Whole 30 is dead, but we’re alive and we still have to eat. And because planning is a big part of my bliss, I wrote out a 30 day menu for this adventure and damnit, I was excited about making some of those dishes. So, while for lunch we may be enjoying bagels on the veranda with a glass of blush…
Dinners have still been largely whole 30 compliant. Except for the BBQ pork mac and cheese I ate last weekend. At a restaurant. With my big girl clothes on. That day ruled. This day was okay too — I made a chicken thigh dish with sun-dried tom-toms, green beans and olives, recipe available here.
It was aight. Heavily seasoned with rosemary, which I discovered was growing abundantly in our garden. What an adventure it shall be to watch what else blooms! As has been usual, Jared who looooooves chicken, has been happy with all the meals. I have felt they were all fine and could be made better with the addition of cheese. This process has taught me that I will happily eat half the meat if I can eat twice the cheese, but I’m not sure that’s how it works…
Eat. Read. Ask. Do. Be. 