Whole30 Week 3

Well we are finishing the weekend getting ready to start week 3 of the Whole30.  I wanted to get this posted last night but it didn't happen!  Hope you all are feeling tons better and starting to enjoy the process.  I know throughout these last 13 days, women have learned a lot about themselves.  I would just like a glass of wine, one glass, that's it.  :)  I am okay, really.  I went to a restaurant here in town the other night with my husband and they were very accommodating to my Whole30 request meal at 715. 

Week 3

• Burgers wrapped with lettuce and avocado dressing with baked sweet potato
• Chicken fajitas on bibb lettuce with a chile lime marinade
• Thai Lifesaving Curry  over cauliflower "rice"
• Roast with carrots, onion, celery-no sugar in the beef broth
• Stuffed Portabellas

What meals have you come up with during your Whole30?  I would love for you to share your recipes.

Thai Lifesaving Curry Soup-Whole30 approved

So Ash gave me this recipe to try the other night and our family loved it!  I, of course, had to make it my own and change it up a little, but it was an amazing dish.  I think I am making it again this week.  Let me know what you think.

Whole30 approved Thai Curry-Ashley Hoyle

1 lb chicken breast
Coconut or olive oil
1/2 head broccoli,
1/2 onion
1 red bell pepper
1 can coconut milk
1 Tablespoon Red Thai curry paste (I use Asian Creations brand)
1 tomato
1/4 pineapple

Chop all foods in to bite sized pieces. Grill chicken in coconut or olive oil. Once chicken is finished, add broccoli, onion, & bell pepper. When vegetables are tender, stir in coconut milk and curry paste. Let simmer for 2 minutes. Add tomato and pineapple. Let simmer for 2 minutes! And enjoy!

Notes on this dish:
- For those of you with families not participating in the whole30, I normally would serve this over Jasmine rice!
-You can add any of your favorite vegetables..this last time I added okra!
-The measurements have flexibility. If you want it more soupy, add more coconut milk. If you want more spice, add more curry paste!

I used beef and added ginger, garlic, and lime juice and served it over cauliflower rice! 

Whole30, Week 2

This is the Whole30 meal plan for week two of the month.  By this time, I am sure that if you have had sugar cravings, you are definitely trying to tame the beast!  If you are wanting to eat out a time or two, check out this forum.

Week 2*

• Basil Turkey Burgers, grilled zucchini and fruit of choice
• Grilled white fish-(Cod, Mahi Mahi, Orange Roughy or Hake Loins) with Strawberry Avocado Salsa-omit sugar and baked sweet potato with clarified butter/ghee
• Slow Cooker chicken and gravy with braised Kale and Carrots
• Leftover Basil Turkey over Zucchini with a homemade spaghetti sauce (if buying, check for sugar)
• Stuffed Portabellas with raw veggies

*Recipes to follow

Basil Turkey Burgers-Whole30 approved

I had a small BBQ the end of June and made these burgers.  They were so good and the best part was the fresh basil.  Kids ate them and the adults were asking me for the recipe.  If you know me at all, you know that when I cook, I make it up as I go.  All the recipes I have written are my best attempt at remembering what I did to it.  Granted, now that they are written, I have a recipe to follow.  Hope you like these.

Basil Turkey Burgers

1lb ground turkey
2tsp oregano
5-6 basil leaves chopped
salt and pepper to taste

Mix all ingredients together and make patties.  I love to grill, so these I through on the grill.  You can cook them in a cast iron skillet too.  Serve with an Avocado dressing. 


What are your favorite things to grill?

Day 6 of the Whole30

It's Friday everyone and we are headed in to the weekend! This will be the first weekend in the Whole30 and schedules are busy.  So how do we do this with soccer games, flag football and even KU's first football game of the season?  Hot Dog any one?  But seriously, let's talk a little about dining out and portion control. 

"It doesn't matter how much I eat because it is all good food."  Have you said this to yourself?  The reason for the free meal planning template is to help with portion control.  People over eat.  To the point where our bodies do not know when they need to stop eating.  How many times have you sat in front of the T.V. and went through a whole bag of chips with out realizing it?  How many of you get bored and want to change something with what you're doing, so you eat?  Me.  Right here! I have done it.  I see my kids do it too!  Portion control is important.  Our body needs to be able to tell us when we are full.  If we over eat, that doesn't happen.  It's interesting too, because we tend to become anxious when told we can't eat more than a certain amount.  Like we won't be able to eat just three hours later or that we aren't going to have another meal. Ever.  I encourage you to try your very best to stick to the template.  If you are nursing or pregnant, you need the calories, eat when your body says it needs fuel. 

Dining out can be tricky on the Whole30.  Just be sure to ask questions and be aware of what you are eating.  No one expects you to stay in your house for 30 days and cook every single meal.  Shoot, I have already eaten at Chipotle twice on this plan.  Yeah me! 

Remember, this is about looking at food differently.  Not about subsituting acceptable ingredients for bad ingredients.  It is about completely changing how you approach food.  Does it taking planning ahead?  You sure bet it does.  Does it mean you have to pay attention and not shrug off what your food is made of?  Yes, it does.  Our bodies are either living or dying.  My hope for you all is that you will have a renewed sense of health and more life to your body.  I ran today from point A to point B and didn't get tired.  I usually joke that the only reason any one should ever run is if they are being chased.  Really though, I would have been doubled over somewhere along the run, just ask my husband.   He doesn't ever see me run.

I hope you all have a great weekend!  Tell me what you are doing different, are you feeling your body restoring back to health?

Day 3 of the Whole30

Here we are day 3, how do you feel?  I know I am feeling good, but could gnaw off my arm.  Nursing and doing the Whole30 is quite the task! Thankfully I saw tons of testimonies of other women pregnant or nursing saying how great it was for them.  You will just see me eating, a lot.  Check out the timeline Ash was talking about and see if it lines up with your days. 

I have really enjoyed hearing every one's meals and encouragement to one another.  I think a real favorite has been the Monkey Salad!  What is exciting is the group of women don't all know each other and in order to make the group "real" to everyone, we emailed each other and did a shout out and reason why we are participating in the group.  The consensus, by far, was to get back to food the way God intended and cleanse the good ol' taste buds.  There have been a few people saying they want to do this but couldn't at this time.  I will be doing this again, I am sure of it!  (ask me that on day 15). 

Homemade Aioli-Whole30 approved

So throughout the Whole30 I have been mentioning homemade aioli (which is fancy for garlic mayo) and I had a dear friend ask me for the recipe!  Well here you go Ms. Steph, now get to work!

Homemade Aioli
Makes 2 Cups-Keeps one week refrigerated

1 pasture egg yolk from a trusted source, it will be raw
1 cup olive oil
1 cup macadamia oil or avocado oil
2 cloves of garlic, minced
1 T fresh squeezed lemon juice
1 T lemon zest (optional)
2 tsp of stone ground mustard

Begin by mixing the egg yolk, garlic, and mustard in a food processor.  You will need a food processor with the little hole in the lid, where it says "for oil".  If you do not have one, you will need to pour the oil at a slow constant pace.


Once all the oil has been incorporated, season with salt and pepper to your liking.  You can use this with grilled veggies, like asparagus or on chicken.  It makes a great bonding agent for chicken or tuna salad!

Have you made aioli before?  What did you put in yours?

Whole30 Lunch Ideas

I have come up with some Whole30 lunch ideas.  Leftovers is always the best idea, but sometimes you just need something different.  Here are a few things I came up with.

• Chicken Salad
• Chicken sausage (make sure no sugar in ingredients) with sauteed veggies
• Chili
• Salad with Tuna, avocado, tomatoes, and aioli
• Meat plate with uncured lunch meat, veggies, nuts, and fruit
• Steak and Berry Salad-omit cheese
• Asparagus Quiche-omit cheese and sub 1/2 cup coconut or almond milk for the raw milk, omit crust
• Arugula, Tuna, Bubbies Pickles-available at the Merc, olives, tomatoes, cucumbers and top with olive oil and vinegar
•  Chicken Salad with mango, asparagus, roasted chilies and avocado

These are just some ideas.  Please feel free to share your own ideas with the group.

Chicken Salad-Whole30 approved

Chicken Salad is so easy and a staple for a lot of people.  Nothing makes a chicken salad like a homemade aioli!  This recipe is awesome! Enjoy

1lb of chicken breast, diced or shredded
1 cup of homemade aioli or homemade mayo, Whole30 approved
1 apple, chopped and seeded, gala or pink lady
1/2 cup chopped red grapes
1/4 cup of sliced almonds
2 green onions chopped
salt and pepper to taste

Mix together and serve on a bed of bibb lettuce. Enjoy with some Monkey salad.

Breakfast Ideas-Whole30

The Whole30 has really helped people change the way of how to view food.  When we think of breakfast the staples come to mind:  pancakes, cereal, oatmeal, eggs, waffles, and such.  With the exception of eggs in this list, you can not eat any of it...for 30 days.  So this causes one to have to rethink breakfast.  Who says you can't have salad for breakfast? Not me!  Here are list a of simple quick ideas for breakfast while on the Whole30. 

• Monkey Salad
• Prosciutto cups in ramekins-omit dairy
• Fajita omelet
• Snack plate-meat, fruit, veggie, and nuts
• Baked grapefruit-400 for 20 mins, top with coconut flakes, sliced almonds, cinnamon, fresh nutmeg
• Fried egg with diced sweet potatoes on a bed of spinach, top with salsa
• Baked egg in avocado-425 for 15-20 min, top with salsa, chives
• Arugula salad with avocado, blackberries, raspberries, coconut shreds (unsweetened), almonds, splash olive oil and balsamic vinegar.

What are some dishes you have had on the Whole30 or would like to try?

Stuffed Portabellas with a Tomato Sauce-Whole30 approved

Our Whole30 group starts in t-minus 1.5 days.  I don't know about you, but I have been eating things I don't normally eat because I know I won't be able to eat it for 30 days.  Crazy I know!  A woman in this group said she was doing the same thing and said we're not supposed to gain 15 lbs before we start the reset!  I agree.  Last night, I tried this recipe to see if it was tasty enough to apply it to our meal plan and it was.  My family loved it and I hope you all do too!

Stuffed Portabellas

6 large portabellas
13 oz lump crab meat, here is the brand I used
3/4 lb andouille sausage, cooked and casing removed-make sure no sugar
1/2 cup parsley chopped
4 green onions, chopped
1/2-3/4 cup homemade mayo or mayo with no sugar
2 garlic cloves minced
1tsp Hungarian paprika
salt and pepper to taste
olive oil


Preheat oven 400 degrees. 
Mix all ingredients together in mixing bowl.  Brush the tops of the mushrooms with olive oil and place on bake ware (I used a 9x13 stoneware).  Divide mixture up evenly among the 6 portabellas.  Season with salt and ground pepper.  Bake for 20 mins.
Serve on top of Tomato Sauce with raw zucchini slices on the side. 

Simple Tomato Sauce-Whole30

This recipe I used for my stuffed portabellas.  It's really easy to make and taste so yummy.  You can use this with Spaghetti squash or a zucchini lasagna.  What ever dish you decide to use with it, enjoy!

Tomato Sauce

28 oz organic tomato sauce
1/2 red onion, diced
2 tsp oregano
1 clove garlic, minced
salt and pepper
olive oil

Heat a medium sized pan on medium heat.  Add oil, onions and begin to soften to fragrant.  Then add garlic, cook 1 min and stir.  Add sauce and oregano.  Once heated, turn to low and simmer 8-10 mins.  Season with salt and pepper to your liking.