Day 8 - Prep for week 2! (Recipe included)

Day 8:

Breakfast	Lunch	Dinner
2 fried eggs, sausage scramble, carrot-cauli-cashew butter puree	b-fast was brunch	Poached chicken, roasted green beans, peaches

YUM granola! :)

Thoughts:  Today was so much better than Friday. 

I got a late start for breakfast, and it took awhile to make – but it was delicious!  I made a bit too much of the carrot/cauli puree, it was yummy, but I couldn’t eat it all!

I ate breakfast around 11 am so I didn’t do a separate lunch.

Dinner was thrown together quicky, and I’ve always loved poached chicken.  I think I overcooked it a little bit, but it was yummy, as were the green beans.  The peaches tasted VERY sweet – I’m sure due to my lack of sugar over the past week.  Who knew peaches were SOOO sweet!

I did some prep for the week, along with shopping today.  Spent WAY less than last week, which was good.  I have some yummy meals planned for the week and NO sweet potatoes!  I’m taking a break, I’m sick of them.  Lots of crock pot use this week – yum!

Today I made DELICIOUS granola – which I can’t wait to eat.  I kinda used a recipe, but made some of it up for things that I couldn’t use and it came out soooooo good.  Its going to be a new favorite of mine for sure! 

I also pre-made a quiche for lunch tomorrow – just need a little extra baking and it’ll be done! I’m feeling really good about this Whole30 now, much better than this weekend,

when I was tempted a TON of times.  But I resisted. 

Here is my recipe for the 
YUM Granola:

Ingredients:

·      1 cup raw cashews

·      1 cup sliced raw almonds

·      2 Tbsp pepitas

·      2 Tbsp sunflower seeds (without shell)

·      3 Tbsp Coconut oil

·      2 Tbsp Cashew Cream* (see recipe below)

·      2 Tbsp frozen apple juice

·      Generous sprinkle of cinnamon

·      6 prunes – diced

·      ¼ cup raisins

Method:

1.     Preheat over to 275

2.     Chop cashews (or use food processor) into smaller pieces

3.     Slightly chop the sliced almonds

4.     Combine all nuts into a large bowl and mix

5.     Combine coconut oil, cashew cream and apple juice in a microwaveable bowl – microwave until soft 30-60 seconds.

6.     Mix ‘sauce’ well

7.     Pour nuts onto baking sheet

8.     Pour ‘sauce’ over top of nuts and mix well.

9.     Add chopped prunes and mix (make sure they distribute well, they are sticky!)

1.  Sprinkle cinnamon over the whole mixture and again mix well

11. Spread mixture out evenly on baking sheet

12. Bake for 35-45 minutes – until there is no running liquid on the bottom of the pan and mixture has a nice browning

13. Add raisins, mix and then spread out evenly again

14. Continue baking for 5-10 minutes

15. Enjoy!

Suggestions:

Enjoy with:

·      Berries

·      Cinnamon roasted apples

·      Almond/coconut milk

·      Plain!

Cashew Cream recipe:

Ingredients:

1 cup cashews

¼ cup frozen apple juice

¼ cup water

Method:

1.     Soak cashews for at least 2 hours (or boil for 15 minutes) to soften

2.     Add cashews, apple juice and ½ water to blender

3.     Blend until smooth – adding more water in small amounts as needed.  Make sure to give it some time blending before adding more water – add too much water and you will have cashew milk…..