Whole 30: First 10 Days

Because I want to remember... And I may do this again one day... And others are doing this plan all the time... I am going to record meal plans here on my little space...

Right now we are on Day 10. I just helped a mom friend at her daughter's birthday party, and that included passing out pizza to 20 little kids. To say I was salivating is a gross understatement. It.was.torture. But I stood strong...

After I read It Starts With Food in October, we stocked up on some supplies that would be some saving graces as we experimented with some Whole30 recipes...

We went on an initial Costco run to get some basics, and then began our journey...

Day 1

Breakfast: egg and spinach omelette, chicken sausage, mango

Lunch: Lettuce Boats with lettuce, guac, Applegate pepperonis, tomato, and cucumber 

Dinner: rotisserie chicken, roasted sweet potatoes, green beans, apples

Moment of truth: going to a Sugar Bowl party full of pizza, chips and dip, soft drinks, and brownies. Outcome: Win

Day 2

Breakfast: egg scramble with spinach and chicken sausage and banana

Lunch: Rotisserie chicken, peppers and guac, apples

Dinner: Taco Salad with spinach, tomatoes, seasoned ground beef, trader joes salsa, wholly guacamole, strawberries and blueberries

Day 3

Breakfast: egg scramble with spinach and chicken sausage and banana (Do you see a pattern here? ;))

Lunch: Applegate hot dog, carrots, orange

Dinner: grilled chicken with lemon, olive oil, salt, and pepper, roasted broccoli, roasted sweet potatoes

By this morning, we knew we needed to change some things up--especially with some easier breakfast options since it was back to school/work time, so after lunch at Chipotle, we made a big time Trader Joe's run...

Day 4
Breakfast: egg scramble with spinach and chicken sausage and banana (Remember, we didn't go to TJ's until after lunch. ;))

Lunch: Chipotle--carnitas bowl with lettuce, tomato, salsa, and guac (We really needed a break from cooking, so this was a nice treat.

Dinner: mocha skillet steak (from It Starts With Food, roasted sweet potatoes, green beans, orange slices

Day 5

Breakfast: prosciutto egg "muffins" and mango

Recipe for Prosciutto Egg "Muffins 

• Rub fat or choice in muffin tins (we used Coconut Oil)
• Line each muffin tin with a slice of prosciutto.
• Mix 8 eggs with sautéed veggies (1/4 cup of chopped onion and 1/2 pound of spinach in 2 T coconut oil), 2 Tablespoons of coconut flour, 1/2 tsp (or more) of Kosher salt, 1/4 tsp of black pepper.
• Pour mixture into muffin tins.
• Top with quartered cherry tomatoes. (I just had tomatoes on the vine, so I diced them and topped.)
• Bake at 375 for 20 minutes.

We loved these--they were like mini quiches/frittatas.

Lunch: Applegate ham, cucumbers, carrots, blueberries, mixed nuts

Dinner: chicken fingers (dipped in egg, almond meal, and pan-fried 3 minutes on each side), mashed cauliflower, roasted broccoli, oranges

Day 6

Breakfast: prosciutto egg "muffins"and mangoes

Lunch: Applegate turkey, celery and almond butter, apples

Dinner: pork chops, green beans, roasted sweet potatoes, apples

Day 7

Breakfast: egg and spinach omlette, banana

Lunch: Applegate hotdog and pepperonis, mixed berries, mixed raw veggies, nuts

Dinner: ground turkey, sweet potato, and apple hash 

I adapted this from a recipe in It Starts With Food

Turkey Hash

• Brown 1 lb of ground turkey with 1/4 cup of chopped onion, salt, pepper. Set aside.
• Dice a sweet potato into small squares and spread onto a cookie sheet.
• Spritz with olive oil, salt, pepper, and rosemary, and roast at 400 for 20-25 minutes.
• Dice an apple and saute.
• Combine ingredients in skillet. Add 1/4 tsp of cinnamon and 1/8 tsp of nutmeg. 
• Heat until all ingredients have been browned in spices.

Day 8

Breakfast: prosciutto egg "muffins" and banana

Lunch: leftover hash from last night, celery and almond butter, orange

Dinner: aidel's Cajun chicken sausage, green beans, grapes

Day 9

Breakfast: apple pie Lara Bar (These are "emergency" items and not recommended to consume too often during this process, but I was OVER eggs and even more OVER cooking, so I warranted this an "emergency.")

Lunch: turkey, celery and almond butter, orange

Snack: mixed nuts

Dinner: Butternut Squash Soup, Aidel's Apple chicken sausage

Butternut Squash Soup

• Slice a butternut squash in half lengthwise, and scoop out seeds and pulp.
• Line a cookie sheet with aluminum foil, and place butternut squash on the pan cut side up. Rub with olive oil and salt it well.
• Roast squash for 50 minutes to 1 hour at 400.
• Chop a yellow onion, and peel, core, and dice a Granny Smith apple. Saute 1/4 cup of onion and the apple in 1 T of coconut oil (or cooking fat of choice). Salt and pepper. Set aside.
• One the squash has cooked and cooled to the touch, spoon out the squash mixture, and add to the apple/onion mix.
• Add 2 cups of vegetable broth, 1/12 cup of water, and 1/3 cup of coconut milk. Add more salt to taste.
• Bring to a boil.
• Simmer for 15 minutes.
• Use immersion blender to puree, and serve hot.
• You can garnish this with leftover seeds from the squash, chopped bacon, or chicken apple sausage. I used the latter, and it was delicious.

Day 10

Breakfast: egg and spinach omlette, unfiltered Apple juice

Lunch: leftover soup, turkey, orange

Dinner: Asian beef and broccoli with peppers and carrots and coconut aminos (recipe from It Starts With Food)

Struggles we are having: black coffee... We keep trying, but it's not getting easier.

snacking: we are used to afternoon and midnight snacks. We have had nuts a couple of times, but they are bothering my stomach.

Things that are saving us: tea--I love Trader Joes peppermint green tea, and we have the Yogi cold and flu season blend too. We are also loving La Croix, and Patrick is loving coconut water.

How we are feeling: the first few days were sluggish, but our energy level is picking up. Patrick is still struggling with his allergies, and my aches and pains are still moving around. We are hopeful though...

So far, so good. Send any recipes that you have my way! 

Because I want to remember... And I may do this again one day... And others are doing this plan all the time... I am going to record meal plans here on my little space...

Right now we are on Day 10. I just helped a mom friend at her daughter's birthday party, and that included passing out pizza to 20 little kids. To say I was salivating is a gross understatement. It.was.torture. But I stood strong...

After I read It Starts With Food in October, we stocked up on some supplies that would be some saving graces as we experimented with some Whole30 recipes...

We went on an initial Costco run to get some basics, and then began our journey...

Day 1

Breakfast: egg and spinach omelette, chicken sausage, mango

Lunch: Lettuce Boats with lettuce, guac, Applegate pepperonis, tomato, and cucumber 

Dinner: rotisserie chicken, roasted sweet potatoes, green beans, apples

Moment of truth: going to a Sugar Bowl party full of pizza, chips and dip, soft drinks, and brownies. Outcome: Win

Day 2

Breakfast: egg scramble with spinach and chicken sausage and banana

Lunch: Rotisserie chicken, peppers and guac, apples

Dinner: Taco Salad with spinach, tomatoes, seasoned ground beef, trader joes salsa, wholly guacamole, strawberries and blueberries

Day 3

Breakfast: egg scramble with spinach and chicken sausage and banana (Do you see a pattern here? ;))

Lunch: Applegate hot dog, carrots, orange

Dinner: grilled chicken with lemon, olive oil, salt, and pepper, roasted broccoli, roasted sweet potatoes

By this morning, we knew we needed to change some things up--especially with some easier breakfast options since it was back to school/work time, so after lunch at Chipotle, we made a big time Trader Joe's run...

Day 4
Breakfast: egg scramble with spinach and chicken sausage and banana (Remember, we didn't go to TJ's until after lunch. ;))

Lunch: Chipotle--carnitas bowl with lettuce, tomato, salsa, and guac (We really needed a break from cooking, so this was a nice treat.

Dinner: mocha skillet steak (from It Starts With Food, roasted sweet potatoes, green beans, orange slices

Day 5

Breakfast: prosciutto egg "muffins" and mango

Recipe for Prosciutto Egg "Muffins 

• Rub fat or choice in muffin tins (we used Coconut Oil)
• Line each muffin tin with a slice of prosciutto.
• Mix 8 eggs with sautéed veggies (1/4 cup of chopped onion and 1/2 pound of spinach in 2 T coconut oil), 2 Tablespoons of coconut flour, 1/2 tsp (or more) of Kosher salt, 1/4 tsp of black pepper.
• Pour mixture into muffin tins.
• Top with quartered cherry tomatoes. (I just had tomatoes on the vine, so I diced them and topped.)
• Bake at 375 for 20 minutes.

We loved these--they were like mini quiches/frittatas.

Lunch: Applegate ham, cucumbers, carrots, blueberries, mixed nuts

Dinner: chicken fingers (dipped in egg, almond meal, and pan-fried 3 minutes on each side), mashed cauliflower, roasted broccoli, oranges

Day 6

Breakfast: prosciutto egg "muffins"and mangoes

Lunch: Applegate turkey, celery and almond butter, apples

Dinner: pork chops, green beans, roasted sweet potatoes, apples

Day 7

Breakfast: egg and spinach omlette, banana

Lunch: Applegate hotdog and pepperonis, mixed berries, mixed raw veggies, nuts

Dinner: ground turkey, sweet potato, and apple hash 

I adapted this from a recipe in It Starts With Food

Turkey Hash

• Brown 1 lb of ground turkey with 1/4 cup of chopped onion, salt, pepper. Set aside.
• Dice a sweet potato into small squares and spread onto a cookie sheet.
• Spritz with olive oil, salt, pepper, and rosemary, and roast at 400 for 20-25 minutes.
• Dice an apple and saute.
• Combine ingredients in skillet. Add 1/4 tsp of cinnamon and 1/8 tsp of nutmeg. 
• Heat until all ingredients have been browned in spices.

Day 8

Breakfast: prosciutto egg "muffins" and banana

Lunch: leftover hash from last night, celery and almond butter, orange

Dinner: aidel's Cajun chicken sausage, green beans, grapes

Day 9

Breakfast: apple pie Lara Bar (These are "emergency" items and not recommended to consume too often during this process, but I was OVER eggs and even more OVER cooking, so I warranted this an "emergency.")

Lunch: turkey, celery and almond butter, orange

Snack: mixed nuts

Dinner: Butternut Squash Soup, Aidel's Apple chicken sausage

Butternut Squash Soup

• Slice a butternut squash in half lengthwise, and scoop out seeds and pulp.
• Line a cookie sheet with aluminum foil, and place butternut squash on the pan cut side up. Rub with olive oil and salt it well.
• Roast squash for 50 minutes to 1 hour at 400.
• Chop a yellow onion, and peel, core, and dice a Granny Smith apple. Saute 1/4 cup of onion and the apple in 1 T of coconut oil (or cooking fat of choice). Salt and pepper. Set aside.
• One the squash has cooked and cooled to the touch, spoon out the squash mixture, and add to the apple/onion mix.
• Add 2 cups of vegetable broth, 1/12 cup of water, and 1/3 cup of coconut milk. Add more salt to taste.
• Bring to a boil.
• Simmer for 15 minutes.
• Use immersion blender to puree, and serve hot.
• You can garnish this with leftover seeds from the squash, chopped bacon, or chicken apple sausage. I used the latter, and it was delicious.

Day 10

Breakfast: egg and spinach omlette, unfiltered Apple juice

Lunch: leftover soup, turkey, orange

Dinner: Asian beef and broccoli with peppers and carrots and coconut aminos (recipe from It Starts With Food)

Struggles we are having: black coffee... We keep trying, but it's not getting easier.

snacking: we are used to afternoon and midnight snacks. We have had nuts a couple of times, but they are bothering my stomach.

Things that are saving us: tea--I love Trader Joes peppermint green tea, and we have the Yogi cold and flu season blend too. We are also loving La Croix, and Patrick is loving coconut water.

How we are feeling: the first few days were sluggish, but our energy level is picking up. Patrick is still struggling with his allergies, and my aches and pains are still moving around. We are hopeful though...

So far, so good. Send any recipes that you have my way!