The Whole30 is easier for me to follow when I’m at work. I think it’s ‘cause I have to eat what I pack and there’s no way to stray in the middle of the night. In contrast, when I’m at home, I just munch my way through the pantry.
While I was passing pills at work, I ate some baby carrots, Persian cucumbers, hard-boiled eggs dusted with homemade Pyro powder, and homemade guacamole.
By the way, If you’re curious about the groovy new container, it’s a LunchBots Trio. (Thanks, Jackie!)
Near the end of my shift, I ate a small container of defrosted Hawaiian Sun coconut milk and a few slices of Applegate Farms organic roast beef.
When I got home in the morning, I checked in on my boys…
…and the slow cooker roast pork.
Since I was still hungry, I ate a small bowl of leftover slow cooker brisket and kale stew and baby chard.
I added some extra cooking time for the pork and went to bed.
At dinnertime, I used the pressure cooker to quickly braise some spicy kale (8 minutes on high pressure)…
…and simmer a speedy batch of cauliflower, parsnip, and carrot puree (6 minutes on high pressure).
I shredded the pork…
…and dinner was ready.
Here’s my dinner plate:
My lean pork leg roast came out a bit too dry after simmering for hours in the slow cooker. Argh. I’m gonna stick with butt and shoulder roasts from here on out.
Ciao for now!