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food.

Whole30, Day 26: colorful foods

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Woke up at 4 AM today, lay in bed for about 2 1/2 hrs trying to go back to sleep, then gave up, got up, washed my hair, washed the dishes, and made some salsa.

Breakfast: 

Poached scrambled eggs

Tomatillo salsa

Coffee with coconut milk

Lunch:

Chopped Summer Salad

Snacks:

Cinnamon almonds and Brazil nuts

Dinner:

Steak with cilantro sauce and romescoesque sauce (I don’t know exactly what’s in them–my husband made them. Look at how beautiful this plate looks!)

  
Dried mango

Chopped Summer Salad

Crunchy, full of veggies and protein, savory, and refreshing. No cooking required (and minimal prep–I didn’t even mix the vinaigrette separately, just threw everything in the same bowl)–so it’s even easier than the vaguely Mediterranean pasta salad I based this on. I usually would make my summer pasta salad with orzo instead of cauliflower, and with green peas thrown in there, but the cauliflower is a lovely, crunchy, low-carb substitution. (I’m not just saying that, and it’s not just good “for a Whole30 dish.” This salad is freakin’ awesome by any standards.)

1/3 cauliflower, chopped into small pieces

1/8 yellow onion, finely chopped

1/2 green onion, chopped

1 can tuna, drained

1 Tbsp capers

1 Tbsp fresh flatleaf parsley, chopped

1 tomato, chopped

1 rib celery, chopped

Juice of 1/2 lemon

1 Tbsp extra virgin olive oil

Salt

Pepper

Mix everything together.

  

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Written by orata

June 28, 2015 at 11:18 pm

Posted in whole30

Tagged with ,

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