A while back I started the Whole 30… and failed. I made it 2 weeks and then fell right off the wagon. When I think back to those 2 weeks though, I felt amazing. My skin was clear, I felt energetic and I was losing weight.
Fast forward to now and I am struggling with getting rid of the weight gained most likely because of the stress of my old job. It’s going to take a little to get my body balanced again, but I am going to try everything I can to help!
This morning, I wanted to get back to following the Whole 30 plan. I threw together this little number and was so happy with how it turned out. A normal strata layers bread in the egg mixture, but that is a no-no with this plan. I sliced up some zucchini and squash and julienned some sweet potatoes. So maybe it would be better labeled as an egg casserole, but I felt like being fancy. OK?? I think the best part about this is that you can really add whatever veggies or spices you want in this dish.
Whole 30 Veggie Strata
6 eggs, beaten
1/4 tsp Himalayan Sea Salt
1/4 tsp ground black pepper
1 tsp ground basil
Thinly sliced zucchini and squash (approx. 1/2 small of each)
3/4 cup sweet potato, julienned
Preheat oven to 375. Spray 6″x9″ glass pan with non-stick spray. Layer zucchini and squash on bottom, then sprinkle sweet potatoes on top. Add spices and then pour in egg mixture. Bake for 35 minutes or until top is golden brown and eggs are fully cooked. Makes 3 servings.
21 Day Fix containers – 1 red, 1/2 yellow, 1 green