Whole30 Day 24 & 25 - Blueberry Coconut Butter
With our road trip and long weekend workouts I missed a day of blogging, so here's day 24 and 25! As I mentioned in my last post, we brought along quiche and an avocado to have for breakfast at the hotel. Having a fridge and microwave in the room while traveling makes this a lot easier. However, in order to get lunch at a good time so we were ready for our workouts when we got home we would have to get lunch on the road. While Andy was driving, I used my phone to search for places to eat that might have some Whole30 compatible options. I ended up finding a breakfast/lunch spot in Ardmore, Oklahoma called Jimmy's Egg. If all else fails when eating on the road, eggs and veggies are simple and easy to find. We ended up being able to get a burger paired with a side salad, and a dry baked potato. The restaurant doesn't have baked potatoes on the menu, but since they serve home fries we figured we would give it a shot and ask. If you want to be sure that you are compliant with oils as well, you can ask the server to have the burger cooked without any oil on the grill (and make sure the burger is just meat, with no added breadcrumbs, etc.). Being in Oklahoma we got some weird looks from the server and cook over our order, but they were accommodating and we ended up getting a good filling meal. 
After we got back and finished our workouts, we didn't have the energy to make anything fancy for dinner, so we kept it simple - grilled chicken w/mustard, mixed vegetables with coconut oil, and baked sweet potato.
Day 25 was also pretty simple form a food standpoint, as the day was planned around doing a long run. I was really proud of Andy for making it through his longest marathon training run (and longest run ever!) of 22 miles. Just two more weekend runs until we do the Galveston Marathon. Before our long run we ate our standard breakfast of a piece of quiche, half an avocado, and a cup of coffee. Nutrition during the run was once again coconut butter stuffed dates and chia seed energy gels. This time I made a few changes to the coconut butter to flavor it and add salt, which tasted delicious paired with the sweetness of the medjool dates. This recipe was a good consistency to be able to stuff the dates without having to cool first. I stored the leftovers in the fridge, just make sure to let it warm up a bit before using it again as it will get a bit firm and crumbly when cooled.
Ingredients
2 cups coconut flakes
2 tsp sea salt
1/2 cup fresh blueberries
1 T unsweetened cocoa powder
0.5 T cinnamon
Instructions
1) Place coconut flakes and sea salt in food processor and blend for 2-3 minutes, or until it begins to clump together and form coconut butter
2) Scrape the butter that travels up the side of the food processor back down, add the blueberries, cocoa powder, and cinnamon, and process until a smooth consistency is attained. Adjust seasonings and salt to taste.
Lunch: After the run we once again needed a quick source of calories and nutrients for recovery, so we had pretty much our typical lunch, just a bit bigger in size - a whole chicken breast and a whole sweet potato with coconut oil and hot sauce, and a side of veggies.
Pre-recovery ride: I also had a recovery bike ride to do, so I fueled up with a Lara Bar made with just dates and cashews.
Dinner: More keeping things simple to maximize our time to relax - Andy made some burgers, which we paired with avocado, vegetables, and half a sweet potato. When I saw the two slices of avocado and the burger on my plate, I couldn't resist playing with my food a bit...
Summary Days 24 & 25: It took a bit more work, but we were able to make it through a road trip and stay Whole30 compliant. It was awesome to be able to see a new state, go to a wrestling match, and get away from the every day grind. We had an absolutely gorgeous day for our long run (high of 70 degrees!), felt good, and recovered well with the help of some nutritious post-run food and compression tights :)
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