Week 2 = complete! This week was definitely a harder than the first week because I did eat out a few times and had to either find compliant meals or create substitutions. Overall thought, I was more confident in my food choices this week and really got the hang of making fully satisfying meals that met the Whole30 guidelines.
I won’t go into the details of the program again, for more of that you can see my post from week 1, but I do want to share some new meals I made this week! Once again, I took inspiration from several blogs but was also able to create some dishes on my own.
This week’s egg cups were made with fresh spinach, yellow pepper and onion. I used the same directions as last week: whisk 9-12 eggs, pour into a muffin tin and add veggies of choice. Bake at 350 degrees for 20 minutes and keep in the fridge up to a week.
At work, I eat 2 egg cups along with a cup of fruit. I also started having half an avocado with Trader Joe’s Everything But the Bagel seasoning. Sooo delicious!
On the weekend I switched it up with scrambled eggs instead of egg cups. Unfortunately no cheese but I’m starting to get used to the whole no dairy thing 🙂
For lunch this week, I continued to make salads at my office salad bar. However, I did have lunch out once this week at Dig Inn. Luckily they had their ingredients online so I was able to choose my meal ahead of time.
I built my own bowl with roasted chicken, sweet potatoes and broccoli. Ahead of time, I found out both the sweet potatoes and broccoli are only cooked in olive oil so they were compliant!
I also had lunch from a Greek restaurant on Saturday. I had chicken souvlaki with lemon potatoes (remember, white potatoes are allowed) and a Greek salad. I removed the feta cheese from the salad and had the chicken without the tzatziki sauce.
I continued to cook new recipes for dinner for this week:
Carrot Spirals with Almond Butter Sauce
I am a HUGE fan of peanut noodles. Every time I go to an Asian restaurant I try to get a peanut noodle appetizer. Since both peanuts and noodles are no-gos on Whole30 I decided to make my own version using Trader Joe’s carrot spirals and an almond butter sauce instead of peanut.
- 1 package of carrot spirals (or make your own with a spiralizer)
- 4 cups of fresh kale
- 1 tablespoon of Almond Butter (make sure it’s made with compliant ingredients)
- 1/4 cup of white onion, minced
- 1/2 teaspoon of sesame oil
- Juice from 1/2 a lime
- 1 teaspoon of red pepper flakes
- salt and pepper to taste
Heat a pan with olive oil and let it get hot. Add in the onions and sautė until translucent. Add in the carrot spirals and toss until soft. While you wait for the carrot spirals to cook, make the almond butter sauce. Mix together the almond butter, lime, sesame oil and red pepper flakes in a small bowl. If the mixture needs more liquid to form the sauce, add a bit of water. Once the sauce is mixed thoroughly, drizzle it over the cooking carrot spirals. Mix together with the spirals to coat them all. Once the sauce is well mixed, add in the kale and cook until wilted.
Serve as either a side dish to an Asian-themed meal or enjoy as a full entreè.
Lemon Steamed Fish with Roasted Potatoes and Almond Green Beans
This dish came together from a variety of recipes. The steamed fish draws inspiration from this All Recipes post. The potatoes came from Kim’s Cravings and the green beans from Evolving Table. This was a meal I enjoyed with my family and showed them that Whole30 can be very filling!
Ginger Lime Chicken with Coconut Cauliflower Rice
I’ve had some cauliflower rice in the freezer and wanted to do something different with it than chicken “fried rice” or using it in a taco mix. The Coconut Curry Cauliflower Rice by Eat The Grains was just what I needed! (except, I used turmeric instead of curry powder because I didn’t have any). The coconut milk gives the cauliflower rice an excellent sweet flavor. The rice paired well with these Ginger and Lime Chicken Thighs, also by Eat the Grains. Both dishes have elements of lime so they tie together nicely.
Not pictured here but this week I continued to enjoy veggies with almond butter (carrots and celery mostly), shishito peppers and frozen grapes. A new idea I tried this week was frozen peaches with a sprinkle of cinnamon on top. Frozen peaches are great because you cannot eat them fast while allows you to enjoy them for a longer period of time.
And there you have it, week 2!