Whole30: Day 6

Weekends are perfect to experiment with breakfasts and all sorts of recipes.
The morning kicked off with a breakfast a bit Mexican style:

Eggs scramble with jalapeños, onion, purslane, salt & pepper. Served with a side of salami, tomato and guacamole. Fantastic! All credit to my better half ;-)
Sweet finish with some coconut milk, blueberry mix & nuts.

The only annoying thing so far, is the fact that a lot of the sliced meats contain some type of sugar, albeit a small amount. But until now that has been the only non-compliant factor in our Whole30 journey.

This breakfast kept us satisfied for a big part of the day, and at around 6 pm, we had some radish and the rest of the guacamole.

The plan was to go out for a steak dinner, but getting a table in the area wasn't easy on a Saturday night. So after a few attempts, we got too cold (it's freezing and we ride bikes here) we stopped at the supermarket, got some steaks and parsnips and cooked at home.
Result: steak, parsnip chips, red cabbage & salad. Fantastic and a fraction of the price of a restaurant meal :-)