Thursday, May 7, 2015

Whole30 Week One

Breakfast Casserole

Hello, patient readers! I have decided that if I share any of my Whole30 pictures, it will be later, when I share some recipes. Seriously..I'm that ashamed of my pictures. May I blame it on the detoxing that was happening at that time??

Day One
Breakfast: Breakfast Casserole with eggs, kale, coconut milk and sausage; Rooibos tea
Prepped: Crockpot applesauce; Marinated chicken (for later grilling) in olive oil, lime juice, salt, seasonings.
Lunch: Chicken lettuce wraps with avocado; fruit salad with strawberries, blood oranges, pears, pineapple, apples
Snack: Monkey salad - the normal version with sliced banana, cashews, flaked coconut (we used Bob's Red Mill)
Dinner: Chocolate chili with sweet potato shreds added
Snack: Monkey salad, shared

Day Two
Day two began what would become a regular pattern during the Whole30 and beyond: reheating something that was made the day before. The ideal way to do this is on the stove or in the oven. I mentioned that we had to start a bit earlier for each meal in order to use this method of reheating, but it's well worth it if it means not using a microwave. However, sometimes you have to use a microwave and that's okay. 
Breakfast: Leftover casserole, leftover fruit salad with added blueberries
Lunch: Leftover lettuce wraps
Snack: Leftover fruit salad with added nuts and coconut flakes; celery
Dinner: Homemade spaghetti sauce with ground hamburger meat over baked spaghetti squash; roasted broccoli and cauliflower

Day Three
Breakfast: Leftover casserole (the recipe, when made in an 8" x 11" baking pan and cut in sixths, feeds two people for three days); Leftover fruit salad (I kept adding to the mixture)
Prepped: Homemade Mayonnaise; Cooked marinated chicken breasts (look at the size of these beasties; we purchase from Zaycon) in Nu Wave oven
Lunch: Green salad with grilled chicken, avocado, cucumber, black olives, blueberries, homemade ranch, and peppers on Mom's salad 
Snack: Monkey salad with blueberries and cinnamon [recipe from Pumpkin Rose Farm]
Dinner: Leftover spaghetti over spaghetti squash
Snack: spoonful of almond butter for me, a HB (hard-boiled) egg and a banana for Mom

Day Four
Breakfast: "Smoothie" with spinach & mixed greens, beet greens, whole beet (peeled), carrots, apple, pears, bananas, juice from thawed blueberries, almonds, water
Lunch: Somehow I ended up skipping lunch and the Queen reheated something for herself
Dinner: Chicken No-Tortilla Soup (the more complicated version that we created) [recipe by Pumpkin Rose Farm]

Day Five
Breakfast: Aidell's chicken apple sausage, cooked in the oven (these things are DELICIOUS!); scrambled eggs, oven roasted white potatoes
Snack: Fresh pineapple
Lunch: Leftover chicken soup
Prepped: Made coconut butter using Wild Oats brand flaked coconut and the instructions from Mark's Daily Apple
Dinner: For me, baked sockeye salmon (part of my Elf4Health prize!!) with chopped parsley, minced ginger, lime juice, garlic powder, olive oil [recipe from Pumpkin Rose Farm]; for Mom, chicken fajitas and guacamole salad at a Mexican restaurant
Snack: Me, celery with almond butter; Mom, pear, apple with almond butter

Day Six
Breakfast: Smoothie with kale, beet greens, beet (not going to peel them from now on), carrots, orange, blood orange, fresh gingerroot, frozen bananas, frozen blueberries, almonds, water
Lunch: Green salad with grilled chicken, strawberries, black olives, hard-boiled eggs, cucumber
Dinner: Hamburger patty on lettuce with tomato (for me), 1/2 baked sweet potato
Snack: Homemade almond butter cups [recipe by Pumpkin Rose Farm]; apple
Prepped: Chicken salad made with canned chicken, homemade mayo, spices, apples, black olives, grapes, on lettuce leaves (I made these for the next day's lunch and carried them in my awesome Easy Lunchboxes); fruit salad with coconut; almonds; HB egg for Mom

Day Seven
Prepped: Carnitas in crockpot
Breakfast: "Fried eggs" cooked in a pan with coconut oil; 1/2 sweet potato; fruit salad
Lunch: prepped meal
Snack: Larabar, shared; apple
Dinner: Carnitas on lettuce leaves; baked sweet potato; roasted broccoli and cauliflower; black olives

Tuesday, May 5, 2015

Whole30 Week Four

Deconstructed Gyro

The final week. Can it be? Can it really be? Maybe I'll miss being on the Whole30.

Day Twenty-Two
Breakfast: Breakfast casserole; pineapple
Lunch: Leftover BBQ, sweet potato, coleslaw
Snack: Shared pear
Dinner: Cauliflower enchiladas with avocado and black olives

Day Twenty-Three
Breakfast: Breakfast casserole
Lunch: Leftover cauliflower enchiladas; salad
Dinner: Coconut-breaded chicken strips; roasted white potatoes; pan-fried kale

Day Twenty-Four
Breakfast: Breakfast casserole; smoothie with kale, carrots, celery, apple, banana, kiwi and water
Lunch: Green chicken salad with leftover chicken strips
Dinner: Hamburger vegetable soup

Day Twenty-Five
Breakfast: Omelette with sausage and blueberries
Lunch: Deconstructed Gyro Salad [from Well Fed 2] with cooked chicken, tomatoes, black olives, kalamata olives, cucumber, parsley, mint, and a homemade gyro/kebab sauce [also from Well Fed 2] (This is another FANTASTIC meal!)
Dinner: Simple Chicken No-Tortilla Soup [recipe from Pumpkin Rose Farm] with avocado; baked sweet potato (You wouldn't think that such a simple recipe could be so delicious, but it was!)

Day Twenty-Six
Breakfast: Fried eggs; Aidell's sausage; pineapple
Lunch: Leftover deconstructed gyro; Monkey salad
Dinner: Chicken patties; avocado; sweet potato; pear

Day Twenty-Seven
Breakfast: Scrambled eggs; Monkey salad
Lunch: Smoothie
Dinner: Hamburger on lettuce; avocado; roasted potatoes

Day Twenty-Eight
Breakfast: Scrambled eggs; Monkey salad
Lunch: Potato soup [inspired by a beloved recipe from my beloved Amma]; fruit
Dinner: Potato soup

Day Twenty-Nine
Breakfast: Breakfast casserole
Lunch: Chicken lettuce wraps; avocado

Day 30
Breakfast:Egg casserole
Lunch: Lettuce wraps
Dinner: Carnita meat over sweet potato with BBQ sauce

The end. We made it. Were we the better for it? I think so. Stay tuned for the recipes that I'll be sharing!

Whole30 Week Three

BBQ on sweet potato with coleslaw

Having two weeks under our belt was a good feeling. Having two weeks ahead of us was not a good feeling. Yin and yang, if you will.

Day Fifteen
Breakfast: Scrambled eggs
Snack: Those Chocolate Pumpkin Cups *shudder*
Dinner: Chocolate chili over a baked sweet potato and topped with avocado
This is when I had hallucinations of cornbread; I thought I saw it and I'm pretty sure I smelled it. You can be sure that my tastebuds never wanted cornbread more than they did at that moment!

Day Sixteen
Breakfast: Fried eggs; Aidell's chicken sausage; zucchini-sweet potato latkes with applesauce (yes, I know that's awfully close to the "No Paleo-fying unhealthy foods such as pancakes" rule
Lunch: Leftover Potato Soup; baked sweet potato
Snack: Strawberry coconut butter  that tasted like those strawberry shortcake ice cream bars that I just so happen to adore. The recipe was for truffles, but I just ate it out of the container.
Snack: Banana; pear
Dinner: Coconut-flour-coated pork chops; mustard Brussels sprouts; baked sweet potato; salad with a funky little avocado ranch dressing that I tried to make...tried...

Day Seventeen
Breakfast: Fried eggs; Blueberry sausage patties; roasted white potatoes; homemade ketchup
Lunch: Leftover chili over baked white potato
Dinner: Taco salad with hamburger meat, lettuce, tomatoes, black olives, salsa, and a better version of avocado ranch dressing

Day Eighteen
Breakfast: Fried eggs; zucchini-sweet potato latkes; blueberry sausages
Snack: Shared a Coconut Cream Pie Larabar
Lunch: Fajita meat; salsa; guacamole; Leftover Chicken No-Tortilla Soup that was gotten from the freezer and reheated
Snack: Baked Plantain Slices
Dinner: Coconut chicken patties; roasted carrots; Coconut Cauliflower "Rice" with pineapple, cashews, peas, and carrots [inspired by two different recipes]

Day Nineteen
Breakfast: Smoothie with kale, banana, pineapple juice and coconut milk that I'd frozen in an ice cube tray, kiwi, macadamia nuts
Lunch: Salad with leftover taco meat and leftover carnita meat, avocado, salsa; baked sweet potato
Dinner: Leftover chicken patties and cauliflower rice

Day Twenty
Breakfast: Fried eggs; Aidell's sausage
Snack: Smoothie with kale, apple, banana, raspberries, pummelo, macadamia nuts, coconut milk, and water
Lunch: Salad (yep, that's all I wrote down)
Dinner: The Whole30 Saturday Tradition AKA Hamburger patty on lettuce; leftover chicken patty; roasted sweet and white potatoes

Day Twenty-One
Breakfast:Scrambled eggs; shared banana
Lunch: Chicken salad on lettuce; pears, apples, flaked coconut, almond butter
Dinner: BBQ Beef [from Well Fed 2] with homemade barbecue sauce (from the ketchup that I'd made) over baked sweet potato (have I mentioned that this is the best meal EVER?!); homemade coleslaw [from Well Fed 2]
I tried to make some snow ice cream with honey and coconut milk, but that did NOT work like I'd planned.

Whole30 Week Two

Chocolate Chili

Wow. We made it through an entire week. No real changes yet and I'm not sure how to feel about that.

Day Eight
Breakfast: Breakfast casserole
Lunch: Carnitas on lettuce w/ avocado (This recipe is a real keeper, whether you're doing a Whole30 or trying to feed a man :P)
Dinner: Fajita salad w/ avocado ranch dressing
PreppedCashew Larabars

Day Nine
Breakfast: Breakfast casserole
Lunch: Fajita Salad
Snack: Smoothie with yellow grapefruit, pineapple core (where the bromelain is!), pineapple juice, kale, banana, orange, kiwi, water
Snack: Homemade Larabar
Dinner: Beef stew over mashed sweet potato (mashed and mixed with coconut oil and coconut milk)

Day Ten
Breakfast: Breakfast casserole; baked sweet potato
Lunch: Chicken Salad with avocado dressing, apples, grapes on lettuce leaves; steamed squash and zucchini
Snack: Homemade Larabar
Dinner: Beef stew over mashed sweet potato
Snack: Monkey salad (no nuts)

Day Eleven
Breakfast: Smoothie with kale, carrots, fresh gingerroot, beet, apple, banana, frozen mixed fruit, water
Prepped: Spice mixes from Well Fed 2
Lunch: Mustard Lime Chicken; garlic creamed spinach [from Well Fed 2]; mustard Brussels sprouts [from Well Fed 2]; tomatoes; mashed sweet potato; applesauce (gotta love using up all the bits of leftovers in the fridge!)
Dinner: Bison-pork meatballs (yes, bison is pretty delicious); garlic mayo for dipping; pan-fried kale; tomatoes; baked sweet potato

Day Twelve
Breakfast: Sausages, eggs
Lunch: Smoothie with kale, carrots, banana, cranberries, almonds, kiwi, pineapple, pineapple juice, coconut milk
Dinner: Carnitas; salad with balsamic vinaigrette (Confession--I freaked out after realizing that the balsamic vinaigrette was made from wine and thought that I'd ruined my entire Whole30. Turns out it was safe after all...)
Snack: Pumpkin Coconut...stuff. It was this recipe I'd tried to make and it didn't turn out too well. I tried to save it by turning it into pumpkin-coconut butter cups, but that was even worse and eventually made me want to vomit. Even the thought of them makes me want to vomit.

Day Thirteen
Breakfast: Smoothie (by this time I was tired of being so detailed with my record-keeping that I became less specific, at least with the repeat meals)
Lunch: Green grilled chicken salad
Snack: Homemade Larabar; pistachios
Snack: Rest of smoothie
Dinner: Burger on lettuce; homemade ketchup [from Well Fed 2 but I was not super thrilled with the taste]; mustard (an excellent Whole30 companion); roasted white and sweet potatoes

Day Fourteen
Breakfast: Eggs; fruit
Lunch: Green chicken salad with strawberries, grapes, pear
Dinner: Carnita meat (this was a fend-for-yourself-too-tired-to-make-much night)
Snack: Monkey salad (my monkey salads usually consisted of banana, coconut and cinnamon, though sometimes I'd throw in some blueberries)