Thursday, May 9, 2013

21 DSD -- Day 3 Menu

11:00 am
2 eggs scrambled in Coconut Oil; Veggie-Infused Sausage;
Sweet Potato with butter and avocado
We usually eat around 8, but neither one of us were too hungry this morning.
2:00 pm
Steamed broccoli with lots of Kerrygold butter. 
That is the BEST butter ever!
Eva had veggies with Whole Food brand peanut butter.
I started to feel a headache coming on around 2, so I decided to eat something even though I wasn't very hungry
4:00-ish pm
 Few handfulls of trail-mix
(pecans, walnuts, macademias, almonds, and coconut flakes)
6:15 pm
Oven Fried Chicken Nuggets, Squash Fries & Marinara Sauce, Mashed Sweet Potato
Nuggets: coconut oil, 3 free-range chicken breasts, almond flour, salt, pepper, paprika and Italian Seasoning
Squash Fries: 1 squash, 1 zuccini, 2 eggs, 1 Tbs coconut milk, pepper, garlic, onion powder
Spicy Mustard: mustard, coconut aminos, black pepper, chili powder
Sweet Potato: microwaved 2 sweet potatoes for 12 min, mashed them, added butter & cinnamin, and then beat with a mixer until smooth
This was my first time using free-range chicken breasts.  I got them for $10-ish per pound at Whole Foods.  I have never bought them before because of how expensive they are.  Kroger brand chicken breast is usually only $1.99/lb.  That's a BIG difference.  I wish I could afford to buy exclusively free-range chicken because there is a very noticeable difference in the quality of the meat.  I didn't notice a big difference in taste, but the free-range chicken breasts were a deeper pink color versus the white-ish colored chicken at Kroger.  The free-range chicken was also softer and more tender to the touch and much easier to cut through with a knife.



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