Whole30: Days 23-26

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:

Eggplant Coconut Curry

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.

Barbecued Shrimp

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,


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  1. Angela, thanks for stopping by my blog. Delighted you liked the lemonade recipe. I was excited to come up with it, as I love to take advantage of the very bountiful wild violets that come up each spring.

    BTW, I make an eggplant curry dish that I like also and sometimes put sweets in it. I skip the coconut milk though–hubs has to eat very heart-healthy.

    1. Nancy I just love that idea–I used to make candied violets when I lived in Indiana, but they are much harder to come by here.

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