Whole30, Day 18: No Oreo Churros

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2 crispy fried eggs with tomatillo salsa

Coffee with almond milk


Zucchini spirals with tomato sauce and meatballs


Cinnamon almonds


Zucchini spirals all’aglio, olio, e peperoncino, with fresh flatleaf parsley snipped in as well

Leftover fried chicken breaded in coconut flour. The fried chicken was more delicious as a cold leftover–the coconut flavor was more evident!

I went to see Jurassic World with a friend and he got Oreo Churros because they had OREO CHURROS and why wouldn’t you. I really wanted to eat one For Science! but did not. They looked and smelled gross. He said it tasted basically like Oreos but the churro part was like a chocolate sponge and the cream part was soft, so the texture was all kinds of confusing.

Anyway, instead, here’s a recipe for the “pasta” I had for dinner.

Zucchini all’aglio, olio, e peperoncino

1/2 zucchini, spiralized on the fine setting or julienned

1 Tbsp extra virgin olive oil

1 clove garlic, minced

1 tsp dried red pepper flakes


1 Tbsp fresh Italian parsley, chopped

Warm the oil in a large skillet over low-medium heat and add the garlic. When the garlic is starting to color, add the zucchini and pepper flakes and stir everything together. Cook for a couple of minutes, till the zucchini is starting to soften. Season with salt and parsley. If you’re more daring, cook the zucchini first and add the garlic just at the end, so it’s more garlicky.


Written by orata

June 19, 2015 at 1:09 am

Posted in recipes, whole30

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