Curry

Food
Breakfast: 3 eggs scrambled with 3 cups frozen broccoli (I used Pam to stop the eggs from sticking to the pan, and I didn't mix any milk into my eggs before cooking them.
Snack: 6 macadamia nuts.
Lunch: I didn't finish my breakfast, so I just had the leftovers for lunch.
Snack: 1 hard-boiled egg (I like to bake my eggs.  It sounds weird, but it's actually really easy, and they come out just like real boiled eggs do.  This method is really easy), 1 clementine, and 1 small handful of cashews.  By "small handful" I mean I was able to close my hand over the nuts.
Dinner: Whole30 Curry-A-Go-Go (recipe below)
Water
3 liters
Workout
None

This curry from Whole30 (you can read about Whole30 here, but I will also be talking about it tomorrow or the next day) is so incredibly easy!  Usually, Asian foods are a little intimidating, but I literally whipped this dish up in 15 minutes.  It looks so beautiful, too!

To make the actual curry:

• 2 cans coconut milk
• 1/2-1 small jar curry paste (I used green curry paste)
• Juice of 2 limes
• 1 TBSP fish sauce

Mix everything to together, and let sit while you put together your veggies and meat.

Now for the good stuff:

• Grab your favorite protein
• I used about 9 oz rotisserie chicken (because the actual curry gives 4-8 servings), but you can used whatever you like.  Chicken, beef, scallops, shrimp, or even just hard-boiled eggs will work perfectly.
• Grab a whole bunch of your favorite veggies 
• I used about 10 stalks of celery, 4 carrots, and 1 green bell pepper--all chopped into big pieces.  

Heat a big pan with 1 TBSP of coconut oil (olive oil will work too) and saute your vegetables.  My meat was already cooked, so I added my meat last, but if yours is raw then add your protein now.  When  the vegetables are nice and tender, pour in the curry mixture.  Let everything get nice and toasty.  Serve it up and watch the plates get licked clean!

WARNING: Curry pastes can get pretty spicy, so if you have any touchy palates this might not be the best dish to serve.  I love spicy food, and I may not be the most reliable source of what is really hot and what is not.  If this is your first time using curry pastes, please err on the side of smaller amounts of paste.