It’s only Day 3 and I already know I would not be able to get through my Whole 30 without my work cafeteria. My caf is reasonably priced, has both a self-serve salad bar AND has a tossed salad bar line. Oh, and they create made-to-order omelettes in the AM or grab-and-go hardboiled eggs when I’m pressed for time.
For lunch I made a salad in my caf…. then spotted it was “Fresh Catch” day at one of the grills. How could I have missed that? For $7 I got a delicious piece of fresh salmon cooked to order with steamed broccoli and summer squash/zucchini. I couldn’t resist the fresh salmon even though I’d already made a salad… so I ate the salad with half the salmon and saved the other half salmon and steamed veggies for tomorrow in a tupperware. Leftovers rock!
That wasn’t even the best meal of my day. My friends Carolyn and Sara made me dinner using my new Paderno Spiralizer. I was inspired to do a Whole 30 after Carolyn and Sara tried it. Carolyn also happens to be my favorite chef-friend; if I had enough money I would bankroll a restaurant for her to run. She’ll have to stick to her day-job until I win the powerball, sorry Carolyn.
Carolyn and Sara made some “spaghetti” sauce with ground turkey, beef, tomatoes, eggplant, and a bunch of other veggies, which we ate over zucchini noodles (“zoodles”). Additionally, we ate a home-garden-picked kale salad with tomatoes, cucumber, avocado, and kohlrabi. Lastly, we ate baked Kabocha squash and had watermelon for “dessert.” THIS is how a Whole 30 meal is supposed to be done.
How I feel: Great! Apparently I am not as weaned off caffeine as I thought I was, so I drank black iced coffee in the morning to avoid an afternoon headache. It was so tasty I almost didn’t miss my usual creamer. Almost.
What I ate:
- 2 hardboiled eggs
- black iced coffee
- 1/2 banana with almond butter
Snacks during the day
- dried apples with almond butter
- salad bar with salmon
- 1/2 banana… with almond butter. I’m addicted.
- Meaty zucchini “spaghetti”
- Kale Salad
- Baked Winter Squash