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Whole30 Recap: Week Three

Whole30, week three

We finished Week Three! If you missed my other posts about our Whole30, find them here: 

Whole30 Recap: Week One
Whole30 Recap: Week Two


  • 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 15Pork Chile Verde Stew
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 19IMG_3102.JPG
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 21IMG_3118.JPG
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!

Pork Chile Verde Stew (Whole30/Paleo friendly)

Last Tuesday was cold and snowy (unusual weather for Charlotte!) and I was in the mood for soup. I was thinking I’d try a Paleo/Whole30 version of chicken posole but couldn’t think of a great replacement for hominy. And I didn’t have any thawed chicken, ha. So I scraped together some random veggies, bone broth, and leftover kalua pig for this loose interpretation of my mom’s White Chicken Chili.

(Apologies for the picture! It was a last-minute snap just before we started eating.)


Pork Chile Verde Stew
Serves 6
Write a review
140 calories
15 g
5 g
7 g
6 g
1 g
290 g
369 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 140
Calories from Fat 61
% Daily Value *
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 5mg
Sodium 369mg
Total Carbohydrates 15g
Dietary Fiber 4g
Sugars 5g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. fat for cooking (i used lard; olive oil or ghee also work well)
  2. 1/2 white onion, chopped
  3. 2 cloves garlic, minced
  4. 8 oz. canned green chiles
  5. 2 tsp. ground cumin
  6. 1 1/2 tsp. dried oregano
  7. 4 cups chicken stock or bone broth
  8. 2 medium turnips, chopped
  9. 4 cups cooked pork shoulder, shredded
  10. 4 oz. frozen spinach (or a few handfuls of fresh)
  11. avocado, for serving
  1. Sauté onion in fat until translucent.
  2. Add garlic, cumin and oregano and sauté until fragrant.
  3. Add chiles, broth, turnips, pork, and spinach and bring to a boil.
  4. After stew boils, reduce to a simmer for 15-20 minutes, until turnips are cooked through.
  5. Serve with chopped avocado.
audrey steinbach https://audreysteinbach.com/

Whole30 Recap: Week Two

So we’re halfway through our Whole30! If you’re wondering what a Whole30 is or curious as to why we’re doing one, check out my Whole30 Recap: Week One

Here’s the nitty gritty for week two:


  • Trying to use fewer potatoes, at least for James- and not always succeeding, ha! I love potatoes and do eat them purposefully to help maintain my milk supply. But if you’re focused on weight loss, you should probably eat fewer of them.
  • 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 ate a little more fruit this week, but tried to have it with meals and/or pair it with a fat.

Tuesday, Day 8IMG_2971.JPG
breakfast: sausage, spinach, potato hash with bulletproof coffee
lunch: salad with romaine, power greens, beets, blueberries, cucumber, tomato, grilled chicken, pistachios, olive oil and lemon juice for dressing
dinner: roasted garlic chicken soup, apple, almond butter

Wednesday, Day 9
breakfast: nothing. slept in and wasn’t hungry (skipping meals is not recommended! but i’m just being honest here.)
lunch: leftover roasted garlic chicken soup
dinner: Slow Cooker Squeaky Clean Beef Bourgignon (fantastic!) over mashed potatoes
snack: macadamia nuts, blueberries

Thursday, Day 10IMG_2992.JPG
breakfast: frittata with asparagus, prosciutto, and mushrooms. bulletproof coffee
lunch: spicy tuna cakes, avocado, sugar snap peas
dinner: bora bora fireballs (these were tasty but dry. probably because I misread the recipe and made them with ground turkey instead of pork. facepalm), Asian slaw (I just kinda winged this one- cabbage, red peppers, carrots, cashews in a dressing of coconut aminos, rice vinegar and sesame seeds), sweet potato. raspberries and coconut butter
snack: macadamias

IMG_3012.JPGFriday, Day 11
breakfast: sausage, sweet potato, zucchini hash. bulletproof coffee
lunch: kalua pig, sweet potato, sugar snap peas
dinner: burgers with roasted portobello buns, bacon, tomato, avocado, sweet potato fries

Saturday, Day 12
breakfast: sweet potato, spinach and sausage hash
lunch: leftover roasted garlic chicken soup
dinner: burrito bowls (leftover chicken/steak over cauliflower rice, peppers & onions, guac)

Sunday, Day 13
breakfast: hardboiled eggs, green smoothie (smoothies are not recommended, but it was a crazy morning for us and i was scrambling to get veggies+fat in an easy portable breakfast. must plan ahead next time! shoutout to my Instant Pot for three-minute boiled eggs, though.)
lunch: Chipotle salads, plantain chips, guac (Chipotle carnitas are compliant, along with the guacamole and all of the salsas except corn)
dinner: hash browns, fried eggs, homemade sausage

Monday, Day 14
breakfast: pig in a skillet. bulletproof coffee.
lunch: taco mason jar salad with salsa and plantain chips (James). roast beef rollups with veggies, avocado and Tessemae’s Cracked Pepper dressing (me)
dinner: kalua pig, sweet potato, avocado

So far, we’ve noticed a few NSVs (that’s Whole30-speak for non scale victories), including more energy—James says he’s not experiencing an afternoon crash anymore, body composition changes—I had to wear a belt to keep my jeans on the other day, and I feel like I’ve nearly gotten a handle on my sugar addiction/cravings.


Whole 30 Recap: Week One


IMG_2967.JPGSo I convinced my husband to do a Whole30 with me. We typically eat fairly “clean:” organic produce, good fats and pastured meats. But I love bread. And ice cream. And cookies. In other words, I’m totally addicted to sugar. After going dairy and gluten free for the first 6 or so months of my daughter’s life, I didn’t think giving up grains and dairy would be too hard. But sugar? That’s been WAY harder than I expected!

What’s a Whole30, anyway? It’s basically 30 days of squeaky-clean Paleo, with some added restrictions. No grains (or “pseudo-grains” like quinoa), no dairy, no sugar (including honey, maple syrup, stevia, etc.), no alcohol (no vanilla extract!), no legumes, no MSG, sulfites, or carrageenan. Also no “Paleo-fied” baked goods: pancakes, waffles, cookies, breads.

Sounds terrible! Why would you do such a thing? Yeah, it’s kind of hardcore. But people who do Whole 30’s regularly consider them sort of a “nutritional reset.” It’s about more than just restricting your food choices for a month- it’s also about breaking any unhealthy psychological relationships you might have with food. That’s the part that really resonated with me- I’m a textbook emotional eater. It’s so easy to turn to food when I’m stressed, bored, lonely, or upset. And that’s a cycle that I’d like to break. 

So what do you eat, anyway? Here’s a little recap of our meals for the week. I try to stay pretty close to the Whole30 template: 2-3 cups of veggies, 1-2 palm-sized portions of animal protein, 1 thumb-sized portion of good fat (ghee, coconut oil, nuts, nut butter, avocado, olive oil).


  • I’m still breastfeeding, so I do snack when I’m hungry (not usually recommended, but okay for nursing mamas!) and I try to have a starchy veggie with each meal.
  • 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.

Tuesday, Day 1
breakfast: frittata with red pepper and spinach (James), eggs with spinach and arugula, bulletproof coffee (me)
lunch: spicy tuna cakes (these are bomb, making more this week!), avocado, carrots & sugar snap peas
dinner: kalua pig (SO good), baked sweet potato, green beans

Wednesday, Day 2
breakfast: Aidell’s Chicken sausage, Japanese sweet potato hash with spinach + arugula, bulletproof coffee
lunch: kalua pig, mason jar salad, olives (James), chopped salad with kalua pig (me)
dinner: best chicken ever (I’ll be honest, this recipe didn’t live up to its title for me, but I do love brining chicken breasts before grilling them in general), balsamic roasted brussels (a pre-Whole30 favorite! I use bacon instead of pancetta), sweet potato mash with rosemary

Thursday, Day 3IMG_2897.JPG
breakfast: pig in a skillet (James), spinach, sausage, sweet potato hash with eggs (me), bulletproof coffee
lunch: leftover Kalua pig + sweet potato, mason jar salad (James), chopped salad with grilled chicken (me) 
dinner: thai turkey meatballs, cashews, spaghetti squash

Friday, Day 4
breakfast: sausage, sweet potato, zucchini hash. bulletproof coffee
lunch: Kalua pork, sweet potato, sugar snap peas
dinner: chocolate chili (this was also solidly “meh” for me) topped with avocado, carrots & celery, roasted potato

Saturday, Day 5 (Valentine’s Day!)IMG_2919.JPG
breakfast: sweet potato + spinach hash, fried eggs, bacon 
lunch: emergency Larabar (me), leftovers (James)
dinner: filet mignon, roasted potatoes, asparagus, strawberries 

Sunday, Day 6
breakfast: BLT breakfast salad
lunch: leftover Kalua pig over sweet potatoesIMG_2941.JPG
dinner: leftover chocolate chili + Applegate hotdogs, avocado

Monday, Day 7
breakfast: spinach, red pepper, and egg scramble. bulletproof coffee.
lunch: leftover kalua pig or chocolate chili
dinner: burrito bowls: cilantro-lime cauliflower rice, leftover chicken and steak, salsa, fajita veggies, guac

That doesn’t sound so bad! Really, it’s not. So far what I love about the Whole30 is that you’re eating real, whole foods and there’s no calorie restriction, so you never have to feel hungry. 

Okay, you’ve convinced me to do it. Where do I start?  Buy the book- It Starts with Food– and read it. It’s full of helpful information and food-nerd science/nutrition talk that will help you really understand the program. And spend some time on the Whole 30 website. I’d also recommend joining some Facebook groups ( if you’re into that sort of thing) or having a buddy for support!

I’d say our Week 1 was successful! Have you done a Whole30? Any advice for us as we start Week 2?