Does anyone else have a love-hate relationship with carbs?  I love carbs but they don’t love ME 🙂  I am NOT one of those lucky girls who can eat anything they want and stay skinny.  A tiny over indulgence in cookies and pizza results in immediate expansion in my waist area. Cruel, right?  To make things worse I have a major sweet tooth.  Cravings usually hit me right after a meal.  Anyone else feel like they are not full unless they finish with something sweet? The struggle is real.

Taming a sweet tooth

To mitigate the consequences of said sweet cravings, I do several things.  For one, I bake healthy treats like these Blueberry Muffins and these Flourless Chocolate Muffins. A double batch usually goes straight into the freezer and re-appears in the time of need 🙂

Another known strategy is to get yourself distracted with something exciting for at least 15 minutes. Sugar cravings only last 10-15 minutes.  So if you find yourself ready to scarf down a box of chocolate chip cookies – distract yourself.  This one takes a bit of will power and you voluntarily walk away from a temptation. Can’t say it always worked for me, but it’s good to be aware that cravings are temporary!

I also manage my carb intake with the Fixate meal plan.  I started following it during my 21 Day Fix shape up and found way easier to use portion size containers instead of counting calories. Sizes are customized to your weight and fitness goals and I get 2 carb containers a day.

Vegan gluten-free paleo Whole30 Ratatouille

The goal is eat less carbs during the main meals so I can save my Yellow carb containers for treats 🙂 This is usually not a problem since I love high protein/veggie combos for lunches and dinners anyway. One of the recipes I tried recently from Whole30 book is a healthy version of Ratatouille.  This meal is truly versatile and works well as a meal itself or as a side dish.

whole30 gluten free ratatouille

I loved this dish on its own, while my husband couldn’t get enough of ratatouille over rice and grilled chicken. He enthusiastically nodded when I offered to pack him the said combo for lunch:)  Always a win!

Vegan gluten-free paleo Whole30 Ratatouille

I also experimented with using the stew for breakfast and was not disappointed! A cup of ratatouille topped with over easy eggs made a delicious and satisfying meal the next day.  After a dinner + leftovers for lunch + breakfast, I still had some left which I gladly stuck in a freezer for later consumption.

whole30 paleo gluten free ratatouille vegetable side dish

Preparation is incredibly easy! gather your ingredients and dice the veggies.

I never used to like the chopping part but now it’s a moment of zen. Moms of multiple kids and those perfectionists at heart will understand 🙂

You start with sauteing the onion. Next in go zucchini, squash and eggplant. A few minutes later you add the chopped bell pepper. Boom!

Let it simmer for at least 20 minutes so that all the flavors come together. When ready, spoon into a bowl and garnish with fresh parsley or basil if you have it on hand.

You will be surprised how quick and easy this recipe is! Best part is you know you are feeding your body good nutrition. This meal is full of fiber, vitamins and healthy fats. It’s so delicous that you will appreciate getting all the flavors without sacrificing your nutrition.

Enjoy as is, or add chopped grilled chicken or sausage. Delicious for breakfast topped with eggs too! Here is the recipe if you want to give it a try.

Sweet tooth problems and Whole30 Ratatouille recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Gluten free paleo Whole30 approved dish that is versatile and can be a meal in itself or a side dish. Make it a complete meal with pre-cooked diced chicken or sausage. It tastes delicious both heated up and cold and keeps well in the fridge. I especially loved it over rice and chicken or for breakfast with eggs.
Ingredients
  • ¼C coconut oil
  • ½ onion, chopped
  • 1C zucchini, diced
  • 1C yellow squash, diced
  • 1C eggplant, diced
  • 1 Green bell pepper
  • 1 Red bell pepper
  • 1C organic unsweetend tomato sauce
  • 1 tsp garlic powder
  • 1 Tbs basil leaves
  • ½ tsp salt + pepper
Instructions
  1. In a medium pot heat the coconut oil.
  2. Add onion and cook for 2-3 minutes.
  3. Add the zucchini, yellow squash and eggplant. Season with salt and pepper.
  4. Cook for 2 minutes stirring often.
  5. Add the bell peppers and cook for 2-3 minutes.
  6. Add the tomato sauce, garlic powder and basil.
  7. Mix and simmer for 25 minutes stirring occasionally.

vegan gluten free paleo whole30

 

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