Whole30 – Day 23
Not only were my food photograph taking skills pretty stellar today, but Morgan also got in a few modeling-cameos.
Breakfast was kind of a makeshift meal. My remaining half a can of salmon, along with all the random vegetables I could muster and tomato sauce.
Going the crock-pot route today, I had to get everything prepped before work. I used Sarah Fragoso’s smokey roast recipe with a london broil cut (it’s what I had).
Lunch was leftover lettuce tacos, but in taco salad format. Eating messy lettuce tacos is not conducive to sitting in a professional(ish) seminar on parasitology.
When I got home from work, I took the roast out of the crock and forked it apart into a pyrex. See? Morgan is licking her chops in her second photo-bomb.
After a joyous gym rendezvous, I opted to combine dinner with PWO.
Baked Zucchini (from NomNomPaleo)
- 4 zucchini
- 1 tbsp avocado oil (or whatever oil you like – unless it’s something crappy like vegetable oil. I wouldn’t give that to my cat.)
- juice of half a lemon
- to taste: salt, pepper, oregano, basil, thyme, paprika
I started by slicing up the zucchini with a mandolin and then coating it with all the flavor-enhancers (lawlz) and oil. I find it’s easiest to do this in a big ziploc when you have really awkward shaped veggies, but what do I know.
I totally jacked my thumb up on the mandolin when I cleaned it, for the record. Blood. Everywhere. Well, not in my food at least.
Broil for 8-10 min. Flip over halfway through.
I also have no concept of how much bakeware I own and had to get creative.
Did you know NASA invented Pyrex?
My dinner plate/PWO meal! I didn’t bother taking the skin off my butternut squash. One cannot be bothered with such details when her thumb is leaking.