Whole 30 Week 1

I’ve completed my first week of Whole 30!! I’m really proud of myself for sticking to the program and not cheating! I’ll be honest, the week went by really really slow. Did this have anything to do with Whole30? I’m not sure. Maybe?

I definitely underestimated how much food we’d need for the week. I’m used to buying what I thought was a lot and then hitting a few restaurants here and there. Having to have something prepared for every meal was a real eye opener. We had to run to the grocery store a couple of times to have enough food!

I want to share a detailed account of what we ate this week so I can remember what I liked and how we ate it.

SUNDAY

  • Breakfast: Black Coffee & an Apple Pie Larabar
    Sundays are our busiest mornings. We’re at church from 6ish-1:00ish. #churchstafflife. I have a really bad snacking habit on Sunday mornings. It’s going to be a big habit to break.
  • Mid morning snack: Lemon Bar Larabar
    If eating two Larabars keeps me away from the Donuts and out of the snack baskets, so be it.
  • Lunch: Dry Salad (hadn’t figured out salad dressing at that point) with chicken (cooked in olive oil and seasoned with salt, pepper, and garlic powder) and bell peppers, Surprisingly delicious even without salad dressing.
  • Afternoon Snack: Pineapples and Strawberries
  • Dinner: Pan seared prime rib (cooked in olive oil and seasoned with salt, pepper, garlic powder, and onion powder), roasted sweet potatoes, and roasted broccoli.

MONDAY

  • Breakfast: Coffee with a scoop of coconut milk (unsweetened) and Sweet Potato Breakfast Hash
  • Mid Morning Snack: Pineapples and Strawberries
  • Lunch: Dry Salad (still hadn’t made salad dressing #facepalm) with chicken, bell peppers, and leftover roasted broccoli
  • Dinner: Burrito bowls with Fajita Chicken and bell peppers for Luke and Ground Turkey Taco Meat for me. I used this homemade taco seasoning mix and this Cilantro Lime Cauli-rice recipe. Delish!

TUESDAY

  • Breakfast: Sweet Potato Hash and a cup of coffee with a scoop of unsweetened coconut milk
  • Mid Morning Snack: Pineapples and Strawberries
  • Lunch: Salad with chicken, bell peppers, and a homemade balsamic vinaigrette
  • Dinner: Leftover Burrio Bowls

WEDNESDAY

  • Breakfast: Sweet Potato Hash with a few bites of cinnamon bananas and a cup of coffee with a scoop of unsweetened coconut milk
  • Lunch: Chicken, green beans, and roasted sweet potatoes
  • Snack: Apple with a scoop of Almond Butter
  • Dinner: My new obsession – Coconut Curry. I used this recipe and I want to eat it every day.

THURSDAY

  • Breakfast: Key Lime Pie Larabar
  • Lunch: Salad with chicken, bell peppers, strawberries, blueberries, and homemade balsamic viniagrette
  • Dinner: Leftover Coconut Curry
  • Snack: Apple Bake – Apples, cinnamon, almond butter, ghee, and pecans. YUM.

FRIDAY

  • Breakfast: Lemon Bar Larabar and Coffee
  • Mid Morning Snack: Small Apple
  • Lunch: Taco meat with homemade seasoning and diced zucchini
  • Dinner: Coconut Chicken Curry with yellow bell pepper, pan roasted red potatoes, roasted broccoli, and cauli-rice. I mixed everything together in a big bowl and it was amazing. Yep. I made curry again and it was phenomenal. 

This night was the first night I wasn’t craving something sweet after dinner!

SATURDAY

  • Breakfast: Sweet Potato Hash with Bacon (Whole30 approved) and green bell pepper
  • Mid Morning Snack: one plum
  • Lunch: Leftover taco meat with diced zucchini and a spinach salad with strawberries, pineapples, and blueberries.
  • Snack: Pecan Pie Larabar
  • Dinner: Leftover Coconut Chicken Curry with roasted broccoli and cauli-rice.

Whew! That’s a lot of food!! That was a lot of time spent in the kitchen! I love to cook, but I can honestly say that this past week was the most time I’ve ever spent at the stove. I felt like a modern day pioneer woman making every meal and not relying on restaurants.

Here’s to week two! I’ll take more pictures this week- JJ

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