Day two of my whole 30 had less temptation, more headache. I didn’t leave the house except for a run to Produce Junction. There were no sugary sweets around for me to want. I choked my second day of black coffee down, and even drank less than the day before. After one cup of coffee I didn’t want more.
I developed a pretty bad headache around dinner time, and there are a few possible reasons for that. Maybe I didn’t drink enough water during the day (possible). Maybe the little sugar I usually have in the morning effected me more than I realized and it was sugar detox (possible). Maybe I just have loud children (possible). I think it was a combination of those factors. Today I will make an effort to drink more water and send the boys to the playroom to yell. I would take them outside but it is way too humid for that.
For dinner I got a little creative and made a Slow Cooker Pumpkin Pie Chicken. I am lucky it was so good (Child1.0 called it delicious) because I made it up on a whim. I needed to make something, and after reading the ingredients I discovered hidden sugar in my chicken stock, rendering it useless to me for now. There was a little pumpkin puree left over from my Pumpkin Cheesecake Milkshake I made the day before starting whole 30, and figured why not try it out? I am glad i did! Here is my Whole 30 approved slow cooker pumpkin pie chicken recipe!
- 2 pounds boneless chicken breast
- 2 cups water
- 1 cup pumpkin puree
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 4-5 carrots (peeled, sliced)
- 2-3 sweet potatoes (sliced)
- 1. Pour the water and pumpkin puree in the slow cooker. Mix well.
- 2. Place chicken in slow cooker and then top with the carrots and sweet potatoes.
- 3. Make sure chicken is covered by puree mix, and sprinkle spices on top.
- 4. Cook on low for 4-6 hours.
- 5. Enjoy!
This recipe is linked to these parties.