Whole30 - Day 2

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Morning mess:
• two sausage egg muffins - I like to make my own breakfast sausage crumbles using ground pork and a seasoning blend of choice.  This time I tried the blend from The Food Lovers Kitchen Breakfast Sausage, incorporating fresh sage from my kitchen window.
• baby spinach wilted in macadamia nut oil, seasoned with garlic powder

Mid-day munchies:
Wasn't really hungry, but kept snacking on nuts and dried fruit through the afternoon...
• macadamia nuts
• dried apples

Evening eats:
•  Slow Cooker Lemongrass Coconut Chicken from NomNomPaleo.  The only tweaks I made were to use chicken breasts instead of drumsticks and I cooked them on LOW for ~4 hours.  I also squeezed some fresh lime juice over the chicken before sprinkling the chopped cilantro.  It was a hit and Matt approved!
• roasted asparagus with Lemon-Basil Vinaigrette

Lemon-Basil Vinaigrette
1/4 cup extra virgin olive oil
1 tbsp. fresh basil, chopped
1/2 tsp. salt
fresh squeezed juice of 1/2 lemon
2 garlic cloves, minced
fresh ground black pepper

Combine all ingredients in a small bowl.  Whisk together and chill until ready to use.

Finished off the night with a hot mug of chamomile tea, cozied up on the couch next to the hubby and the puppies.  Enjoying being back in the kitchen and looking forward to trying another new recipe tomorrow!

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