Whole30, Day 20: The Princess and the Peas
It was a beautiful day today. I started it with a giant orange coconut omelette, a dish that has become one of my favorite breakfasts over the past twenty days. Then I took a mid-morning run, my first since we got back from Christmas vacation. I made it a slow five miles, but it’s a start. Then I had a giant lunch to fuel up for a day of outlet shopping with Laura. We went to dinner at Del Ray Cafe, a cute little French restaurant serving local organic cuisine. It was my second meal out since starting the Whole30 and proved to be slightly more difficult than my first. I e-mailed a list of my dietary restrictions ahead of time and was assured they could make me a compliant dish, but it took a good bit of back and forth before we finally settled on a dish I could have. The server found out that my first pick, the oxtail and foie gras stuffed quail, had been marinated in wine. My second pick, the duck breast, came in a sauce that was made with pre-sweetened cherries. They ended up serving it with roasted grapes and a garlic herb sauce, but not before remaking it when they found out I couldn’t have peas. I felt horrible about the waste when I’m not actually allergic to peas, but to a restaurant a dietary restriction is a liability and they insisted on remaking it. Ultimately, the dish was quite tasty, but definitely left me still hungry. Most restaurants will replace grains with extra vegetables, so unless you’re somewhere with all you can eat meat, it’s easy for that to happen eating out on the Whole30.
According to the Whole30 Timeline I should be feeling: Tiger Blood! Your energy is through the roof, you’ve kicked the cravings, you’re experimenting with new, delicious food, and you’ve finally got the time to notice that your clothes fit better, your workouts are stronger, and you are generally more awesome.
How I’m feeling: Empowered. I feel good about how I’m treating my body and great about the control I have over what I put in it.
Breakfast: Four egg coconut orange omelette and a side salad with almond butter balsamic dressing
Lunch: Thai Turkey and Zucchini Meatballs, a sweet potato with almond butter, coconut milk and cinnamon and roasted Brussels sprouts
Dinner: Dinner at Del Ray Cafe. Moscovy Duck Breast with veggies sautéed in olive oil, roasted grapes and a garlic herb sauce
