Whole30: Week 1 – What I Ate

This is my …I don’t even know what number Whole30 this is for me. Four maybe? That sounds about right. In the past I’ve menu planned for an entire month and then just sporadically shared recipes with you and I decided I wanted to have a different approach for this one.

First, since this isn’t my first go-round, I know what I can and can’t eat. I have learned tips and tricks to make a Whole30 easier, at least in my opinion and I already know that I can make it for 30 days.

These posts will be shared with you a week behind where I actually am to include a full week’s worth. Recipes will be coming soon, but it’s very likely they won’t be shared until after the first week in February.

* Sorry for the terrible photos. Also, in the middle row, last pic, the chips were not consumed.

Day 1: The first day is always difficult. If you haven’t thrown/given away the foods you can’t eat on a Whole30, I absolutely guarantee that they will move to the front of the fridge and pantry and sit there tempting you. Get them out of your sight. I’m serious. 

Breakfast: (I have a hard time eating breakfast on the weekends.) 1  honeycrisp apple, 1 coconut cream Larabar, hot tea
Lunch: roasted spaghetti squash – mixed with butter, parsley, garlic powder, halved cherry tomatoes, sliced prosciutto, salt and pepper. It was reminiscent to pasta.
Dinner: baked chicken breast topped with Tessemae’s BBQ sauce, mashed potatoes (coconut milk, butter and salt) and green beans sauteed then topped with Tessemae’s Cracked Pepper sauce. *Middle row, middle picture 

Day 2: I still hadn’t moved the cheese to the fridge drawer. It nearly did me in. In other news, I ate the same thing for breakfast and lunch throughout the week which will make these posts kind of boring. 

Breakfast: 2 prosciutto egg cups (without cheese), strawberries, hot tea
Lunch: London broil marinated in coconut aminos and ginger, sugar snap peas, roasted cauliflower rice and a honeycrisp apple *cauliflower rice – bottom row, middle picture
Dinner: Applegate Farms hotdogs, roasted spaghetti squash mixed with butter, garlic and parsley, sauteed green beans with cracked pepper sauce. *Middle row, left picture

Day 3: The sugar crash came for me today. My coworker went to McDonald’s and I was seriously forcing myself not to drool over the fries. I also desperately missed coffee and decided it was time to force myself to drink it with almond milk. (Almond or coconut milk congeals into chunks in the coffee if you don’t drink it fast enough. This has always deterred me.)

Breakfast: 2 prosciutto egg cups, strawberries, coffee with almond milk
Lunch: London broil marinated in coconut aminos and ginger, sugar snap peas, roasted cauliflower rice and a honeycrisp apple
Dinner: Kielbasa (polish sausage) with bell peppers cooked in coconut oil, seasoned with a homemade Cajun spice mix. (I usually top with Sriracha but decided a dry Cajun seasoning was the next best thing) *Top row, left picture

Day 4: I hate my lunch. I used a steam-in-the-bag version of sugar snap peas which wilted into these gross stringy piles and even though I cooked the London broil to medium rare knowing I would need to reheat it in the microwave, it’s tough and dry. Ugh. 

Breakfast: 2 prosciutto egg cups, strawberries, coffee with almond milk
Lunch: London broil marinated in coconut aminos and ginger, sugar snap peas, roasted cauliflower rice and a honeycrisp apple
Dinner: grilled steak topped with butter and parsley, baked sweet potato and sauteed green beans with cracked black pepper sauce *Bottom row, right picture 

Day 5: I nearly cried thinking about eating the same thing for lunch again. Unfortunately, I couldn’t skip it without a solid back up plan in place. I work near a ton of fast food restaurants and even the one grocery store I pass has limited Whole30 approved options I could pick up and eat at work. So before I ate lunch I went through all of the menus at work and managed to find a place where I can get a Southwest BLATT (bacon, avocado turkey and tomato sandwich, sans bread obviously) and sweet potato fries. I know I’m taking my chances on the bacon (they couldn’t confirm if it was cured with sugar or not) but I seriously cannot eat that meal again. 

Breakfast: 2 prosciutto egg cups, strawberries, coffee with almond milk
Lunch: London broil marinated in coconut aminos and ginger, sugar snap peas, roasted cauliflower rice and a honeycrisp apple
Dinner: steak, baked sweet potato and sauteed green beans
Snack: mixed berry smoothie (strawberries, blueberries, raspberries + 1 cup almond milk)

Day 6: I know you’re not supposed to have “snacks” on a Whole30 but I realized I’m not eating enough calories and when I get home from work I’m starving. I didn’t plan for this and pretty much have nothing to snack on. This will be remedied next week. 
Breakfast: 2 prosciutto egg cups, strawberries, black coffee — (I finally did it!)
Lunch: avocado, bacon, turkey, tomato and lettuce with sweet potato fries, honeycrisp apple *Middle row, right picture
Dinner: popcorn (popcorn is the one cheat I allow myself during Whole30’s because it can sometimes be the only thing to get rid of my migraines) and more mixed berry smoothie (I didn’t get home until 9 pm)

Day 7: Weekends are totally the hardest. Especially since I had to go out for dinner for a friends birthday. It’s a hibachi place and I’m crossing my fingers the sushi and fried rice won’t get to me.
Breakfast: eggs, asparagus and kale pan-fried in coconut oil, raspberries and peppermint tea *Top row, right picture
Lunch: Applegate hotdogs, baked sweet potato and arugula salad with southwest ranch dressing
Dinner: mushroom soup, salad with no dressing, hibachi vegetables and filet mignon

Day 8: The sugar dragon is calling my name. I ate a ton of fruit but nothing is satisfying that sugar craving. If this is your first Whole30, you’re likely thinking this is never going to end and you want to give into a piece of chocolate right now. Don’t. This will pass and you’ll feel better on the other side of it. I promise. 
Breakfast: 1 peach sliced with chia seeds, chopped almonds and unsweetened shredded coconut, 3 slices prosciutto 
Lunch: leftover filet mignon and hibachi vegetables with asparagus added, 1/2 cup mixed berries *Bottom row, left picture
Dinner: country beef and bell pepper soup, arugula salad with southwest ranch dressing *Top row, middle picture

Life Savers: Look, a Whole30 is no walk in the park and it definitely isn’t a piece of cake so here are some tips and tricks I have learned in my experiences that will make your experience go much smoother.

Tessemae’s – these people are a godsend. They have an actual Whole30 kit of sauces and condiments that you can have delivered right to you door. I didn’t know about them the first time around and the inability to have ketchup for my homemade sweet potato fries or mix my tuna with mayo nearly did me in. Not all of their products are Whole30 compliant, so make sure to read before you buy.  There’s even a Paleo pack for after you graduate from Whole30. Oh and there’s also a Subscribe and Save option. Plus, they’re local to me which makes me love them even more.

Coconut Aminos – Don’t even try to tell me that you never used soy sauce and of course you can live 30 days without it. I’m telling you, you need this bottle in your life. There are a ton of stir fry Whole30 recipes and without this, they taste really, really bland. I can find it cheaper at Wegman’s and I know they also sell it at Whole Foods but I don’t know the price.

LaraBars – Sometimes, you just need a snack and this is the perfect one. Apple pie is my favorite, followed by coconut cream and then cashew cookie. They’re a bit pricey, but I’ve found boxes of 5 at Target right outside the pharmacy section for $5.39 a box.

Containers. Seriously, go out and buy one of those 50 packs of plastic containers (or glass, whatever your preference) because you will definitely use it. Not just for carting around your lunch and snacks to work but for storing all of the food that you’ve prepped.

Free Time. I know, I know, this is the one that makes people grumble the most, but it is a necessity. I’m telling you right now, it is incredibly hard to pull off a Whole30 without prepping. If you’re going to do this, you’re going to do it right, yes? So take the time each weekend and prep out your foods. Cut up veggies. Make your breakfast or lunch. Slice up fruit. Take a page out of Nike’s book and Just Do It! An hour is likely what you’ll need. 

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