Whole 30 Day 6

Breakfast:
cashew cookie Lara Bar, banana, and a cup of Candy Cane Lane tea  (the cashew cookie may just be my favorite Lara Bar flavor...I find it hard to believe that the only ingredients in it are dates and cashews)

Lunch:

leftover taco-seasoned chicken breast (homemade taco seasoning, recipe found here) with just a dibble-dabble of 365 canola mayo

Ok...so here's my explanation...

canola oil, while not expressly forbidden, is greatly discouraged on the Whole 30.

Y'all! Every so often, this girl just needs some mayo!  I tried making some myself last week (talked about that here), and while it mayo-ed up SO nicely, I just could.not.stand the flavor.  I've got to try some different oils...see if I can achieve a palatable, usable spread.  For now, I can breathe a little easier, knowing that if I absolutely have to have a little schmear of mayo, I can dip into the 365 canola mayonnaise from Whole Foods, and rest assured that at least I know what all the ingredients are.

Dinner:

sprouts 'n sausage--cut two slices of uncured bacon into 1" pieces.  Fried it over medium heat for just a minute...tossed in an entire bag of rinsed, cut Brussels sprouts...stirred that up and let it cook for just a bit.  Tossed in an entire head of rinsed, cut cauliflower, drizzled that with some olive oil, added a hefty scoop of minced garlic, fresh-ground black pepper, and a sprinkle of sea salt.  Put the lid on and cooked it all together for 12 minutes.  Lifted the lid and tossed in two and a half organic spicy chicken Italian sausages, cut into 1" pieces.  Stirred it all, cooked for another 5-7 minutes covered, and finished with 5-7 minutes uncovered.  Soooooooo delicious.

Next time, I'll add the cauliflower at the same time as the sausage...it didn't need nearly as much time to cook as I'd anticipated, and was a bit mushy.  The texture didn't bother me at all, but Paul tends to like his veggies just a bit more tender-crisp, so I'll aim for that a little better next time.