Today was a better day. I upped my meal portions and I felt a lot better. Still not feeling the “tiger blood” energy that everyone talks about, but at least I wasn’t nodding off at my desk.

Breakfast: three poached eggs, potatoes (and ghee), and spinach.

I was going to eat some fruit but I got full so I saved it for later. I’ve been trying not to snack. Whole30 encourages you to eat a full meal with proper nutrients. The idea is that if you feed your body what it really needs, it won’t be craving snacks and you feel full longer. I think my metabolism is just crazy, cause I can’t seem to go five to six hours without some kind of snack. I think it’s just how I’m wired.

Lunch: leftovers from the last few nights. Chicken stir fry, brussels sprouts, butternut squash. It was pretty filling, but I didn’t pack an afternoon snack and at around 3:30 I wish I had.

Dinner: Another crazy mess in the kitchen. Zoodles (zucchini noodles) with meatballs and a basil and prosciutto cream sauce. Oh. my. goodness. The kitchen smelled amazing while the sauce was simmering. There’s a bunch of Whole30 sauce recipes here. Here’s the sauce recipe I used:

Basil and Prosciutto Cream Sauce

This creamy Italian sauce is amazing per spaghetti squash or zoodles.

Ingredients:

Makes 3 cups of sauce

• 2/3 cup light olive oil
• 1 egg, at room temp
• 2 tsp red wine vinegar
• 2 tsp oregano
• 1 tsp sea salt
• 1 tsp black pepper

• 1 Tbsp ghee
• 1 small onion (about 3/4 cup chopped), chopped
• 2 large cloves of garlic, minced
• Handful of fresh basil, chopped
• 2 cups tomato sauce (jarred, homemade, whatever you like.  Be sure it is sugar-free.)
• 4 oz (1/4 lb) proscuitto, chopped
• 1 tsp arrowroot starch
• Sea salt and black pepper to taste

First, make the cream base. Place the egg, red wine vinegar, oregano, salt, and papper in a food processor.  Pulse to combine. With the lid on, slowly pour the oil, using a spouted measuring cup, through the small holes on the top of the lid, all the while constantly pulsing. Once all of the oil has been added, its done!  It should be emulsified, like mayonnaise.

When that is done, set a large sauce pan on the stove on med-low.  Add  1 Tbsp ghee. Chop your onions and add them to the pan to sauté.  Sauté a few minutes until translucent. Add garlic and basil to the pan last and sauté 1-2 minutes.  Add everything from the sauce pan to the blender.  Top with 2 cups tomato sauce. Blend until smooth.  In the same sauce pan, sauté the chopped proscuitto just a few minutes.  Add the cream sauce to the proscuitto sauce pan.  Mix to combine.  Add the arrowroot starch, mix to combine.  Simmer the sauce for about 5 minutes, stirring to combine it all well. Add sea salt and black pepper to taste, I usually add about 1 tsp of each.

This sauce seriously may be the tastiest thing I’ve eaten this month. So good.

Smother the zoodles in this sauce and I honestly couldn’t care less that I wasn’t eating actual pasta.