Hey hey foodies – so I’ve decided I’m going to do something a little difficult the next month. Whole30. Why? Well, with the year of 2017 ending (thank God), I want to start fresh!
What is Whole30 you ask?
Think of Whole30 like pushing the “reset” button with your health, your habits, and your relationship with food. The premise is simple: certain food groups could be having a negative impact on your body composition, health, and quality of life without you even realizing it. Energy levels, aches and pains, hard time losing weight, allergies, etc. These symptoms may be directly related to the foods you eat – even the “healthy” stuff.
So how do you know if these foods are affecting you? Eliminate them from your diet completely. Cut out all the psychologically unhealthy, hormone unbalancing, gut disrupting, inflammatory food groups for a full 30 days. Let your body heal and recover from whatever ailments those foods may be causing. Push the “reset” button with your metabolism, systematic inflammation, and the downstream effects of the food choices you’ve been making. Learn once and for all how the foods you’ve been eating are actually affecting your day to day life, and your long-term health.
See, for 30 days the program eliminates foods demonstrated by science and our experience to promote unhealthy cravings and habits, disrupt your metabolism, damage your digestive tract, and burden your immune system. After 30 days, you carefully and systematically reintroduce those foods, and pay attention to how they impact your cravings, mood, energy, sleep, digestion, body composition, athletic performance, pain, etc.
Whole30 is for everyone. Apparently doctors have shared their results of patients using Whole30 – improvements in cholesterol, high blood pressure, chronic pain, even the reversal of diabetes – but you don’t have to be sick to benefit from the program. See I want more energy, better sleep, and sustainable weight loss; they say this is for me. So let’s see foodies!
- No added sugar
- No alcohol (sigh* no wine nights with my neighbors for a month) (not even for cooking)
- No Whole Grains
- No Dairy
- No Legumes (beans of all kinds)(exception of green beans)
The next 30 days you’ll go on this journey with me with Whole30 approved recipes.
DO NOT WORRY – They will taste amazing. The only reason I decided to do this was I made sure I could still eat yummy foods. YOU CAN. I have talked with so many people, done research online, these recipes are GOOD. The one today is AMAZING and something I basically make already!
Dukkah-Crusted Brussels Sprouts
Dukkah (DOO-kah) is an Egyptian spice blend made of toasted nuts, seeds, and spices that are ground to a coarse powder. It gives these simple roasted sprouts incredible flavor and aroma and a crunchy coating to boot. Sprinkle it over vegetables and meats, or, for a fantastic appetizer, dip raw vegetables first in extra-virgin olive oil and then the dukkah.
Try this Recipe Foodies, it is DELICIOUS
Dukkah-Crusted Brussels Sprouts
Dukkah is an Egyptian spice blend made of toasted nuts, seeds, and spices that are ground to a coarse powder. It gives these simple roasted sprouts incredible flavor and aroma and a crunchy coating to boot. Sprinkle it over vegetables and meats or, for a fantastic appetizer, dip raw vegetables first in extra-virgin olive oil and then the dukkah.
- 1/2 cup shelled pistachios
- 1/4 cup sesame seeds
- 3 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black-pepper
- 1 1/2 pounds brussels sprouts
- 3 tablespoons extra-virgin olive oil
- Step 1 Preheat the oven to 350 F. Place the pistachios on a rimmed baking sheet and toast for 5 minutes
- Step 2 add the sesame seeds, coriander, and cumin and toast for 5 minute more, until the nuts are golden and the spices are fragrant.
- Step 3 Remove from the oven and let cool – keep the oven on.
- Step 4 place the pistachio mixture in a food processor and add the salt and pepper. Pulse just until roughly chopped – do not over process.
- Step 5 Let cool completely.
- Step 6 Store the dukkah in an airtight container at room temperature for up to 1 week. – Makes about 1 cup
- Step 7 Increase the oven temperature to 400 F.
- Step 8 Trim the eds from the Brussels sprouts and remove any yellow outer leaves. Cut each sprout in half lengthwise and place them in a 10 x 15 inch baking pan.
- Step 9 Drizzle with the olive oil and toss to coat. Sprinkle with 3 tablespoons of the dukkah and stir to coat.
- Step 10 Roast for 20 minutes, stirring after 15 minutes, until the Brussels sprouts are golden brown and crisp on the outside and tender inside.
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