Ok, I actually had my dinner last night, but it was so late (like around 9pm). Not much just leftover shredded chicken breasts with a whole avocado and munched on some Coconut Chips. Late dinner resulted late to bed so got up later today and working out later as well.

Had my post workout meal/breakfast on hour later than usual. Fried eggs, left over steamed bok choy and whole skinny purple yam.

Our protein stash was literally NADA so we drove off to Henry’s Market for protein (mostly), Superking Market for some of Clean Fifteen produce and Walmart for avocados.

Came back home, I quickly sauteed the ground beef I got from Henry’s Market, using my method to drain off the fats (non grass fed meat) and seasoned it with “Tobacco” Spice Rub.

Steamed green beans topped with mushrooms cooked with onions and Red Wine Vinegar.

I experimented a bit with my lunch plate today. Usually I have my fruit after I finished my lunch meal. However, this time, I thought what if I just put everything in one meal? Fruit, veggies, protein and fat (well can’t see the fat here but it’s the avocado oil that I used for cooking) – all in one plate. And this what I had.

The sweetness from yellow nectarine balanced out the savory spice taste of the ground beef and a bit of sour taste from the mushrooms gave plain romaine lettuce leaves some kick as well! I love this combo!

For dinner, I was planning to cook some chicken drumsticks which I already marinated to try my new recipe experiment but Brother A went out for a dinner so it was just Hubby K and I. Since we still had some beef left from lunch, I had to hold off on the chicken drumsticks until tomorrow. Sorry readers, I know you might anticipate a new recipe but gotta wait a bit 😛 I’m such a bad food blogger.

Our dinner was pretty standard and since I got some cauliflower, long time readers, should know what I’m going to make, right? 😉

Dinner!

Whole30: Day 20 – Eh, I don’t think I have anything much to say about today, instead I totally LOVE my lunch plate!

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