I am definitely beginning to see the light at the end of the tunnel, and it’s slightly terrifying and also exciting.

Out of the five of us who started this Whole30 challenge only 3 of us are really still in the same game, and 3 out of 3 we are deciding to keep sticking with this plan. Maybe not so strictly worrying about every single ingredient in there so that eating out can actually happen without anxiety, but I think my grocery list will most likely reflect this grain-free, sugar-free, soy-free diet. That’s not to say that gluten-free oatmeal or quinoa for breakfast won’t happen in the colder months, or a bar of 70% dark chocolate (without soy lichen) may not make it into my shopping cart on occasion, and raw dairy will hopefully be coming back (assuming it still agrees with me), but I am definitely going to be a much more conscious and aware shopper and eater.

I’m getting a head of myself here… I just can’t stop thinking about how life may or may not change after the next 4 days…

Over the last 5 days, however, there has been a bunch of snacking, some pretty basic yet delicious meals, and some great hanging out with the people I love.

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Ayrshire Bratwurst with fried eggs, greens, and grainy mustard. (If you also didn’t notice, I’m ready “Organic Manifesto” for work right now and it is AMAZING!!! I will definitely be blogging about that soon!)

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Ayrshire bratwirst, kimchi, scrambled eggs with beet greens, and grainy mustard.

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Tuna steak medallion marinated in s&p, ginger, garlic, toasted sesame seeds, crushed red pepper, coconut aminos, and rice vinegar cooked in coconut oil accompanied by shiitake mushrooms and baby bok choy cooked with s&p, garlic, and ginger in coconut oil with a big serving of kimchi.

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Halibut cooked in s&p and coconut oil with a squirt of lemon, kimchi, and the previous night’s baby bok choy and shiitake mushrooms transformed into soup with homemade beef stock.

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Coming back to my Weston Price breakfast roots with 3 fried eggs and a big mug of beef stock. 🙂