Now that I am through my birthday celebration, I’m ready to start my January Whole 30! I haven’t done a Whole 30 since my first one in summer 2012, but my intuition was telling me I was ready for another one.
Just like my last one, I want to share with you a photo journal of my meals!
I am still on vacation, so I had time to prepare a nice breakfast.
My mom found these awesome egg poachers at Sur la Table, and they make perfect little domes of poached egg, which will be great when I make a Benedict.
Breakfast consisted of an apple, 2 poached eggs, 3 pieces sugar-free bacon, and sauteed spinach.
For lunch I made a warm spinach salad. The dressing was 1 tbsp of bacon fat warmed over low heat with about 1 tbsp Dijon Mustard and 1/2 tbsp Balsamic Vinegar mixed in. I tossed the dressing with a handful of spinach, 1 shredded chicken thigh, a small apple, diced, 1/4 of a red bell pepper, a few slices of Red Onion, one piece of sugar-free bacon, and about a tablespoon of chopped pecans.
Dinner was a roasted pork loin that I topped with a mixture of Dijon mustard, olive oil, and balsamic vinegar, along with a crust of dried herbs and spices: tarragon, parsley, marjoram, sage, garlic powder, and onion powder. I tossed baby Yukon gold potatoes, sweet potatoes, and red onion with the same mixture which roasted alongside the pork loin.
I had an apple and a clementine in the evening (not pictured)
I feel like it was a pretty good first day!
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