Thursday, January 5, 2017

Day One #Whole30

First day down and not so bad....

I had two hard boiled eggs for breakfast sprinkled with a little salt and pepper then an arugula salad with shredded chicken, toasted almonds, avocado, and a dressing I made from home with extra virgin olive oil, dijon mustard and a fresh squeezed lemon.
I don't have a picture of my lunch because I was at work but I really liked how pretty this 
picture was so now you get to enjoy it too, m'kay!

All and all my day was off to a successful start!  Then it was time for my "after school snack"...all my life I have gotten hungry around 3:00 pm and had a snack.  Think that is a bad habit I need to break...umm I am going to take YES for 1,000, Alex!

So raw almonds and cashews it was!  
I love them both so this was really no sacrifice but is it sustainable? 
We shall see!

Then on to dinner....I wanted to make something that I would eat as leftovers for other meals later in the week and since I am not the best at taking advantage of leftovers, I decided soup was going to be on the menu.  We found this recipe and I have had it for 3 meals already and I am not tired of it at all!


Beach Body Meals: Paleo Portuguese Kale Soup
Serving: 8

1 tbsp. olive oil
2-3 large leeks chopped, using white and light-green parts only
1 large yellow onion chopped
2 cloves garlic crushed
12 oz. ground turkey
6 oz. sausage (any flavor or kind) broken into smaller pieces
1 bunch kale torn and stemmed
1 32 oz. can diced tomatoes
6 cups chicken or vegetable broth
Salt and pepper to taste
Note: To ensure you get pure sausage with no additives or sugar, you might want to get the butcher to do it for you.  Also, make sure that the diced tomatoes and broth have no sugar in them as well.

In a large stockpot, heat olive oil and add in leeks and onions. Saute until soft. Crush garlic into the pot and stir to slightly brown, 1-3 minutes.  Add turkey meat and sausage (if using), stirring until browned and adding a 1/2 cup of broth, if needed so as not to burn.  When meat is cooked through, add in canned tomatoes, broth, salt and pepper. Simmer on low heat for 30 minutes.

Five minutes before serving, stir in the kale to wilt.
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