Today is the last day of the gut makeover! 4 weeks of no caffeine, grains, legumes, dairy, alcohol and sugar done and dusted! This weeks Plan A will still reflect how I’ve been eating for the last week and Plan B will be the usual vegetarian plan. I’m also going to reflect a little on how I’ve found this whole gut make over thing.
How great is carrot cake? And how good is chia pudding? Why haven’t I tried to combine the two before? I mean, it’s also a brilliant way of including an extra serve of vegetables at breakfast. Plus it’s filled with warm spices and makes your kitchen smell amazing.
I really had no idea what to call this! But as we were first trying it my housemate said ‘it’s sort of like a saag curry’ so I’m going with that. Thanks Selena! The sauce is super easy to make and full of all the good stuff – greens, herbs, ginger, turmeric and so on. The flavour is a fresh and relatively mild curry that’s perfect with delicate fish.
This is taking sides to a whole new level. For the lat 2 weeks I’ve started each week with a batch of this pumpkin in my fridge to add to different salads and meals through the week because it makes me look forward to eating whatever it is that I add it to.
Whoop Whoop it’s meal plan time again! And it’s my last week of the Gut Makeover! This weeks PLAN A will again be gut makeover friendly for any of those thinking of doing it or just trying to eat less carbs. However, this week I’ve been eating some fermented dairy so it’s still gluten free but no longer strictly paleo or dairy free. And I can’t tell you how excited I was to eat cheese.
I know cauliflower rice is not new at all. I even have a recipe for it on the blog. But this is so much better than that recipe. Because it has broccoli too. And crispy bits. And cashews. And is easier and I’m sorry it took me so long to figure this out. You can thank this whole no grains thing I’m having to do for forcing me to find THE BEST way of making a vegetable based ‘rice type thing’. An here we are…
I’ve made this curry 3 weeks in a row now. Partly because I was perfecting the recipe and partly because it’s delicious and comforting. The lamb is super tender and the eggplant is just starting to collapse into the sauce making it creamy and delicious. You need to stock your freezer with it now.
This green smoothie is dairy free, has no added sugar and tastes amazing. So simple, only 5 ingredients, and so easy to make. I love mine topped with golden nuts and coconut flakes and eating it from a bowl. But it’s just as good slurped through a straw.
Happy Sunday folks! It’s Meal Plan time again, and I’m sticking to last weeks theme of one gut makeover friendly plan (to reflect what I’m eating) and one vegetarian plan (because eating less meat is a wonderful thing for the planet).