Lunch was a spinach, kale, and romaine salad with hardboiled egg, red/yellow peppers, tomatoes, sunflower seeds, and just a few strawberries for fun - dressing was strawberry vinaigrette.
Dinner was one of our favorites, that can be easily modified to comply with Whole30.
Tomato-basil-salmon and Garlic-Lemon-Apsaragus.
|Jason's plate: he got parmesan cheese and brown rice too|
|Dinner - Day 3|
|My first ever butternut squash!|
Normally we make these dishes with parmesan cheese, but for Whole30 I omitted the cheese from mine.
To add even more Whole30-ness to our plate, I cooked up my first every butternut squash!
I had no idea what the inside of one looked like.
In fact, I didn't even know what the outside of one looked like until last week.
It's hard to cut into, but kind-of reminds me of a cantaloupe inside, but far fewer seeds to dig out.
I cut it up, and tossed the pieces in olive oil, salt and pepper, and cooked it for about 30 minutes on 400.
Dare I call it healthy Boardwalk Fries?