I needed a little break from blogging over the weekend.
But I will share two highlights:
- I ate a restaurant meal and stayed compliant. We decided our best bet would be a steakhouse. Good decision, because I was able to order a plain steak with just grill seasoning, served with a salad and steamed broccoli. Salad dressing was olive oil and balsamic vinegar. No bread landed on the table, and I didn’t miss what I didn’t see. The salad arrived with croutons and cheese, but it was easy to slide that stuff on the bread plate.
- Hubs and I went to the movies at one of those full restaurant and bar movie theaters. I ordered water. I may or may not have snuck a baggie of mixed nuts in my purse. Hubs ordered a baked potato with bacon and an adult beverage. I had a bite of his potato and it was an epic disappointment.
Back to cooking today, yay!
Breakfast was an omelette with 1/2 of an Aidell’s chicken apple sausage and tomatoes from the garden. I had a peach too.
Hubs and I had a lunchtime appointment at the house, barely an hour after I got home from the gym. Lunch was a reheated bowl of chocolate chili before the meeting and a handful of nuts with some fresh cherries after the meeting. Not my best Whole30 moment, but sometimes life happens.
I redeemed myself this evening. Before going the gym I was able to dunk a pork tenderloin in some marinade, so dinner was a snap when we got home from work. I wanted to grill the pork, but I have a bad habit of leaving lighters outside. No fire for us. Pork went in the oven.
Dinner was rosemary balsamic pork tenderloin with pressure cooker crispy potatoes and a green salad. I wasn’t that excited about potatoes becoming W30 compliant until today. Sincerely and without hyperbole, those were arguably the best potatoes I ever tasted. They got all nice and fluffy-steamy in the pressure cooker, crispy in the frying pan, and then that perfect bite of freshness with the parsley and lemon at the end. Yes, making them required a lot of dishes but those potatoes are one hundred percent worth the effort. Potatoes are supposed to be a sometimes food anyway. I will sometimes bother with washing the pressure cooker and frying pan to make a side dish.
Since I ended up baking the pork, I dumped all the contents of the ziplock bag into a baking dish and let it rip in the oven. When it was finished, I put the pork under a tinfoil blankie to rest, and poured the pan juices mixed with the marinade in a measuring cup. I gave the chunky liquid a quick zap with the immersion blender and had instant gravy to pour over the pork. Yums!
Tomorrow is Hubs and my anniversary, and we already planned to grill steak. But I have a lot of leftover pork. I see some pork lo mein with eggplant noodles in the near future.