Day Six – Whole 30

Standard

No phone, so no pictures. Bite your pillow and hang on, it’s quick and dirty style today.

Breakfast: 3 fresh figs and two soft boiled eggs. I sprinkled the eggs with a gourmet salt blend of sea salt, pink peppercorns, coriander and rosemary. Scrumptious.

Lunch: Salad mix with about 3/4 cup diced rotisserie chicken, tomatoes and avocados, drizzled with balsamic vinegar.

Dinner: Grilled pork ribs with this rub (I added 1 tsp of cinnamon) and this sauce (extensive tinkering noted below), plus broccoli, mushrooms and onions grilled in the grill basket. The veggies were the best part of the meal, the rub was great, the sauce not so much. It had WAY too much vinegar and mustard too, making it super tart. I added the following:

1/2 cup of raisins soaked in hot water – still too tart.

1/4 cup unsweetened applesauce – even more sour, which was a surprise.

A second can of tomato paste – now it was bland

More paprika and allspice – better, which was good enough.

I may sub half the vinegar for coffee and use date paste in the next batch. If I don’t find a better recipe before then.

Done. Was it good for you?

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