Whole 30: What I Ate For Dinner, Week Four

Monday: burgers on portabella "buns", sweet potato wedges, cole slaw. I had prosciutto and avocado on my burger, A+J had cheese and regular buns

Tuesday: NNP's mocha rubbed beef in the Instant Pot, sauteed kale and cauliflower rice (regular rice for A+J). Not cute, no photo!



Wednesday: Melissa Clark's shrimp and broccoli, sweet potatoes with ghee



Thursday: scrambled eggs with salsa and avocado before yoga, banana with almond butter after yoga



Friday: big pile of greens with tuna salad



Saturday: salmon veracruz, whole roasted cauliflower



Sunday: sopa de pollo with avocado - so delicious!

Whole 30: What I Ate For Dinner, Week Three

Monday: I turned leftover Zuni chicken into chicken and veg soup. It was not attractive so no picture!



Tuesday: Moroccan spiced shepherd's pie two ways - beans for Josie and Adam, lamb for me



Wednesday: lamb chops, sweet potatoes, sauteed spinach

Thursday: scrambled eggs before yoga, banana and almond butter after yoga



Friday: egg drop soup, zoodles sauteed in ghee with crispy prosciutto, a few slices of deli turkey, a grapefruit



Saturday: salmon broiled with taco seasoning, delicious salad of romaine, quick lime juice pickled
red onion, avocado, mango and cucumber



Sunday: NNP's cracklin' chicken again, cauliflower salad

Breakfasts were mostly eggs, leftover things from dinner (lamb chops!) avocados, costco chicken sausages. One very enjoyable brunch at a friend's where everything was W30 compliant!

Whole 30: What I Ate For Dinner, Week Two

Monday: Thai green curry with fish and zoodles



Tuesday: tomatoey lamb pot roast from the instant pot, sauteed kale, baked potato with ghee



Wednesday: the weird little piece of beef I had that I cooked with the lamb, roasted potatoes/black radish/cauliflower, olives for fat

Thursday: scrounged up leftovers after yoga class



Friday: Nom Nom Paleo spicy tuna cakes, steamed green beans, sunshine sauce



Saturday: broiled salmon with mayo/caper sauce, cucumber and avocado salad, roasted turnip soup



Sunday: Valentine's day! Zuni Cafe roasted chicken, sauteed greens with tomatoes, boiled potatoes for dipping in the chicken fat

Breakfasts were mostly the baked egg thingy I threw together early in the week full of leftover veggies. I also had leftover salmon, and soup with sausage pieces and a poached egg. It was a week of dinner-for-breakfast! Snacks were excellent, including a really good nicoise-ish salad that was actually too much food.

Whole 30: What I Ate For Dinner, Week One

Monday: Nom Nom Paleo's "Cracklin' Chicken Thighs," roasted beet salad with pistachios, sauteed swiss chard



Tuesday: Pot roast from my Instant Pot, roasted cabbage wedges with roasted red pepper/almond/mayo sauce, cauliflower rice with parsley



Wednesday: Tex-mex sweet potatoes with ground beef, salsa, guacamole

Thursday: scrambled eggs for dinner before yoga class, apple with almond butter after yoga



Friday: pork chops! and sauteed spinach with carrot, onion, and coconut milk





Saturday: roasted chicken, steamed broccoli, roasted sweet potato, spinach salad with beets and walnuts. Not enough fat in the meal so I was hungry a couple hours later and had a snack of prosciutto rolls stuffed with arugula, dressed with lemon, evoo and pepper.



Sunday: Super Bowl Sunday! prosciutto wrapped dates, sausage stuffed mushrooms, kombucha

Breakfasts were mostly eggs, chicken sausage from Costco, sweet potato with added fat (coconut cream or ghee), sauteed greens, leftover dinner bits incorporated into the meal. Snacks I did a lot of tuna salad and egg salad with bell pepper strips for dipping/scooping.

Salmon Veracruz and Whole Roasted Cauliflower

Whole 30 has been an interesting challenge for me - how to fill my plate up with veggies instead of starch. Normally I'd have made pasta or rice or gotten good bread to go with this fish stew, but instead I roasted a whole head of cauliflower. It was delicious! And I really liked having a plate full of vegetables. I made Salmon Veracruz because we only had two salmon filets in the freezer and it's easier to make that last in chunks than if we were to just eat the filets!



For the salmon, I satueed one large onion, diced, and a sliced clove of garlic in olive oil. I added one bell pepper, sliced, and two large zucchini cut into batons. I added 28 oz of diced tomatoes and let it simmer for a while, then shut it off and let it sit while I went to a toddler birthday party. When we got home I turned the stove back on, added a bunch of green olives and about 12 oz of salmon cut into chunks. Put on the lid and simmer till the fish is cooked. I should have added capers and raisins, but I mostly forgot and was hungry. It was great without them!

The cauliflower I cut off the bottom and took off the leaves, rubbed the whole thing with olive oil and salt, and stuck it in a cast iron skillet. Covered it with foil in a 375 oven for 45 mins, then took the foil off and bumped it to 400. It was browned 45 mins later, approximately, but I think I should have taken the foil of sooner as the inside was a liiiiiittle bit mushy. I look forward to trying it again.

Whole 30 day 30

Oh man, I had a whole post written two days ago but had to restart my computer and lost it. Anyway, let's recap meals: 

Saturday – day 27

B: rrp omelet, turkey sausage, avocado, home fries w mustard

S: cashew lara bar at the indoor playground with fam

L: tuna salad on greens, sweet potato chips, deviled eggs at a toddler bday party

D: whole roasted cauliflower and salmon veracruzana - so delicious! I mostly made up the recipe – one bell pepper, two zucchini, one onion, satueed, two small cans diced tomatoes, all stewed together. I left this on the (turned off!) stove while we went to the toddler party and when we got home, I heated it back up, added a bunch of green olives, and the last 2 costco salmon filets that I had defrosted, cut into chunks. It was really delicious! Somehow I ended up just feeding myself so we had the leftovers for lunch the next day – kiddo tried the salmon but fished all the olives out and asked for “mow aw-bips!”

Sunday – day 28

B: scrambled eggs, sautéed spinach, avocado

S: banana at the playground

L: salmon veracruzana

D: sopa de pollo with avocado – best soup I’ve made all month!

Monday – day 29 – I still like eggs!

B: 2 turkey sausage links, 2 eggs, sautéed spinach, avocado

S: banana, almonds, red pepper with guacamole

L: the end of the salmon veracruzana

D: stir fry of cube steak (it was the only beef in the house!), shiitakes, bell pepper, cauliflower, green beans, sauce thickened with arrowroot – my first time cooking with arrowroot! I made up the sauce using coconut aminos, fish sauce, sesame oil, chili flakes, rice vinegar… mostly just splashed things in that seemed appropriate. Not sure I could recreate it, but it sure was tasty!

Today – day 30 (!!!)

B: 2 fried eggs, 2 pieces crispy chicken skin, the last turkey sausage link, sautéed spinach, olives, avocado

S: half a bell pepper, guac, blackberries, cashews, 3 slices applegate roast beef

L: will be more sopa de pollo with avocado

D: will be NNP tuna cakes with salad

I really can’t believe today is day 30. I feel like this week I’ve just hit my stride! I don’t know if I wanna call it tiger blood, but I do feel really good. Tomorrow I start reintroduction, which I guess I’m looking forward to? I’ll start with dairy – a little bit of cheese in my eggs, a latte on the way to work, maybe some yogurt with lunch but definitely yogurt (raita!) with dinner. A couple days later I’ll either do beans or non-gluten grains, then the other, and gluten will be last, I think. We’ll see how it goes, but I’m hopeful I can still be an “everything in moderation” kinda gal. These last 30 days have certainly taught me to be creative, and I hope the habit of filling my plate with vegetables sticks. I’m looking forward to vegetarian meals, though, so I’m anxious to get back to beans and tofu.