Day 23 of the Whole30 regimen we’ve been on and all we can think about is FOOD! Yes, it’s been enlightening to remove all sugar, grains, dairy, legumes and dare we say, alcohol, from our diets these past three weeks but boy, it’s been HARD and we’re so tempted to cheat. All we can think about is the food we
can’t choose not to eat while we’re on this adventure. With the promise of endless energy, great sleep, slimmer waists and more positive attitudes, we’re sticking to our meal plans and counting down the days (7, 6, 5 – you get the gist.) But that doesn’t mean we’re not looking forward to a food fling when we’re done… We’ll start off by toasting our accomplishments with what else? A spring fling cocktail!
And to top our meal off, a divine raspberry pistachio cake that will finally satisfy our neglected sweet tooth.
Full confession – we’ve hidden some bags of Cadbury mini eggs from the boys since we knew they’d be sold out by the time we could eat them. Given that we’re are sooooo sick of the real ones, we’re hoping this lovely mini egg cake will act as breakfast fare for a day or two or three…
Cake for breakfast is a great way to start the day, isn’t it?