Whole30: Day 3

Day 3 of our Whole30 challenge was considerably smoother than Day 2.  For breakfast I made my Crispy Noodle Pancake with some spaghetti squash I prepped last night.  This, with some over-easy eggs and sliced avocado, made for a lasting breakfast.  I really wanted some sriracha drizzled on top of this but settled for a sprinkle of crushed red pepper.

Eggs over Crispy Noodle Pancake

Lunch was leftover seafood coconut curry and mango from last night, plus a few crushed macadamias sprinkled on top.  Green tea was my beverage with both breakfast and lunch.

For dinner I made a basic cottage pie with some grass-fed, organic stew beef.  I cooked the stew beef with some homemade lamb stock I had in the freezer, along with onions, mushrooms, carrots, garlic, and a glob of organic tomato paste.  When that was all nicely cooked down I topped it with mashed cauliflower that was cooked in more of that lamb stock and some ghee.  I put that back in the oven for about 20 minutes.  It was seventy degrees here today so all of that roasting meant opening all of the doors to let in some cool air, but it was worth it.

Cottage Pie

All in all, a much easier day than yesterday, due to keeping my blood sugar nice and stable.  Again, the only thing I am really missing right now is ibuprofen.  This is leading to me to believe I might have been overusing that particular product in the past.  Tomorrow we are supposed to have a high of 76 so I am thinking it might be a good day to test out the new grill.

I wanted to add that Harrison’s packed lunches during the challenge are identical to what he always takes for lunch–a salad with some kind of canned fish and homemade vinaigrette.  Yes, eating that every single day for lunch would make me crazy, but he likes it.

Thanks for reading,


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    1. Thanks, Christine! And I got my ticket for the conference in July, so I will see you there.

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