I have now completed Day 12 of Whole30. I had a dream that I made cookies using almond flour and almond butter. In my dream, I woke up all congested and I was convinced that it was because of the sweetener. I couldn’t possibly be allergic to almonds! *Gasp* Luckily I haven’t tested whether or not I’m allergic to almonds. I will try adding nuts back into my diet in a few weeks. I just thought it was funny that I was dreaming about almonds because I have really been craving them lately.
My meals for Day 12 were:
Breakfast: Turkey Pesto Meatballs with sautéed spinach
Snack: Olives and cucumbers
Lunch: Leftover Spiced Chicken Thighs with sautéed zucchini and yellow squash
Snack: Olives and cucumbers
Dinner: Pesto Shrimp (recipe below) with steamed broccoli
Snack: Olives
I used the following ingredients for Whole30 Pesto Shrimp:
1 lb large shrimp
2 Tbsp prepared Pesto
In a large skillet, heat 1-2 Tbsp of oil over medium-high heat. Season the shrimp with salt and pepper and then sear the shrimp for 2-3 minutes or until they start to turn pink. Add the pesto and heat through (1-2 minutes).
Served with steamed broccoli
Net Carb Count*:
Whole30 Pesto Shrimp: 2 net carbs (for the entire shrimp recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: This was an easy weeknight meal to whip up. Any prepared pesto will work in this dish. I used some leftover pesto from the Turkey Pesto Meatballs I made, but store bought would work too. Be sure to check the ingredients to make sure there is no added preservatives or unnecessary ingredients (and no cheese if you are doing the Whole30).
Enjoy!
~Karen
