One of my bigger adjustments to Whole30 was the increased meat consumption. It took me awhile to find a good balance for how I was getting my protein. I really enjoy meatless meals. I like the challenge of making a dish that is really filling and satisfying with different types of protein and fat. Avocado is a common go-to but, if I'm really honest, I don't love avocado. I eat it mixed with things, but too much and I'm trying not to gag. But I keep buying it because it's so good for you and can be incorporated into meals in creative ways. I made this avo-cilantro cream sauce this morning because I could tell my omelette was not going to fill me up. With the sauce I could barely finish the whole thing. Actually, I didn't. Baby E loved it so much she probably ate half of it. It was delicious. Next time I'm putting the sauce on a hamburger. :)
Avo-Cilantro Cream Sauce & A Red Pepper Omelette
Ingredients for Sauce:
-1 c cilantro
-3 T olive oil
-1/2 t salt
-1/4 t pepper
-1/2 of an avocado
-1 garlic clove
-1/2 lemon, juiced
-1 1/2 T water, or more for desired consistency
1. Combine all ingredients in blender and puree.
For 2 omelettes:
-3 T coconut oil, separated
-1/2 red pepper, chopped
-2 garlic cloves, minced
-2 stalks green onion, chopped
-2 T compliant salsa
-Salt & pepper to taste
1. Heat 1 T oil in nonstick skillet on medium heat.
2. Add garlic and red pepper and saute for about 3 minutes, stirring occasionally.
3. Remove from pan and set aside.
4. In separate bowl, whisk eggs, green onion, salsa, salt & pepper.
5. Heat 1 T oil in skillet on medium heat. Pour half of egg mixture into pan. Cover and let sit about 3-4 min, or until most of the egg is not runny. Turn off heat and let sit another minute. Remove from pan, scoop half of red pepper mix inside and fold in half. Repeat for second omelette.