Whole 30 Day 5
Friday, July 25th
Did you know that doughnuts are made from little bits of heaven? They are. The girls are with us for the weekend, and I’m not putting them on the Whole 30, so they get to eat some of the foods I am currently avoiding. Breakfast today was easy. Abby and Katie love scrambled eggs so that’s what we ate. They had some fruit with theirs. I had prosciutto with mine. We went out to run a few errands and both of the girls fell at separate times and got hurt. My weepy little sweethearts were just too pathetic to bear so I told them we could get a treat on the way home to help them feel better. They chose doughnuts. Katie even wanted to pay for them using her own money. We walked in a were met with the delicious scent of sugary heaven. Those darn doughnuts smelled ridiculously delicious, but also so sweet that the thought of having a bite was unpleasant. I don’t think I’ve ever happily turned down a confection before in my life. Go me!
We got busy with playing and being awesome that we didn’t sit down for a proper lunch. Instead we shared a giant bowl of cherries. I know, not the best choice. At least it wasn’t cookies, right?
I was fully prepared for dinner because I had to cancel pizza and movie night. We still watched a movie, but we didn’t have pizza. Instead we had a rather fancy dinner of seared scallops and prosciutto wrapped asparagus. That empty spot on my dinner plate? That’s where the cheese and/or bread was supposed to go. Although I really wanted a carb with my dinner, I was happy and satisfied with what I did eat.
I didn’t have anything for dessert tonight and I didn’t even have a craving for something sweet. I’d say that’s progress. I didn’t eat as many vegetables today as I should have, but I also didn’t snack today. Six of one half a dozen of the other.
Breakfast: scrambled eggs, crispy prosciutto, and some non-crispy prosciutto.
Lunch: all the cherries, small handful pistachios.
Dinner: seared scallops, cheese-less pesto, prosciutto wrapped asparagus.
- 1 ounce fresh spinach
- 1 ounce fresh basil
- 2.5 ounces toasted, roughly chopped almonds
- 2 garlic cloves
- 1 lemon, for the juice
- Large pinch of salt
- Extra virgin olive oil
- Place of the ingredients except for the olive oil into a food processor.
- While pouring the olive oil in a steady stream, pulse the food processor until everything is very finely chopped and begins to form a sauce. You will probably use about 1/3 to 1/2 cup of the olive oil.
- Add more lemon juice or salt to desired taste.