the carrots, cauliflower, and nuts as a base and then use any other additions that you want to try! Blueberries would be a delicious choice. :)
LUNCH
Mustard chicken
Sauerkraut
Tomato, Carrot, & Parsnip soup with breakfast sausage balls
PRE/POST WORKOUT
Pecan Pie Larabar (Good, but not like the carrot cake one!)
Dried mango
1 steamed chicen tender
Handful roasted sweet potatoes
DINNER
Citrus-mustard baked chicken
Mashed green plantains
1/2 avocado
So....the chicken for this meal came out GREAT! The mashed plantains...came out just so-so (not great, but definitely not bad either). Because of that, I am not going to include a recipe. However, if I attempt them again and they're delicious I will post a better recipe. To me, the plantains were just a bit bland (despite having added garlic, onion, black pepper, allspice, and chives).
Adapted from Elana's Pantry
Yield: 3 servings
Ingredients
3 boneless, skinless chicken breasts
Juice from 1/2 lime
Juice from 1 lemon
1/2 cup fresh basil, chopped
1/4 cup dijon mustard
1 Tablespoon olive oil
1 Tablespoon chili powder
Black pepper, to taste
Directions
1) Combine juices, basil, mustard, olive oil, chili powder, and pepper into a food processor and process until well-combined.
2) Place chicken breasts in a glass baking dish and pour the marinade over top. Stir so that the chicken is evenly coated.
3) Cover the chicken and place in the fridge to marinate 4-6 hours.
4) Bake at 375°F for ~25 minutes (depending on the size of your chicken - I'd recommend checking the chicken after 20 minutes) or until no longer pink and cooked through.
5) To serve, spoon extra sauce over top!
Comments
Post a Comment