Whole30, Days 18-19

What a weekend! It flew by...that may have been because I spent about a quarter of it in the hospital but...I'll start at the beginning.

Shooting with health coach, Caryn O'Sullivan this past weekend!

Saturday was great. We had a shoot scheduled with a health coach who was making a soup that MOSTLY stayed on plan. There was rice in it...I pretty much just scooped from the top and was able to avoid most of the grains. The shoot went well, and then I headed to the store for groceries for us for the week. 

Dinner I kept simple, roast chicken with a salad. Easy. Which I wanted because I feeling  bit worn down physically.

Well by Sunday morning I wasn't feeling well at ALL and my husband took me to the ER. So breakfast never happened at all. By the time I was released (lower abdominal infection, 3 days of antibiotics, get some rest, yea ok) I was starving. So we went home and I had some chicken salad for lunch. Thankfully my mayo is allowed on the plan so that was another easy one. 

By dinner I was feeling better after having rested all day and I still kept it simple and easy and pan cooked some salmon fillets and topped them with charred tomatoes & capers. (Totally inspired by my lunch the other day!). A simple salad with a lemon vinaigrette and I was back to lying down. 

My own version of crispy skinned salmon with tomatoes & capers, inspired by my lunch the other day! Came out just as good!

We now have leftover soup, leftover chicken salad and 1 piece of leftover salmon...I'm good to rest more tomorrow. 

Whole30, Day 18, 2 lbs. lost
Breakfast: eggs, avocado, salt, red pepper, lemon
Lunch: Curry Chicken, Pumpkin Soup
Dinner: roast chicken with salad

Whole30, Day 19, 2 lbs lost
Lunch: chicken salad w/ plaintain chips
Dinner: salmon with tomatoes & capers, salad