Whole30: 17

Last day on the road.

Something I noticed while traveling this go-round was how hard it is to source healthy fats when you’re away from your own kitchen. Sure, you can get all the meat you want, but it’s often chicken breast and sirloin steak. When you order a salad with “avocado”, you’re lucky to get 1/4 of the fruit.

Thusly, I found myself starving today and in need of a serious fatty gut bomb, so we stopped on the way home for dinner in Mt. Shasta City at the Wayside Tavern. I had a honking ribeye steak with veggies. Totally hit the spot.

Breakfast: 3 eggs scrambled in olive oil with leftover roasted veggies (asparagus, yellow squash, onion, carrot). 1 1/2 cups coffee with cinnamon.

Lunch: Leftover chicken breast and zucchini diced and tossed with kalamata olives, balsamic vinegar, and olive oil.

On the Road: Handful grapes, a few pistachios.

Dinner: Ribeye steak and sautéed veggies (zucchini, carrot, onion, red pepper).


5 Responses to “Whole30: 17”

  1. you did very well during your vacation !

  2. I’m a flight attendant so I definitely know what you mean about sourcing healthy fats on the road! I have to carry my own wherever I go…it’s always a show stopper when I pull an avocado out of my purse on the airplane…
    I’ve traveled for a few years now with nut butter travel packs (thank you, Justin’s for bringing this concept to the world!) but I happened upon Artisana’s Coconut Butter packs and it’s been so awesome to be able to carry my coconut on trips!!! They are pretty hard to find so I have to order them online…
    Glad you made it through the road trip!

    • Yes, Justin’s almond butter packs were a big help this trip. I’ve also tried Artisana’s cashew butter, and it was okay. I haven’t seen packs of the coconut butter yet, I’ll keep an eye out for those! I live in a hippie town, so I’m lucky to have access to a lot of that type of stuff.

      I bet you have a lot of tips to share for travelers!

  3. Ribeye rocks!

  4. When dining out, we usually ask that they bring a bottle of olive oil and balsamic to the table. We’ll drizzle them on our salads (heavy on the EVOO) or even over our steaks – extra added fat with some good flavor.


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