We finished our first round of Whole30 earlier this spring. It was one of the best decisions I’ve ever made for my body an I highly recommend it! You can check out our results as well as my whole 30 day meal plan, if you’d like!
Since finishing, we’ve been trying to stick mainly to the plan during the week, with weekends and special occasions open to more things. It’s been working well, but we got a little bit crazy over a stretch of birthdays, holidays and company. We decided to do a little reset before our trip to New York and did a Whole9. It was great to lose some bloating I had gotten from foods and just to feel really good before our trip. If you’ve done a Whole30, I think it’s a good way to just get back to good habits. If you haven’t and 30 days seems like a ton, maybe try a 9 day to see how it goes. If you like it, eat the same meals 2 more times and you’re almost to 30!
Here’s what we ate for 9 days:
Breakfast: Egg scramble with spinach and onion, 1/2 avocado, blueberries
Lunch: Almond butter, banana, almond milk and ice, blended. (Not the greatest lunch, but that day was a hurried one!)
Dinner: Cobb salad with boiled egg, grilled flank steak, tomatoes, avocado, purple onion, olive oil and balsamic.
Breakfast: Egg wrap with spinach and onion. (Scramble eggs in a bowl, then pour into a large pan so it’s very thin. Cook through, fill and roll up. Yummy topped with salsa!)
Lunch: Lettuce leaves with turkey slices and guacamole and a La Croix.
Dinner: Taco salad
Snack: Coconut Cream Pie Larabar
Breakfast: Prosciutto egg cups (recipe for the easier casserole version here)
Lunch: Salad with shredded chicken, apples, carrots, broccoli and purple onion.
Dinner: Mahi mahi with pineapple salsa (swapped mango for pineapple in this recipe), roasted baby potatoes, vegetable medley.
Breakfast: Sweet potato hash topped with 2 eggs. (Picture taken when I was almost done!)
Lunch: Salad with rotisserie chicken, guacamole, carrots, broccoli and dump ranch.
Dinner: Stir fry with zucchini noodles and chicken.
Snack: Cherry Pie Larabar and seltzer.
Breakfast: Prosciutto egg cups, blueberries.
Lunch: Salad with Applegate oven roasted turkey, avocado and leftover pineapple salsa.
Dinner: Leftovers! Roasted potatoes, salad with rotisserie chicken and dump ranch, Aidells chicken apple sausage.
Snack: Apple with almond butter and shredded coconut.
Breakfast: 2 eggs, 1/2 avocado and sautéed spinach/onion/potato.
Lunch: Aidells chicken apple sausage, carrots, tomato, avocado.
Dinner: Hamburger with guacamole and purple onion in a lettuce wrap, Applegate hot dog with sauerkraut and mustard.
Snack: Coconut Cream Pie Larabar
Breakfast: Egg scramble with spinach and onion, 1/2 avocado.
Lunch: Broccoli slaw with leftover hamburger, tomato and dump ranch.
Dinner: Buffalo chicken casserole, green beans.
Snack: Apple, almond butter, shredded coconut.
Breakfast: Peppers and onions with 2 eggs.
Lunch: Cucumber sliced lengthwise, then scraped the insides out a bit. Filled with avocado and topped Applegate oven roasted turkey.
Dinner: Fajitas served over lettuce with guacamole and salsa.
Snack: Lemon Bar Larabar
Breakfast: Prosciutto Egg Bake
Lunch: Spinach topped with Applegate oven roasted turkey, green apple, pecans and purple onion.
Dinner: Grilled chicken, green beans, roasted potato thins.
– I get frozen peppers and onions that are chopped and it makes breakfast much faster. You can throw a handful in with your eggs and spinach for a delicious breakfast.
– Applegate Oven Roasted Turkey from the deli is compliant. The sliced kind in the sealed bag is not. I always keep it on hand because it’s an easy protein source to throw on a salad or in some lettuce leaves in a hurry.
– Variety is key. Now that I’m used to the foods that are okay and the ones that aren’t, I just keep my fridge stocked with a big variety of meats and vegetables. It really isn’t that difficult, when you have the foods available to you.
Have you done a Whole30?
Do you have any favorite recipes to share?