Tuesday, March 24, 2015

Day 16: Back on Track

Hooray! I had GREAT food today! Because, as I said last night, there was nowhere to go but up, and once I realized that was the only direction I could head, I took advantage of the momentum. I made a plan, I went real grocery shopping (as opposed to the 12-minute fake version attempted yesterday), and I stuck my children in a tent watching Octonauts so I could get to work!


I made this chicken and brussels sprouts recipe that my friend Rhiannon recommended. She did not let me down. It exceeded expectations big time, and I was expecting a good meal. This is super delicious. Make it. And don't be withholding where the garlic powder's concerned. Go big or go home. It's the primary seasoning! I used ghee and it was perfect (though messy; I had to clean a lot of grease splatters after this one). The thin pan sauce that settled in my cast iron skillet after baking went straight into a little jar for tomorrow. I have no idea how I'm going to use it yet but I can't wait to figure it out. I might just drink it. It's lemony, garlicky, buttery bliss.

My nearly 4-year-old took a bite and said, "Thank you for making this yummy chicken dinner, Mommy. It is sooooo good." I might have cried. I don't want to talk about it.

Back to the plan!

Here's the plan!

1. Breakfasts will continue to be eggs, salsa, greens, other veggies lying around. It's working and I need to keep what works.

2. Tomorrow's lunch will be tonight's leftovers. I could not be more excited to eat lunch tomorrow. Tomorrow's dinner will be Salmon and Coconut Stew with some cooked greens tbd.

3. Thursday's lunch will be on-the-go: roast beef, fruit, veggies, nuts. For dinner that night, I'm making this pozole - and I'll be posting, for the sake of the rookies, about how to Whole30-ify a recipe.

4. Friday's lunch will be a big salad and some tuna cakes. Dinner will be one of my Melissa Clark favorites: Roasted Broccoli and Shrimp. I usually eat it with a grain, so to make it a heartier meal, I might make another favorite - Lottie and Doof's potato rosti. Every time I make that I wonder why I don't make it more often. We are partying that night too, so MC is going to make me this coconut-pineapple mocktail.

5. Some big news: I am committing publicly, right now, to making crispy chicken livers. Because apparently the Whole30 really DOES change your life.

6. Starting tonight, I'm working on the sleep part of the deal. On the days when I don't have caffeine (today and yesterday, last Tuesday and Wednesday), I have had a dramatic lull in energy in the afternoons.

7. Write my novel.

8. Reverse climate change.

9. Make a food plan for next week.

And finally, today's meals.

Breakfast of Champions at 7:30 am. Also had tea with coconut milk in it at about 9:15.


PWO at 10:45 am. Bar with sprouted flax and dried fruit. Pretty satisfying. Felt good after eating it.


Lunch at 1 pm. Big salad with guacamole, sprouts, nuts, seeds, beets, strawberries, mint, romaine, scallions, lemon juice, and olive oil.


Dinner at 5:30 pm. Chicken legs and brussels sprouts; roasted parsnip, sweet potatoes, and rutabaga. The best. (Ask my son.)


Another day in the bank. A much better day, actually.

1 comment:

  1. I don't know why it's so good. It's so simple. I just straight-up lick the pan to get what little sauce has coagulated there, but I like the idea of attempting to save it.