Whole 30 Day #2.
I ate a pile of leftover veggies with breakfast too, not pictured. I kept lunch simple by drizzling balsamic vinegar over a roasted Mary’s free range, organic chicken breast, spinach, tomatoes, with macadamia nuts and cashews as healthy fats. Dinner was leftover vegetable stew with chicken and olives. I didn’t snack today! It helped to stay busy, out of the kitchen.