Whole 30 week 3 is complete! Here’s a recap of the week and I’ve included what I ate. Be sure to check out my Week 1 & Week 2 updates as well as the prepwork I did to make this a successful challenge. If you want to see daily posts and more on Whole30 stuff you can check in on my Facebook page.
I forgot to take pictures quite a few times this week because the meals were just so good! I haven’t had one Whole30 recipe I found on my Whole30 Pinterest board that I didn’t love so head over there if you want to drool over photos of the stuff I ate.
What we ate: Week 3
Since added sugar is out I got creative with my snacks. Aside from veggies and Sweet potato hummus I have been loving frozen blueberries microwaved with half of a peach diced up then I top it off with cinnamon and walnuts. It’s a winner in my book. I made another batch of sweet potato bites and kept my big bowl of veggies stocked with carrots, cucumbers, jicama, bell peppers, and broccoli to go with homemade sweet potato hummus.
Breakfast is my favorite meal and as usual, eggs make their appearance on a daily basis with plenty of veggies. I’ve mainly been cooking with coconut oil since butter is out for Whoel30. Peaches are in season right now so occasionally I enjoyed a juicy peach.
Lunches usually involve leftovers but when there weren’t enough for both of us I’d make something like…
– Tuna salad made with homemade mayo
– Leftover taco meat from dinner with sauteed veggies.
– More big fat PFC salads with homemade balsamic vinaigrette
– Baked sweet potato with almond butter & hard boiled eggs with other veggies.
We ran out of almond butter halfway through the week so instead of driving to Costco just for almond butter I thought I could find it at our local grocery store. Wrong. I went to two grocery stores close to my home and all the almond butter they carried had processed oils added sugar. Read your labels, folks. I ended up getting sunbutter since the two ingredients were sunflower seeds and salt.
We attended a surprise birthday part for our friend Sush and since we didn’t know what spread would be there I brought some leftover Moroccan chicken from Monday night. I also brought deviled eggs made with our homemade mayo. There was a huge watermelon and a veggie tray to supplement our dinner but we had to pass on the birthday cake.
Shrimp seasoned with a chipotle lime rub from Wildtree and some stir fry veggies. This was our dinner before another potluck and I’m glad we ate beforehand because all we could have at this one was asparagus and another batch of deviled eggs I made. We missed out on some good lookin’ pulled pork sandwiches.
Mahi mahi seasoned with leftover olive oil dip from the Moroccan chicken. I also made some baked acorn squash and sauteed zucchini.
A hodge podge consisting of ground beef seasoned with homemade taco seasoning, scrambled eggs, guacamole, and sauteed zucchini, broccoli, green beans, and bell peppers. I added some sunshine sauce to my veggies and ohhh my it’s my new favorite thing to do. It’s got a good zip and offers a nice change from salt & pepper although I’m perfectly happy with those two on my veggies. Again, veggies are sauteed in coconut oil.
Repeat of day 18. It’s easier to make extra of whatever recipe I choose so that I don’t have to cook a full meal two days in a row.
I made 3 pounds of slow cooker kalua pig to share with Dave’s parents while they were in town for the day. OH MY WORD this was so good. **Important note: I only had to leave it in my slow cooker on low for 8 hours, not 16 like the recipe says. I stuck a meat thermometer in it before we left for church just to check on it and the meat simply fell apart. No fork shredding needed. I pulled the shoulder blade out with my fingers and not a lick of meat stayed on it. This was so good. Unfortunately I didn’t make it with bacon because it was impossible to find any bacon that didn’t have any added sugar. I sauteed a couple pounds of green beans to go with our baked sweet potatoes.
Hodge podge scramble (we love these) of eggs, organic all beef hot dogs, a can of diced tomatoes, and frozen spinach.
This week was an “easy” week in my opinion. Dave and I are still looking forward to having peanut butter, yogurt, and ICE CREAM again but we haven’t snapped and feel like we need them lately. Instead of counting what day we are on we jokingly go by how many days left until we have ice cream. I like how Dave explained Whole30 when a friend asked what it involved. “Whole foods, you know, like whole donuts- not donut holes.”
On to week 4! We are almost through!
Random question: If you could only eat one food forever, what would it be?