Let's see ... breakfast today was another plate of scrambled eggs, mashed avocado and sardines. I seriously love this meal.
So satisfying -- filling and full of flavour. Not to mention it only takes about 5 minutes to make.
Initially I wasn't too sure what we were going to do for dinner. I decided that in the meantime, I'd make up a batch of Sunshine Sauce, from The Clothes Make The Girl. This is basically a paleo version of peanut sauce -- I really liked it. The only change I made was to decrease the lime juice to 1tbsp, and increase the coconut aminos to 2 tbsp.
This uses sunflower seed butter since peanuts aren't permitted on the Whole30. To be honest, I'm still not sold on sunflower seed butter. It has a sort of burnt taste that I don't really like. I think next time I would try making this with almond or cashew butter.
For dinner, we ended up grilling up a couple of butterflied pork loin chops. I also made a big bowl of zucchini 'noodles', but using my julienne peeler on a couple of zucchinis. Once they were shredded I just nuked them for 2 minutes to make them a bit softer. I also nuked a bit of shredded cabbage (coleslaw mix). Drizzled some Sunshine Sauce over top and called it a decidedly delicious dinner.
I still have a few things left to do tonight. I want to make up a batch of tuna salad for lunch this week, and I have to make another breakfast casserole. Then of course get my kitchen back into some sort of working order. I swear, our poor dishwasher's been running non-stop since I started the Whole30.