Check it out: http://whole30.com/
Basically, fruits, veggies and meat. The idea being that grains are not as nutrient dense as fruits and veggies, even whole grains and it's also a detox from alcohol and added sugars. My finace is allergic to peanuts and legumes, so we always struggle with low meat diets - no hummus, black beans, etc. So this seemed ideal. We started on Monday, January 12th.
Here is the first recipe I would like to share...
Bacon, onion, red pepper and kale quiche with a sweet potato crust!
I got the recipe from the freckled foodie, but made some variations. Here's how it went...
First, nitrate free bacon is our friend. A lot of recipes have you cook a few slices of bacon and then save about a tbsp of bacon grease to saute your veggies in.. if you aren't in for bacon just use some ghee or coconut oil to saute the veggies and leave out the bacon.
Peel and grate the sweet potatos to make the crust.
Here is the full, adapted recipe...
- Preheat oven to 450 degrees
- Grate sweet potatoes with box grater
- Add hash browns to a 9″ pie pan with cooking ghee, salt, and pepper, then mix and press evenly into the bottom and up the sides
- Bake for 20 minutes or until hash browns are golden brown around the edges
- While the crust is baking, cook bacon in a skillet over medium heat until crisp
- Remove to a paper towel-lined plate to drain
- Discard (or keep!) excess bacon grease but leave ~1 tbsp in the skillet
- Add onions and saute until translucent, 3-4 minutes
- Add red peppers and kale and saute for 4 more minutes
- Whisk together eggs, salt, pepper and coconut milk in a medium bowl.
- Add the bacon and veggie mixture then stir to combine
- Pour mixture over crust and bake for 20 minutes, or until top is light brown
- Let sit for 5 minutes before slicing and serving