Whole30- Day 8
Breakfast was hard boiled eggs today. I discovered you can boil eggs in your instant pot! 6 minutes makes absolutely perfect eggs with no greeen whatsoever! (The green ring around egg yolks comes from overcooked eggs...)
For lunch I had tomato and squash soup. It was really good! Sautéed onion and garlic, tomatoes, roasted butternut squash, mushroom stock and fresh thyme. Warm, thick and delicious!
My friend Stacey had her birthday today, and we had their family over for dinner. They're sort of special friends for us because they're not just our friends, but their kids are friends with our kids. They play beautifully together! There's never any fighting or roughhousing and nothing is ever broken. I feel like so often, I have friends, or Sean has friends, and our kids are thrown together to play, but wouldn't necessarily be friends otherwise. So we really appreciate this particular friendship. I feel like I've known them for years not just since the school summer BBQ for Liam's school. They were also warned beforehand that I was on a whole30, and still chose to come over! I made fried chicken using equal parts potato starch and tapioca starch with a bunch of herbs and spices mixed in. I roasted some sliced Broccoli and left it in a 475 degree oven until they were charred and crispy. (Little did I know that that is the one particular vegetable Stacey is allergic to! Oops! More for me!) Stacey brought over some amazing sausage and kale soup. She cooked it with beef tallow and it had this herbaceous, meaty taste. It was outstanding! I made her an ice cream cake for her birthday cake. It was blackberry ice cream made from coconut cream, cashews and lemon juice. The crust was cashews, dates, cardamom and sea salt. Raw, vegan, and sugar free!