Did you see the big news last week? I finally launched the meal prep guide that I've been wanting to write for years! (I know, it's silly that it has taken me so long, but ya know, life and whatnot.) If you missed it, I teamed up with ZUPA to create a 4 page guide on how to efficiently meal prep for the September Whole30, including all of my favorite strategies and recipes. You can find more about it here, and the best part is, it's totally free!!
The OTHER big news is that ZUPA launched a new flavor this past week: Pumpkin Spice. I wasn't sure what to expect, but I LOVE IT. It tastes like a cross between apple pie and pumpkin pie. Refreshingly tart and sweet and savory all at the same time! This might be my favorite flavor to date, AND it has collagen in it. I highly recommend trying it out, I can't imagine anyone not liking it! If you do, be sure to use "wholedailylife" for 15% off your order and free shipping over $50!
Alright, on to this week's meal plan:
Breakfast: Smoked Salmon and Caper Frittata with Asparagus
Dinner: Curried Beef with Cauli Rice, Sweet Potato, and Zucchini
Rather than write out the step by step this week, I'm going to share the recipe for the Frittata. You can find more details on my no-cook approach in the guide or on the #wholedailylifenocook hashtag, and the recipe for the curried beef is in my cookbook! All of the veggies this week are simply roasted in the oven with oil and salt at 350 until tender and golden.
Smoked Salmon and Caper Frittata
4oz smoked salmon, chopped into small pieces
1/4 cup capers
1 cup fresh basil, chopped
5 oz organic baby spinach, roughly chopped
1/2 cup black olives, sliced (I used these)
2 medium zucchini, sliced into 1/4" rounds
1 cup sliced green onions
Optional: Miyokos dairy-free cream cheese spread (ingredients are W30 compliant, but nut-cheese is a debated inclusion on a Whole30)
1. Preheat the oven to 350 and grease a large glass baking dish.
2. Place a large saucepan on the stove over medium heat, add a drizzle of oil, and add the chopped spinach to wilt.
3. While the spinach is wilting, distribute the sliced zucchini in a single layer over the bottom of the pan. Top with the wilted spinach, half of the fresh basil, the chopped olives, the sliced green onions, the capers, and dollops of the cashew cheese, if using.
4. Crack all of the eggs into a large bowl, then whisk until combined. Pour over the top of the rest of the ingredients, as evenly as possible.
5. Bake at 350 for about 25 minutes, until the middle sets and edges are starting to brown. Top with fresh basil to serve.
Have a great week!