Yesterday was our first day on the Whole30. For breakfast we had: eggs, veggies, and some apple with organic (sugar-free) Sunbutter. I’ve decided Sunbutter is my new favorite. It tastes remarkably similar to peanut butter 🙂
For lunch we had a giant salad with spinach, chopped red cabbage, celery, avocado, tomato, and a bit of apple. It was topped with EVOO and organic, free range chicken cooked in a bit of coconut oil.
Chad cooked dinner for me, which was such a treat! He baked some fish in the oven covered with ghee, lemon, and chili flakes and some other extra spicy herbs. (On a side note, I’m totally stoked ghee is now allowed on the Whole30.) We had some steamed veggies with coconut aminos on the side.
After dinner, we were still a bit hungry, so we had a few slices of cinnamon baked apple with a light crumble of almond flour, dates and cocount oil. I topped it with a touch of cold coconut milk; the perfect topper to a delicious meal.