I’m thisclose to being halfway done with my Whole30…

For my chow at work, I packed a leftover bowl of Phở Under Pressure and the accompanying garnishes…

…some crudités, and a small container of defrosted Hawaiian Sun coconut milk.

When I came home in the morning, I hung out with my boys…

…and made myself a couple of curry wraps filled with leftover emergency protein.

Since I still had the munchies, I ate a small serving of toasted almond slivers and a heaping tablespoon of coconut butter. Yes, I eat even more when I’m tired.

In the evening, I crawled out of bed and started making dinner. 

Fitbomb had already made a chorizo scramble with Whole30-friendly fresh chorizo from 4505 Meats

…so I just roasted a head of Pan di Zucchero (a type of chicory) in the oven, finished with a splash of aged balsamic vinegar…

…and braised spicy kale in the pressure cooker.

For the braised greens, I used a bag of Trader Joe’s ready-to-cook kale and sauteed the carrots and onions in Pure Indian Foods Niter Kibbeh ghee. 

These flavored ghees are kickass and Whole30 approved, too.

Here’s my dinner plate:

I love having breakfast for dinner. Well, in this case, I guess I’m eating breakfast for breakfast.

To keep you motivated to stay true to the Whole30, I’ve got another giveaway lined up in the morning. Stay tuned…


About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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