I am getting way too familiar with Whole Foods. It’s becoming a problem.

See, I made a pot roast yesterday, and the recipe I used called for arrowroot to thicken the gravy, and I figured that neither Mariano’s nor Jewel was likely to have it. Besides, I’d been thinking about the muscat grapes I’d seen there last weekend and wouldn’t it be nice to go back for them? Of course it would. 

While there, I also picked up my lunch from the deli, along with dried figs, ghee, and a few standard produce items on my shopping list, but when I got to the butcher counter and saw the price of a grass-fed hormone-free chuck roast. $6.99/lb? This recipe called for 4 lbs. Oh HELL naw. I am not ever going to pay nearly $30 for a freaking pot roast.

Executive decision to skip the hormone-free bit when it was cost-prohibitive on the grounds that I’m certain there have been plenty of ways for conventionally raised meat to sneak into my diet over the last three weeks and this is not something I’m exceptionally worried about. Jewel provided me with a perfectly suitable roast for about $10.

Earth Hour was last night, and so I spent the hour from 8:30 to 9:30pm reading by candlelight. I had six different candles going and it was pretty hard to read and  keep Sebastian’s tail from flopping into a candle as he tried to snuggle. He’s an insistent and restless snuggler, and is not one to just settle down next to you. Anyway, this is also why I did not write an entry yesterday night. Earth Hour was smack in the middle of my usual writing time. I’m catching up today, though!

Whole30 Menu: Day 21

Breakfast:

  • Prosciutto egg muffin
  • Banana

Lunch:

  • Grilled salmon (Whole Foods deli)
  • Rosemary roasted potatoes (Whole Foods deli)
  • Pico de gallo (leftovers)

Snacks:

  • Dried figs
  • Crinkle-cut avocado oil potato chips

Dinner:

  • Simple paleo pot roast with tri-color carrots and red onion (recipe here)
  • Mashed sweet potatoes

I never did find arrowroot. A quick Google search while standing in the aisle at Whole Foods let me know that tapioca starch is generally a good substitute. How did we ever live without Google and 4G data plans? I also used mushroom broth instead of beef to keep it Whole30 compliant.

I opted for the sweet potato version, so I mashed them with coconut milk, added cayenne and ancho chili powder for some additional flavor and heat, along with kosher salt to taste.

The roast was more done than I would have liked. Ah well, the gravy helps it a lot, and it won’t keep me out of the leftovers.

How do I feel?

There’s something in the pot roast that doesn’t 100% agree with me, and the only new ingredient here is the tapioca starch. May also be cycle-related. Hmm.

I also realized yesterday that I don’t have any of my usual PMS symptoms. Now, I’ve usually got it easy to begin with, but this time out there’s been none of the soreness I normally get. The sweets cravings were there, as evidenced by the mini melt-down over donuts and potato chips earlier this week. I spent a good two days fantasizing about deep dish pizza and chocolate cake. But that’s it.

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