Previously, on Simplified Pantry: Day 1
I sauteed zucchini & pepper & carrots (cut the day before) using tallow (made in the crockpot in December). I also had 3 fried eggs and black coffee.
I made German pancakes for the kids. Between the 5 of them, they eat 12 eggs worth.
I had the leftover salad from dinner with some sliced leftover beef roast. I also had a cup of reheated leek soup I made the day before adapted from The Tipsy Baker.
Between breakfast and lunch I also had a handful and a half of almonds and cashews.
The kids had peanut butter and jam sandwiches and apples.
I had quite a bit of roast beef left over from the night before (it was an eight pound roast, so I was counting on leftovers!), so I sauteed peppers and onions, thinly sliced the beef, and topped it all with avocado as a sort of “fajita.” There was salad on the side, too, of course, and the kids had their fajita in an actual tortilla.
Day 2 Status Update
There’s a certain hollow sort of feeling that comes the first couple days going low-carb. It’s like there’s a certain little place inside that can only be filled with starch or sugar. But, I’ve done low-carb before, and I know the feeling will go away in a day or two.
I also came down with a headache and aches in the afternoon through the evening. I think I’m coming down with a cold. Sure, they say you can feel sick in the first couple days of Whole30, but it’s also January, and real colds and the flu is going around. Hopefully eating this healthy will help me rebound quickly and not come down with anything too bad.
Keep reading: Day 3