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


  1. Good luck with your Whole 30!! :) Your meal ideas look tasty and healthy!

    1. Thanks, Tara! I actually did the Whole30 in February, but took a long time to get everything posted about it.