I purchased Friday’s lunch from my building’s cafeteria since I didn’t have time Thursday night to prepare extra food. On my way in, I decided I wasn’t going to take their featured food recommendation…

…and opted for a salad instead. (Admittedly, it was more like a big container of chicken with some random veggies sprinkled in, but I did eat more veggies later in the day.) I decided to take a chance on their grilled chicken (unlike the last time I purchased a salad, when I opted out). I like the spices they use.

When I got home from work, I mixed together some homemade cornbread to serve alongside the chili I’d prepared for my guests. It had been a long time since I baked anything (my flour and baking powder were expired), and it was weird not testing it out in advance to make sure it was okay before I served it, but Paul and his parents consumed it with compliments so I assume it turned out okay.

Breakfast: 2 hard boiled eggs, microwaved sweet potato (sprinkled with salt, cinnamon, and 1 tsp coconut oil)

Lunch: Salad bar: grilled chicken, arugula, marinated mushrooms, black olives, 3 cherries

Snacks: 1 apple, squash and zucchini

Dinner: CrockPot Pumpkin Turkey Chili served over braised cabbage with guacamole

Dinner was a repeat of last week’s successful turkey chili. Since I was feeding more people this time, I doubled the recipe and once again included diced green chiles (I used three 4.5-oz cans).

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