{The Whole30} Day 13

{Breakfast} Egg and Pesto Stuffed Tomato (my new favorite - can you tell?)

{Lunch} Sardines and slaw

Slaw:

1 head gren cabbage, shredded very thin

3 crisp red apples, like Fuji or our favorite Pink Ladies, sliced very thinly into half moons

1/3 cup rice vinegar - make sure it has no sugar added and don't use the seasoned kind

1.5 TBSP spicy brown mustard

1 TBSP celery seed

1. Whisk together rice vinegar, spicy brown mustard, and celery seed in small bowl.

2. Put cabbage and apples in a large bowl, pour vinegar mixture over them, and toss until evenly covered.

{Dinner} Mediterranean Green Beans, Roasted Cauliflower, & Roast Rack of Lamb (skip dijon mustard or replace with mustard that has no wine for Whole30)

Mediterranean Green Beans: 

3 cups green beans

1 lemon

TBSP olive oil

1 shallot, minced

1/2 tsp dried oregano

salt and pepper

1.  Boil enough water to cover the green beans and then add green beans.  Boil until just soft, about 3-5 minutes.

2. Meanwhile, in a large high-sided skillet heat some olive oil over medium heat.  Add shallot and oregano and stir for 1-2 minutes until shallot is soft.

3.  Drain green beans and add to pan with shallot.  Saute, stirring frequently until desired doneness is reached.

4. Salt and pepper to taste.

Roasted Cauliflower:

1 head cauliflower, cut into florets

1-3 TBSP balsamic vinegar, to your taste

1 TBSP Olive oil

salt and pepper

1. Preheat oven to 425 degrees.

2. Put balsamic and olive oil in the bottom of a large bowl with about 1.2 tsp salt and 1/4 tsp pepper.  Add cauliflower and toss until covered. 

3.  Put cauliflower on baking sheet lined with aluminum foil.

4. Roast about 20-25 minutes in oven.

~ Sarah Stewart Holland