W30 Round 2, Day 17: Go Go GO

WHAT I ATE
Breakfast
We were up at the crack because my oldest had a small class performance this morning. That meant that I was going to go straight from school to tennis so no back home for breakfast or coffee. And that meant brekkie had to be large and in charge. I scrambled 2 eggs plus the egg white from the mayo I made over the weekend. I sautéed up the rest of the shaved Brussels sprouts with Primal Palate Adobo Seasoning and cubed up an overly-ripe and not terribly appealing avocado and took the chunks that were edible. Add a small ramekin of what I’m calling “4th of July Fruit Salad” on the side and that should get me through tennis!

Scrambled Eggs + Sautéed Shaved Brussels Sprouts + Avocado + Strawberries & Blueberries

Snack
Breakfast kept me full from 6:30am until 11am. Not bad. I made sure I had a Mini Cashew Cookie Lärabar with me and then picked up a small Gala apple from the kids’ school on the way out the door. I LOVE that they provide the kids with apples, bananas, and oranges for the taking. The DAILY pans of mini chocolate chip muffins I could do without…

Like, the perfect combo. Court side 😉

Lunch
I wasn’t really feeling the salmon cakes today. It was cold and rainy and I just wanted a warm hug from my food. Well helloooo there Slow Cooker Pumpkin Chili I pulled from the freezer on Sunday! God I’m good. This stuff is thick enough that I like to have a big side of plantain chips for dipping. Again, this isn’t a “no brakes” food for me so I portion out what I want and that’s that. I don’t go back to the bag for more. I wanted something green so I made a small side salad with that delicious O&Co. balsamic vinegar. This was delicious and warming and just what I wanted today.

Freezer Slow Cooker Pumpkin Chili + Plantain Chips + Side Salad w O&Co. Balsamic Vinegar

Snack
I brought a Chomp Stick and a packet of Justin’s Almond Butter with me just in case I needed it during my long afternoon of errands and helping with the book exchange at my kids’ school. I didn’t end up needing it but I’ll keep that stuff in my bag. Better safe than sorry.

Dinner
My husband was working late at the office and it was weekend leftovers for the kids so I got to plan my very own meal. And Paleo Pad Thai from Mel Joulwan it was. I LOVED this dish on my first Whole30 and have made it many times since. I usually use almond butter in place of the sunflower seed butter because it was easier to find a sugar-free almond butter a few years ago. But hey there Amazon Prime. You complete me. I ordered a jar of the Sunbutter No Sugar Added to replace our almost-gone Trader Joe’s jar that has evaporated cane juice and guess what? It JUST ran out! The only reason we have sunflower seed butter in the first place is so my nut-butter-loving kid could take sandwiches on field trips and still abide by the school’s “no nuts” policy. They just don’t have that many field trips so it took awhile. I made the spaghetti squash in the Instant Pot right when we got home from after school activities. IT TOOK 7 MINUTES YOU GUYS. I used Michelle Tam’s Pressure Cooker Spaghetti Squash method from Nom Nom Paleo and it worked like a charm. Btw, Instant Pot recipes are never the time given – it’s a little longer because you have to wait for pressure to come up and then go down. But this was still faster and just as delicious as the traditional oven method. And much more reliable. I used the chicken I shredded up from the rotisserie chicken yesterday so this meal came together FAST. Bonus: It makes 2 servings so I have another meal all ready made.

A word of caution: I went to use my ground ginger and WHY IS THERE SODIUM DIOXIDE IN THERE?! I’m glad I caught that. I had fresh ginger in the fridge so I just used that but crap. Time to thoroughly examine my spices. My annoyance level is right up there with additives in tea bags. Good lord.

I also wanted to include a note about the Sunshine Sauce that makes goes on the Paleo Pad Thai. I don’t think you need to use an entire recipe of sauce for the pad thai. I usually use a little more than half and save the rest BECAUSE IT’S SO DELICIOUS that I can’t bare to part with it all at once. I use it the same way I did the almond butter sauce from the chicken satay the other night – veggie dip or a baked sweet potato topping. The kids love it too.

Paleo Pad Thai

WHAT I PREPPED
Not much to prep tonight, unless you count the spaghetti squash for the pad thai. I used a little more than half a squash so the other half is ready for some pasta sauce or a frittata…hmm… Unrelated, I’m running out of my precious balsamic vinegar so I stopped at the O&Co. in Grand Central today and picked up a replacement bottle (I’m big on having back-ups. I HATE running out of my favorites.) and had to stop myself from buying so much more. I love the stuff this company puts out!

Want all the vinegar.
But this is the lucky guy who came home with me.

HOW I FEEL
My digestive regularity came to a screeching halt today and I’m not sure why. Things started moving again after dinner and again, no idea why. Maybe just have carbs at one meal? Where’s my fiber intake at? Oh the food experiment continues! I have a few coffees out but I really just want to hit the gym for some oly lifting and spend some time at home going through things, organizing and purging. Anyone else feeling that way? Something about quieting the noise in this part of my life is translating to other parts. Trim the fat – everywhere! – so to speak.

I have a really fun recipe I’m going to try out in the next few days and when it’s ready for you guys I’ll let you know on Instagram and Facebook.

xoxo,
maggie



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