Yesterday for breakfast I had leftover mexi-cauli rice stuff and no eggs (I had run out of my boiled stash in the fridge thanks to two kiddos who love them for snacks). I ate an avocado and apple with it. Today I hd some scrambled eggs on the way to yoga and I was starting by 1030.
Lunch yesterday was left over scallop chowder and today was a salad with the final bits of kalua pork on top.
Today we had an afternoon movie date with the kids (after we got all dressed up and went to a birthday party that in fact is tomorrow, not today...oops). For my snack I sliced a banana and fried it in coconut oil with a sprinkle of cinnamon on top. One of my friends who is also doing a Whole30 mentioned making that and for being so simple and easy they were really delicious. My banana was fairly green, but it was still very sweet.
Last night was my work holiday party and the hubs and I went to dinner before we went to get our groove on. We went to this amazing restaurant in our town that is also a butcher so they are legit when it comes to sourcing quality meat (all their beef is grass fed and flax finished). I always get the ribeye and it is melt in your mouth good. I got a side of flash fried brussel sprouts. These might be my favorite vegetables ever. They fry them in bacon grease, then put lemon, toasted almond slices, and bacon on top. They're incredible. I won't lie, I did partake in some spirits...but it again is all high quality stuff there with no added sugars. So should I consider myself a failure on whole30...probably so, but this time it really is about a more permanent change so I think this was a real representation of how to do it in real life. I didn't eat any of the pub pretzels that the hubs got as an appetizer, nor did I eat any of the pub food that was at the holiday party. Seems reasonable, at least in my head...
Dinner tonight was from the Everyday Paleo website and is one of our standby summer dishes, but I actually made it the way the recipe says and made meatballs instead of burger size portions. These are such a perfect blend of salty, savory, and sweet. We paired it with some roasted broccoli and cauliflower. This is one I always double and may need to start tripling at the rate the kids are eating lately!!
A ginger pineapple pork roast is already in the crockpot ready to start for dinner tomorrow night.
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