I’m on Day 6 of my Whole30, and it’s Weekly Cookup Day! I’m not sharing my food log this time for two reasons:
1. Breakfast and lunch are remarkably similar to what I ate in October.
I shared every morsel that passed my lips during my last Whole30, and I’m eating just about the same things this time around: warm, comforting veggie soup (cauliflower or zucchini or sweet potato) for breakfast with some kind of protein and additional veg on the side. Lunch is usually a big-ass salad or leftovers from the day before.
2. For dinner, I’m eating new recipes that I’m testing for Well Fed 2.
My goal is to make all the recipes in Well Fed 2 compliant with the Whole30 guidelines, so the meals I’m eating now are the ones you might be eating during your Whole30 in 2014! The new recipes need more tinkering and aren’t quite ready to share yet, but I promise, I’ll finalize one of ’em to share with you before these 30 days tick out.
In lieu of sharing my whole food log, I thought I’d let you in on what’s on our menu for the week…
Here’s What’s Cooking Today
Crispy Spiced Chicken Livers
Dave doesn’t eat liver, so I get them all to myself. They’ll be my breakfast protein a few days this week.
I made a double batch so I can put half in the freezer for next week.
These are simmering on the stove right now, and they smell so good!
I julienned 7 zucchini so we have a big batch of noodle-y goodness in the fridge. You can julienne, sweat,and rinse the noodles then pat them dry and store them in the fridge ’til you’re ready to eat them. Noodles-on-demand!
Hey, good lookin’! What you got cookin’? Tell us in comments.
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