Like was mentioned in one of the previous posts, Chris and I decided to get 2015 off to a healthy start with our second round of Whole30. Unfortunately, we never formally blogged about our overall experience when we completed Whole30 for the first time back in August, like we had planned to. So this time we will do a weekly recap and at the very end we will each write about our experience this time versus last. I can, however, say that so far, this time has been much easier. Maybe that’s due to being past the initial learning curve we experienced last time, but after a month of sweet holiday treats, we were both just dying to get back on board with meat and veggies and having an actual meal plan. So far, so good! Whole30 Week 1, done!
We started the week of with some basic meal prep. I am very lucky to have quite the kitchen warrior and Chris spent much of Sunday in the kitchen making clarified butter (ghee), homemade mayo, curry chicken salad and boiled eggs for us in preparation for our first week. (We will be sharing many of these recipes over the next couple of weeks so make sure you stop back by!) And boy was it worth it! From experience, the biggest key to being successful with this plan is having some basic essentials available throughout the week so in a moment of weakness or desperation you can reach into the fridge and grab a boiled egg or make a chicken salad lettuce wrap and survive until the next meal. For me, leftovers are also key for both breakfast and lunch. One of my favorite breakfast meals now is leftover veggies from dinner the night before with a fried egg on top. And – it is quite funny – I have become the girl who cannot live without leftovers. If you would have met me three or four years ago, I would have told you I hated leftovers, but now I cannot live without them. So, onto what we ate this week.
Our first day of Whole30 was talked about here, so this posts starts with day 2 and covers day 2-8. Here is our recap of Whole30 Week 1.
Breakfast – Bacon, two backyard-fresh-eggs scrambled with onions and parsley and blackberries
Snack – Banana and fig
Lunch – Missed it! Whoops! *see below
Dinner – Stuffed acorn squash – Acorn squash roasted with olive oil and salt and pepper. It was then stuffed with a shaved Brussels sprouts hash consisting of grass feed ground beef, chicken sausage, red peppers, onions, calamata olives, salt, fresh cracked pepper, thyme and oregano.
*I had a horrible headache around and after dinner. I drank water all day but I do not think I had enough to eat. This was the only day during the week this happened so I think it might have been because I accidentally skipped lunch.
Breakfast – Chicken sausage, scrambled eggs with onions and peppers and blackberries
Lunch – Three Romaine lettuce pork tacos with bacon, apple, pickles and thinly sliced onions
Snack – Lemon Lara bar
Dinner – New York Strip Steak seasoned with salt and pepper, ½ sweet potato and asparagus
Breakfast – Fried backyard-fresh-egg over leftover broccoli and cubed sweet potato with blackberries
Snack – Apple
Lunch – Leftover acorn squash
Snack – Apple Pie Lara bar and apple
Dinner – Seared pork chops with cauliflower rice, mushrooms and collard greens
Breakfast – Leftover veggies (mushrooms and cauliflower rice) and fried backyard-fresh-egg with blackberries
Snack – Almonds and dried figs
Lunch – Leftover seared pork chops with cauliflower rice, mushrooms and blackberries
Dinner – Ground beef breakfast casserole with eggs, red peppers, onions, spinach and green onions with half an avocado on the side
Breakfast – Ground beef breakfast casserole with eggs, red peppers, onions, spinach and green onions with half an avocado on the side and strawberries
Snack – Hard boiled backyard-fresh-egg
Lunch – Two romaine lettuce wrap boats with curry chicken salad and pickles
Snack – Apple
Dinner – Marinated pork tenderloin, sweet potatoes and collard greens
Breakfast – Today I tried something new. For years my husband has made stock from a variety of leftover bones after we cook. Last weekend he made turkey stock and I had a cup of warm turkey stock that many people call bone broth. It was so good and warmed me up from the inside on a VERY cold morning and I was quite surprised how filing it was. Definitely interested in doing this more.
Lunch – Curry Chicken salad with an apple
Snack – Almonds and a hard boiled backyard-fresh-egg
Dinner – Leftover steak and pork tenderloin topped on a wonderful salad full of a variety of veggies and cashews. Chris made a homemade dressing from our homemade mayo, avocado and mustard. It was an amazing salad and I would eat it on a daily basis. Unfortunately, I was so focused on the salad and how good it was I forgot to get a picture.
Breakfast – In a hurry this morning so I grabbed a Lara bar and a boiled egg. I am finding that if I have a little protein even for a snack, I am good for a couple hours and not hungry again until the next meal.
Lunch – Curry chicken salad with a boiled egg and a pickle.
Snack – Apple
Dinner – Skirt steak with dressed arugula side salad with cooked onions and red peppers. This was a really great dinner.
So that is the recap of Whole30 Week 1. All of the pictures above were taken on my iPhone and in real time so you can see how we have made Whole30 work for our family both at home and work. This was a quick run-down of what we ate last week but Chris is writing up the recipes that we will share over the next few weeks. Have you started Whole30 recently? Is it your first time or are you doing it again? Do you have any secrets to share? One thing I have really enjoyed about this experience in addition to feeling good is the Whole30 community and all the recipes and inspiration that is shared. Feel free to ask us questions or let us know what is working for you. I love to get feedback and hear about other people’s experience.