One week left to go! As I mentioned last time, I’m not feeling the omgwhenwillthishellbeover way I anticipated. Life dairy-, sugar-, and gluten-free is actually pretty enjoyable. But not sober…I miss you booze.
I’m also surprised that I haven’t gotten sick of my breakfasts or lunches as they’ve remained fairly the same for the past 3+ weeks. Breakfast is typically one hardboiled egg, a banana (or other fruit I find around my office), and almonds. Occasionally I have an apple with almond butter (plus the egg) or swap the fruit for leftover sweet potatoes and/ or brussel sprouts. I love brussel sprouts and find them as enjoyable for breakfast and I do for dinner.
Although I typically stick to salads for the most part (arugula, chicken, olives, and balsamic vinegar with the occasional avocado), today I subbed in a new revival of an old favorite; tuna.
Even though mayo is not Whole30 approved (plus I find it disgusting), I didn’t let that stop me from enjoying some delicious chicken of the sea. Instead, I used half of a VERY ripe avocado and a sprinkle of salt and pepper per can.
I buy White Albacore Tuna in Water because it grosses me out when it’s canned in oil – also pretty sure that’s not Whole30 approved because God knows what type of oil they use. It took me less than 5 minutes to mix the tuna, avocado, salt, and pepper, put it in a tupperware container, and place it in my awesome new lunch tote.
You’re probably wondering what I used for bread (or not because you saw the picture)…Romaine lettuce leaves! You just place the tuna in one of the leaves (mine were fairly large so I only needed two for one can of tuna), and roll it up like a burrito or eat it like a taco. Quick, easy, and delicious*.
*Fun fact: tuna is surprisingly delicious with mustard! I know – I was shocked too. Just make sure it’s Whole30 approved!