Whole 30 Accountability - Week 1 - Wednesday

Wednesday 

Breakfast

Southwest Scramble

1 avocado
2 TBS cooking fat
6 large eggs, beaten
1 tsp salt
1/2 tsp pepper
1 cup salsa

Home made salsa (make ahead of time, store for a week)

6 tomatoes, cored seeded, diced
1/2 cup fresh cilantro
1/2 onion finely diced
3 cloves minced garlic
1 jalapeño, finely diced
1/2 tsp salt
1/4 tsp black pepper
juice of 1/2 lime - or 3-4 drops of YL Lime essential oil

Combine gently in bowl - store in fridge


Heat cooking fat and scramble eggs for 5-7 minutes - until fluffy.  Top with salsa and sliced avocado. Serve with a bowl of berries.


Lunch

Mexican Tuna Boats

1 avocado
2 cans tuna drained
3 green onions
juice of 2 limes
1/2 jalapeño minced
1 TBS fresh cilantro minced
1/2 tsp chili powder
salt and pepper
1 head of endive, separated into leaves

Mash avocado with fork, add tuna to the bowl - flake it apart with form and mix together.
Add onions, juice of 1 lime, jalapeño, cilantro chili powder, salt and pepper.  Mix well.

Spoon mixture into endive leaves, squeeze more lime juice over top and dust with chili powder.


Serve with a platter of raw veggie sticks and home made ranch dip.


Dinner 

Pot Roast

Beef Roast of your choice
salt and pepper
onions
carrots
celery
butternut squash, peeled and large diced
garlic
fresh thyme
beef broth (check for added sugar if not making home made)

Season roast with salt and pepper.  Add veggies and top with broth.  Cook on low in crock pot for 6-8 hours.  Discard thyme sprigs.

Serve with a large green salad and one of your home made dressings.