So I’m pretty far behind at updating my Whole30 this month, huh? In actuality, I’m getting ready to END my Whole30 (spoiler alert: I am making it through!).
My original plan was to do an update at the end of each week, but life (obviously) got in the way, so I’m going to do several posts right at the end of my Whole30 and catch you all up. Let’s begin with week 2, shall we?
If you’d like to go back and revisit week 1, read here.
I’m kind of bummed to admit my breakfast on work days consisted of hard-boiled eggs, banana, almond butter, and coffee. I had hoped I would be a little more adventurous with breakfast, but this was quick and what worked best.
Lunch was a chicken sausage I fried up the night before and topped with mustard, plus some riced veggies (cauliflower and sweet potato) topped with ghee and some salt and pepper. (Pro tip: Frozen riced veggies are the way to go. They are cheap, don’t have lots of extra ingredients, and easy to pop in the microwave on nights when I didn’t have a lot of time to make lunch for the next day.)
Dinner was slow-cooker barbecue and slaw (recipe here). I had randomly picked up round steak at the meat shop this week, and found this recipe while scrolling through Instagram. While I definitely miss sweet barbecue sauce, this was a good option and Whole30 compliant!
Breakfast: More hard-boiled eggs, banana, almond butter.
Lunch: Leftover slow-cooker BBQ and slaw from the night before. (Leftovers for lunch ALWAYS for the win this month!)
Dinner: Fried chicken sausage with mustard, 2 tiny sweet potatoes topped with ghee and pepper, and grapes. Note: You’ll see a lot of eggs and sweet potatoes in this recap. While I wish I could have spent more time in the kitchen, this month ended up being really stressful and crazy. Finding quick, simple, compliant recipes to make for meals was more critical than my need for variety. 🙂
Breakfast: The usual. My coworkers are SO SICK of the smell of hard-boiled eggs. (Sorry, guys.)
Lunch: The last of leftover BBQ and slaw. Another huge benefit I’ve experienced through this month is that the amount of food waste we have has significantly decreased. I was definitely in a bad habit leading up to this of just throwing out leftovers or letting food go bad. I’m so happy that I’ve been able to change that and plan on continue doing so.
Dinner: Taco night! So this is where things got a little sticky. I picked up some Siete tortillas at Elbert’s Natural Foods and while they are technically compliant, they are definitely not encouraged. But by day 10, I was so bored and pushing through the changes I was making, plus my appetite was just gone. The thought of eating plain taco meat with nothing else was almost nauseating. So I heated up 2 of the tortillas (one cassava flour and one almond flour) and had them instead.
Day 11 ended up being a snow day! My fiance and I both worked from home, which meant I got to make a delicious breakfast of fried eggs over arugula, topped with Trader Joe’s Everything But the Bagel seasoning.
I snacked throughout the day and didn’t really have lunch (also note: I haven’t been posting my snacks on here. While my appetite eventually changed, I was definitely still snacking a lot at this point in Whole30). For dinner I made amazing spaghetti with ground chicken, zucchini and mushrooms, diced tomatoes, LOTS of Italian seasoning, some salt and pepper, and this Rao’s tomato sauce. Finding tomato sauce without sugar in it is really challenging, but this stuff is legit—probably my favorite tomato sauce now, period. I made actual noodles for my fiance and had mine over half a spaghetti squash.
Day 12 was a Saturday, and I made myself more fried eggs over arugula for breakfast and had some clementines on the side.
Again, it was kind of a weird day and I kind of snacked in place of lunch. We ended up going out for a late lunch/early dinner before going to some friends’, and I ordered grilled fajitas, skipped the cheese/tortillas/beans/rice/etc. and just topped the grilled veg and chicken with lettuce, guac, and some salsa.
Sunday breakfast: Fried eggs, arugula, clementines (unpictured coffee).
Dinner: Sunday dinner has been really simple this month, another new habit I plan on keeping. I scrambled up some eggs and had them in Siete tortillas, plus a sweet potato with ghee and pepper on the side.
Day 14 was back to work, which means back to the ol’ hard-boiled eggs, banana, almond butter, coffee routine.
I froze the leftover spaghetti sauce I made on Friday and had it plus half a spaghetti squash for lunch, plus a red pear.
Dinner: Taco Monday (with more Siete tortillas, because they are delicious).
And that’s it for week 2! To be honest, the first 2 weeks of Whole30 were really blah and some food ended up being kind of repulsive. I felt like I was grieving all of the food I couldn’t have, not to mention all the chips and salsa, cake, chocolate, whatever, that someone else always seemed to be having. However, I am also reading the Whole30 Day By Day guide as I’ve been going through this, and it has been a huge encouragement to stick it out.
I’ll be back in a few days (I hope) with a recap of weeks 3 and 4, plus my final thoughts on this whole process. Stay tuned. ❤