Breakfast today was a repeat of yesterday, but today I was (fortunately) not feeling ill when I ate. A little red banana and some sliced strawberries, topped with a clump of almond butter. I know that looks like brown sugar but it is coarsely-ground almond butter.
For our lunch I sliced some bratwurst from US Wellness Meats and cooked it with some mushrooms, garlic, and frozen spinach and then “poached” some eggs on top of the spinach mix.
Since it is just the two of us and our families live in other states, doing a big Easter dinner makes no sense, so for our little dinner I braised some boneless beef short ribs and served them with Brussels sprouts. The short ribs were fabulous.
For our Easter “candy” I made some Whole30 truffles, which were really good. You can make these more or less sweet by adjusting the number of dates you include. I used some large, soft Medjool dates. Deglet Noor dates are a little more dry and fiberous, so I would stick with Medjools for this.
- 3/4 cup coconut butter
- 3/4 cup almond butter
- 3-4 tablespoons cocoa powder, depending on how strong you want the chocolate flavor
- 8-10 pitted dates
- pinch of salt
- 1/2 teaspoon cinnamon (optional)
- cocoa powder, to roll the truffles
- Place the coconut butter, almond butter, cocoa powder, dates, salt, and cinnamon in a food processor. Pulse until the mixture is well blended and begins to form into a ball.
- Roll the truffle mixture into small balls and roll each ball in a little cocoa powder. Refrigerate the truffles until firm. I store these in the fridge but pull them out about ten minutes before we want to eat them. Makes about 20.
They are lightly sweet and a great cure for a chocolate craving.
We are now entering into the last half of the challenge, and we are energized to move forward. Wish us luck to make it through as we finish the semester!
Thanks for reading,