Monday, July 6, 2015

Whole30 ON!

I think round two of Whole 30 is way easier than the first round especially since I only took 5 days off. Once you are used to not eating dairy, grains, legumes, or sugar you really don't think about them missing. In the beginning my plate seemed lacking when I didn't have a side of rice or quinoa, but now I am used to it and it makes me get a little more creative with my protein and veggies.

Day 6: 

Breakfast: Bacon, eggs, and fruit 

I found this Pendersons no sugar bacon at Brookshires Fresh and it is so good! 

Lunch: Tuna salad with tuna, muir glen salsa, and paleo kitchen mayo stuffed in half of an avocado and served with cherries and strawberries. 

Emma was even interested! 

Dinner: Sauteed kale with a little curry, cinnamon, and some raisins  

Sauteed down mushrooms and onions in some ghee 

And served it with grilled chicken 

Day 7 

Breakfast: Sausage and peppers with a fried egg 

Dinner: Burger topped with avocado salsa and roasted fingerlings

Day 8 

Breakfast was roasted veggies topped with scrambled eggs and a side of fruit 

Snack of a kombucha and green apple 

Day 9 

Breakfast was an applegate farms sausage, roasted veggies, and scrambled eggs with muir glen organic salsa

Dinner was SO amazing. I generously covered salmon with chipotle powder then some lime zest and lime juice and baked it at 350 for 30 minutes and served with simple steamed broccoli. 

Day 10 

 *EVEN IF YOU AREN'T DOING WHOLE 30 Day 10 breakfast and dinner salad is a must try for EVERYONE


Breakfast was sweet potato sausage and egg sliders 

I roasted sweet potato rounds the day before with cinnamon and chipotle 

Cut one sausage in half and split it horizontally to sear on the inside too. 

Scramble an egg and assemble into a slider. 


I offered to make Dinner for the fourth of July and it was great. 

This salad is EVERYTHING 

3 stalks broccoli chopped 
1 cup shredded carrot 
1 cut up green apple 
1/2 cup raisins 
1/2 cup chopped pecans 
1/2 an onion chopped into small pieces
4 pieces of extra crispy bacon chopped (I used that pendersons) 
1 cup of mayo (I used primal kitchen) 
1 tbs vinegar (I used champagne vinegar) 
curry powder and salt and pepper to taste 

Mix everything but the bacon together and let it sit for a few hours in the dressing to really meld to together and soften the veggies a little. Toss in the bacon before serving. (You could add the bacon at the beginning but it will get soft) 

I also roasted a chicken and some potatoes and made some deviled eggs 


And everyone ate everything and it was so good nobody really realized they were eating Whole30! 

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