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food.

Whole30, Day 32: back on the horse

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It is now 2 days after the end of my Whole30, day 2 of my grains reintroduction… and I didn’t eat anything forbidden today aside from some SWYPO food: last night, I made some fake ice cream from blended frozen bananas, and some chia seed pudding lightly sweetened with fruit puree, and today I had some of the pudding for lunch. I went to Trader Joe’s today and didn’t buy anything forbidden despite all the salty, crunchy snack foods beckoning me! So I may as well continue writing down what I’m eating, I guess.

Breakfast: 

2 fried eggs with tomatillo salsa

Coffee with coconut milk

Lunch:

Pineapple-coconut chia seed pudding

Pistachios

Snacks:

Jackfruit chips

Dried mango

Cinnamon-cayenne cashews

Dinner:

Fried eggplant slices with ground turkey-tomato sauce

Pineapple-Coconut Chia Seed Pudding

1 can coconut milk

1/4 frozen banana

1/8 cup frozen pineapple chunks

1 fresh lime

2 Tbsp chia seeds

Salt

Put the coconut milk in the fridge for a day or so. Open it–the coconut cream will have risen to the surface in a solid blob. Scoop this into a container, avoiding picking up the clear coconut liquid beneath. Zest the lime into the coconut cream and add a sprinkle of salt. Whip in a food processor until smooth and fluffy.

Blend together the clear coconut liquid with the banana, pineapple, the juice of 1/2 the lime, and a sprinkle of salt. Add the chia seeds, stir well, and place in the refrigerator overnight.

To serve, top the chia seed mixture with the whipped coconut cream.

  

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Written by orata

July 3, 2015 at 1:07 am

Posted in whole30

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