Whole30: Days 1-7

As I enter into the second week of my Whole30 food challenge, I thought it would be fun to show you what the first week looked like.  See my previous posts if you’re not totally sure what a Whole30 is (see here and here).

I have to say that the first week went great!  It probably helps that I’m used to eating Paleo, so it wasn’t that big of a stretch for me.  The hardest part was probably not making all those Paleo ‘goodies’ that I tend to make a little too often.  Another big help is having the support of my family.  My hubby will eat anything the cat drags in I cook/send him to work with, and Emma eats everything under the sun, so it’s not like I was changing our eating habits that drastically.

change

One big benefit of doing this Whole30 is that it makes me rethink going out to eat.  I mentioned in my first post how our ‘eating out’ budget was way under when I did my first round back in October (shocker!).  That never happens…and while we’re big followers of Dave Ramsey, we (I) don’t always stay within budget for groceries or eating out.  Honestly, I would rather stay home and cook than try to finagle getting some meat and veggies cooked in a clean pan in olive oil with a healthy fat, etc.  I feel like a big enough burden with the celiac disease when going out to eat, so this is one more added stress that I don’t need in my life.

what you can't eat on a whole30

So far, I’ve been able to either escape going out or just been able to bring my own food.  Last weekend, I had a friend’s birthday party at a Mexican restaurant followed by drinks on the rooftop patio of a Paleo restaurant.  I didn’t make it to dinner due to my hard-working hubby, but was able to make it to drinks afterwards.  And while alcohol is not on the Whole30 menu, Kombucha sure is.  You can’t beat a gorgeous evening with great friends and some free booch!

free booch

The following day had me hosting a baby shower for a celiac friend of mine (attended by 15 other gluten-free friends), so I knew I wanted to make a recipe that I could also adapt to be Paleo.  I randomly found this Tomato Feta Pasta Salad online and at the last minute realized that I could make it Whole30 compliant by subbing the gluten-free pasta for roasted spaghetti squash (leaving out the cheese/subbing nutritional yeast for the Parm).  I can’t believe how well all the recipes went over…including the dairy-free yogurt!

Tomato Feta Pasta Salad

Anyway, back to what I ate.  I wanted to show you what my meals consisted of throughout the week.  As you know, with cooking you can get as simple or as fancy as you like…or have time for.  I wanted to try to keep it simple while trying a few new recipes I had seen on a facebook group that I’m a part of.  I hope this will inspire to at least try eating a little cleaner if not going to this extreme.  Salads were my go-to for lunch and eggs were normally part of breakfast (meal 1).  You can always do leftovers if you’re in a pinch or want something besides eggs.

Here is what the first week looked like.  Day 1 brought simple meals, including the Whole Greek Chicken from this post.

Whole30 Day 1

Day 2 was another easy breakfast with a big A salad for lunch, followed by Puerto Rican Beef for dinner.

Whole30 Day 2

Day 3 was the famous Egg Cupcakes, another big A salad, and pork chops on the grill with veggies.

Whole30 Day 3

Day 4 was a lot of leftovers followed by Egg Roll in a Bowl (delish!).

Whole30 Day 4

Day 5 was chock full of leftovers, including quick and easy Broiled Prosciutto-Wrapped Asparagus Spears.

Whole30 Day 5

Day 6 brought more pasta salad and Egg Roll in a Bowl (or wrap).  This time I added cooked spaghetti squash, mushrooms and cashews…that’s six veggies in one meal, ya’ll!

Whole30 Day 6

Day 7 was all about smoked meats on the BGE (big green egg) and those addicting egg roll wraps.

Whole30 Day 7

As you can see, I’m a fan of leftovers and easy throw together meals like salads.  While I confess to not really care for salads, they are great ways to get a boatload of veggies all in one bowl.  You can precut your veggies for the week and add them to salads, egg scrambles, or egg cupcakes.  If you don’t know where to start or feel overwhelmed, remember this:

Eat meat, veggies, nuts, fats, and a little fruit.

That’s it.  Keep it simple; keep it healthy…your body will thank you!

Note: Photo from here.

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