The Whole30 - Week 1

I've survived the first week!  Actually, it is going quite well and I'm feeling really good. I'm certainly missing a refreshing IPA on the back patio after Blythe goes to sleep, but I've replaced it with Watermelon Agua Fresca and sparkling water, and I'm dreaming of the ice cream we'll walk to get at Sweet Cow in 3 weeks.

Below I've written out what I ate for each meal this week (this is going to be so boring for most of you - apologies).  In the next week, I'm going to share some of my favorite recipes and a few that I tried that did not work.  

BLT Salad - Chop avocado, tomatoes and cooked bacon into a bowl and add Whole30 mayonnaise, salt, and pepper to your liking.  Delicious (but best eaten immediately).  Delicious without mayo, too.

BLT Salad - Chop avocado, tomatoes and cooked bacon into a bowl and add Whole30 mayonnaise, salt, and pepper to your liking.  Delicious (but best eaten immediately).  Delicious without mayo, too.

Day 1

  • Breakfast - coffee with unsweetened coconut almond milk

  • Lunch - salad of spinach, tomatoes, asparagus, bell peppers, steamed beets, avocado, grilled salmon, and a dressing of olive oil and balsamic vinegar

  • Snacks - dried mango, raspberries

  • Dinner - cup of homemade chili (recipe to follow), roast chicken, and steamed green beans

  • Dessert - strawberries

Day 2

  • Breakfast - over-easy eggs, 1/2 an avocado, handful of cherry tomatoes, and an iced coffee with unsweetened coconut almond milk

  • Lunch - mixed melon salad (watermelon, honeydew, cantaloupe), and a green salad with spinach, chicken breast, tomatoes, asparagus, and black olives

  • Snacks - banana with almond butter, dried mango, peach, beef jerky stick

  • Dinner - grilled halibut, baked sweet potato, and broccoli with pesto (no cheese)

  • Dessert - raspberries

Kale Saute with Eggs

Kale Saute with Eggs

Day 3

  • Breakfast - poached eggs with kale saute (I made a large batch of the sauce and made breakfast for 2 days for both me and Rob).  I use this to poach and hard-boil eggs.

  • Lunch - salmon nicoise salad and a cup of tomato soup

  • Snacks - blueberries, grapes

  • Dinner - almond-crusted cod with cucumber, tomato and olive salad (inspired by this SunBasket meal.  The salad was essentially a Greek salad without feta cheese and dressed with olive oil, salt and pepper.)

Day 4

  • Breakfast - over-easy eggs, kale sauté, and tomatoes.  

  • Lunch - BLT salad, unsweetened iced tea

  • Snacks - smoothie (coconut milk, berries, dates, spinach), raw cashews

  • Dinner - grilled salmon and a zucchini noodle salad with pesto, grilled vegetables, tomatoes, and olives

  • Dessert - cherries and grapes

Zucchini Noodle Salad with Pesto

Zucchini Noodle Salad with Pesto

Day 5

Day 6

  • Breakfast - over-easy eggs with 1/2 avocado

  • Lunch - leftover Pan-Roasted Pork Loin with Peach-Tomato Salad, papaya chunks 

  • Snacks - green grapes, homemade almond butter & jelly "LaraBar"

  • Dinner - Chirashi dinner out - chef's choice sashimi served over daikon instead of rice

  • Dessert - papaya chunks, coconut popsicle

Day 7

  • Breakfast - over-easy eggs, coffee with almond coconut milk
  • Lunch - spinach salad with steamed cauliflower, potatoes, tomatoes, and bacon bits with olive oil dressing and a bowl of chicken vegetable soup
  • Snacks - homemade LaraBar
  • Dinner - grilled steak with roasted poblanos and New Mexican chile sauce (SunBasket meal - one of our favorites)
  • Dessert - papaya, smoothie with coconut milk, raspberries, peaches, and avocado