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May 29, 2017 Tavia Wilson

Let’s get saucy!

Yesterday’s meal prep was all about making sauces. When I first joined this diet, I have to admit, I was a little nervous. I was never good at prepping my meals; or I just didn’t care enough to do it. That’s what this Whole30 diet has taught me so far. It has forced me to step outside of my comfort zone and really start to think about what kind of foods I am eating. At first, my meals were pretty simplistic, nothing fancy just preparing meat and veggies to give me sustenance. But as the days went on, I started to get more inspired not just by the diet itself but by the amazing group of women who are doing the diet with me. What amazes me is the support we have for each other. We give each other tips and tricks, share pictures of our dinners and snacks, and ask questions when we are stumped. If you’re thinking about doing this Whole30 diet, I recommend doing it with someone else or with a group for those reasons alone. You will be less inclined to give in to foods you should be avoiding and you will get a sense of unity and that you are all in this together. 
Getting back to the sauces. Yesterday, I decided to dedicate the whole day to cooking. Along with the dinner I was making, which included marinated chicken with cauliflowers, I made a roasted red pepper sauce to go along with it. I also decided to make some baba ganoush; something to store in the fridge and take out anytime I feel like a snack or an extra side dish. With the baba ganoush, I started out by roasting the eggplant in the oven for 40 minutes; once it was ready I let it cool, then put the contents of the eggplant into a food processor. I added some other ingredients like parsley, tahini, spices, lemon juice and mixed it all together. It turned out amazing! Throughout the week, I will be making more sauces and side dishes to store in the fridge as a go to for any breakfast, lunch or dinner meal. Next up is some homemade tabbouleh, which will be made with cauliflower rice, parsley, cucumbers, tomatoes, spices and oils; along with some nut butter, made out of almonds and hazelnuts which is perfect as a dip for fruit. The nut butter is loaded with healthy fats and essential nutrients and is perfect for a quick snack. 
Even though I look forward to getting back to eating ice cream, I will definitely do it in moderation and continue to get inspired by new recipes and new ways to prepare food. I am happy I joined this diet; it has decreased my bloating, it has given me more energy, and overall has made me start thinking about adapting to a new healthy lifestyle!
Klara Ric RMT, CDT