Day 12 – The good and the bad

This morning I had an early meeting at work and I was running late due to the fact that I stayed in bed for 15 minutes (scrolling through Facebook, of course) after my alarm went off. I didn’t have time to spend the extra few minutes sauteing the vegetables for my scrambled eggs so instead I just threw a sliced up hot dog in the pan with the eggs. I was delighted to discover that Applegate hot dogs are Whole30-compliant, and also tasty! I’ve been using Aidell’s chicken apple sausage in my eggs until now and it’s delicious, but this morning slicing up a hot dog was just quicker and easier. It felt like a silly toddler breakfast, but it turns out hot dogs and eggs go together really well! I will be having that combination again very soon. The one downside is that my hasty morning meal didn’t include any vegetables and I felt guilty about that. So to compensate for the deficiency I ate a big salad for dinner after I got home from my boot camp class. Problem solved!

Unfortunately one thing I ate (or tried to eat) today was not as palatable. When I was at Target the other day I saw KIND Pressed bars, made with fruit, veggies, and chia seeds, and I was intrigued. It’s hard to find healthy (or healthy-ish) snacks that will satisfy my craving for something sweet that seems to rear its ugly head shortly after lunch every day. So I bought a box of the pineapple coconut chia flavor bars and hoped they would fit the bill. Unfortunately this afternoon when I tried one the flavor was very strong and off-putting. I’m not sure how the pineapple/coconut combination can be anything but delicious, but somehow KIND managed it. I tried to finish the bar, but I just couldn’t. I went for a tried-and-true banana with almond butter instead before going to the gym. I’ll take the rest of the KIND bars to work and see if there are any takers there.

Today’s meals:
Breakfast – Scrambled eggs with hot dog slices
Snack #1 – Mixed nuts (almonds, cashews, pecans, and pistachios)
Lunch – Turkey taco meat (with tomato sauce and taco seasoning), roasted broccoli and carrots, and roasted diced potato and sweet potato
Snack #2 – Half of a KIND Pressed pineapple coconut chia bar, banana with almond butter
Dinner – Salad with shredded garlic chicken, cucumber, red onion, yellow bell pepper, celery, nuts, and balsamic vinaigrette dressing