Day 3 & 4: Half Hangover Day 3 was challenging. I woke up with a headache and faced several temptations throughout the day. Day 4 was a bit easier, no temptations but I’m still experiencing a dull headache and I’m easily annoyed (my body is definitely noticing the fact I’m depriving it of added sugar). Daniel on the other hand has no headaches, he’s experiencing better sleep and is feeling pretty great. I’m super jealous, usually he’s the one that experiencing real hangovers and I don’t. Oh well, I’m hoping I start seeing some of the positive results soon because this headache and moodiness is no fun. On Day 3 I went out with my team for lunch at Stratus Restaurant and was pretty limited in what I could order that would be Whole30 approved. It was difficult to ignore the delicious looking bread the waiter placed in front of me before our meals came out, especially since I was pretty hungry at that point. I ended up ordering salmon fillet with broccolini tossed in lemon juice and chilli and it was delicious, so I was pretty happy in the end.
As if that wasn’t enough temptation for one day, after work we had a department social event that included drinking and eating. I was the only one drinking water, while everyone else was drinking beer and wine enjoying the lineup of pizzas, which smelled delicious. Day 3 definitely tested my willpower but I felt pretty accomplished not giving in. I definitely think the hardest part for the both of us will be drinking water instead of alcohol in social settings and navigating menus. When Daniel came home today he noticed my bad mood right away, but he cheered me up with this yummy chicken puttanesca. It’s just what I needed! I’m not going to lie though, I was imagining pasta on my plate along with it. No pasta in this dish though since it’s Whole30 approved, but it’s still very satisfying! I’m already excited to go to sleep, so lunch can come faster so I can have it again.
Servings: 4 servings
4 Chicken breasts
4 tablespoons Tomato paste
2 cups cherry tomatoes
3 garlic cloves
Salt and Pepper
On a plate mix the tomato paste with 4 spoons of olive oil, rosemary, chili flakes, salt and pepper and marinade the chicken in it.
Roughly chop the zucchini and tomatoes. Finely chop the garlic cloves and the onion.
Bring a big pan with some olive oil to medium-high heat and fry the chicken until golden brown on both sides.
Add the chopped zucchini, tomatoes, garlic and onion and keep stirring for another 5 minutes.
Stop the frying process with 2 cups of water, put the lid on and let it simmer for 10-15 minutes or until the chicken is cooked through.
Season the sauce with salt and pepper if needed. Add basil on top.