Today marked the first day of our Whole30. Since we haven’t been cooking Whole30 compliant dishes, we had no leftovers for breakfast and lunch.
Breakfast included 2 slices of bacon and 2 eggs, cooked in a little avocado oil, plus a cup of organic black tea.
For lunch, I had a can of tuna topped with a few slices of tiny dill pickles, some hot sauce, and salt. It was boring, but it also made me not-hungry, so there’s that.
Dinner was the broccoli slaw beef burrito bowls. I was surprised at how easy they were to throw together and how tasty they were.
Craig and I were both a little hungry after dinner (up until dinner I had only eaten in the neighborhood of 600 calories all day) so Craig ate another serving of dinner (leaving us with one portion of leftovers instead of 2), and I had a slice of bacon. Then we split 1/4 of a watermelon and tossed the rest in the fridge for the rest of the week.
I also pulled the hunks of pork shoulder out of the temp. controlled crock pot and chilled them in preparation for pulling all the “weird” parts out and frying up the pork for dinner.