Welp, we survived the second week of Whole 30, and I'm happy to say it went better than the first. Here's what I've noticed this week:
- Cravings have mostly disappeared.
- Dizzy/shaky spells have also vanished. No longer needing "snacks" in between meals to manage this.
- Still feeling like I have more energy, feel more alert, and sleeping better.
Here's what we ate last week:
I haven't talked much about breakfast, which most every day consists of eggs in some fashion. Sometimes fried, others scrambled, usually topped with salsa or hot sauce. This week, I made some sausage and had Josh grill it and O.M.G. y'all. You need this recipe in your life (...but if you make it, cut wayyyy back on the salt. Thankfully, I'd read the reviews that recommended this). Also, I've started *almost* enjoying my coffee with Nutpods French Vanilla creamer, and after I blend in my Warrior Strong Wellness Collagen Peptides and Bone Broth Superfood Protein, it *almost* tastes like a cappuccino.
For lunches, Josh butterflied and grilled a bunch of chicken breasts, seasoned with salt, pepper, garlic, and paprika. Then we made up big salads for the week with a mix of spinach and romaine, cucumbers, tomatoes, Pederson's bacon, boiled eggs, and topped with Primal Kitchen Caesar dressing.
Monday: Leftover pork chops from the weekend.
Tuesday: Bunless burgers, seasoned with Montreal Smoky Steak Seasoning and coconut aminos, served with Triad local Niki's Pickles, fresh tomatoes, and skillet potatoes with onions cooked in a mixture of ghee and olive oil
Thursday: Egg Roll in a Bowl over cauliflower rice with homemade Chinese spicy mustard. This is definitely the most "meh" meal we've had on Whole30. It just seemed like something was missing.
Friday: Dinner out at Zoe's. This time, I had the salmon skewers with Moroccan harissa with grilled potato salad (omg so good) and roasted veg.
Saturday: Clear out of eggs (we've seriously gone through like 2+ cartons a week), on Saturday, I whipped up what turned out to be a delicious little breakfast "porridge" of sorts: 2 bananas, fried in ghee and cinnamon, then pour in a splash of (compliant) almond milk to deglaze the pan. Serve topped with unsweetened coconut and raw mixed nuts (I found these at Target).
I was most concerned about this weekend, because I had won tickets to the races at VIR (thanks to the ladies at Triad Moms on Main!) and had no clue how we would manage to eat there. It actually proved not so difficult, and I wasn't even super tempted by all the treats that were available. We decided to go with the Porchetta food truck - I had a Cuban, from which I removed the bread and cheese, Josh had chicken tacos sans tortilla, and we shared some homemade rosemary potato chips. I'm sure it wasn't all 100% compliant, but we were pretty darn proud of ourselves. Miles, on the other hand, had ALL the bread and cheese and topped it all off with homemade strawberry ice cream with sprinkles.
Saturday night, I chopped up all the leftover chicken from the week's lunch prep and whipped up some buffalo chicken salad (using Primal Kitchen mayo, Frank's, and lots of celery) and had that on salads with this really delicious homemade ranch recipe (I added in a little unsweetened coconut milk to thin it out).
Sunday: Grilled New York Strip steaks with roasted balsamic baby carrots and brussel sprouts.
Now, I just have one more full week before reintroducing stuff back into my diet. Week 3, we're coming for ya!
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