"What people need and what they want may be very different." Elbert Hubbard
|Sunset from Grandma Betty's deck.|
I was grocery shopping the other day and came to a realization...grocery shopping triggers my want/desire for kombucha. Hmmm...interesting. The only reason that I even thought about this was because of my current venture into the "Whole30". And, the only reason I even thought about this particular food/drink choice was because I "couldn't have it (kombucha is fermented with sugar, which is not part of the "Whole30"); normally I would consider it a reasonable choice, as the sugar is minimal and it's touted digestive benefits. When I got home, Scott (who is currently doing the "Whole30"+ketchup* along with me) mentioned a similar relationship with himself and these Rockstar energy drinks (don't judge...he hasn't had one in almost a week). I just found it interesting and wondered how many other people mindlessly consume foods and beverages that they don't need, but rather want, and how just one change could impact not only their health, but their pocketbook. Just Scott's one daily energy drink has the potential to save us an average of $2.75/day or about $82/month. That comes pretty close to paying for a CrossFit membership.
What could you cut out of your daily routine, that may be more of a want versus need?
*No, ketchup (or catsup) is not Paleo and it is definitely not "Whole30"-approved, but if that's the extent of his junk consumption than I'm, totally ok with that.
And, now...my weekend in review:
Breakfast: Three Mini Frittatas (3 Eggs) w/Ground Buffalo (2oz) and Yam (2oz)
Coffee: 16oz w/Coconut Milk (3oz)
Lunch: Salsa Chicken (6oz)
Dinner: Leftover Roasted Veggie Meat Sauce (2 cups; about 6oz meat) over Roasted Yam (1/2 medium)
Breakfast: None (I was still stuffed from the previous night's dinner)
Lunch: Double Burger (8oz) w/Tomato and Lettuce (from The Sand Dune)
Dinner: Goat Burger (8oz) w/Baby Greens, Avocado, Hazelnuts, and Lemon-Hazelnut Vinaigrette (recipe below)
Breakfast: Leftover Goat Burger (8oz) w/Iceburg Lettuce and Iced Coffee (12oz) w/Coconut Milk (2oz)
Dinner: 6oz Salsa Chicken (I made a big batch for the week ahead)
Ingredients:Juice of One Small Lemon
2 T. Extra Virgin Olive Oil
1 T. Roasted Hazelnut Oil
Pinch of Sea Salt
Pinch of Smoked Paprika
1 T. Chopped Fresh Cilantro
Whisk ingredients together and adjust to taste.
This dressing can be made up to three days in advance, but is so easy to make that it can simply be whisked in the bottom of your serving bowl. I like to serve with mixed greens and toasted hazelnuts (if you can get Oregon hazelnuts...do it!). This would also be great with: