Whole30 Day Three. It’s getting a little harder now. I know that sounds silly. It’s only been three days. Really how hard is it to give up a few things. But sure enough I’m getting intense cravings for creamy dairy, especially yogurt or ice cream. I know that they will pass. But I kid you not, I had to create a new folder on pinterest to keep track of Whole30 recipes I want to try just so I wouldn’t constantly see recipes that included cheese.
Breakfast: Same black coffee. This time I got bored of my regular hardboiled eggs and tried an apple. Mistake. Granny Smith apples are hands down my favorite apple. Super tart and tangy. But even after just a few days of giving up sugar, I found it way too sweet. Also I crashed hardcore about an hour later. That sugar hit my body like a train. Not sure if I
want to just not eat any more apples or if I want to try it with a little almond butter to give it more oomph.
Lunch: Decided to head to one of those “pay by the weight” salad places for lunch. Made myself a salad of pretty much everything that I am allowed to eat: spinach, onion, cucumbers, broccoli, black olives, chicken breast with balsamic vinegar and olive oil. I know, weird combination. Also I felt like the cubes of cheddar cheese were staring at me as I passed by them.
I decided to skip the tomatoes this time. I’ve been hearing that I should avoid nightshades (tomatoes, peppers, eggplant) because of my fibro pain. Still undecided if I’m actually going to follow through. Unfortunately, I still ended up in pain….from food poisoning. I know those pay by weight places are dangerous. Leaving chicken and other food just sitting out all day. But the idea of building your own salad just seemed like the best option at the time.
Bringing my lunch from now on.
Dinner: I read a blog post by my friend Lauren for Baked Chicken with Dijon and Lime, which looked delicious but included mayo. Store bought isn’t allowed on the Whole30 and I haven’t made the jump yet into making my own. But I had 1.3lbs of chicken breast I needed to cook and was determined to give it a shot anyway. And then I found the answer. The sauce was creamy and tangy and a little spicy. Definitely different. If you’re looking for something new to excite your tastebuds, give this one a try.
Baked Mustard Lime Chicken
1 pound of skinless boneless chicken breast
1/2 cup fresh lime juice
1/2 cup fresh cilantro, chopped
1/4 cup dijon mustard
1 T olive oil
1 T chili powder
1/2 tsp sea salt
1/2 tsp pepper
Combine all ingredients in bowl. You could put it in a food processor but you know how I like to avoid having to wash extra things. Then lay your chicken breast into a baking dish and pour the sauce on top. Let it marinate in the fridge. I left it for about 2 hours, but I really think any amount of time is fine.
Heat oven to 350 degrees (F) and cook chicken until it reaches an internal temp of 165 (F). Notice how I’m not giving you a time. That’s because the original recipe said 20 minutes. I ended up cooking my chicken for close to 40 minutes. I am so thankful that Jake bought that meat thermometer. It’s the Thermapen that I talked about in a past blogpost. I honestly don’t know what I would do without it. After 20 minutes I checked my chicken and it was barely at 120.
If you cook a lot of meat, seriously go buy one. They’re about $80 but it will be worth its weight in gold when you don’t end up in the hospital from food poisoning.