It’s Whole30 time! This is what I ate for my first week of Whole30 and I was really happy with some new recipes that I wanted to share! You can easily copy this 1 full week 4 times, if you’d like.
Breakfast: Prosciutto Egg Bake
Lunch: Baked Mahi Mahi with olive oil and garlic, green beans
Dinner: Loaded Potato Soup, salad with pecans and balsamic vinegar
Day 2
Breakfast: Omelet filled with peppers, onions and salsa, topped with avocado
Lunch: Leftover Loaded Potato Soup
Dinner: Shrimp Lo Mein – I used this recipe for Zoodle Lo Mein, but used shrimp, with the Whole30 compliant sauce from this recipe.
Day 3
Breakfast: Prosciutto Egg Bake
Lunch: Chicken salad: I mash an avocado with avocado oil add spices, chicken, pecans and pomegranate arils, then serve on a bed of greens.
Dinner: Nut crusted chicken tenders, curly fries, green beans. For the chicken, I dip the tenders in an egg white and mustard mix, then in an almond flour and chopped pecan mixture, then bake on a cookie sheet.
Day 4
Breakfast: Sweet Potato Hash – sauté sausage (I use this recipe) and onion, add in cubed sweet potato, sage, salt, pepper and enough chicken broth to almost cover. Simmer until potatoes are soft.
Lunch: Leftover Shrimp Lo Mein
Dinner: Grilled Salmon with Avocado Salsa (this was amazing!), roasted potatoes and broccoli
Day 5
Breakfast: Leftover curly fries sautéed with peppers and onion, topped with 2 eggs
Lunch: Turkey Cobb Salad
Dinner: Sweet Potato Chili – I browned my meat first and used a can of green chilis instead of chipotle peppers. It was really good and filling!
Day 6
Breakfast: Leftover Sweet Potato Hash
Lunch: Deli turkey, apple slices, almond butter
Dinner: RX Bar
(I know this wasn’t a good day, but it was the day we had to go to the hospital with Lincoln. These Sloppy Joe Bowls were on the dinner menu and I’ve made them since and they’re DELISH!)
Day 7:
Breakfast: Leftover curly fries, sautéed with peppers and onions, scrambled eggs, avocado
Lunch: Turkey burger, topped with avocado salsa, coleslaw with tomatoes drizzled with balsamic.
Dinner: Buffalo Chicken Casserole (this is a total staple here now!), green beans
The first time I did Whole30 last spring, I had withdrawal headaches, I was moody and it was straight up hard. Totally worth it, but hard. This time around, it’s been very easy and I haven’t felt bad at all. I think it’s because we’ve been mostly sticking to this way of eating?The reason we started back up, was to clean out a bit from the holiday binge. We both know our intolerances, so we’ve decided to continue with a 6 day on, 1 day off plan. I know this isn’t Whole30, but it’s going to be whole life for us. It keeps me in check during the week, while allowing fun foods on the off day and is a legitimate plan I can keep on a long term basis. I’m also keeping sugar completely out for at least the 30 days, since I know that is my biggest struggle.
If you’ve never done Whole30 before, I don’t recommend you stop or modify. Give you body the chance to change and then decide what a good long term plan is for you!
If you want a good recipe this week, try White Chicken Chili from my friend Heather from My Life Well Loved.
I’m going to keep sharing new recipes as I try them, including several I’ve tried since we finished week 1. I had some horrible, yet compliant food in the hospital during week 2, so I’m skipping posting all those meals. Haha.
Have you ever done a Whole30?
Do you have any favorite Whole30 meals?
Ugh my husband and I keep talking about it. My husband has to alter his portion sizes and I need to get off my sugar addiction however I am scared – scared of the prep/cooking time and that I'll be super hungry as a vegetarian. I think I can do it though so we are going to try and if I need to supplement some protein via tofu I will – baby still needs to eat 🙂
I'm taking the plunge & doing my first Whole 30 very soon! Your posts will come in very helpful. Thank you!