Gastography

Today was a catch up day after a week of making something new and novel for each meal decadence. Friday is traditionally ‘date night’, but since my perma-date was out galavanting with my brother and his perma-date tonight, I stayed in and used up some fridge odds and ends. I know, I live life on the edge.

Breakfast

My favorite green smoothie, minus the banana.

Lunch

Leftover spicy crab cakes with kiwi-pineapple salsa & sriracha aioli + leftover roasted garlic mashed cauliflower. It maybe wasn’t the most cohesive lunch, but it cleared out 3 whole tupperware containers from the fridge, so: bonus.

Dinner

I’m calling this ‘pizza burger’. 1/2 lb. grass fed beef burger patty with a portobello mushroom “bun” sprinkled in shichimi togarashi (Japanese seven spice mix) and some of that quickie tomato sauce from Thursday’s lunch. Holy crap this was good. Per meal expensive, but yummmmm. Now if only I could have had a nice glass of wine to go with it ….

 

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Another seafood filled day – plus a super quick dish of meatballs & marinara.

Breakfast

My favorite green smoothie, minus the banana.

Lunch

30 minute (!) marinara & grass fed beef meatballs. Recipe to come. Hearty, comforting and fantastic.

Dinner

Shrimp burger with sriracha aioli and sautéed broccolini. Light and delicious.

Snack

1 ounce plain almonds.

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Surf & turf day. Yum.

Breakfast

My favorite green smoothie, minus the banana.

Lunch

Arugula salad with roast carnitas pork from last week, half a mango dusted in chili powder, and some of the parsley/lemon/fish sauce sauce from last night. And Whole30 sriracha. Yum. And now that I’m just about out of pork, I’m bummed that I have no more. Seriously delicious.

Dinner

Spicy crab cakes with chipotle aioli, pineapple kiwi salsa and Broccolini. Recipe coming soon for this. It was excellent.

Snack

The rest of the carnitas, because I needed more protein to hit my nutrient goal for the day.

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Yummmmmmmm … seafood overload.

Breakfast

My favorite green smoothie, minus the banana.

Lunch

Arugula salad with sautéed shrimp, chili powder dusted mango and a creamy avocado dressing made with coconut water and lime juice. Light and tasty.

Snack

1 ounce plain almonds.

Dinner

Pan seared salmon filet with mushrooms sautéed in grass fed butter & coconut oil and a zesty sauce (blend until emulsified: 1/4 c. parsley, 2 Tbsp. tarragon, 4 tsp. Red Boat fish sauce, 6 Tbsp. grapeseed oil, 2 cloves garlic, juice & zest of half a lemon and sprinkle of salt). Yum.

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Today was full of good food. Good food that was easily Whole30.

Breakfast

You’d think having the same green smoothie for breakfast every day would be boring. It’s not. Today I made my very own DH’s green smoothie, minus the banana, and it turned out well. Maybe not quite as kicky as when he makes it, but it was good nonetheless.

 

Lunch

Grass fed sirloin steak salad with 1 c. arugula, 1 seared yellow pepper, 1 scallion, and a vinaigrette made of McClure’s bloody mary mix & grapeseed oil (2 Tbsp.). Yum.

 

Dinner

Holla. Red snapper ceviche (snapper filet, cherry tomatoes, jalapeño, cilantro, shallot, lemon & lime juice) with fried plantain.

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