Since starting Whole30, I’ve had more fresh fruits and vegetables on hand than I have places to store them, and one effect of this was that I was using my colander as a fruit bowl.

This has been increasingly unacceptable since I would like very much for my colander to be a colander.

I’ve been looking at fruit bowls and fruit baskets online for weeks now, and I’ve discovered that I hate everything. If it’s in my price range, it’s ugly. If it’s pretty, it’s $100. Blarg. 

So after the rain stopped today, I walked over to Andersonville to visit The Brown Elephant to see what they might have in the way of a fruit bowl. The Brown Elephant is a fabulous thrift store inside an old theater. It’s a fantastic space, the inventory is nicely curated but without the collectors’ markup that some vintage stores have, and the proceeds benefit LGBTQ health. Every time I visit, I walk out with treasures.

My visit today did not disappoint. I found this beautiful emerald green glass bowl for $5. I love that its location near a window means I catch glimpses of green light when I walk through the apartment during daylight hours.

And now for something completely different!

Today I’m sharing the details for my favorite Whole30 beverage, Orange-Cinnamon Hibiscus Iced Tea. It’s really simple, and I’ve basically explained it already, but now you get pictures and even a very short video of the red tea seeping into the water. It’s so soothing to watch.

Orange-Cinnamon Hibiscus Iced Tea Recipe

You’ll need:

  • ~2 tbsp dried hibiscus flowers, give or take
  • 1 whole cinnamon stick, smashed into shards
  • 1/2 large orange, peeled and divided into wedges
  • 1 large strawberry, quartered
  • cheesecloth
  • a paper tea filter
  • a stapler
  • a large pitcher

Stuff as much hibiscus into the tea filter as you can manage. This thing should be fat. Fold the top closed and staple it shut so it doesn’t come apart. Throw it in the pitcher.

Arrange the orange wedges, strawberry pieces, and cinnamon shards on the cheesecloth. Tie into a bundle and throw it in the pitcher. (Tip: The membranes on oranges can be tough, so I like to score each side of the wedge with a sharp knife to help them infuse faster.)

Fill the pitcher with cold water and leave it in the fridge overnight. Here’s what it looks like immediately after adding the water.

The hibiscus floats to the top and immediately starts bleeding into the water. It’s actually really soothing to watch.

Once it’s finished, you can fish out the hibiscus and fruit with a pair of tongs. And voila!

Whole30 Menu: Day 22

Breakfast:

  • Prosciutto egg muffin
  • Kiwi slices, a large strawberry, a handful of muscat grapes

Lunch:

  • Pot roast and veggies (leftovers)
  • Mashed sweet potatoes (leftovers)

Snacks:

  • Apple slices with almond butter
  • Avocado-oil potato chips

Dinner:

Breading chicken breasts with crushed pork rinds. Who da thunk it?

How do I feel?

Let’s get the Sunday weigh-in out of the way first thing. I’ve lost 1.6 pounds in the last week, for a grand total of 6 pounds lost since starting Whole30. There are left 8 days to go, so not bad! I’ll be interested to see what effect the reintroduction phase has on everything.

I feel fine. Nothing interesting or new happening. It’s just been a relatively normal Sunday at home, busy cooking so I have breakfast and lunch leftovers ready to go for the week.

However, after two hectic days of cleaning, cooking, and trekking over to Andersonville, my bad foot is killing me. By the time I finished making dinner, it was getting tough to put weight on it. I decided to abandon the idea of making a fresh batch of egg muffins for the morning and opted to do a few hard-boiled eggs instead – much faster, and with considerably less prep work involved. Hopefully I can do the egg muffins tomorrow night.

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