Whole30 – Day 2

Yesterday started off with a great WOD!  We’re on a strength bias for the next few weeks so we did 5rm front squats, back squat to failure, and an AMRAP in 5 min of 105# hang cleans (150# for the guys).

Breakfast: scrambled, organic, free range eggs, zucchini and yellow squash sauteed in coconut oil and coconut aminos with cracked black pepper, tomato, and avocado. Mmmmm…..
Day 2 Breakfast
For lunch, I had spinach leaves and a bit of baked chicken breast with Mediterranean seasoning on it. I was starving while waiting for it to cook so I also ate about 3 slices of Applegate Farms turkey breast and a handful of raisins. For fat, I made some more coconut bark. This time I put organic raisins, currants, and goji berries in it. I ate a piece about the size of my thumb. I LOVE good fat sources 🙂
Coconut bark makes my mouth happy
Snack: Ants on a log (celery, sunbutter, organic raisins) and some Applegate Farms turkey slices.
For dinner, I made chicken nuggets. I took the organic “happy” chicken breast and cubed it. Then I dredged it in egg and almond flour mixed with seasoning. I baked it in the oven and served it on top of an arugula/spinach blend. They were awesome. Next time I’m going to cook at a higher heat to ensure extra crispiness. I had a bite of coconut bark for dessert and a little extra fat. Mmmmmmm….
Make sure you cook on high heat so they're extra crispy!

Overall, day 2 tasted pretty delicious!


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