One big difference since I started this project is that I feel much more energetic now. And that was one of my goals when I started. It's good to see a difference, because it really motivates me to continue eating healthier, even in the future!
This project is not meant to end abruptly after 30 days, I see it rather as a test on many levels and that I really give my body a break from everything that could create inflammation and irritation. Continuation will follow even after the first 30 days, when for example eggs, coffee and chocolate will be back in the diet, if my body allows.
Stay tuned! :-)
Breakfast
Blueberry Smoothie
Snacks
Apple
Lunch
Spaghetti and meat sauce
Dinner
Meatballs and squash pasta
Ingredients
Meatballs
800 gr minced beef
¼ teaspoon sea salt
½ dl fresh oregano or rosemary and basil
Squash pasta
1 kg summer squash or zucchini
1 tbsp sea salt
15 cloves of garlic
3 dl black olives
1 pkt bacon
2 dl fresh basil
Olive oil
Instructions
Cut the squash or zucchini into very thin slices. Place on paper towels and salt. Leave for about 60 minutes.
Mix minced meat with salt and fresh herbs. Roll into meatballs. Place in an ovenproof tray, place in the oven at 200 degrees, about 15 minutes.
Fry the bacon until crispy. Leave to cool. Cut into small pieces.
Rinse the squash or zucchini in cold water. Dry it with paper towels. Squeeze garlic cloves in a frying pan with oil. Fry briefly before adding the squash or zucchini. Fry for about 8 minutes until al dente. Add the chopped olives, bacon and basil. Enjoy!
So much tastier than regular pasta and it's really fun to work with colors and new flavors in the kitchen. The kids liked the meatballs, but preferred the regular gluten-free pasta to the squash pasta:-)