Whole30 Recap: Week 4

Hello and happy Friday! I finally found the will to recap week 4 of my Whole30 1 week after it ended. Let’s get to it, shall we?

If you’re interested, you can read about week 1, week 2, and week 3 also! 🙂

Day 22

Breakfast: Hard-boiled eggs, banana, and the last of the almond butter I had on hand.

Lunch: The rest of some stuff I had thrown in the slow-cooker on Sunday: chicken thighs, Brussels, sweet potato, and an apple. This sounded good in theory, but ended up only being OK. Especially on day 2—it didn’t reheat well.

Dinner: Apparently I forgot to take a picture of dinner, but I made tacos: ground beef, chopped zucchini and bell peppers, diced tomatoes, and a whole bunch of cumin.

Day 23

Breakfast: Hard-boiled eggs, banana, and a packet of Justin’s almond butter I had randomly picked up. Good thing too, because almond butter is where it’s at.

Lunch: Leftover tacos from the night before in 2 Siete tortillas.

Dinner: Quick and easy scrambled eggs in tortillas with hot sauce. Amazingly, I never really got sick of eggs on Whole30. If I had, making dinner on busy nights would have been much more complicated.

Day 24

Breakfast: The usual. By now, my coworkers were complaining about my hard-boiled eggs every single morning. #sorrynotsorry

Lunch: The rest of leftover tacos and tortillas.

Dinner: Spaghetti squash with sauce made of ground beef, chopped zucchini, diced tomatoes, and Rao’s.

Day 25

Breakfast: Eggs, banana, and another almond butter packet I had on hand.

Lunch: Leftover spaghetti and squash from dinner.

Dinner: We made plans to go to dinner at Hacienda that evening, and I ordered a salad. Which unfortunately turned out to be the single worst salad I have ever had in my life. I picked out some of the chicken and ate that, but went home hungry and sad. So I had a banana and more almond butter when I got home.

Day 26

Breakfast: Fried eggs over some arugula (finally something different, I know).

Lunch/dinner: After the previous night’s disappointing experience, we decided to try for some good Mexican food at Chipotle. I had a salad with carnitas, pico, and guac. Much, much better!

Day 27


Breakfast: Fried eggs over arugula with hot sauce and clementines. Maybe my favorite breakfast of all time.

Dinner: I snacked off and on all day and didn’t really have lunch. For a simple dinner, I fried an apple chicken sausage, topped it with mustard, and had riced cauliflower and sweet potato with ghee on the side.

Day 28


Breakfast: Back at work, so it was hard-boiled eggs, banana, and almond butter. And I promised my coworkers we were on the home stretch with the eggs. 🙂

Lunch: Chicken sausage and riced veg (I made extra the night before so I could have some for lunch).

Dinner: Last taco Monday of Whole30! I had 3 tacos (the usual mix) with Siete tortillas and a bowl of raspberries for dessert.

And that is the recap for my fourth and final week of Whole30. At this point, I felt…amazing. I plan to do yet another post recapping my last 2 days (because as they say, Day 28 is NOT Day 30), plus fill you in on my final thoughts and the benefits I saw during the reset.

I hope you all have enjoyed reading these! They have been a fun way for me to look back over the last month and see the changes I was able to make by doing the Whole3o.

I hope you have a lovely weekend, eat something delicious, and do something good for yourself. ❤


Whole30 Recap: Week 3

Hi! Happy Friday/Groundhog Day!

So my Whole30 is officially OVER, but I’m still scrambling to post my recaps of the month. Let’s get started with week 3!

Also, if you’re interested: Week 1 recap & week 2 recap.


Day 15

Breakfast: The usual hard-boiled eggs, banana, almond butter.

Lunch: Leftover tacos in 2 Siete tortillas and a handful of arugula. Also v proud of myself for not even batting an eye at the pizza brought in for lunch at work!

Dinner: Chicken sausage with mustard, sweet potato with ghee, and a small salad of mixed greens, cranberries, walnuts, and oil + balsamic dressing.

Day 16

Breakfast: See above.

Lunch: The rest of leftover tacos with Siete tortillas and arugula, plus a red pear as dessert.

Dinner: Fried eggs over some mixed greens, sweet potato with ghee.

Day 17

Breakfast: Same.

Lunch: Leftover spaghetti that I had frozen from the week before. When I was packing my lunch, I cooked a spaghetti squash in the microwave and paired it with defrosted spaghetti in the morning. Less food waste is one of the changes I am most proud of from doing Whole30.

Dinner: Fried eggs, mixed greens, sweet potato, ghee.

Note: This was a super stressful week at work, hence the abundance of eggs + sweet potatoes for dinner. This meal takes like 5 minutes to make and was always delicious and filling. 🙂

Day 18

Breakfast: Hard-boiled eggs, almond butter, banana. Around this time, my coworkers were complaining about the smell of eggs every.single.day.

Lunch: The last of the leftover spaghetti I defrosted and spaghetti squash I had made.

Dinner: Friday night is usually our pizza night, but for Whole30 I started doing Chipotle night instead. Unfortunately, they were out of carnitas and guac that night, so I ended up with lettuce, chicken (technically not compliant because of the oil it’s cooked in), and salsa…a pretty sad little dinner. The good news is I got it for free!

Day 19

Breakfast: Scrambled eggs with salsa and Everything But The Bagel seasoning with clementines.

Lunch: I went back to Chipotle to give them a chance to redeem themselves, and they did! I had a salad with carnitas, salsa, and guac.

For dinner we were at a birthday party for one of my best friends’ daughter, so I snacked on what was available and compliant: more guac, fruit, and some chicken. I also looked longingly at the giant fried ice cream she had made for dessert.

Day 20

Breakfast was at Kite and Key with my bestie: I got scrambled eggs, bacon, potatoes, and fresh fruit. Plus coffee (and I brought my own creamer in my bag).

Lunch was more or less some snacks: Larabar, banana, almond butter.

Dinner was chicken sausage with mustard and 2 tiny sweet potatoes with ghee.

Day 21

Breakfast: The usual.

Lunch: I put a bunch of stuff in the crockpot the night before to take for lunch: Chicken thighs, Brussels sprouts, sweet potatoes, and an apple. It turned out pretty good!

Dinner: Taco Monday! Our usual taco mix is ground beef, chopped bell peppers and zucchini, diced tomatoes, and a whole bunch of cumin. Served in 3 Siete tortillas.

That’s a wrap on week 3! This was the week where I started really feeling good. I woke up more clear-headed. I found that my need to eat every 2 hours was gone, and I usually went 4-5 hours between meals. I snacked less, especially in the evenings (I found a cup of tea or some fruit after dinner usually did the trick if I wanted something). And things became more routine…like when lunch or treats were brought into the office, it didn’t really bother me. I had way less cravings, and started feeling really good.

I’ll be back in a few days with the rest of my recaps and final thoughts on the Whole30, but until then, have a great weekend! ❤

Whole30 Recap: Week 2

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.

Day 8

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!

Day 9

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. 🙂

Day 10

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

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

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.

Day 13

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

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. ❤

I’m Doing the January Whole30!

Hi there and happy new year!

Yup, I’m doing the #JanuaryWhole30. Insert a fair amount of eyerolls from people, I’m sure. 😉

I’ve had several people tell me they are interested in Whole30 and how the reset is going for me, but before I dive into meals and such, I thought I’d give you a little background if you haven’t heard of the program.

First, visit whole30.com and preferably, read the book It Starts With Food. I’ll give you a quick overview of the program, but if you’re really interested in learning more about the WHY and the science behind it, check those out for sure.

Whole30 is considered a reset, NOT a diet. The first thing people usually ask when they are curious about it is, What CAN you eat? Well, here you go:

Basically, you are spending 30 days focusing on veggies, fruit, animal protein, and fats. The aim is to spend 30 days feeding your body real, whole foods, break unhealthy cycles of eating (like using food as love or reward), and then gradually adding back in the foods you eliminated and seeing how they make you feel (also known as food freedom).

January is a really popular time to start the Whole30, mainly because we’ve just come off an indulgent holiday season and we’re all focused on “new year, new me.”

I’ve actually attempted to do the Whole30 2 other times, and both of them went pretty poorly. But I kept coming back to the idea of doing this reset, especially since I’ve had a lot of stress in my life the last few years, and January seemed like a great time to start. My start day was Monday, January 2, and I made sure to plan meal ideas and stock up on a ton of fruits and veggies at the grocery store that weekend.

Day 1

Day 1 I was feeling super pumped and got up early to make breakfast: 3 eggs scrambled in coconut oil, kale sautéed with lemon and sea salt, and 2 cuties (I also picked up black iced coffee on my way to work and used this coconut milk in it once I got to the office).

Lunch was balsamic chicken legs that I cooked in the slow cooker on Sunday, plus a salad of arugula, dried cranberries (these are Whole30 approved), and chopped walnuts. For dressing, I use olive oil, balsamic, garlic powder, and spicy brown mustard to make a vinaigrette that is SO good (normally I use honey instead of mustard, but unfortunately, honey is out for the Whole30).

Dinner was quick and simple: I fried an apple chicken sausage, microwaved some riced sweet potato and cauliflower, and topped it with salt and pepper and some ghee.

Day 2


Day 2 I was feeling less ambitious, so I hard-boiled 3 eggs while I was getting ready and grabbed a banana and spoonful of almond butter before I walked out the door (plus coffee).

Lunch was the same as the day before: chicken legs, arugula salad, a side of grapes, and a La Croix (side note: I miss my Diet Coke at lunch so much).

Every week we have taco night, so I made our usual taco mixture (ground beef, chopped red and orange peppers, zucchini, a can of diced tomatoes and peppers, and a TON of cumin) and had it sans cheese in lettuce wraps. It was only OK. The worst was having to look at my fiance enjoying his in tortillas with cheese. :/

Day 3

Day 3 breakfast and lunch: More of the same.

Dinner was a random assortment of things I threw in the crock pot before I left for work: chicken thighs, sliced zucchini and yellow squash, a can of fire-roasted tomatoes, garlic, Italian seasoning, salt and pepper, and a big ol’ scoop of ghee. For being a random assortment, it turned out pretty OK!

Day 4

Breakfast was the usual hard-boiled eggs, except we were out of bananas and they didn’t have any at Starbucks, so I made due with the cuties I brought. I also had brought almond butter, but ended up saving it for a snack later.

Lunch was chicken legs and arugula salad.

Friday is our usual pizza night, but I opted for Chipotle since it’s much easier to find something Whole30 compliant. I got a salad with carnitas, mild salsa and guac. And then enjoyed mocktails and watched everyone else eat their chips and cheese with envy. 🙂

Day 5

Day 5 was Saturday, which means I finally switched up my meals a little. I had 3 fried eggs, lemony kale, cuties, and unpictured coffee for breakfast.

Lunch was an apple chicken sausage with mustard, some leftover riced cauliflower and sweet potatoes with ghee, and grapes.

I’m not exactly sure what happened with dinner, but we must have decided to keep it simple. Scrambled eggs and sweet potato (cooked in the microwave for about 5 mins—poke holes in it and wrap in a damp paper towel and it’s perfect!) come together really quickly, so that’s what I did.

Day 6

On Sunday, I was exhausted and didn’t get up until almost 10:00. I picked up coffee on my way to church (put my coconut milk in my purse so I could add it later haha) and grabbed a banana and Larabar to eat for breakfast. #makeitwork

I met my mom and my future mother- and sister-in-law for lunch at RiRa on Sunday. So full disclosure, I made the best decisions possible—but it’s very possible that the bacon in this salad wasn’t Whole30 approved. Whatever. I got their chopped salad (greens, bacon, avocado, tomato, red onion, and chicken) minus the cheese and subbed balsamic and oil for the vinaigrette. So good and I didn’t even miss the cheese.

Dinner was low-key again—fried eggs, sweet potato, and grapes. My fiance isn’t doing Whole30 with me, so for dinner (I enjoy cooking and usually do for both of us), I’ve been making something for him and something for me if I don’t have something planned. Most weeknights I have meals planned and prepped for dinner, but weekends we usually kind of wing it (which on Whole30 for me means eggs and sweet potato haha).

Day 7

I made it through week 1! Work breakfast on day 7 was hard-boiled eggs, almond butter, and a banana.

Lunch was a fried chicken sausage with mustard, riced cauliflower and sweet potato with ghee, and cuties.

I had a crazy day at work and had to work that evening, so we opted for “choose your own dinner.” Like I said, eggs and sweet potato are always quick and easy.

Week 1 Thoughts

Not to lie, the first week (especially days 1-3) kind of sucks. I thought about food all.the.time. I told one of my coworkers, “I feel like everything I love has been taken away from me.” So that was probably a little overdramatic, but I think it’s a pretty normal reaction for the program.

I was also tired during week 1, but not super grouchy or anything. Luckily, after the first few days I kind of got into a groove. Don’t get me wrong, I still thought about food A LOT—planning meals, looking at menus before we went out, having compliant snacks on hand at all times—but it wasn’t as much of a struggle after the first few days.

Positives from week 1: better digestion, fuller between meals, had more consistent energy throughout the day.

Negatives: really, really tired a few days, a TON of dishes to do, felt kind of blah about meals, especially toward the end of the week.

As I’m writing this I’m finishing day 10 and still going strong. I’ll be sure to update you in a few days with how week 2 has been. ❤