Whole 30 — Day 5

Yesterday was a busy, productive day. We went to Trader Joe’s for groceries and made a buttnernut squash and bacon frittata and taco meat for lunches for the week. I still have some egg & veggie scrambles left, so I think I have food planned for Mon — Thur. Since it’s quarter close I’ll need to bring dinner, too.

TODAY I’M PROUD THAT: I got so much checked off my to-do list and I ignored the breakfast pastries at my volunteer event.

BREAKFAST: Pumpkin porridge

LUNCH: Chipotle carnitas, lettuce, pico de gallo & guacamole

SNACK: Almonds and pineapple

DINNER: Egg and veggie scramble