I’ve crossed the halfway point in my Whole 30 journey! In today’s food journal entry, you’ll see some repeats. The green smoothies have become a regular part of my morning routine. Lunch featured a hearty portion of the Thai chicken soup I made yesterday. (Recipe coming soon!) And dinner provided an opportunity to use the remaining pineapple mango salsa in my refrigerator. (All good stuff, so I’m not complaining about the repetition.)
I hope you enjoy today’s peek at my Whole30 food diary. I’m only keeping this up for a week. Pausing to photograph every meal before eating it becomes annoying fast — especially when you’re hungry!
Monday breakfast: Poached eggs with salsa (no sugar added); chicken sausage; tomatoes; green smoothie (1 clementine, two frozen strawberries, small chunk of banana, two large green kale leaves, unsweetened coconut milk, kombucha); black coffee.
Monday lunch: Thai chicken soup (taken from the big batch I made yesterday); green apples with unsweetened Sunbutter; water.
Monday dinner: Salmon topped with the last of the pineapple mango salsa; green beans sautéed with tomatoes and garlic; zucchini; dried mango (for dessert . . . I know); water.