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Whole30 – Week 1 in the books!

Whole30 – Week 1 in the books!

Hey friends!

I hope everyone is enjoying their first week of 2018.

Week 1 of my second Whole30 is in the books and so far, so good (check out my first day post here). I really struggled on day 2: work was super stressful and I just wanted to eat all the chocolate, but I held back. In the end I felt much better at the end of the day than I would have if I had eaten my feelings and that’s one of the things I love about Whole30. I’m able to healthily deal with what’s thrown at me rather than eating something that will only make me feel better for a minute. The rest of the week was pretty uneventful, I wanted bread several times, but that was to be expected. I also had a few headaches in the beginning of the week as I came down from all the sugar.

Jeff and I tried to branch out a little from our standard meals and we ended up with a few great dinners!

Breakfasts

Monday = Jeff and I were both off for New Years Day so we made up one of our favorite Whole30 breakfasts, an egg and salmon bacon scramble.

Tuesday- Thursday = Breakfast egg bake (recipe here).

Friday = I made myself an omelet with eggs, spinach, tomatoes, and salsa.

Saturday and Sunday = We had movies to get to both mornings so we kept it simple with omelets.  So again I had eggs, spinach, tomatoes, and salsa. 

 

Lunches

Monday = I got distracted by the Michigan football bowl game (let’s not talk about it) and only had a grapefruit for lunch – my bad.

Tuesday-Thursday = Salads that I prepped on Monday. They contained kale, spinach, peppers, carrots, tomatoes, walnuts, beets, and I used balsamic vinegar and olive oil as a dressing.

Friday, Saturday, and Sunday = I made a mixture of tuna fish (or canned salmon for Saturday and Sunday) with tomatoes, spinach, Dijon mustard (that is Whole30 compliant), walnuts, and salsa. It was actually pretty good, although it didn’t look all that appealing.

 

Dinners

Monday = Jeff and I branched out with coconut shrimp! The recipe we followed can be found here. We also made the pineapple sauce from the recipe but used spinach (because it was all we had). We added some avocado and a weird mix of left over cauliflower rice, red sauce (Whole30 compliant), and an egg yoke. The shrimp were super tasty and we will definitely be making them again.

Tuesday = Jeff got stuck late at work, so we were both on our own. I ended up making another omelet (my quick go to) with compliant sausages from Trader Joe’s, tomatoes, spinach, and salsa.

Wednesday = Baked sword fish (with gee and sun flower seeds), parsnips, brussels sprouts, sweet potatoes, and avocado.

Thursday = Salmon, squash, beets, avocado, and brussels sprouts.  

Friday = We tried to re-do the coconut shrimp recipe with frozen shrimp from Trader Joe’s. It was good, just not as good as when we made it with fresh shrimp. We also had butternut squash, yellow peppers, onions, and avocado (they were 5 for $5 at Whole Foods so we stocked up but then had to make sure we got through them all). 

Saturday = We tried something else new on Saturday, and it did not turn out very well! We made this recipe, with chicken thighs, artichokes, onions, and beets. We couldn’t really figure out how to cut up the artichokes (next time were just getting the heats already cut out) and then the onions just burned into the bottom of the pan. The chicken did turn out pretty tasty though.

Sunday = Spaghetti squash, chicken, green beans, tomatoes, and pesto. Another new recipe (this one went so much better!!). 

As you can see, I eat pretty big portions which is one of the things I love about Whole30, I’m not worried about how much food I’m able to eat. Also, I know that Jeff and I don’t make the best looking food (we need to work on presentation), but I promise most of it is delicious!

I hope everyone has a great week!



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