Round 2 day 2 of the Whole 30

Today was Day 2 of the Whole 30. I'm not gonna lie, I was bitter today.  There were M&M candies taunting me (no I did not partake). My husband ate leftover calzone, but holy man am I glad its out of the fridge! And then I had to make my precious D a sandwich for her lunch. So there was lots of bitterness, but I'm over it. 

I also didn't get my morning workout in. I'm finding that I really love working out in the morning. I don't have to think about it the rest of the day and I'm way more productive when I workout in the AM. But at least I played indoor soccer this evening, even though the hubs messed up his ankle :(

Made something new for dinner tonight, Orange Ginger Rump Roast in the crockpot. It was pretty good.

Orange Ginger Rump Roast

• Roast
• Naked Orange juice (no additives)
• Coconut oil
• Ginger
• Sliced Oranges

Place roast in crockpot. Poke with a fork all over roast. Top with spats of coconut oil. Poor orange juice over roast (1 1/2-2 cups). Sprinkle with ginger, to taste. Top roast with sliced oranges. Cook on low for 7 hours. 

What I ate today:

Breakfast: Chopped apples and pears, 1 tbsp ghee, cinnamon and slivered almonds. Heat mixture and stir together. 

Lunch: 2 Fried eggs, small avocado, 4 sausage links (whole 30 approved)

Dinner: Orange ginger roast, roasted broccoli, broccoli slaw topped with red wine vinegar

Exercise: Indoor soccer

Side note, finally tried coconut oil as a facial moisturizer, AMAZING! My skin was so soft this morning! And I smelled like I was at the beach ;)

The first day of fall

The first day of fall in the lovely Pacific Northwest means rain, and lots of it. I'm not complaining. Fall is one of my favorite seasons, maybe because its the start of the holidays, almost my birthday or because I can justify boots, scarves and hoodies.

In honor of the first day of fall crockpot baked potato soup needed to happen.  It's one of the hubby's favorite meals. He likes it so much that he will get up early to heat it up for his thermos for lunchtime. 

Crockpot Baked Potato Soup

Ingredients

• 5 lbs of russet or yukon potatos, diced not peeled
• 2 cloves of garlic or the equivalent of minced garlic
• 64 oz of chicken broth
• 16 oz of light cream cheese
• toppings (sour cream, shredded cheese, bacon, green onions)

Instructions

• Cook potatoes, garlic and chicken broth on low for 8 hours or high for 5 hours.
• Puree/blend half of your potato/broth mixture with both bricks of cream cheese. (we like our potato soup chunky so I don't puree the whole soup)
• Serve soup with any of the above toppings

Note this makes a TON of soup so I'd half it if you are a small family. My family love this soup so I cook the whole shebang and we just eat it for lunch throughout the week.

If you're feeling extra fancy and don't care about the bazillion calories serve soup with this garlic cheese bread. You can thank my bestie for finding the little delicious number.

I'll post pics of the soup after it's done cooking :) Happy first day of fall!

Love,

Stace