We are in the final stretch, both of the challenge and of the semester. This week has been harder, just due to lack of time, and Tuesday we resorted to what has become our fall-back dinner–Mod Market. It’s an easy, safe place to eat that has really good food, so that was dinner. I also wanted to show you the eggplant coconut curry that I made with those cute little eggplants I pictured in the last post:
I added in leeks from our little green house, a jalapeno, some sweet potato, and some fresh cilantro (also from our greenhouse). Coconut milk, lime juice, garlic, ginger, and coconut aminos. Really good, and evidence that you can eat vegan meals on Whole30!
Yesterday I made some “barbecued” shrimp, which is whole shrimp roasted in butter (ghee, in this version) and some cajun spices. Incredibly easy and messy, and one of my favorite meals.
Tonight we are having what I like to call “mélange of leftovers,” including curry, shrimp, and some (freshly made) salad.
Tomorrow night we will likely be going out to celebrate the official end of classes, and I am going to look into places that will be Whole30 friendly so we don’t end up at Mod Market again–we like it a lot, but would like to mix it up a bit.
Thanks for reading,