Whole30 1/5

Breakfast: Turkey sausage, diced potatoes, onions, mushrooms, and kale skillet fried in coconut oil.

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Lunch: Leftovers from breakfast with diced tomatoes and yellow squash slices sauteed into the mix.

Dinner: Diced chicken sauteed with lemon juice and cayenne pepper served on Romaine lettuce leaves. Mustard on top with a side of frozen corn from summer.

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I will admit, I am exhausted tonight. I worked on lesson plans and syllabi for the majority of the day. Classes begin again on Monday! Tonight, I found some time to sneak to the gym for a quick workout. I walked/ jogged two miles which was alarmingly difficult.

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