Breakfast: Boiled Eggs, Mayonnaise, Berries
Breakfast was on the run today, so I ate some pre-prepared boiled eggs with salt, pepper and a spoonful of mayonnaise. A handful of berries helped my lunch box look a little more exciting.
Lunch: Asparagus with a Poached Egg and Dijonnaise
I have been jonesing for the Dijonnaise I made last week as part of Veal Scaloppini Dijonnaise. As I didn’t get home to have lunch until 2pm I wanted something pretty quick and easy, especially considering I would be starting dinner preparation in an hour! Within 10 minutes I was eating a nutritious satisfying lunch, made perfect by the sprinkle of tarragon which I added to the Dijonnaise.
Dinner: Lamb & Eggplant Stew
Tonight I made an Israeli dish that I used to like to make back in the days when I thought low fat was good! I ‘would use lamb leg instead of shoulder because it was less fatty (and let’s be honest less tasty!). What I adore about this casserole is once it is on, you simply walk away. I can only imagine that it is a perfect Sabbath meal.
I used potatoes tonight, as they are allowed in moderation on Whole30. However, pumpkin can be substituted on a LCHF or Paleo diet although there is a slight change to the cooking method.
The end result is not the most pretty dish, but instead a bowl of meaty juicy umami goodness. The ultimate for a cold winter’s night.