OK, day two and I have already had my first mishap. Details later. For breakfast I had a bowl of sliced strawberries topped with some chopped macadamias, coconut flakes, and a sprinkle of raw cacao nibs. It elevated the tasteless strawberries quite a bit. I had my usual green tea with breakfast.
I also sampled the breakfast “muffins” that I made for Harrison and they turned out well, so I have included the recipe below. I used some of the sugar-free, additive free breakfast sausage from U.S. Wellness Meats for those, plus eggs, mushrooms, and spinach from the farmers’ market. They have some shredded sweet potato as the base, which is slightly visible here.
Lunch was where my day went slightly awry. I had a couple of appointments that lasted longer than anticipated, so instead of my planned salad, I ended up eating the emergency Lara bar out of my purse (while driving down the highway). That was at about 2:00, and when I got home at 3:00 I then ate an apple and a handful of raw snap peas. This all equaled too much sugar and not enough protein, so while I stayed on Whole30 it was far from ideal. I’m glad I had the bar in my purse, however, and I have replaced it with a bag of nuts for any future emergencies. I also ended up making dinner earlier than planned so I could get some protein in. Dinner was fantastic. I made a basic seafood coconut curry with scallops, mahi, carrots, onion, mushrooms, snap peas, and some sweet potato. Mango with lime for dessert.
I am feeling pretty tired right now which I am attributing to too much grading and too much fructose. I forgot to mention that in terms of beverages we are sticking pretty much with the usual, with one change–I always drink a few glasses of plain green tea in the morning, followed by some kind of steeped herbal brew (usually hibiscus) in the afternoon and evening. The only change is that usually I sweeten the hibiscus with a few drops of stevia, and I have stopped doing that for the challenge. Harrison drinks coffee in the morning, green tea in the afternoon, and herbal tea in the evening. So beverages have not been a real change for us other than the stevia.
Here’s the recipe for the breakfast “muffins.” Amounts are approximate and of course you can vary the vegetables and meats to use whatever you like and/or have on hand. I used eight eggs but the eggs from the market were a little smaller than a standard “large,” so this is an estimate.
- 1½ cups shredded sweet potato
- ½ pound pastured, sugar-free breakfast sausage
- ¼ cup finely chopped onion
- 8 ounces mushrooms, cleaned and sliced
- A couple of big handfuls of fresh spinach
- 8 eggs
- 2 tablespoons water
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat the oven to 350 degrees. Use clarified butter or coconut oil to grease the wells of a standard muffin tin.
- Place about 2 tablespoons of the shredded sweet potato in the bottom of each muffin cup. Bake the sweet potato for ten minutes.
- While the sweet potato base is baking, cook the sausage, onion, and mushrooms over medium-high heat, breaking up the sausage as it cooks. When the meat is no longer pink, add in the spinach and let it wilt. Remove from heat.
- Beat the eggs with the water, salt, and pepper. Divide the sausage mixture evenly into the muffin cups. Pour egg over the top of each one, filling it to the top.
- Bake for 20 minutes, or until the egg is completely cooked and the edges are lightly browned. Serve hot or let them cool down and refrigerate or freeze until ready to use.
That’s it for Day 2! Harrison tried some of the Ginger-Beet Kombucha with his breakfast, and declared it “awesome.” I’m off to have a shot of it myself.
Thanks for reading,