My Whole 30 ended yesterday. Well, it was suppose to end yesterday, but really it ended Sunday when I started binge eating homemade mac-n-cheese and cookie dough. I’m not proud of this, but it tasted so very good while I was eating it. I’ve decided to keep going with the Whole 30 parameters Monday-Friday, though. I’m going to keep the grains and the sugar out for the most part, too (even on weekends) but I’m going to allow myself wine on Friday and Saturday nights. There are just some weeks that call for wine, and going without for a month was not always easy. I lost about 8 pounds just changing what I ate, so I know it was working for me. And I feel great!
I have lots of recipes I’d like to share, but I don’t always get photos of them. I hate posting without photos. They kinda make the post worth reading in the first place IMO. I did get photos of a pumpkin souffle I made though. I took them with my cell phone, don’t judge. I won’t admit to how many times I made this during the past month, but Anna and I both love it and got plenty of it! It’s incredibly easy to make and is grain-free, gluten-free, and free from added sugars. It’s also a perfect fall treat if you like pumpkin!
Easy Pumpkin Souffle
- 1/3 cup pumpkin (canned or home-cooked, but DO NOT use pie filling. It is no good for you!)
- 1/2 up banana – smashed (I don’t measure. I like bananas, so I just mash two small to medium sized ones)
- 2 eggs
- 1/2 tsp pumpkin pie spice (or more depending on taste)
- 1 tbsp almond butter
Whisk eggs together in a microwave-safe bowl. Add mashed bananas and stir. Add remaining ingredients and stir until evenly mixed together. At this point I usually scrape down the sides of the bowl with a rubber spatula so that the sides don’t get crusty in the microwave. Place bowl in microwave, uncovered, and nuke for 4-6 minutes. The time really depends on your microwave. Microwave until it is set and “souffle-like.” I got this recipe from a someone in a Facebook group I belong to. I have no idea where she got it. There are a lot of versions of pumpkin souffle online, but this one is incredibly simple. You can serve it in slices with berries or raisins on top…..or just eat the whole thing out of the bowl like a meal like I do :) You can even adjust the ingredients to fit your tastes. Don’t like almond butter? Skip it. Hate bananas? Use less and instead throw in extra almond butter. It’s really quite easy to change it up. Enjoy!