January Whole30 – Week 2

whole30

We survived another week down on Whole30! This week was filled with some amazing food. I’ve been taking full advantage of snack packs of nuts since I have class super early in the mornings, then eating my eggs once I get to work. Chomps have also saved me a few times. I had planned on taking some photos of our meals, but I always accidentally eat them first. LOL. Oops. We found some almond coconut milk that I’m excited to try in my coffee too so hopefully I remember to add that next week!

Thursday, Jan 9
Breakfast: leftover Sloppy Jane + eggs (wouldn’t recommend mixing..)
Lunch: Leftover Chicken Sausage and green beans/Buffalo Chicken
Dinner: (banana, almond butter, blueberry, protein powder) Smoothies
Neither of us was super hungry for dinner this day, so we decided to make smoothies!

Friday, Jan 10
Breakfast: Smoothies
Lunch: Leftovers for Sam, Eggs and Guac for Steph
Dinner: Egg Roll Bowls

Saturday, Jan 11
Breakfast: We slept through breakfast…
Lunch: Leftover Egg Roll Bowls
Dinner: Chipotle (Now serving Whole30 Bowls!)

Sunday, Jan 12
Breakfast: Eggs and Oven-Baked no-sugar Bacon
Lunch: We skipped lunch since we had such a huge breakfast/brunch
Dinner:
Beef Tips and Cauliflower Mash <<< we used immersion blender for texture

Monday, Jan 13
Breakfast: Hard boiled eggs and berries (ras, straw, blu, black)
Lunch: Leftover Beef Tips and Cauli mash
Dinner: Chicken Salad Wraps (wrapped in lettuce) – SEE BELOW

Tuesday, Jan 14
Breakfast: Hard boiled eggs and berries
Lunch: Leftover Chicken Salad
Dinner: [compliant] Turkey BLT Lettuce Wraps w/ bacon from ALDI

Wednesday, Jan 15
Breakfast: Hard boiled eggs and berries
Lunch: Turkey BLT Lettuce Wraps
Dinner: Mini Meat Loafs and Mashed Potatoes

For the Chicken Salad, we started with a whole chicken (We got it from Sams. They sell whole chickens in packs of 2 for ~ $10) and actually used a recipe for this because when dealing with the instant pot, we still get a little nervous with times, etc. It turns out THIS WAS THE BEST RECIPE EVER (Click here). It only took 28 minutes to cook and the meat FELL off the bones. If you don’t have an instant pot, I’m sure you can do it in the oven, it may just take a bit longer!

Pro-tip: we used avocado oil instead of canola and also added half an onion to the inside of the chicken. Once cooled, we shredded the chicken and put it in the fridge overnight. With our chicken salad, we add in homemade mayo, 1 green apple, chopped almonds, Trader Joe’s onion salt, tarragon, red pepper flakes, pepper, garlic, and a few squirts of dijon mustard. The overall rule is to add a fruit and a nut. We usually add cranberries but we didn’t have any. I prefer walnuts but the almonds (from trader joes!) were AMAZING. We’ve also used red apples, but we really like the tartness of the green ones. Feel free to add some peppers too! Sam usually scoops her chicken salad with the mini sweet peppers for extra flavor.

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Our Favorites:

Samantha’s favorite is always the egg roll bowls.
When eating leftovers, add fresh cabbage to make it crunchy again!

My favorite was tied between he mini meat loafs and the turkey BLT! One is super heavy and the other is lighter, so I suppose it depends on if you’re in the mood for comfort food.

Tonight we’re having creamy Gnocchi soup and I am SO excited for that. See you next week! Let us know how you’re doing or if you’re trying any of the meals we’ve made!

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