This was my riff on Well Fed 2's Deconstructed Hamburger Salad, and Mel Joulwan wasn't kidding when she exclaimed, "Holy sh*! this is good!" For my version, I sautéed onions, browned ground beef and added chopped dill pickles to the baby kale leaf salad dressed with red wine vinegar, olive oil, garlic powder, Italian seasoning, salt and pepper. I also drizzled a mix of homemade mayo and tangy BBQ sauce over top. So good!!
This morning, I had a cup of silky gingered zucchini soup and a banana for breakfast before heading off to church (I ran out of time for protein, whoops). After church, my sister and I joined a friend for lunch at Offerdahl's, a local cafe; I ordered my usual, Jonny's house salad with grilled chicken, but nixed the chickpeas, raisins, and feta cheese, and subbed olive oil and balsamic vinegar for the very yummy (and most likely sugar-laden) house vinaigrette.
My boyfriend came over late afternoon, and we rode our bikes over to the beach. We decided to stop in at The Whale's Rib, a well-known local spot that was featured on Diners, Drive-ins, and Dives, known for their seafood. I ordered a spinach salad topped with blackened dolphin (mahi), and dressed it again with olive oil and balsamic. I was pretty proud of myself, though, for eating out twice in a day and sticking to the Whole30 guidelines, woohoo!
I ended up eating a baked sweet potato topped with diced grilled chicken drizzled with sun butter later in the evening, because we ate at Whale's Rib around 5:30. And that about wraps up my weekend! Here's to another good week!