Day 10

Hey Guys! So today marks the last day of the Fed Up no sugar challenge! Basically after today, nothing will change!! If you continue to eat paleo, you should continue to cut out all processed sugar from your diet. That being said, I’m excited to show y’all the things paleos do with natural sugars found in fruits, honey, coconut sugar, and even chocolate. But that’s tomorrow.

DRINK 8 oz. of water when you wake up.

Breakfast:

  • 8 oz. water
  • 2 egg omelette with veggies

DRINK 16 oz. of water before lunch

Lunch:

  • Spinach salad with strawberries, blueberries, almonds, and chicken

DRINK 8 oz. of water after lunch. 

Dinner:

  • 8 oz. water
  • Butternut Squash & Yam Curry (recipe courtesy The Roasted Root)
  • Cauliflower rice
  • Chicken breastIMG_7338

So this recipe ended up actually being pretty darn good in the end, but let me warn you – make sure you have everything prepped before you start sautéing, this is crucial. Make sure you have a good kitchen knife as well because butternut squash is extremely hard to cut, but you can do it, put your back into it.

Just have all of the ingredient, including all of the spices measured out and put aside beforehand. I didn’t use the whole butternut squash, and about 1 and 1/2 yams. Also, make sure that the large saucepan that you are cooking it all in has a LID. I didn’t read the directions all the way through first, you gotta simmer it all together at the end, and a lid is very helpful. I didn’t have one, used aluminum foil instead, and now have a few burns to show for it.

Ingredients

  • 2 tablespoons coconut or olive oil
  • 1 large yellow onion, chopped
  • 1 large jewel yam, chopped into ½” cubes (4 cups)
  • 1 small butternut squash, peeled and chopped into ½” cubes (6 cups)
  • 1 tablespoon fresh ginger, peeled and grated
  • 4 cloves garlic, minced
  • 2 teaspoons coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 1 14-ounce can coconut milk
  • 1 cup chicken broth (or vegetable broth)
  • I served it over cauliflower rice
  • Tbh I would probably add some cinnamon, but I like cinnamon on everything.

Instructions

  1. In a large sauté pan, heat oil to medium.
  2. Add the onion and sauté about 2 minutes.
  3. Add the butternut squash, yam, and grated ginger. Stir and sauté about 3 minutes.
  4. Add the garlic and spices, and sauté another 3 minutes before adding the coconut milk and chicken broth. Stir to incorporate everything together.
  5. Cover the sauté pan and bring it to a full boil. Reduce the heat to a simmer and cover the sauté pan. Continue cooking until vegetables are cooked through, stirring periodically.
  6. If serving the curry with rice, prepare the rice while the curry is cooking.
  7. Serve with chopped basil, mint, or cilantro

If you do the proper prep, it won’t take as long!

DRINK 8 oz. before bed!!!

-Audrey

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