There are going to be days when you don’t know exactly what to write for a daily blog the same way that there are days when you don’t know exactly what to cook for dinner or bring for lunches. Today is one of those days, where I didn’t know what to pack for lunches and I simultaneously didn’t know what to write about, but our lunches were saved by leftovers and that means I have a topic for todays post!
This day’s post won’t be possible without the time I spent in the kitchen yesterday, (off and on 2 hours) and I know that this is where the planning and preparation part of the Whole30 are crucial. In my holiday Monday kitchen furry I cooked Paleo Pad Thai, Spicy Tuna Cakes, made guacamole, pesto, celery root puree, almond milk and then almond flour, quick pickled cucumber/radish/onion, Cauliflower Turmeric “Hummus,” a sweet potato hash and sausage brunch, and a turkey sausage fritatta (inspired by Jim Daniels’ this on Sunday). Phew! I didn’t even realize I had made that much food until I wrote it all out. No wonder I am feeling full and happy right now after a dinner of leftovers!