Whole 30 Day 6

Breakfast: Again, hot water with lemon

Second Breakfast: Coconut milk latte, 2 kale-egg muffins

Snack: I wasn’t too hungry so I just ate my apple and almonds

Lunch: Leftover Indian Beef, but I ate this really late, at like 3:00

Dinner: My stomach was a little upset so I just had an avocado, which I squeezed a lemon over and seasoned with salt and pepper. I had that with cherry tomatoes… I love the creamy, tangy avocado with the naturally sweet cherry tomatoes.

Snack: Banana with some crispy roasted parsnips and carrots. Again, shockingly good. The sweet, smooth, creamy banana complemented the crunchy, sweet-salty parsnips really well. You took a bite of one and craved the taste of the other right afterwards! I used a mandolin and sliced the carrots and parsnips really thin, drizzled melted coconut oil over the “ribbons” and then seasoned them with salt, pepper and a touch of cumin. I tossed all of those together on a baking sheet and baked them at 375 for 15 minutes.

This is a picture of the shaved parsnips and carrots right before they went in to the oven… I forgot to take a picture once they were done…

Not a very exciting day. I am hoping to get cooking again tomorrow!

One thought on “Whole 30 Day 6

  1. You has a great blog. I'm very interesting to stopping here and leaves you a comment. Good work.

    Lets keep writing and share your information to us.

    Nb: Dont forget to leave your comment back for us.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s