I set my alarm for 830am this morning but woke up at 730am instead. It’s becoming more and more difficult — if not impossible — for me to sleep late on the weekends (if you even consider 830am late!). On the bright side, I usually go to sleep and wake up around the same time on the weekends that I do during the work week, which has developed into a pretty solid sleep schedule.

Later in the morning I accompanied Paul to his weekly Mass visit (I tend to go whenever the mood strikes me — Paul grew up Catholic but I had never been to Mass before last year).

Breakfast: Scrambled eggs, sauerkraut, and a meatloaf muffin

Lunch: Two more meatloaf muffins (this was the last of the batch I made earlier this week), squash and zucchini, one apple

Snack: Cucumber Salad. My dad gave me six cucumbers from his garden yesterday, so I cut up two of the largest to make this salad. Simple: just mix with 2 Tbsp rice wine vinegar and some salt and pepper. Chopped fresh basil or dill is optional; I have a basil plant so I used some of that. It was a nice addition.

Dinner: I found this recipe for Coconut Curry Chicken Stir-Fry and wanted to try it out. I didn’t have an onion so I added a few cloves of fresh garlic for extra flavor; I didn’t have any broccoli so I used a bag of frozen cauliflower instead. The frozen cauliflower wasn’t ideal since it’s not as crunchy as I’d prefer, but the end result was very tasty. I served it over kelp noodles.

(Reminder: I’m following the Whole30 for the month of July. Here’s why.)