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#whole30 WholeLent, Day 35.
Mar. 24th, 2015 10:15 pmSleep: a little low on quantity (I didn't start getting ready for bed until almost 11 PM) but high on quality (did the pre-bedtime routine & conked right out once I made it to bed). Slept until 7 AM.
Breakfast: big slice of S&SBC, monkey salad, black Scottish breakfast tea.
Work was slow this morning, so I cleaned the refrigerator (as in, pulled out all the contents & scrubbed the walls, shelves, & drawers) & got Philippine Chicken Adobo with Sweet Potatoes started in the slow cooker. I used ghee in the skillet to cook the chicken - should be more flavorful than "nonstick cooking spray". Tripling the cayenne pepper will give it some extra punch. I also replaced the soy sauce with coconut aminos & fish sauce, & the rice vinegar with coconut vinegar. So now this dish is Whole30-compliant & features coconut three ways.
Snack: cup of herbal tea.
Lunch: same basic meal as last night (pork chops, squash, apple-cabbage stew) but with an added bonus from the freezer - leftover cranberry sauce I made at Thanksgiving! It's Whole30-compliant because the only sweetener in it is date paste. This addition went perfectly with the pork & the cabbage, & really amped the meal up another notch. YUM.
Snack: kombucha. I really need to learn how to make my own; at about three bucks a bottle, my kombucha habit is expensive.
Dinner: Philippine chicken adobo, sweet potatoes, & steamed broccoli. Topped with onions & the sauce from the slow cooker, along with salt, pepper, & diced chives. Nomnomnom.
Colorful, tasty, Whole30-compliant. YAY.
My (clean) fridge is full of leftovers again: casserole, jicama salad, pork, cabbage, squash, cranberry sauce, chicken, sweet potatoes, & broccoli.
Snack: chamomile tea.
Breakfast: big slice of S&SBC, monkey salad, black Scottish breakfast tea.
Work was slow this morning, so I cleaned the refrigerator (as in, pulled out all the contents & scrubbed the walls, shelves, & drawers) & got Philippine Chicken Adobo with Sweet Potatoes started in the slow cooker. I used ghee in the skillet to cook the chicken - should be more flavorful than "nonstick cooking spray". Tripling the cayenne pepper will give it some extra punch. I also replaced the soy sauce with coconut aminos & fish sauce, & the rice vinegar with coconut vinegar. So now this dish is Whole30-compliant & features coconut three ways.
Snack: cup of herbal tea.
Lunch: same basic meal as last night (pork chops, squash, apple-cabbage stew) but with an added bonus from the freezer - leftover cranberry sauce I made at Thanksgiving! It's Whole30-compliant because the only sweetener in it is date paste. This addition went perfectly with the pork & the cabbage, & really amped the meal up another notch. YUM.
Snack: kombucha. I really need to learn how to make my own; at about three bucks a bottle, my kombucha habit is expensive.
Dinner: Philippine chicken adobo, sweet potatoes, & steamed broccoli. Topped with onions & the sauce from the slow cooker, along with salt, pepper, & diced chives. Nomnomnom.
Colorful, tasty, Whole30-compliant. YAY.
My (clean) fridge is full of leftovers again: casserole, jicama salad, pork, cabbage, squash, cranberry sauce, chicken, sweet potatoes, & broccoli.
Snack: chamomile tea.
