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Here I am at the end of the second day of our Whole30 challenge.
Still feeling great and proud of ourselves.
We woke earlier than usual filled with energy.
The reason for combining the first and second day
is because it was easier for me to make enough on day one
for leftovers on day two.
A good strategy I think.
The key to success is in the planning.
For breakfast we enjoyed this BLT Salad with a simple lemon vinaigrette,
half an avocado and a six-minute egg.
A little bowl of fresh pineapple and banana rounded out the meal.
Inspiration for the BTL breakfast thanks to So Lets Hang Out
Lunch was a simple Inside-Out Turkey Wrap.
2 slices of naturally seasoned turkey breast
‘buttered’ with some delicious homemade tahini dressing
cucumber, tomato, avocado and lettuce
1/2 cup tahini
1 clove garlic
1/2 cup freshly squeezed lemon juice
pinch of sea salt
whisk together and thin with a bit of water
until the consistency is to your liking.
Serve a little on the side for dipping your wrap
Inspiration for Tahini Dressing thanks to Detoxinista.
Supper was a simple meatloaf made in my pressure cooker.
I added some homemade tomato sauce (recipe here)
to the meat juices to serve on the side
The original sauce recipe uses butter so I subbed that with neutral flavoured coconut oil.
Our vegetable side was braised fennel and caraway seeds in olive oil
then seasoned with a squeeze of lemon and some salt and pepper.
By the end of day two we realized the sipping of wine was actually a well-formed mental habit.
A good supply of sparkling water with an elegant slice of lemon added
made all the difference.
We consumed two litres the first day.
In case of bedtime munchies,
I had stocked our snack drawer with dried fruit and nuts.
A cup of tea, a handful of almonds and two dried figs each replaced the evening cocktail
and we didn’t even miss it.
Days 3 and 4…