I am on the last stretch of my Whole 30! This past week has come and gone pretty fast and it was the same as week 2 – my meals and workouts have been consistent but I think I’ve started to reach the point where I just want the 30 days to be over so I can finally eat rice again. Oh, and make dairy free ice cream and pancakes as well. lol
Even if the Whole 30 is strict, the good thing about it is that I can enjoy as much fresh fruit as I want. Especially now that summer is here, I have been eating mangoes, lychees, pineapples, cherries, blueberries and strawberries whenever I can so I haven’t felt deprived at all!
That pretty much sums up how the past week of my Whole 30 has been. It has become part of my daily routine so I don’t really agonize over each day anymore 🙂 Now on to this recipe that I wanted to share – today I am guest posting on the Paleo Parent’s blog with my take on how to jazz up regular Brussels Sprouts. I have always admired Stacy and Matt and enjoyed reading stories about their family life on IG and on their blog so I am excited to guest post for them again.
Head over to Paleo Parents for the recipe to this perfect summer side dish that is both Whole 30 and 21 DSD compliant!