Now that I’m back at work this week (and turning nocturnal again), I’ll report on what I’m eating from midnight to midnight. I’m finding it a lot easier adhering to the Whole30 program while away from my kitchen because I pack all my food in advance, and there’s no opportunity to stray. Each day this week, I’ll be eating just one meal at home after I wake up in the evening. (It’s my breakfast, but it’s dinner for the rest of the family).
Since it was my first night back at work, I didn’t get hungry until around 2:00 a.m. My ”lunch” at work was a refreshing salad packed with greens, hard-boiled egg, diced avocado, sliced tomatoes, and shredded carrots.
About an hour later, I was hungry again so I ate some coconut butter, macadamia nuts, and coconut flakes. Do you guys sense a pattern here? I love me some coconut and mac nuts!
My last meal at work was around 7:00 a.m., when I ate a box of leftover seasoned ground pork, roasted Portobello mushrooms, and nuked frozen green beans.
When I got home, I walked my kindergartner to school with the rest of the family. I passed a bunch of moms who were bleary eyed and nursing huge mugs of java. WTF! I’ve been up all effing night — buck up, people!
I returned home, downed some chilled coconut milk, and crashed from 9:30 a.m. until 5:00 p.m. When I woke up, I baked a yummy and EASY platter of David Lebovitz’s roast chicken with carmelized shallots.
As veggie sides, I reheated some World’s Best Braised cabbage…
…sautéed 2 bunches of swiss chard and shallots in some lard…
…and made some winter squash puree mixed with coconut oil, salt, and pepper.
Here’s my “breakfast” plate:
Now, it’s back to the grind for another 6 nights.