You guys, I feel amazing. Five days into my mini Whole30 and I am feeling better than I have all summer. My sleep hasn’t improved yet but I usually see that sometime in the second week. I’m also basically a bottomless pit. That happens with every Whole30 and as the days go by I start to right size my meals and cut back on snacks.
I was pretty good at taking pictures during the week but failed most of the weekend. I did stick to 100% Whole30 eating, just no pictures to prove it. Other meals that I can remember but didn’t capture in a photo: pork spare ribs + easy cabbage slaw; Chipotle salad with carnitas and guac; grilled salmon and peaches; greek salad with chicken (hold the feta) at our local pub.
On to this week. It’s nice to be excited about cooking again. The cooler weather and getting back into a routine with work have really helped.
Breakfasts: chorizo with home fries (yay! potatoes are Whole30 approved now!), greens (mix of spinach and beet greens), and tomato; egg salad. I’ve been eating a ton of eggs lately (nothing wrong with that) and decided to try an eggless breakfast this week for a few days, before I burn out on my favorites.
Lunches: tuna salad with cucumber and tomato; pork roast with veggies. WF2 has several variations of the pork roast and I’ll make whichever one sounds good tonight when I throw it in the crockpot.
Dinners: london broil with red pepper sauce; pork chops + veggies; steak + veggies. We’re almost a year into our quarter cow and half pig, so I’m down to all the cuts of meat I’ve been avoiding. I wasn’t excited about the london broil until I came across the red pepper recipe. If the sauce tastes half as creamy and delicious as it sounds, I’m going to be putting it on everything going forward.
Veggies/Sides: tomatillo salsa verde (tried a second recipe just for fun and liked it better than last week’s); pesto (awesome dairy + nut free recipe); mayo; roasted beets; kale; tomatoes; cucumbers; carrots; summer squash. I prepped three weeks of CSA beets today and roasted half of them. The other half is ready to be roasted later in the week (I think cooked veggies taste good for about three days max). And sauces. I know I’m back on my game when I have multiple sauces to choose from all week.