I didn’t sleep well last night.
Is it the new mattress?
Is it the new eating plan?
Or maybe it’s a little of both.
I have no idea, but I’m longing for a good night’s sleep. Between the three fairly sleepless nights on the Fourth Grade history field trip to Austin and San Antonio last week, and the five days since then, I’m closing in on a long stretch without good sleep.
Ain’t nobody got time for this! Plus, Mama needs her beauty rest!
In other news, I woke starving for the second day in a row and without tingling in my feet. So, yeah! I also continue to feel less bloated through my middle, which I’m really pleased about.
In other other news, my youngest son woke with the stomach flu.
So I’ll be dealing with that (and all the Popsicles, Jello, and other non-Whole30 approved foods he’ll be eating) for the next twenty four hours. But a girl has to press on!
I started my day with the same green juice I’ve had every day this week, but I’m going to change it up tomorrow and juice some romaine lettuce, which I’ve been told is delicious. I’ll include the recipe and my thoughts on the matter in tomorrow’s post.
After driving the kids to school, I settled in for this breakfast and a cup of black coffee:
Two eggs, sunny-side up (this is my preferred way to eat eggs), a half avocado and a small tomato, sliced and seasoned with EVOO, salt, and pepper. As I was frying my eggs in Ghee (which, by the way, smells like movie theater popcorn when it’s melting in a pan, and I love it more than I ever thought I could love butter), I began to miss bread. I love to dip crunchy, buttered toast in my egg yolks when eating eggs sunny-side up. I’m fairly certain a tear ran down my cheek as I came to terms with the fact that I can’t have my toast today. Or for the next 28 days either.
But to my surprise, creamy avocados and egg yolks are an absolutely delicious combination! What a treat to discover. I may never go back.
Well, that’s probably a lie.
I will always love bread.
But I’m pleased with this discovery that resulted in another tool to help me kill this Whole30 challenge!
About midway between breakfast and lunch, I got the munchies.
But instead of running to the pantry and finding a snack, I took a note from the folks at Whole30 and brewed a cup of hot tea instead.
They recommend Rooibos tea, so I tried it.
And I liked it! It was a great way to conquer the munchies without putting food in my mouth, so this will be a go-to for me going forward. (Whole30 discourages snacking unless your answer to this question is yes: Am I hungry enough to eat boiled fish and steamed broccoli?)
My original plan for today was to travel into the office for work rather than work from my remote desktop.
As a result, I made this mason jar salad on Sunday (and another for Friday) to make getting to work with lunch in tow much easier.
(I’m really bad about not packing a lunch.)
Y’all, it was amazing. The chicken was moist because it sat in the dressing for several days, and the veggies were as as they were when I put it together. (I’ve also discovered that fresh fruit holds up better in a glass container with a lid than it does in plastic.)
Here’s what I put in the salad in order from bottom to top:
1. Dressing – Balsamic vinegar, EVOO, salt, pepper, and minced garlic to taste
2. Protein – Grilled chicken which Kory prepared in bulk on Sunday
3. Chunky Veggies – Grape tomatoes, celery, carrots, and cucumber
4. Greens – Romaine lettuce
5. Crunch – Small serving of pumpkin seeds (I don’t recommend putting a nut or seed in the jar, they weren’t as crunchy as I’d hoped they would be because they absorbed some of the moisture from the veggies.)
I dumped the salad in a metal bowl, sliced a hard boiled egg (also prepared on Sunday) and a little avocado over the top. It was amazing, fresh, and super quick!
I ate a very small helping of macademia nuts to hold me over.
Then my sweet mama cooked me Hash for dinner. This is a simple recipe that harkens back to my childhood. It’s Whole30 compliant, it’s easy, and it involves staples found in most kitchens most of the time. This is a great mid-week, kid-friendly dinner to bank on in a pinch.
2 Lbs ground beef or bison (I used grass & finished beef from the farmer’s market)
1 medium onion, diced
1 each of green, red, and yellow bell pepper, diced (or a package of multi-colored peppers from Trader Joe’s as a time saver)
10 red potatoes (no need to peel)
Dump all the ingredients into a large saute pan or wok. Cook on high heat (stirring frequently) until the meat is brown, and brown bits begin to stick to the bottom of the pan. About 30 minutes. (I know there’s a technical cooking term for this but I have no idea what it is! You know that yummy goodness you make gravy with? That’s what you’re looking for.) Then add 4 cups of water to soften the potatoes, reduce the heat to medium, and cook until potatoes are fork-tender, and water is reduced. Before serving, adjust seasoning.
We ate the Hash with another batch of lemony broccolini. Because it was THAT GOOD the night before. I can’t remember the last time I cooked a green vegetable, and my taste buds liked it this much. Truly delicious. And really simple. (Recipe included in Day One post.)
I had two helpings of everything, which held me over until bedtime. Which was, once again, late because…
I. Can’t. Sleep.