Something I noticed while traveling this go-round was how hard it is to source healthy fats when you’re away from your own kitchen. Sure, you can get all the meat you want, but it’s often chicken breast and sirloin steak. When you order a salad with “avocado”, you’re lucky to get 1/4 of the fruit.
Thusly, I found myself starving today and in need of a serious fatty gut bomb, so we stopped on the way home for dinner in Mt. Shasta City at the Wayside Tavern. I had a honking ribeye steak with veggies. Totally hit the spot.
Breakfast: 3 eggs scrambled in olive oil with leftover roasted veggies (asparagus, yellow squash, onion, carrot). 1 1/2 cups coffee with cinnamon.
Lunch: Leftover chicken breast and zucchini diced and tossed with kalamata olives, balsamic vinegar, and olive oil.
On the Road: Handful grapes, a few pistachios.
Dinner: Ribeye steak and sautéed veggies (zucchini, carrot, onion, red pepper).