Not going to like, I cheated a bit this weekend. On my Instagram feed I saw all the other Whole30ers who had finished off the month and I figured I deserved it. So I had a chicken sandwich and ice cream this weekend. Okay - I admit it! Surprisingly though, I don't think it set me back much at all. In fact it helped verify that I am doing the right thing by extending my Whole30 for two months. Not only was I easily able to select a healthy option at brunch on Sunday, I actually got mad at the grocery store when it was impossible to find a curry paste without sugar! (Luckily its easy to make curry with the right seasonings).
I also made a fried zucchini. Now all the ingredients were Whole30 approved, but technically you are not supposed to use flour to fry or bake things. Therefore, this is technically paleo. It definitely hit the spot for me though.
And yes, I am attempting at getting better with my food picture skills. It's tougher than you think.
Cut up one zucchini into quarter inch slices.
In a bowl break one egg and beat.
In a separate bowl, combine 1/2 cup of almond flour, 1 tbsp garlic powder, 1 tsp red pepper flakes, 1 tsp cayenne pepper, and salt.
Heat EVOO or ghee in pan - enough to layer the bottom.
Cover zucchini entirely with flour, then dredge in egg. Place in oil and cook until browned on each side.
Lay on plate with paper towel, and sprinkle with salt.
Serve and enjoy!
If you liked this recipe, check out the other recipes I have been using throughout my Whole30 journey!