Day 16? 17? Need some finetuning

[the-ames]

I'm starting with dinner last night, then breakfast this morning. I'm past the halfway mark, and I think I'm slipping. I'm not eating anything noncompliant, but I'm not eating in the right proportions. (veggies. My enemy.) Starting last night, accountability.

 

Dinner 8/18:

hamburger patty with spread (homemade mayo mixed with Cholula)

Half of a HUGE sweet potato

Brussels sprouts

Handful of black grapes

 

Breakfast 8/19

goodcheapeats's Monkey Salad (banana, cashew, flaked coconut

Scrambled eggs with baby spinach mixed in

 

Lunch is out with the office today. We're going to a greek place, so I'll be good with a gyros plate (hold the tzaziki sauce, hold the pita) and a glass of unsweetened tea (which is anathema to a Southerner, but any tea is better than no tea).

 

Dinner 8 /19

Leftover chicken soup from earlier in the month - chicken, veggies, compliant chicken stock, cooked in the slow cooker.

 

My challenge in doing a summer Whole30 is I loathe zucchini and summer squash, and that's about all there is around here. My other challenge is that I find salads incredibly boring, and that seems to be a constant side dish in the Whole30 stuff I'm reading.

[the-ames]

DAY 18 - I counted

 

Breakfast

Two eggs scrambled with spinach, one hardboiled (I ran out of eggs)

Monkey salad

Water

 

 

Lunch: Chicken Massaman 

 

Dinner:

Sliced tomato

Chicken breast cooked in the slow cooker all day

Carrots and onion ditto

spaghetti squash for the FIRST TIME. 

Pluot, mmm

[the-ames]

Breakfast 8/21

Two eggs scrambled with spinach

Monkey salad

Water

(I've tried doing three eggs in the morning, like we're "supposed" to do, and I just can't.)

[Dana15]

Hi,

I just bought one of those slicers that makes the squash into noodles. We love it and I think it give a whole new feeling to a squash meal.