I can't believe it. 29 Days!!!
Breakfast: zucchini muffin, left over sirloin steak
Lunch: Salad topped with fruit (for some reason after I ate this I became really sick--nausea, gastric discomfort, pain) After a conversation with a co-worker who attended the PD with me, I think I ate too much fruit at once. And my stomach and body reacted to the serious increase in sugar. It just wasn't good!
Dinner: Zucchini casserole, snapper fish, pork chop. I know went overboard, but I was soooo hungry.
Zucchini Casserole:
1tbs coconut oil
1 chopped onion
1/2 red bell pepper
2 stalks of chopped celery
4 oz of bacon or canadian bacon
8 oz of mushrooms
3-4 medium zucchinis chopped
1/2 cup of coconut milk
1 egg
1 cup of almond meal
1 tbs paprika
1 tbs dill
pepper to taste
Sauté the onion, bell pepper, and celery on medium high heat with coconut oil. After 4 minutes, add in your bacon and mushrooms. Stir occasionally. While they are cooking chop your zucchini. After its all chopped, add it to your pan of sautéed veggies. Turn off the heat. Mix coconut milk with one egg in a separate bowl. Add 3/4 cup of almond meal to the pan of veggies. Add in the seasonings. Mix everything well. Make sure the heat is off!!!! Take the coconut milk-egg mix and a little at time and mix it into your veggies. (it will thicken any liquid that is produced by the veggies) Poor into a greased casserole dish. Bake at 450 for 30 minutes or until zucchini is tender. Add the remaining almond meal when there is 10 minutes of cook time left or top with cheese.
*if you do dairy you can substitute the coconut milk/egg mixture for cheese.
*if you do not like crunchy/firm veggies then you can sauté the zucchini before added the seasonings etc.
*the bacon can be left out. I just need to do something with mine before it went bad.
*you can add 1 tsp of salt if you feel the need to salt your veggies
The finished product (mine was a little toasty b/c I forgot about it):
I created this recipe b/c I wanted a squash casserole and I couldn't make Paula Deen version
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