Whole30 Day 6 June 7th

Breakfast: eggs cooked in evoo onto last night's leftover potatoes and chicken, side of kale salad

Lunch: kale salad and pineapple

Dinner: salmon, plain burger patty, boiled sweet potatoes, sauteed onions and zucchini in ghee, grilled pineapple. Ghee sauteed mustard greens.

Snacked: nuts and veggies

It sure is hard traveling while doing this diet. I stuck to it and brought my own food. It helped a ton!

Whole30 Day 3 June 4th

Breakfast: tuna and kale salad leftovers. (Oddly, I love this combination)

Snack: hard boiled egg

Lunch: leftover curry and leftover carne asada

Dinner:Made balsamic lamb stuffed Portobello mushroom caps. With a side of sauteed cabbage and snap peas and a green salad with tahini lemon dressing.

This tahini dressing has become a fav for the dieter as well as the non dieter.

Lamb mix was easy. Ground lamb, handful of basil, mushroom stems, some cumin, a bit of a drizzling of balsamic and of course garlic! Salt and pepper, Baked at 374 for ummm 30 mins. Non dieter threw some blue cheese on his.