Monday, February 15, 2016

My first ever butternut squash! (Whole30 - Day 3)

I had eggs for breakfast.  Scrambled.  Easy.  Done.

Lunch was a spinach, kale, and romaine salad with hardboiled egg, red/yellow peppers, tomatoes, sunflower seeds, and just a few strawberries for fun - dressing was strawberry vinaigrette.

Dinner was one of our favorites, that can be easily modified to comply with Whole30.

Tomato-basil-salmon and Garlic-Lemon-Apsaragus.

Jason's plate: he got parmesan cheese and brown rice too
Dinner - Day 3
My first ever butternut squash!

Normally we make these dishes with parmesan cheese, but for Whole30 I omitted the cheese from mine.

To add even more Whole30-ness to our plate, I cooked up my first every butternut squash!

I had no idea what the inside of one looked like.

In fact, I didn't even know what the outside of one looked like until last week.

It's hard to cut into, but kind-of reminds me of a cantaloupe inside, but far fewer seeds to dig out.

I cut it up, and tossed the pieces in olive oil, salt and pepper, and cooked it for about 30 minutes on 400.

Dare I call it healthy Boardwalk Fries?

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