{The Whole30} Day 3

{Breakfast} Egg and Pesto Stuffed Tomato

{Lunch} You’re The Top Tuna Salad

{Dinner} Chicken Curry adapted from Curry-a-Go-Go from Success Guide

Thoroughly cook your protein of choice in the cooking fat of your choice. Chop veggies you have on hand, and add to curry base. When they are tender, add meat and simmer for 3-5 minutes. Add salt and pepper (and other desired spices) to taste. Top and serve!

Time: 15-30 minutes, serves 4-8

Curry Base:

• 2 cans of coconut milk
• 1/2 - 1 small jar curry paste (red, green or yellow) • Juice of 1-2 limes
• 2 Tbsp fish sauce

Protein Options:

• Chicken

Vegetable Options for Green Curry:

• Red Pepper
• Onion
• Yellow Squash
• Carrots

Finishing Touches (finely chopped):

• Cilantro • Scallions  

~ Sarah Stewart Holland