So day 2 was a little more challenging.
It is Monday (was Monday, I’ll be one day behind because..you know..sleeping and life and whatnot) and I had to go back to work. Leaving the house is both easier and harder. You’re not bumming around all day thinking about snacking but now there is outside temptations. The donuts in the break room; the little creamers by the coffee maker; the candy jar in the lobby. All so accessible and so off limits. *sigh*
But things went well! I’m not yet suffering from any detoxing ailments like headaches or lethargy. I’m hoping that with enough water I can avoid this side effect all together. I felt good all day. I did get hungry mid afternoon and had an emergency hardboiled egg but I think I just need to make my meals a little larger.
My friend Carrie gave me a piece of advice – let me pass it along here. Coconut water. It is your sweet, refreshing friend. Splurge and get a really good one. Believe me. Quality matters. I think the coconut water in cardboard containers taste like coconut butthole. Try this one on for size, it’s my favorite.
I can already tell I’m getting into a salad rut. I’ll have to make a conscious effort to avoid that during next weeks meal planning. But that being said- tonights dinner was totally delish!
I had all intentions of eating this like tacos with a romaine leaf shell but by the time dinner rolled around I was freaking hungry and couldn’t be bothered making a bunch of little lettuce tacos. This option might not be as cute but it was super satisfying!
Whole30 Burrito Salad
1 lb ground beef
1 head romaine lettace
1 red bell pepper
2 cloves of garlic
Cumin- to taste
Chili Powder- to taste
Onion Powder – to taste
Cayenne – to taste
Salt and Pepper
In a large skillet start browning ground beef. Chop up the garlic and toss it in too. As the meat continues to cook add the spices, salt and pepper. I used about 1/2 tsp of each, except the cayenne. I went a little lighter on the cayenne. As the meat continues to brown slice up the onion and bell pepper into thin strips. In a second skillet sauté the bell pepper and onion in olive oil and season with salt and pepper. Cook on medium high until softened and then turn the heat to high to get some color on those veggies. Chop up and rinse the head of lettuce. To assemble one large handful of lettuce on each plate. Evenly distribute the ground beef and sautéed veggies across each plate. Add 1/2 of an avocado to each plate. Put a large dollop of salsa (check your labels people) in the center. Squeeze a lime wedge over the whole shebang. Go to town!
So satisfying. Serves 4.