<https://forum.whole30.com/topic/57761-anew-in-arkansas-round-2/#comment->
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"Day 13 (1/24/2020)\n \n\n\n\tM1: Breakfast casserole + coffee w/ almond milk\n \n\n\n\tM2: Adielle's sausage w/ stone ground mustard + carrots w/ avocado ranch (went to Walmart at lunch - ate late)\n \n\n\n\tM3: leftover chili\n \n\n\n\t \n \n\n\n\tDay 14 (1/25/2020)\n \n\n\n\tM1: eggs + bacon + coffee w/ almond milk (made the kids and husband steel cut oats)\n \n\n\n\tM2: leftover teriyaki pork\n \n\n\n\tM3: out for a friend's birthday - ate a salad (brought my own dressing!)\n \n\n\n\tMade chicken broth to use in  meals this week\n \n\n\n\t \n \n\n\n\tDay 15 (1/26/2020)\n \n\n\n\tM1: eggs + bacon + coffee w/ nutpods (made the kids and husband homemade biscuits to go along with it...man they looked good)\n \n\n\n\tM2: chicken salad\n \n\n\n\tM3: Chicken Pot Shepherd's Pie - took a version of chicken pot pie I make, except using arrowroot to thicken instead of a roux, and topped it w/ mashed potatoes instead of pie crust. It was delicious, but didn't turn out like I expected because the potatoes sank into the filling instead of staying on the top. I'm guessing shepherd's pie should have less thickened broth than pot pie to help support the potatoes. But this made about twice as much as expected so I'm thinking we'll get 5 meals out of it - less cooking this week!\n \n\n\n\tAlso made Zuppa Toscana w/ sweet potatoes for lunches.\n \n\n\n\t \n \n\n\n\tAt the birthday dinner on Saturday, a friend asked how the Whole30 was going (because I may have been grumbling about not eating pizza); I told  her that I do feel better and that's when it hit me....I really do feel better when I eat this way. Eggs/breakfast casserole with eggs is a little monotonous and there are some things I miss, but I'm back to the point of remembering how bad I felt before my first round in September, and this does make a difference. \n "
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