Being busy with the baby had been the perfect excuse for me to eat an endless amount of paleo muffins and dried fruit (my favorite treat of all). I was really starting to feel it though – waking up groggy and feeling lethargic throughout the day. I figured it was really time to restart with a round of Whole30. I am on day 10 and I feel amazing. It really has not been difficult to kick the sugar and the treats. The one thing that has been hard is eliminating butter. I LOVE butter! I kind of ate it by the spoonful while I was pregnant. Did I just admit that on the internet? Oh well! I will definitely be reintroducing butter on day 31! Anyway, expect a lot more Whole30 friendly recipes here over the next couple of weeks (that is if I could find the time to get them up).
One of my dearest girlfriends dropped off some ginormous zucchinis from her garden for us last week. I figured the only proper way to eat zucchinis this big was to stuff the s*** out of them. I also had some delicious sage in the fridge that I wanted to use up, so here is what I came up with. By the way, have you ever had fried sage leaves? They are so good! See below, for the “recipe”.
Ingredients
2 lbs. ground beef
3 cloves garlic, crushed
1 tablespoon coconut aminos
1 large shallot, finely chopped
1/4 cup flat leaf parsley, finely chopped
1 teaspoon chipotle chili powder
15 fresh sage leaves, finely chopped
1 egg beaten
1.5 teaspoons sea salt
1 teaspoon black pepper
4 large zucchinis (can also stuff peppers)
- Preheat oven to 350 degrees.
- Cut the zucchini in half lengthwise. With a spoon,
scoop out the seeds. Chop and reserve about 1/2 of the seeds for the
stuffing. In a medium bowl, mix together the ground beef, with the rest of the ingredients and the reserved zucchini seeds. - Place
the meat mixture equally into all of the zucchini halves; mixture should
be piled up over the top. Place the filled zucchini halves into a baking dish. - Bake for approximately 40 minutes.
- Garnish with fried sage leaves and serve.
Fried sage leaves
15 fresh sage leaves, whole
1 tablespoon ghee
- Heat ghee in a medium sized pan (I used cast iron).
- Place sage leaves flat and cook until slightly crispy. Don’t let them burn. This is very quick, maybe a minute or two.
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