Whole 30 #2: Day 6
Yesterday morning I used my breakfast time to make another batch of Basque Style Baked Eggs (aka the Best Breakfast Ever) but I didn’t have time to eat it before I headed to a friend’s house. I brought some of my egg dish with me for lunch, but when I got there she offered to modify her pizzelle recipe for me. How could I resist?
This is the last pizzelle from a giant pile made of banana, coconut flour, almond meal, and some cocoa. They were delicious!
I made a sauce of tomatoes, kale, and hot italian sausage and served it over spaghetti squash. It has some really powerful flavors and I couldn’t eat much of it. We have lots of leftovers.