Day 3 (Whole30 2013)
Breakfast – 3 soft boiled eggs & black coffee
Lunch – 3 small boneless, skinless chicken thighs (grilled) on top of onion, garlic, cabbage, & yellow squash sautéed in coconut oil, 1/2 grapefruit
Snack – 1 kiwi and a big scoop of sunflower seed butter
Dinner – The only meal I got a photo of!
I made a beef roast I was ALL KINDS of excited to give you a recipe for. The rub had cocoa, ground coffee, cinnamon, garlic, chile powder, and cloves. I was going to share the recipe, but we over cooked it. It was
very pretty dry and blech.
Actually, we kinda messed up each of the components of this meal. And by we, I mean I.
- I was nagging, like the 25 year old child that I am, that I was hungry so the mash on the side wasn’t cooked long enough and thus had a weird grainy consistency instead of mushy.
- I forgot to screw back on the lid for the chile powder after I made the rub and Mr. Man Friend poured half a bottle of chile powder into it. It was supposed to be eggplant, red pepper, onion, garlic, and kale cooked in a homemade tomato sauce (he pureed tomato and cooked it down).
That didn’t stop me from having seconds on the veggies and a little bit more ‘mash’. WHOOPS.
My thoughts on Whole30 portion/meal planning guidelines are this: I generally know how much I need to eat. I follow them pretty closely but I’m not afraid to eat more if I want more. Also, more vegetables never killed anyone. I shouldn’t say that, maybe eggplant has killed someone. There are enough people that, that is possible.
PS. Sorry my photography isn’t all that fabulous this week. I’m not home so cell phone pictures have to make the cut.
PPS. Don’t get used to me blogging every day. I just about wanted to vomit from it after my last one from all the posting.