Gosh, it was another hot and humid day again..d’oh it’s summertime so what am I kidding here?
It was tempting enough not to working out in this hot humid weather, but I stayed strong and did my workout of the day. I was so sweaty and hot afterward that I preferred to have a nice cold breakfast/post workout dish: leftover chicken breast meat from yesterday’s Baked Taco Chicken, raw zucchini noodles seasoned with Trader Joe’s 21 Seasoning Salute and chopped baked sweet potatoes.
The ingredients are very simple: white cabbage and salt! What can be more Paleo compliant than this?
Since Hubby K won’t be home for both lunch and dinner plus Brother A made himself some noodle dish, I pan fried some chicken breasts which I marinated with The C-Seasonings as my protein.
For veggie dish, I kept it simple by washing and chopping organic romaine lettuce plus 2 chopped tomatoes cooked in Balsamic Vinegar reduction. Then I opened the newly bought sauerkraut, my lunch was divine!
And since I was home alone for dinner (again), the lazy me (blame this hot weather) just took out sauerkraut and a piece of chicken from lunch from the fridge and called this a dinner. Besides I wasn’t feeling that hungry (those yucca chips are surely filling) but I think I better ate a little bit of I’d be hungry much later tonight.
Whole30: Day 6: I love sauerkraut and wonder why I didn’t try this fermented veggies sooner.
Any fermented veggies do you like?
I’ve tried kimchi (Korean fermented nappa cabbage), Chinese fermented mustard leaves (my mom made these in Indo and it was soo good!), and now sauerkraut. I love fermented veggies in general. If you’ve been reading my blog for a while, I have tart taste buds 🙂 I love sour and tangy taste!