Whole30, Day 13: Saucy

with 2 comments


Coffee with almond milk

Cauliflower tabbouleh with hamburger patty





Fried chicken thighs breaded in coconut flour (rinse chicken and pat dry, roll in coconut flour, pan-fry over medium-low heat till outside is browned on both sides, finish in 400-degree oven till inside reaches 165 or whatever the safe temp is for chicken)

Roasted asparagus

Roasted spiralized potatoes (the veggies were done at ~400 degrees for 30 minutes or so?)

Coconut flour fritter (didn’t go well at ALL–tried frying some of the leftover breading from the chicken and it came out as a dense, dry rock-like cake thing that we ended up discarding)

Romescoesque sauce
Here’s the recipe for the sauce! I’ve been making and using far more sauces this month than I normally do. I also made a tomatillo salsa, which I’ll write about in my next post.

Romescoesque Sauce

All quantities are approximate!

4 baby bell peppers (I used a mixture of yellow, orange, and red)

1 large clove garlic, peeled

10 whole hazelnuts, toasted, skins removed

1 Tbsp almond butter

1 Tbsp olive oil

1 Tbsp tomato sauce (I used the leftover from my meatballs)

1 zucchini core (left over from spiralizing)


Char the bell peppers in a dry skillet. Remove the stems and add to a blender along with the other ingredients. Blend till smooth.


Written by orata

June 14, 2015 at 12:12 pm

Posted in recipes, whole30

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2 Responses

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  1. Did the whole 30 back in March and boy did I notice a difference. After the sugar withdrawal subsided, I really felt much better. It is hard though. There is temptation every where. But it’s only 30 day, you can do it!


    June 14, 2015 at 12:33 pm

    • Thanks for the encouraging words! It’s great to hear from someone who’s been through it and felt a difference.


      June 15, 2015 at 2:07 am

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