Well, I am about to face my most difficult challenge yet on the Whole30…traveling. We are going on a road trip tomorrow, so I have been cooking a lot to prepare. I’ve made two servings of breakfast (sweet potato hash with egg), two servings of pumpkin soup, spaghetti squash with walnut pesto, sliced celery and green apples, along with almond butter and coconut flakes to take with us. Whew! It takes me longer to prep and pack my food than it does my clothes. 🙂 I’ve come so far, and I don’t want to let traveling get in the way of completing my Whole30. Everything is finally done and ready to go for the trip. My meals are packed, I have food ready for me in the fridge when I return, and I even have some dishes in the freezer to eat later.
Breakfast – Sweet Potato Hash with Diced Green Apple, Ghee, Egg, and Cinnamon
Lunch – Leftover Meatloaf with mushrooms
Dinner – Pumpkin Soup
The Walnut Pesto I made was from the cookbook “Everyday Paleo” by Sarah Fragoso. You can find it here: http://everydaypaleo.com/grilled-chicken-with-walnut-pesto-sauce-and-warm-arugula-salad/ It turned out really good! I can’t wait to try it on the spaghetti squash tomorrow!
I like to listen to educational and information podcasts about health while I cook, and today I listened to more speakers from The Gluten Summit. I wanted to share this quote from one of the lectures I listened to.
I have to admit, after all the cooking today, I was beat. I did two rounds of dishes, and my sweet husband is now doing the last round for me. 🙂 Eating healthy takes time and energy, but it is an investment in yourself.