In today’s Whole30 food journal, my frozen soup “library” paid off yet again. For lunch, I had a serving of the provencal seafood bisque that I had modified to be Whole30 compliant and frozen a several months ago. It actually thawed even better than I expected and made for a decent Whole30 work lunch.
Whole30 Lunch: Provencal seafood bisque (from my frozen soup “library”), apple slices, sunflower seed butter, clementine, green olives.
Whole30 Dinner: Scrambled eggs, hot sauce, delicata squash, sauteed kale, homemade pork sausage patty (loosely followed this method), blackberries.
Oh, and today I also received some fun things that I had ordered last week: Red Boat Fish Sauce (no sugar) and Aroy-D 100 percent coconut milk (no additives). I’m excited to give them a try!