We finished Week Three! If you missed my other posts about our Whole30, find them here:
- I’ve linked to recipes where I used them.
- We are loving the Whole30 version of bulletproof coffee- our regular black coffee blended with a spoonful of ghee. Tastes incredible and counts as a fat serving for breakfast.
- I cured and smoked some pork belly this week for homemade bacon. Yes, I may have gotten slightly carried away. Yes, it tastes incredible.
- As I noted last week, smoothies aren’t recommended but I occasionally have one on a rushed morning when I need to get in veggies and don’t have time to sit and eat.
Here’s what we ate:
Tuesday, Day 15
breakfast: spinach + red pepper omelette. bulletproof coffee
lunch: Applegate roast beef, red peppers and snow peas, guacamole
dinner: Pork Chile Verde Stew, Avocado
Wednesday, Day 16
breakfast: steak and eggs with avocado, spinach, tomato. coffee, 1/2 banana
lunch: leftover Pork Chile Verde Stew, avocado, plantain chips
dinner: spaghetti squash with meat sauce (compliant sausage + Nello’s Marinara), salad
Thursday, Day 17
breakfast: pig in a skillet, bulletproof coffee
lunch: mason jar salad, leftover kalua pig over sweet potato
dinner: potato, red pepper, Aidell’s chicken apple sausage hash with fried eggs
Friday, Day 18
breakfast: spinach and mushroom omelette, bulletproof coffee
lunch: Applegate roast beef, cucumbers, tomatoes, guacamole
dinner: almond crusted chicken, raw veggies, sweet potato fries
Saturday, Day 19
breakfast: breakfast salad (runny fried eggs over spinach with bacon + balsamic) (James) Anti-Inflammatory Power Mango Smoothie (me)
lunch: BLTA salads with leftover almond chicken (and homemade bacon!)
dinner: Chipotle salads, plantain chips, guac (Chipotle carnitas are compliant, along with the guacamole and all of the salsas except corn)
Sunday, Day 20
breakfast: potato, red pepper, sausage and fried egg hash, coffee
lunch: kalua pig, sweet potato fries, raw veggies with cauliflower hummus
dinner: Date Night! We went to The Fig House, a local restaurant, and were able to customize our meals to make them compliant. James had trout with asparagus, artichoke hearts, and pancetta. I had lamb chops with braised kale.
Monday, Day 21
breakfast: potatoes, sausage, steamed kale and berries (Emma and I had a breakfast date at Whole Foods before we did our grocery shopping), coffee
lunch: tuna salad with brussels, celery, and homemade mayo, plantain chips, strawberries
dinner: chili lime chicken burgers (from the frozen section at Trader Joe’s) with guacamole, jicama + red pepper + tomato slaw
snack: banana + almond butter
Honestly, this week was much harder than the first two for me. I think part of that is because we’re getting a little bored, so I’m trying to add some more variety for week four. Also because I can’t stop thinking about how much better everything would taste with cheese. And cupcakes. This week I discovered that I kind of hate cauliflower, so there’s that. Seven more days!