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 Breakfast: Egg fried in clarified butter, hot sauce, homemade pork sausage patty (loosely followed this method), sauteed spinach, apple slices, sunflower seed butter.
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Whole30 Lunch: Provencal seafood bisque (from my frozen soup “library”), apple slices, sunflower seed butter, clementine, green olives.
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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!
{ 2 comments… read them below or add one }
Thanks for the food posts, they’re great inspiration! I fell off the wagon a bit – started out pretty good, but then I got sick and the sugar cravings were too much for my weakened willpower! :) I’ve been getting major headaches from either caffeine or sugar withdrawal. I have been drinking kale smoothies every morning, though – so yummy! Kale, almond milk, banana, cocoa nibs, and chia seeds. I’m making some clarified butter, chocolate chili, and sweet potato chips tomorrow, so hopefully that will help get me back on track.
Do you think I could substitute cocoa nibs for the unsweetened cocoa in the chocolate chili recipe?
Hi Nicole! I would think that cocoa nibs would be OK if you grind them fine and then add them.
I also got a bad headache on day 2. I think that my body was missing the sugar. I feel much better now!