Still breathing, still kicking,

still haven’t killed each other.

According to the Whole 30 timeline

we are about to hit the

‘Kill all things‘ phase,

so I planned our meals with lots of carb-dense veggies

to help offset any carbohydrate withdrawl.

On Day 3 though there was a moment when I felt

a serious PMS session coming on

but without the P or the M.

At one point, François said:

“Leave it to me to find your one last nerve!”

We laughed and it was over, just like that.

Breakfast for these two days was a delicious

Sweet Potato Frittata

cooked in my little Omnia stove top oven,

trying to keep within the tiny boat galley meal focus.

For a light lunch I served one of my faves,

Buffalo Turkey Meatballs 

(recipe here)

To keep within the Whole30 parameters

I modified the original recipe by swapping in

1/3 cup coconut flour for the Panko

and balsamic vinegar for Worcestershire sauce.

Served them with crunchy veggies

(minus the blue cheese dip)

but with hot sauce all the way.

If I can’t detox out the demons,

I’ll burn them out.

Supper  was an easy fix of Salmon Cakes.

I cooked extra sweet potatoes this morning

so I could add them to the salmon mix.

Leftover lemony Tahini Dressing with the salmon

and a side green salad completed our meal.

EASY SALMON CAKES

4 servings

what you will need

1 can salmon, drained

1 cup cooked sweet potatoes

2  eggs, lightly beaten

1/2 cup coconut flour

2 tbsp minced fresh parsley

2 green onions, thinly sliced

1 generous tsp hot sauce

1/2 tsp hot Old Bay seasoning

2 tsp dried dill

1 tsp salt

1/2 tsp pepper

neutral oil for cooking (I used grapeseed oil)

putting it together

Mix all the ingredients together.

Form into four uniform patties.

I find it easier to form into balls first then flatten when cooking.

Heat oil in fry pan and cook the cakes on each side until well browned.

Serve with a slice of lemon and Tahini Dressing on the side.

Inspiration for the Salmon Cakes thanks to It Starts With Food

Onward and upward to Days 5 & 6….