This week sage has become my favourite herb. So much so, I want to name mine and Phil’s first daughter after it but he’s not having any of it. Especially, if you already know his surname which he shares with a common vegetable (similar to a zucchini/courgette) he’s scared she’ll sound like a recipe. I was all, mate, she’s a reflection of us and I LOVE cooking! He’s still not keen…
Day fifteen: Monday
Breakfast: “Egg cups” and a black coffee.
Lunch: Chicken salad with beetroot, orange, cucumber and tomato. An apple and clementine’s.
Dinner: Leftover roast beef, with sweet potato and broccoli.
Day sixteen: Tuesday
Breakfast: Egg cups and a black coffee.
Lunch: Tuna salad with jalapenos, tomato, cucumber and avocado.
Dinner: Thai prawns with zoodles.
Day seventeen: Wednesday
Breakfast: An egg cup with avocado and baby spinach. Black coffee.
Lunch: Chicken salad with red onion, cucumber, cherry tomatoes and grilled asparagus.
Dinner: Duck breasts crusted with thyme and salt and splashed in orange juice. Served with garlic and sage roasted sweet potato and steamed broccoli.
Day eighteen: Thursday
So flippin’ in the zone by day 18, I feel like I could eat Whole30 for the rest of my life! Feeling way less bloated, my tummy is flatter and I have so much energy that my house has never been so clean!
Breakfast: Egg cups with a black coffee.
Lunch: Salad with chicken, aubergine, cucumber, cherry tomatoes and tahini.
Dinner: Roast pork loin with sage sweet potatoes, carrots, red onion and green beans.
Day nineteen: Friday
Breakfast: Egg cups with avocado and a black coffee.
Lunch: Roasted Brussels sprouts, bacon and sliced almonds. Sparkling water with lime.
Dinner: Sweet potato nachos with beef, avocado and coriander.
Day twenty: Saturday
Brunch: Egg cups and a black coffee, on the move out the door to get my nails done.
Dinner: Out with friends at Rosa’s Thai Restaurant in Carnaby Street. I had the Spicy Beef Salad – Chargrilled sirloin on spicy Thai salad, served with mint & chilli dressing.
Day twenty-one: Sunday
Brunch: Two sausages (make sure they’re Whole30 approved, most aren’t), an egg, a fried tomato and mushrooms sautéed with dill.
Dinner: Roast pork with a sage (there she is again!) and sea salt crust, with roast sweet potato, roasted red onion and chilli steamed broccoli.
BRING ON WEEK FOUR!!!!