Happy Mother’s Day to all of the moms out there! Alex and I had a great time visiting with our moms this weekend. I’m lucky to know so many great moms, both who have been maternal toward me and who are maternal toward their own beautiful children. I hope you all had breakfast cooked for you and hugs from loved ones.
Two weeks into testing month, two weeks to go. Last week I shared that I was attempting a 7-day version of the Whole30 plan, and I’m happy to say that I successfully completed the challenge! 7 days of no sugar, legumes, grains, dairy, alcohol, and many chemical additives left me feeling lighter, sleeping better, and with clearer skin. I My last day was this past Friday, so since it was over, I had a few off-book things to eat this weekend, but that was planned. I’m excited to attempt the full version of the plan this summer at GHP, but I still want to incorporate some of the plan in the meantime.
This leads me to this week’s lunches: protein, veggies, and fat. It’s really a non-recipe: I made four burgers out of a 1 lb. block of grass-fed ground beef, combined some grapes tomatoes with fresh basil, lemon juice, olive oil, and salt and pepper, and plan to pack a half of an avocado each day along with some oil and vinegar to dress the salad greens. Here’s the key with the avocado: to keep it fresh, only cut each one lengthwise the night before you need it on the morning that you need the first half. Pack the first half without the pit, wrapping it in plastic wrap and placing it in a small plastic container. Wrap the pitted half in plastic wrap and place it in another small plastic container, then put it in the refrigerator. This will slow down the oxidation process and prevent the exterior of the sliced avocado flesh from turning brown.
Only four lunches this week because my sister Harriett is getting married this weekend! We’ll be traveling to Columbus on Friday.
Have a great week, everybody–TEN more school days for me!
Bungalow Kitchen 