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