WHOLE30 AT HOME – WEEK 2 RECAP

Week 2 in the books! Confession: during week 1 I was over consuming mixed nuts and dried fruit as a replacement for sweets – this was the culprit, so delicious but dangerous for me right now. After I finished the bag I promised myself I wouldn’t purchase the mix at the next grocery run because, out of sight, out of mind, right? However, I fell into another less than ideal habit of over consuming frozen fruits – strawberries, pineapple, mango, and peaches. While eating fruit doesn’t sound like a bad thing, I feel like it quickly became a substitution (see SWYPO) for ice cream, something about the cold and chewy texture reminds me of a pint of Ben & Jerry’s. So, I did as the Whole30 suggests, and made a mental note of this habit and feeling and made a plan to change or eliminate the behavior moving forward.

I suspect week 3 is going to start off rather bland in terms of variety. I meal prepped 2 pounds of pizza meatballs and made a huge crock pot of chili which should cover 3 for 4 days of meals. I don’t mind eating the same foods day after day, but Kyle isn’t going to eat leftovers like that. He’ll have to fend for himself those couple of days.

Day 9 // roasted sweet potato and carrot with mexican ground turkey over kale
recipe inspiration via The Defined Dish cookbook (seasoning combination from the mexican cabbage soup recipe)

Day 10 // chicken sausage stir fry with cauliflower rice, onion, celery, and broccoli

Day 12 // 2 scrambled eggs with sweet potato, sauteed kale, and sliced fresh tomato

Day 12 // turkey burger over bed of boston lettuce topped with diced tomato, potato wedges, not pictured compliant ranch for dipping

Day 13 // pizza meatballs over kale with homemade pizza dipping sauce
recipe inspiration via Healthy Little Peach blogpost

Day 14 // egg, hash brown, and bacon waffle with sriracha and diced tomatoes

Day 14 // whole30 chili
recipe inspiration via The Defined Dish blogpost

Until tomorrow, Meryn


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