Day four is done, and all in all, I think it went well.
For food, I had the following:
Breakfast: Two eggs sunny-side up and a good-sized slice of ham. This is the same ham I had yesterday that Sherry bought at Whole Foods. It’s really good! Also, coffee.
Lunch: Garden salad with oil and vinegar dressing and a 6 oz Filet Mignon and a baked sweet potato with butter at Saltgrass Steakhouse. My friend Steve and I have steak together on Fridays, and I’m fortunate to be able to eat “Normally” while on my Whole30 by eating steak for lunch. It was yummy, as always.
Dinner: For dinner, we went to some friends’ for dinner, as we alternate between hosting every week. This week was their turn to host, so I didn’t know what to expect for dinner before I got there, but they were aware that both Sherry and I are on a Whole30, and as they are Paleo and have both done Whole30 in the past, they said they’d be able to make a compliant meal for us. The good news was that the meal was perfectly Whole30: sous vide pork with asparagus. It was delicious, and perfectly cooked. Our hosts made a baked pear for a dessert, and we ate it. Normally on a Whole30, you don’t eat dessert, but when you’re at a friend’s home and they make you food, you eat it, especially if they went out of the way to make it Whole30 compliant.
The weekend was pretty good, although Saturday was weird with food.
Saturday Breakfast: I woke up late. Very late. So I ate a lunch we had saved from the week, and ate the beef and pork rolled with mustard and pickle spear that Sherry made served with mashed cauliflower. I snacked on some cashews for the afternoon to get back onto a normal eating schedule.
Dinner: We ate a green salad with oil and vinegar and grilled red snapper with broccoli and sweet potato. It was a delicious end to the day.
Sunday saw us getting back to a more normal eating schedule.
Sunday Breakfast: Two eggs sunny-side up and ham slices. Again, no fruit on purpose.
Lunch: Chili. Sherry was doing the meal prep for the week, and she made her Whole30 Chili which I love. It was a treat to have some of this just as it came off the stove.
Dinner: Sous-vide steak with mashed cauliflower. I put the steak into vacuum-sealed bags with kosher salt and ground pepper and let it sit in the refrigerator for a few hours before Sherry put it into the sous-vide. After it was done there, I grilled it for about 2 minutes on each side to give it grill marks. It turned out to be tender and perfectly cooked medium-rare.
This week, there will be lots of great foods for lunch as Sherry went out of her way to make some of my favorites. I’ll be blogging them throughout the week. As for how I feel, my legs were very sore from the run on Thursday, so I didn’t run on Friday through Sunday. I may get to it Monday depending on how I feel. I was dealing with a bit of a cold and if I’m still feeling its effect, I may put off my run to Tuesday.