Day 8: drinking the whole30 (sugarless, artificial sweetner-less, organic, hormone-free, pasture-raised) koolaid

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prosciutto-wrapped mini frittata mini muffins

I’ve gotten into the terrible habit of not deciding what I’m eating for dinner till the night of, and then going grocery shopping after crossfit and not starting on dinner until at least 9 at night.  Somehow I don’t find it a chore to spend so much time later at night cooking dinner; I actually really enjoy it.  Maybe it’s because I have so much energy from eating healthy!

Another sign I’m in a good mood:  I always skip Americano when it comes up on my Lady Gaga playlist.   Today I didn’t even realize the song had come on until it was 3 minutes in!  The Whole30 is working wonders and is having such a positive effect on my life!

breakfast

  • one egg with avocado
  • blueberries and sliced almond cobbler thing

lunch

  • chicken stir fry with almond milk, almonds, and onions
  • larabar

pre- and post-crossfit

  • hazelnuts and macadamia nuts
  • larabar
  • strawberry banana coconut milk smoothie

dinner

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The brussels sprouts chips didn’t end up looking like the ones in the picture on the recipe page, but they still tasted amazing!  Or maybe I just think they taste amazing because I’m on that whole30 high.  That must be how getting through this diet works–you force yourself through the first several days, and then once you’re past that point, being on the diet has put you in such a good mood that you’re delighted to eat any weird healthy thing.

I made the prosciutto-wrapped mini frittata muffins into prosciutto-wrapped mini frittata mini muffins by cooking them in a mini muffin pan at 350 degrees.  I had extra filling so I just made it into an actual frittata and ate that for dinner; I’ll bring the mini muffins in for lunch tomorrow!

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yum.

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