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It’s Week 3 of my Whole30 Meals, I’m halfway through!
I can’t believe I am over halfway done with Whole 30. This has actually been a little easier than I anticipated. I think eating out is the most difficult part, but I’m lucky that in Austin there are some good, healthy options to find Whole30 meals. And communicating with your servers and calling restaurants to ask about ingredients is key. Here is a recap of all the whole30 meals I ate this week:
DAY 15
BREAKFAST: Bacon, Spaghetti Squash and Broccoli Breakfast Casserole, roasted potatoes
LUNCH: Leftover Roasted Butternut Squash and Sweet Potato Soup with Italian Pork Meatballs, opal apple
DINNER: Leftover Lemon Garlic Rosemary Roasted Chicken Thighs, half a sweet potato, steamed brussel sprouts
SNACKS: Mini Cherry Larabar, handful of raw almonds
DAY 16
BREAKFAST: Bacon, Spaghetti Squash and Broccoli Breakfast Casserole, banana and blueberries
LUNCH: Leftover Lemon Garlic Rosemary Roasted Chicken Thigh, half a sweet potato, steamed broccoli. I packed them is these handy dandy meal prep containers that David got. They are pretty cool!
DINNER: Pork Carnitas with avocado on lettuce wraps
SNACKS: In the morning I snacked on some raw almonds. After lunch I got a little hungry and had some carrots with guacamole. And I ate mini Apple Pie Larabar pre-workout.
DAY 17
BREAKFAST: Bacon, Spaghetti Squash and Broccoli Breakfast Casserole, roasted potatoes and a banana
LUNCH: Leftover Pork Carnitas bowl with lettuce, avocado, lime and salsa. And a bottle of Buddha’s Brew Ginger Kombucha.
DINNER: I was going to make burgers, but realized that we have a TON of leftovers that need to be used. The Pork Carnitas recipe made a lot. So we had leftover Lemon Garlic Rosemary Chicken Thighs, steamed broccoli, and half a sweet potato.
SNACKS: I got pretty hungry in between breakfast and lunch, so I snacked on a small handful of raw almonds and a mini cherry Larabar. 2 hours before my workout I snacked on a couple Epic jerky bites, carrots and guacamole. And then I chewed on a couple dates post-workout.
DAY 18
So today was a day of leftovers again, because we still have so much food. A large pack of chicken thighs and a 4-pound pork shoulder is fairly cheap, and will go a long way. So eating healthy can be inexpensive if you plan out and budget your meals like I did. I might have over-planned, because I have a lot more leftovers than I thought, and there is meat in my freezer that I haven’t cooked yet. We decided that rather than cook new food (which would give us even more leftovers), we would eat what we already have.
Oh, and have you guys heard of Crio Bru? I recently found out about it, and ordered some to try. I cut out coffee because I can’t do it without creamer and stevia, and I wanted to give up caffeine, but I read that this stuff was a good alternative, and has less caffeine than decaf coffee. It was delivered today, and boy, the smell when I opened it…it smelled divine!
This stuff is ahh-mazing! I love it! It’s not quite coffee and it’s not quite hot chocolate, but I love the taste of it. It has a cocoa taste, not really a chocolate taste. I brewed some and blended it with a little bit of coconut oil and Vital Proteins Collagen Peptides. Yum! They have a few different flavors, and I’d love to try more, but I just bought the Ghana Light Roast, which is their most popular flavor.
BREAKFAST: Bacon, Spaghetti Squash and Broccoli Breakfast Casserole, roasted potatoes, banana. And a cup of Crio Bru blended with collagen and coconut oil.
LUNCH: Leftover Roasted Butternut Squash and Sweet Potato Soup with Italian Pork Meatballs, handful of almonds, Kombucha
DINNER: Leftover Pork Carnitas
SNACKS: Coconut Larabar, small handful of raw almonds
DAY 19
BREAKFAST: A cup of Crio-Bru blended with coconut oil and collagen, Aidell’s Chicken-Apple Sausage and half a sweet potato.
LUNCH: Leftover pork carnitas over lettuce with avocado and salsa, a pink-lady apple
DINNER: Mmm..dinner was awesome! We went to Red Lobster and I got the steamed snow-crab legs with a side of steamed (in no dairy) broccoli, and a steamed lobster tail. They use clarified butter for the dipping butter, but I didn’t use any.
SNACKS: Kombucha, raw almonds, and a pecan pie almond bar
DAY 20
BREAKFAST: For breakfast we went to a place near our house that serves fresh, local food, Greenhouse Craft Food. There’s no dairy mixed with their eggs and they are cooked in olive oil. I got the weekly omelette without cheese (mushrooms and peppers), a side of goat sausage and and fruit.
LUNCH: We went to the Movies to see Split (pretty good!), and I got the grilled chicken sandwich on a lettuce wrap (so it was basically just lettuce, chicken, pesto, and avocado. No picture, because movie.
DINNER: Dinner was SO GOOD! We bought some ribeyes and David grilled them to perfection. I made balsamic-rosemary roasted carrots and garlic rosemary roasted potatoes for the sides. That ribeye was delicious!
SNACKS: Crio Bru, raw almonds
DAY 21
BREAKFAST: Breakfast was a Whole 30 Breakfast Sandwich with Homemade Pork Sausage and some extra sweet potato hash made in the waffle iron.
LUNCH: We went to MadGreens for lunch and I got a salad with roasted chicken, avocado, tomatoes, apples, pecans and olive oil.
DINNER: Creamy Artichoke Mushroom Chicken with Spaghetti Squash. Yum!
SNACKS: Almond butter, homemade apple chips
How I feel: I feel fantastic! I’m loving the energy that I have and the fact that I haven’t felt any digestive issues like I almost always do normally. I really love the whole30 meals I’m eating and the way I feel. I get excited about eating so clean, and it makes me feel happy to know that I am giving my body healthy, whole foods.
