{WIAW} What I Ate Wednesday: August 20th

I first heard about Peas and Crayons’ What I Ate Wednesday (WIAW) from Lindsay Cotter’s blog, Cotter Crunch. Lindsay writes about the delicious and nutritious foods she creates in her Texas kitchen to nourish and energize her and her triathlete husband. The English teacher in me always liked the alliterative nature of the title, and now since going primal – and trying to spread the primal word – I think WIAW is a perfect way for people to see what I eat on a daily basis.

If you’re stuck for recipe ideas, click on the links!

Breakfast:

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A glass of delicious Scottish water to quench my cells’ thirst.

A bulletproof expresso of two shots of Lavazza, 1 tbsp Kerrygold butter, 1 tbsp coconut oil and a heaped tsp xylitol to sweeten.

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Keto quiche, a variation of Maria Emmerich’s Greek Quiche. I’m still working on the recipe, but will post mine soon.

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Blueberries, 2 heaped tbsp coconut cream, and a crumbled Nutter Bomb; I’ve renamed Nut Balls into Nutter Bombs.

With Magnesium, Potassium and CoEnzyme Q10 supplements.

Lunch:

A Mexican salad of my Primal Chilli con Carne, sour cream, a small avocado, crumbled feta, lettuce, tomato, onions, and cucumber. So delicious!

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Dessert was a Caveman Keto Fat Bomb, always!

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Dinner:

Mackerel fried in butter, salt and pepper, with roasted butternut squash and a Greek-style salad, my favourite!

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This was the first time I’ve had to gut a fish! Pat normally does it, but he was out surfing until later. Now I’ve got mackerel burps though… :/

Dessert was some full fat Greek yogurt, chopped mango and Brazil nuts.

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And as usual, all dishes are primal, gluten-free, grain-free and sugar-free, but not free from taste. Far from it actually! Happy Hump Day!

What did you eat today?

What’s your favourite packed lunch?

What’s your go-to dessert?

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7 thoughts on “{WIAW} What I Ate Wednesday: August 20th

  1. Pingback: My Primal Journey | Eat Primal, Run Hard

      • Ha ha! I’m working on the recipe now!

        With regards to fish, you can never go wrong with a hot, non-stick frying pan, butter, salt and pepper. Get two fillets, any kind, with skin on. Melt the butter, place the fish skin down and fry for about 5 minutes or until firm if you were to lift with a spatula. Season with salt and pepper. Flip and cook for another 3-5 minutes. That’s it!

  2. Pingback: 2014: Average Enroute Wowzers! | Eat Primal, Run Hard

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