W30 D1

I spent my holiday preparing for week one of the Whole 30. I perused my whole foods cook book and decided on some delightful dishes to prepare this week. I compiled a list and hit the road to pick up groceries.

I stocked up on healthy oils, almond butter, a few fruits, and a lot of vegetables. I'm regretting slightly having stopped at the grocery store last Friday. Since I decided unexpectedly to forego grains, dairy, and legumes for the month of January, I have a few things in my fridge that I shouldn't.

It's going to work out, though. Today I enjoyed scrambled eggs with green peppers and tomato for brunch and a tangy chicken cabbage salad for dinner. I'm looking forward to leftovers for lunch tomorrow!