Day 1 was a breeze. In the morning I had a Whole30 compliant coffee creamer. I didn’t have time to make breakfast at home so at some point during work I made some eggs and ate them with salsa and strawberries. ‘
The afternoon was so busy so I didn’t have time to make lunch so I went to Chipotle. I got a salad bowl with pork, 2 salsas, and guac. Obviously it wasn’t as AMAZING as it is with the onions and peppers, cheese, and sour cream, BUT it did the trick!
I had an OTF class at 5:30, then got home around 7:30 to make dinner (I spent some excess time talking to a friend after class). So as usual I didn’t have dinner ready until like 8:30. That’s something that probably won’t change, unless I start slow cooking every meal on a regular basis. For dinner I cooked roasted potatoes (used to Instant Pot to speed up the process), slaw, roasted red pepper mayo and chicken. The program specified chicken breast for this particular meal, but I already had thighs in the refrigerator
