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Whole30x2: Days 38 and 39
February 23, 2014 — 2:13 am

This marks two weekends in a row of extended interaction with strangers — pretty far outside the introvert comfort zone. It all turned out well, though, and today’s two separate paleo potluck gatherings provided the opportunity to sample several excellent recipes that I’d enjoy adding to my own routine at some point.

First, a few of the folks participating with me in CrossFit South Arlington‘s double-length version of the Whole30 program organized a late-lunch potluck at the same location and with some of the same attendees as our shared paleo meal on day 18. Here’s the spread and the group:

Whole30 potluck

Whole30 potluck

Whole30 potluck

Whole30 potluck

The second potluck was thrown by people I’d never met, but I received a Facebook invitation because I’d signed up as a member of D.C.-area paleo meetup group a few months ago, and this was the first event that I’d had time to attend. They were also a friendly crowd, so I’m glad I once again ignored my natural instincts to avoid interaction with people I don’t know.

Here are my food photos for days 38 and 39:

Friday, Feb. 21

I woke up at 10:10 a.m. (after heading to bed at 2:45 a.m.).

Breakfast: 11:30 a.m. | 4 eggs, 2 oz. greens mix, 2 Tbsp. coconut oil, herbs & spices

Breakfast: 11:30 a.m. | 4 eggs, 2 oz. greens mix, 2 Tbsp. coconut oil, herbs & spices

Lunch: 5:35 p.m. | 3.75 oz. sardines in olive oil, 1 avocado, 1 carrot, 1 stalk celery, 5,000 IU Vitamin D capsule, Calcium/Magnesium/Zinc caplet

Lunch: 5:35 p.m. | 3.75 oz. sardines in olive oil, 1 avocado, 1 carrot, 1 stalk celery, 5,000 IU Vitamin D capsule, Calcium/Magnesium/Zinc caplet

Dinner: 8:55 p.m. | Beef, 3 large leaves of mystery CSA greens, 1/2 daikon radish?, 1/2 red onion, 4 cloves garlic, 2 Tbsp. coconut oil, herbs & spices

At first glance, I thought the mystery veggie below was a cucumber, and almost took it to work for lunch to eat it whole and raw. Then I thought it might be zucchini until I started slicing it and found that it looked and tasted radishy. Some sort of a daikon radish, I’m guessing? Anyway, I’m not sure exactly what variety it or the swath of greens I used in this dinner are, because they came unidentified in a CSA batch. They all sautéed just fine with the beef, though.

Daikon radish?

I ate half of the contents of the skillet below, saving the other half for breakfast.

Dinner: 8:55 p.m. | Beef, 3 large leaves of mystery CSA greens, 1/2 daikon radish?, 1/2 red onion, 4 cloves garlic, 2 Tbsp. coconut oil, herbs & spices

Saturday, Feb. 22

I woke up at 12:05 p.m. (after heading to bed at 3:00 a.m.). Bedtime creeping later than I’d like, but getting about nine hours of sleep again.

Breakfast: 12:45 p.m. | Beef, 3 large leaves of mystery CSA greens, 1/2 daikon radish?, 1/2 red onion, 4 cloves garlic, 2 Tbsp. coconut oil, herbs & spices

Leftovers from last night’s dinner.

Beef, 3 large leaves of mystery CSA greens, 1/2 daikon radish?, 1/2 red onion, 4 cloves garlic, 2 Tbsp. coconut oil, herbs & spices

Lunch: 2:25 p.m. | Beef, salmon, chicken, shrimp, cauliflower, spaghetti squash, sweet potatoes, onions, tomatoes, bell peppers, coconut, coconut oil, herbs & spices

I’m not certain of all the ingredients or amounts in this potluck lunch, but it was all prepared by people in the Whole30 program, so it should all be compliant. I had two plates of food, both of which were comparable to the photo below.

Lunch: 2:25 p.m. | Beef, salmon, chicken, shrimp, cauliflower, spaghetti squash, sweet potatoes, onions, tomatoes, bell peppers, coconut, coconut oil, herbs & spices

Dinner: 5:10 p.m. | Salmon, beef, pork, carrots, cauliflower, brussels sprouts, onions, tomatoes, coconut, herbs & spices

The folks at this paleo meetup were kind enough to point out which items were compliant and which were not. This is all I ate, because I wasn’t particularly hungry after a large potluck lunch.

Dinner: 5:10 p.m. | Salmon, beef, pork, carrots, cauliflower, brussels sprouts, onions, tomatoes, coconut, herbs & spices

— Eric D. DixonComments (0)

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Eric D. Dixon


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