Monday, 5 January 2015

Whole 30 - day 4

Breakfast - Debbie & Andrew 97% pork sauage, poached egg and mushrooms fried in ghee
[getting better with the eggs!]

Snack - 2 satsumas

Lunch - leftover Coconut curried pork (from day 3) with salad (bistro salad, carrot, celery, radishes, cucumber, spring onion, sultanas, sunflower & pumpkin seeds) with wine vinegarette

Snack - 4 Brazil nuts

Dinner - Almond crusted salmon with carrots and cauliflower from A Blossoming Life

Supper - 2 satsumas

What I have learnt today - when going to coffee mornings it is probably a good idea to carry your own fruit teabags, if you don't want black coffee (we drink weak black tea and people can rarely make it how we like it, so I don't ask any more)

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