Sunday, January 15
Day 10! Double digits baby!
I don’t know if it should, but this day just feels like a milestone. I celebrated tonight by going to see Contraband with Rob. Solid flick. Marky Mark in my all-time favorite genre–guns, crime, and muscles. I’m a simple gal.
But what does that have to do with the Whole 30 right?
So today I cooked Sunday style.
Believe it or not, I wasn’t really feeling W30 when I woke up today, but I knew I could shake it if I changed my attitude. So, I kicked it off with a downright yummy Acorn Squash, Apple & Sausage Hash (check out the recipe for more details on that but here’s a pic). This along with some Blue Mountain Coffee that a friend brought me from a recent trip to Jamaica and I was set.
As mentioned, I did some cooking. Here are the Sweet Potato and Egg PWO muffins getting ready to roll. I’ve mentioned this to a few people, but I line the muffin tin to keep it from getting too hard to clean.
And adding cinnamon to the sweet potatoes when browning them makes those muffins really tasty.
I found a wonderful, huge bag of Brussel Sprouts at Sam’s the other day. Here are some roasting in garlic and olive oil. Note the other thing that this photo proves–you don’t need a clean oven to do W30!
Ahhh…leftovers. Going in the fridge.
I skipped a family outing to the Lincoln Museum in Springfield today. But I did get a present from my husband. I think these napkins are a thank you gift for all of the delicious W30 meals I’ve been preparing. This probably looks better on a napkin than the other quote of the day, “Its not a cleanse, it’s a cult.”
Now we all know that one of my greatest virtues is white flour and so I used some to make pizza dough for the non-W30 diners at my dinner table. So there.
Meanwhile, I switched up the Garlic Shrimp & Paleo Couscous recipe to make it Mexican style. And had some Brussel Sprouts (these, chopped and sauteed in olive oil).
On this variation, I dropped the curry and substituted garlic, salt, and some adobo mexican seasoning. I dropped ghee/broth and used a green salsa instead to coat the shrimp to bake it. (all W30 approved of course)
In the couscous, I added green salsa, chopped red pepper, and fresh cilantro.
I used fresh lime on both.
It was delicious but I have one change for next time. I will not use any seasoning that has salt. I like salt a lot less than the average human being anyway, but the combo of the seasoning and the salsa was too much for me. I may back off on the garlic too.
All that said, this recipe is very versatile and I’m glad I switched it up. I will definitely make it again. I really like how the shrimp is cooked. I am planning a Greek variety sometime soon.
The only other food I had today not mentioned/shown here was a snack around 3pm. I had a drumstick from the chicken from last night, a 1/4 container of blueberries, and a spoon (or two) of coconut butter.
No work tomorrow to observe Martin Luther King Day. Chess tourney for the kids. 9 am WOD for me.
Double digits baby.