Whole30 [Week 2]

Wow! It has been an intense couple of weeks. Love, loss, fitness, cooking, cleaning, guests, eating out on Whole30. I’ll get into guests, and eating out on the next post!

Thoughts so far:

Prepping produce for the week is where it’s at. So much easier that way!  I really hate prepping all 3 meals a day. With no dishwasher, the dish problems became REAL. Roast a whole bunch of veggies and put them in glass dishes. Lettuce prepped and in the salad spinner. It’s a lot of work but it’s so much more efficient to do it all at once. Of course there are certain foods that just don’t last that long in the fridge prepped but let’s face it…we’re hungry so most of the stuff is getting eaten. It’s also quite hot here in Columbia, “Famously Hot”….so having the oven on so frequently just makes the house even hotter.

Grilling is also wonderful! Paul is great at it, and it saves a little on the dishes and cleanup! We got better at our meal composition so we’re not hungry ALL the time! I noticed though that you can be full and not really feel “full” on Whole30. I will think I’m still hungry, but then while on our walk with the pup I’ll notice that my stomach is actually quite full.

You know what’s been great? I’ve had only 1 headache. Actually while I began writing this…but I realized that I forgot to take one of my daily meds. Still pretty great in that aspect 🙂 Blood pressure is really fantastic for both of us…and I’ve been off the meds now for a couple months now. 1 less medicine to take everyday! I’ve enjoyed constantly cooking, but I have time to do that right now. I think that freezer meals would be necessary (I even did them when I was a teacher).

Now for the food….because really, that’s probably why you came here!


A friend of mine told me about this produce stand that’s at Soda City every Saturday. $10 for what fits in the box. This is what we got. We’ve done it twice and it’s been worth it! Basically we get whatever else we need at the store when we go. It’s also fun to go down the market too. Very interesting!

Blueberries, yellow squash, two diff. acorn type squash, leeks, butternut squash,2 bananas, okra, jalapeño, and the dog treats are from a non-profit 🙂

Dinner {Grilled pork chops seasoned by Paul with roasted butternut squash, and salad with tomatoes, carrots, and cucumbers from the garden}

It was a nice, light meal with not much cleanup!!


Breakfast {Coconut Chia Pudding topped with fruit)


I made the Chia Pudding based off of this recipe, Whole30 Banana Almond Chia Pudding BUT I chose to add some different fruit, and I did not use nuts- though I will next time! This stuff is good to me- I don’t think Paul likes it as much as I do. I love the taste of chia… 🙂

Second Breakfast HA! {Boiled Eggs w/ Bacon Leek Potato Hash}


Back to eggs again… and of course you see mine is sans yolk 😦 Oh well…still yummy! I love leeks with bacon and potatoes. I just pan-fried everything together (cut the potatoes small). The bacon and leeks provide a lot of flavor!

Lunch {Whole30 Compliant Italian Sausage, Roasted Butternut Squash, Sweet Potato and a Salad}


Dinner {Whole30 Compliant Eggplant Parmigiana with Roasted Spaghetti Squash}


Vegetarian and Vegan friends—-You’ve gotta try this!

Whole30/Vegetarian/Gluten-free Eggplant Parmigiana Recipe

  • 1 Eggplant
  • Salt
  • Italian Seasoning
  • 1/2 cup Coconut flour (depends on size of eggplant)
  • 1-2 Eggs (omit if vegan- try a flax egg)
  • Whole30 Compliant Spaghetti sauce (no sugar, or sweetener!)

The key here is to get some moisture out of the eggplant so do this step ahead of time! Salt both sides of the eggplant slices. Let sit for an hour or so making sure to pat dry. Preheat the oven to 375* F. Beat eggs in bowl , and mix coconut flour with Italian seasoning. Dip eggplant in eggs and then the seasoned coconut flour. Place eggplant on a pan (spray with cooking spray), bake them in the oven for about 15 minutes per side. Assemble with the sauce and heat for 20 minutes.

Paul makes this a lot (the regular version with CHZZZZ) and we love it. It’s one of those meals that you could stand to double or triple it! It is a little time consuming but we roasted the butternut squash while doing the eggplant dish so it all worked out.

Breakfast {Roasted red potatoes, Bacon, Apple, Clementine, Steamed brussels sprouts}


So….I realized that our bacon was non compliant by this point, but we went ahead and just finished it up. No more bacon for now. Everything has SUGAR!!! There’s one at Whole Foods but it’s like $7? Yikes!

Lunch {Leftovers– anything from the fridge!}

Nothing special! 🙂

Dinner {Turkey Lettuce Tacos w/ Roasted Butternut Squash}


Oh man were these tasty! I had three of them, and ended up being totally stuffed. I was starving and I just love Mexican food. Paul cooked up the meat with our homemade taco seasoning, green pepper from the market, and onions! Good meat, great lettuce, and my favorite toppings…avocado, tomato, onion. Sadly, no sour cream, beans, or rice….BUT I was satisfied and didn’t really need any of that anyways.

Breakfast {Whole30 Breakfast Bowl}

Whole30 Breakfast Bowl– It’s yummy. Give it a try. Mine didn’t look very pretty but I was running late heading off the practice at school so threw it all in a container to take. Paul ate fruit that morning- he doesn’t eat as much for breakfast as me..I’m pretty hungry in the morning! This was pretty filling but it has no veggies- like other times, I put a couple brussels sprouts in there. It’s definitely my go to veggie!

Lunch {Chicken Piccata with Steamed Broccoli }


I LOVE Chicken Piccata! I don’t get it very much when I’m out because I don’t always find it! I found this recipe on pinterest- but used chicken thighs instead. I just love the combination of garlic, lemon, and capers. If you like those things go check it out! Whole30 Chicken Piccata

Dinner {Burgers, Brussels Sprouts, Roasted Butternut Squash}


Paul makes a really good burger- he’s really into making thin burgers right now. When there’s flavor in everything, you don’t really miss the bread that much.

This sauce is yummy. I love the mint- and it’s really good with BEEF!

Lunch {Taco Bowl}

Iguana Hot Sauce- actually compliant!
There’s roasted red potatoes and butternut squash at the bottom instead of rice. Topped with a little olive oil and avocado for creaminess.

Dinner {Chicken Curry with Cauliflower Rice}

Please laugh at me- haha! The picture I took was SO blurry and terrible. I guess I don’t have the hang of the GoPro yet or something. So I’m not including it.

But here is a picture of the leftovers on top of zucchini/squash “noodles” that I had for lunch the next day. I actually liked it more this way!!


I’ve been using my julienne peeler a lot to make these “noodles” and peel veggies. Sure wish I had one of those Kitchen Aid Spiralizer Attachments. I bet it would save lots of time!! For now the peeler is fine though! It’s a good workout, right?

Anyways-I hope you enjoyed! We are working hard on changing our eating habits! Thanks for your support!

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