Week two menu made, grocery list is made. And a plan for our trip this weekend. We leave Thursday, drive across the desert, straight into Seattle for a baseball game with my family, last minute wedding prep Friday, wedding Saturday, and then we drive back Sunday.
I am a little nervous. We are staying a friend of mine from college house. She is gluten-free and understands what I am trying to do. I am planning on bringing stuff to eat, and then to make sack lunches and dinners for the day before we head out for family stuff.
This is the only huge hurdle I think I will have, and I know that it is recommended to not do a Whole30 when traveling, but I didn’t want to wait. I just felt like I was making up excuses. And if I actually have to eat this way for the rest of my life, I better get used to traveling. (I know I won’t have to eat this way, I will be able to have paleo breads, but still.)
Food Log: Day 6
Breakfast: Overnight breakfast Casserole
Lunch: homemade pork sausage, homemade pasta sauce, zoodles from my new spiralizer!
Dinner: Leftover BBQ chicken, bbq sauce, salad, paleo ranch, yellow pepper.
