I’m now finished with 3 weeks of Whole 30. I’m not going to list my specific meals like I did in my Whole 30 week 1 recap, but I did want to share some of the recipes I’ve been cooking. Mostly, I want to plug these amazing cookbooks that I’ve been relying on for the last 3 weeks.
With Whole 30, you cannot eat any pre-packaged food and also no sugar, no dairy, no soy, no legumes (not even peanut butter). There is a lot of cooking going on in my house. But it’s been really great otherwise. I am loving the food I am eating, and while I still feel the same as far as my energy levels, I can tell I’m losing weight. I am not allowed to weigh myself until October 1st, but let’s just say that I forgot how comfortable jeans are supposed to be because mine have been so tight for so long.
I’m starting to look ahead to October, and I know I won’t be adding much back right away. I don’t really miss any foods yet, but I do miss the convenience of pre-made food. Jones breakfast sausages are the first thing I’ll bring back because breakfast is the hardest meal to cook. I’m always short on time in the morning.
Otherwise, I like eating only 3 meals per day. Most days I am not hungry between meals, and when I am, I just eat a mini-meal snack, i.e. almonds and apple slices. I am no longer relying on junk to make myself feel better. Gone are the late night snacks or mid-day snacks where I eat just because I’m bored. Food doesn’t help my emotions. It’s meant to nourish us, and that’s all.
What I’ve been cooking the last two weeks
Ultimate Taco Night
I made homemade guacamole and salsa from the Whole 30 cookbook on a Sunday afternoon for an epic taco night on Monday.
This shrimp recipe was so easy and so good. I broiled it instead of grilling, but it was very shrimp scampi like, and I know I’ll cook it again.
I paired the shrimp with this spring salad which was fresh and delicious, even left over.
Classic Chili (Beanless)
I really don’t like the beans anyway. I was just ate them because I thought they were healthy. This chili recipe from Whole 30 was more of a stew, but it was surprisingly delicious even with the red pepper, which I normally don’t like.
Salmon with Mango Salsa, Zucchini & Tomatoes, and Potatoes/Asparagus
This salmon recipe was a little too spicy the first night, but it was a bit milder leftover. I think the mango salsa absorbed some of the spice or something.
Chicken with Rainbow Veggies
My sister found this recipe on Buzz Feed. It was the easiest recipe I’ve made all month. I swapped the potatoes in for the peppers since that’s what I had on hand, but it was super tasty.
This recipe from Whole 30 was a little odd. It uses coconut milk to thicken the sauce, and it was a bit too coconutty for me the first night, but it got better as it sat in the fridge. I also didn’t puree the broccoli because I don’t have a food processor, so it was thinner than it should have been – more of a chicken noodle soup consistency than a cream of chicken thickness.
What have you been cooking this month?
On the blog last year…