We've made it to our final week of the Whole 30! Though the food itself hasn't been all that different from my norm, it has definitely made me more aware of how often I like to snag a spoonful of nut butter or a bite of chocolate through the day. I've really been loving eating ALL the veggies and fruits though, and have definitely gotten a better feel for just how much food we need to get through the week without relying on any snacks or convenience foods. I'll do a full review when we're officially done!
Here's what we'll be eating this week:
Breakfast for me: Chard + Sweet Potatoes+ Bilinski's Sausage // Chard was on sale this week so I chose that for both my breakfast and lunch greens. I chopped and sautéed the leaves with Primal Kitchens avocado oil until just wilted. If you've never had crispy chard stems, they're my FAVORITE! (Sometimes I buy the chard just for the stems!) I think they taste the best with ghee, but any oil will do. I just chop them up small and sauté over medium heat until starting to brown. For protein I chose Bilinski's sausage, which I appreciate because they are 100% transparent about their ingredients (they list every spice!) and they don't have any casings. I'll probably also add 1-2 Vital Farms eggs the day-of. Lastly, the sweet potatoes are just simply roasted in coconut oil and salt!
Breakfast for him: Frittata + Banana // I think this will be a new staple for us! Here's how I made the frittata: I sautéed one diced onion with two chopped bell peppers until soft. In another skillet, I sautéed 12 oz of sliced mushrooms until toasty and brown. In yet another skillet I cooked up 8 oz of Whole30 compliant bacon (from US Wellness Meats), and lastly, while all of that was going on, I roasted up about 1 pound of fingerling potatoes in the oven. I layered all of those things in a large pyrex dish, then whisked up a dozen Vital Farms eggs and poured them over the top. I baked that at 350 for about 25 minutes until the eggs were set.
Lunch for me: Tuna + Green Flatbread + Pineapple + Cucumber/Radishes // I recently had the opportunity to review the new Seasoned Elite tunas by Safe Catch and I loved the convenience of them! They are perfect for no-cook meals because they are already packed with flavor. I'll be mashing these up with avocado and then eating them with sliced cucumber and radish. I also made a fresh batch of green flatbread; this batch includes Almond Pro high protein almond flour, Guiltless Goodies Superseed flour, SariFoods non-fortified Nutritional Yeast, and Ancient Nutrition Pure Bone Broth Protein. I picked up some fresh pineapple for my carb at this meal!
Lunch for him: Chicken, Veggies, Grapes, Nuts, LARA Bar // I seasoned chicken thighs with plenty of Paleo Powder and then roasted at 400 for about 30 minutes. The veggies are in my favorite reusable bags by Stasher; carrots, snap peas, and radishes this week. Grapes were on sale again this week! I also packed a LARA bar just in case.
Dinner for me: Eggroll in a Bowl + Apple // I made this "recipe" up on the fly, but it's super easy! I started by cooking 1# of ground pork from US Wellness Meats, then added a bag of riced cauliflower, about 1# each of shredded cabbage and carrots (I bought them pre-shredded for convenience), and 2 cups of chopped green onions. When the veggies were soft, I seasoned everything with Red Boat Fish Sauce (one of my secret weapons for boosting flavor!), coconut aminos, ground ginger, and garlic powder to taste! This dish is pretty light, so I'm bringing an apple and some Artisana Coconut butter to have on the side.
Dinner for him: Grilled Chicken and Veggies // This meal required no prep over the weekend because he is going to grill it up night by night! I planned for a full potato, a whole bell pepper, a couple skewers of mushrooms, a whole zucchini, and 2-3 chicken thighs per night. Ever since we grilled out on Fourth of July we've been loving the simplicity of freshly grilled food!
And that's a wrap! Have a great week!
-Tracey