Whole30 ~ Week 3

 

Unbelievably, I’ve finished up week 3 of Whole30. It has been a challenge, but in so many ways easier than I thought it would be. I don’t have too much to share this week. (Still not getting enough sleep. Still dealing with neck/shoulder muscle and sinus stuff that is causing headaches.)

We’ve enjoyed roasted cauliflower before, but this week I tried Roasted Spiced Cauliflower With Almonds and it was delicious!

In the beginning, I had stressed a little about lunches for Russ (he’s doing the challenge with me). I haven’t packed him a lunch in YEARS. It was a challenge making enough dinner for him to have leftovers for lunch (especially since I wanted some, too!) and then getting his lunch packed. Come to find out, there is an awesome salad bar at his new job! That takes some pressure off of me. I still try to have food for him, but there is backup if I don’t! I just wish I had access to a salad bar at lunch!

We had dinner with friends. They were so kind to serve hamburgers (with delicious grilled onions!), homemade sweet potato chips, asparagus, and salad. There were some unavoidable condiments, but people are so much more important than diet rules. I did have to pass up their AMAZING homemade fries (though the boys did them justice), and I brought brownies and ice cream that we could eat (along with the ‘real’ stuff for everyone else). Did you know that was possible?! No added sugar, no grains, no dairy. I’m a magician. {grin}

I started with this recipe for Chocolate Cake at Civilized Caveman. I didn’t have the right chocolate chips, and even with the added sugar I’m sure they have, I didn’t think they would be sweet enough. I had to experiment a little. Here is the recipe I came up with:

Chocolate Almond Brownies

2 Tablespoons Coconut Oil
1 Cup Chopped Dates
1 Cup Water
1/2 Cup Unsweetened Cocoa Powder
1/2 Cup Coconut Milk (canned, full fat)
2 Eggs (extra large farm eggs)
1/2 Teaspoon Almond Extract
1 1/2 Cups Almond Flour
1/2 Teaspoon Sea Salt
1 Teaspoon Baking Powder
Sliced Almonds (toasted)*

1. Preheat oven to 350 degrees. Grease 8x8 pan with coconut oil.
2. Melt coconut oil in small saucepan. Add dates and water. Simmer for 10 minutes.
3. Remove from heat. Add cocoa powder. Pour in mixing bowl.
4. Add coconut milk to chocolate mixture then add eggs and almond extract and mix well.
5. Add in the almond flour, salt, and baking powder
6. Pour batter into baking pan. Sprinkle sliced (toasted) almonds on top.
7. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
8. Serve warm with ice cream.

Ice Cream

Frozen banana chunks, coconut milk, and almond extract in blender. (Use only as much coconut milk as your blender needs to process the ice cream. You want it as thick as possible!) (If there is ice cream left over, put it in popsicle molds for later!!)

*I didn’t really care for the texture of the sliced almonds on top. I didn’t toast them first, and I think that would improve the taste and texture. I also didn’t add shredded coconut because it is one of the only foods I greatly dislike. The flavor of the coconut milk and oil are just fine, though.

I won’t promise that they taste as good as ‘regular’ brownies, but when you are desperate, they’ll do. {grin}

 

I’ll post the final week 4 update on the following Sunday when my 30 days are up.

Oh, and I lost one more pound this week. Might have been more, but I didn’t want the brownies to go to waste (so they went to waist…).

(P.S. Blogger has been really difficult lately. I’ve tried several times to post long comments in reply to other comments and questions, but it won’t post them. I promise I’m not ignoring y’all. I’ve very much enjoyed all of the comments you’ve posted!!)

 

Happiness lies, first of all, in health. 

~George William Curtis, Lotus-Eating