Hey everyone!

I finally found sometime to post a bit about my Whole30 chows for the past couple days. As I mentioned, I don’t have much time as my first round Whole30 so I’ll be only intermittently posting my second Whole30 chows whenever time allows me to. You can always refer to my first Whole30 where I documented 99% of my entire 30 days meal.

Lunch at work: Steamed broccoli with B-nut Lasagna plus avocado. I’ve been enjoying having my lunch outdoor to get some Vitamin D.

Dinner during weekdays usually not much different from another. Here’s some ground beef cooked with tomatoes paired with steamed Chinese Kale and avocado.

On Friday, I had a half day work so after I came home, I made myself some Tomato Avocado Omelet cooked in Red Palm Oil.

Friday lunch was divine.

Look at what arrived in mail! SeaSnax New Year’s Resolution Grab & Go Package came at the perfect timing! All of these with exception of the Sea Sprinkles (they contained maple syrup and sesame seed oil) are Whole30 friendly. If your order is $30, you get Free Shipping!

For dinner, I whipped up some simple protein dish, Garlic Lemon Curry Salmon which turned out super awesome!

Roasted broccoli and steamed Chinese kale for veggie dish.

I was still full from lunch (I had it quite late around 2pm because I did some workout after I came back from work) so I kept my dinner plate small.

Hubby K and I shared a small bowl of grapes afterward.

Today we slept in a bit. I got up around 9 am which is considered to be LATE! My knees felt a bit hurt probably from the One Leg Squat Bench I did yesterday so I had to go easy on today’s workout.

For breakfast, I fried some eggs seasoned with curry powder, salt and pepper and caramelized sliced tomatoes in Red Palm Oil (this stuff seriously GOOD!).

Plus left over steamed Chinese Kale from last night dinner as my veggie dish. Who said we can’t eat veggies for breakfast?

The dish kept me full for quite a bit so I used some time to make Homemade Chicken broth from left over chicken bones with pressure cooker.

I love homemade broth because I have full control on what I want to put in there. The basic rule is just water and bones. If you want to be fancy, add some garlic, onion, veggies and a bit of salt.

For veggies, I roasted a tray of carrots with Red Palm oil and seasoned with a bit of salt, pepper and Sunny Herb Seasonings.

Braised Chicken Meat with Caramelized Onion for protein.

Steamed the last batch of Chinese Kale and cut up a whole avocado for the fat, my lunch was ready!

I’m always happy when I eat good food because I can keep my hunger at bay and I didn’t even even think about snacking at all!

For dinner, I made seaweed soup with the homemade chicken broth that I made in the afternoon.

Roasted Spicy Turkey Drumsticks – YUM! Hubby K marinated these turkey drumsticks in a brine for about 3 days so they were SUPER TASTY! All I had to do prior roasting just dusted some Chipotle Pepper Powder for some spicy kick.

Here’s my dinner plate.

And I am not ashamed for having another serving of seaweed soup. They’re SO GOOD!

Woot! I can’t believe it’s already the end of Week 1 of Whole30! 😀

• Tweet