Today was a bit trickier in the Whole30 compliance department because I had to navigate through a Paleo-unfriendly family get-together and scramble to grab lunch on the run.
The day started out fine with a breakfast of leftover sous vide chicken breast over leftover stewed vegetables (all the beef shanks are long gone).
I nuked my bowl for about a minute and spooned on a dollop of guacamole.
In anticipation of a non-Paleo-friendly family lunch party, my mid-morning snack consisted of a can of sardines and kale chips. After pretending to eat some dim sum at Fitbomb’s cousin’s party, the two of us made a pitstop at Chipotle Mexican Grill and we each ordered salads with half carnitas and half barbacoa, extra guacamole, no beans, fresh tomato salsa, and tomatillo-red chili salsa.
In the afternoon, I popped my marinated pork leg in the oven to slowly braise over 3.5 hours. (I’m serving the pork later this week.)
While I puttered around in the kitchen, I scarfed down some more coconut flakes and macadamia nuts.
For dinner, I made some pan-grilled sumac pepper finishing salt seasoned shrimp…
…that I served over a bed of arugula, shredded carrots, and diced avocados.
The greens were dressed with some freshly squeezed Meyer lemon juice, avocado oil, salt, and pepper.
Only 19 days left! I kinda can’t wait until the Whole30 is over. Don’t get me wrong: I’m happy to push the reset button on my diet, but I can’t live like this all year round. I need me some dark chocolate.