I spent this past weekend with my parents and my daughter in Southern Maine. I love coming here. My parents have a house that’s about a 10-minute walk to the beach. I run every morning and sleep well every night in the ocean air.
While I love spending time with my parents, it’s also a chance for me to have a little break from running a household – my mom is awesome about doing my laundry and handling the mundane kitchen tasks, such as emptying the dishwasher (which I do 1-2 times a day at my own house!) I am a lucky girl!
I always arrive armed with my favorite Whole30 food, condiments, beverages – and of course, vegetables from my weekly farm share. Although I’m not on a round of Whole30 at the moment, I feel best when I eat as close as possible to Whole30. My Food Freedom includes a limited amount of added sugar and alcohol – and occasionally some hummus – but not really much more.
Here’s a peek at some of the Maine meals I ate this weekend:
For lunch on the day we arrived, I fried two eggs in Gather Superfood Ghee and served them on top of some greens from my farm share, some leftover sweet potato fries I brought from home (they were seasoned with the House and Blackened blends from Tiny Little Chef and an avocado wedge with Trader Joe’s Everything But the Bagel seasoning. I added some Bragg’s Nutritional Yeast the plate and washed it down with a DELICIOUS tio gazpacho. Tio is a Whole30 Approved partner and generously sent me a sampler pack of their cold soups to try – and I LOVE THEM! My favorite is the rosado, which has a refreshing kick of watermelon.
After a day at the beach, we had dinner on the deck – and my dad grilled some hamburgers and Applegate Organic hotdogs. I had a burger and a hotdog with more farm share greens, roasted vegetables (mushrooms, eggplant, red pepper, and onion) and some sautéed potatoes, beet greens, and baby bok choy. I topped the burger with avocado and some Classic BBQ sauce from The New Primal. I dipped the hotdog and the veggies in the Mustard BBQ sauce from The New Primal. Both are Whole30 compliant and available at Whole Foods Market stores nationwide.
I will say that I poured myself a glass of sparking white wine mixed with seltzer to enjoy before dinner with some SeaSnax. But, after a few sips, the wine was not making me feel so great and I decided it was NOT going to be worth it in terms of my sleep quality and my run in the morning. I hate to waste things but I dumped the rest of the glass and enjoyed straight seltzer with my dinner.
After a sweaty 3-mile run, I needed some good eats to refuel. I made The Whole Smiths Banana Eggs – from the Good Food Cookbook. Be sure to get this cookbook NOW, it’s SO worth it! Banana eggs are not Whole30 but they are super clean – and so delicious. I topped mine with blueberries and served with leftover sweet potato fries, a random glob of leftover avocado, and an Applegate hotdog from last night. I had coffee with Califia Farms Better Half on the side – and this meal hit the spot!
For a simple Sunday night dinner after the beach, we made salmon. I made a sauce using Gather Superfoods ghee, almond flour, dried parsley, salt, garlic powder, and Tiny Little Chef’s Italian seasoning blend. I poured it over the salmon and baked it at 400 degrees for 30 minutes. On the side, I had leftover veggie – oven baked crispy broccoli, roasted sweet potatoes, and a medley of roasted red peppers, onion, mushroom, and eggplant. No wine tonight – I stuck with a can of mango bubly! Before dinner, I snacked on some walnuts, a few pieces of non-compliant dried fruit, and some Seasnax.
All in all, it was a delicious – and healthy – weekend!
What did you eat this weekend? Cheers to a tasty week ahead!