Day #18...Mayonnaise!

Spoiler alert...I had a piece of no-crust quiche for breakfast this morning! Shocking, I know! I really am loving this breakfast option. It is packed with protein, veggies and I don't have to cook it everyday (a 9x13 lasts most of the school week). I am still tending to sick family members, so it was a busy day! I put a salad together a few days ago full of greens, carrots, cucumbers, onion, tomato and green olives and I am glad that I did! Stripping bedding and sanitizing surfaces sucks up time. So it was nice to have a base made for my lunch today. I added 1/4 of an avocado, a small handful of sliced almonds and some roasted chicken (that I had in the fridge) and lunch was served. As I thought about dinner, I pulled out some fish (cod) pieces that I picked up from Trader Joe's last week and started brainstorming as to how I could trick my kids into eating them. I apparently did not do enough brainstorming because Ella was the only one who would eat them! Wes and I thought they would good (not great but good). I found a recipe using coconut milk, coconut flour and flaked coconut and we coated and oven baked until crispy. The reason I got all excited about fish tonight is because I knew I could make tartar sauce! I got some Whole30 compliant mayo from my sister today! She went to Whole Foods and the Whole Foods 365 mayo is Whole30 compliant! So even though the fish was "just good" it went to "even better" status with homemade tartar sauce! I found another recipe online for an avocado cream coleslaw. This one will be going into the "make again" (and even the "make often") column for sure! I used my immersion blender to mix 2 avocados, 1 T olive oil, 1 t cumin, salt, pepper, 1 tsp lime juice and 1/2 t lemon juice. I tossed that yumminess with a bag of Trader Joe's organic cabbage and carrot slaw mix and it was awesome! ~Jen