Whole 30 Challenge

Hi, Sweet Friends, 

Today is Day 8 of our Whole 30.
This is still a mental thing for both Hubby & me. We are now arguing about what to eat. Ok, so it is nothing big, but not our usual. We never argue about food, ever. 

We started today with me looking over my Pinterest Pins for Dinners to plan the week. Remember, we started on the 1st of March, Thursday. So, today being Thursday, we are planning another week of shopping, prepping, and meal planning.

Breakfast today is Fresh Salsa Scrambled Eggs. *Remember to keep the juice out of the eggs or they will be runny.
Lunch is Salad with oil & vinegar herb dressing.
Dinner is Pork loin, sweet potatoe baked, and topped with spinach and the oil & vinegar herb dressing.

Oil & Vinegar Vinaigrette Dressing

VINAIGRETTE DRESSING    
Makes 1/2 cup.
2 tbsp. balsamic vinegar
4 tbsp. acceptable vegetable oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Combine all ingredients in a small bowl and whisk until thoroughly blended. Cover and refrigerate.

For each variation below, add the listed ingredients to the above recipe.

DIJON VINAIGRETTE DRESSING:

1 tbsp. Dijon mustard
1 tsp. water

GARLIC VINAIGRETTE DRESSING:

1/4 tsp. garlic powder
1/2 tsp. salt-free lemon-pepper seasoning
2 tbsp. chopped fresh parsley

(Omit pepper in basic recipe.)

GREEN ONION VINAIGRETTE DRESSING:

2 tbsp. finely chopped green onion

ITALIAN HERB VINAIGRETTE DRESSING:

Each of the following fresh herbs, finely chopped:

1 tbsp. basil
1/2 tbsp. rosemary
1 tbsp. thyme 

Enjoy! 

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Whole 30 Challenge

Custom Gem Cutter, Matt A. Dunkle