Third day on Whole 30. Third trip to the grocery store in 4 days. We are using what meager store of vegetables we stockpiled before Whole 30 at a crazy rate and it’s really showing me how little I ate vegetables before, at least at home. More bell peppers. More onions. Sweet potatoes! I want to buy the whole produce department, but my pantry and fridge aren’t large enough.
I haven’t cooked this much in a long time because I felt I didn’t have the time to cook every meal from scratch, and to be fair, it’s been a challenge to fit it into my days. With my schedule it will always be difficult to prepare meals the way I’d like to, but this is for my health as much as it is something I just want to do, so I have to make the effort to make it work.
I’ve never made poached eggs before. I’ve been in a kitchen while they were made several times. I believe there is a number that was created, larger than a googolplex, to describe the number of poached eggs I’ve consumed in my lifetime. There are few things in life better than the warm, runny yolk of a poached egg mixed into a delicious, potato hash. And so today’s menu opens on my version of a Whole 30 approved breakfast.
Today’s Tasty Treats
Breakfast – Apple Sage Sweet Potato Hash and Poached Eggs
Lunch – Sirloin Steaks with Steamed Green Beans
Dinner – Leftover Turkey Chili