Last week was the start of my January Whole30, and now that I’ve made it to day 9 I can safely say I’m in for the long haul (lol). If you haven’t been following along on my Instagram stories, then chances are you’re probably a bit confused. Last March I decided to do my first Whole30. Although I did my research and thought I knew what I was doing, by day seven I was hungry, tired and lethargic. So I figured it wasn’t for me and went to Q-Shack to eat away all my hard work with mac&cheese, and bbq sandwiches (yup, that happened). Later down the road as I began to eat more paleo based, I realized the reason I felt so ill was mainly a lack of calories. I was eating the normal portions I ate on a western diet and not listening to my body.
So when my sister asked me to do the January Whole30 with her, I was reluctant since I love making paleo desserts. But after some thought and consideration I bit the bullet and decided it was time to tame my sugar dragon and do it. This time around we are using this meal plan as a guide/base to our meals. In addition we’ve been getting creative and making all sorts of yummy meals that I truly crave! I want to share some of my favorite meals from this week as well as snacks that I’m loving!
Sesame Shrimp Stir Fry
- 1/2 lb raw shrimp
- 2 tsp olive oil
- 1/4 red onion
- 3/4 cup sliced button mushrooms
- 1 orange bell pepper
- 12 oz bag of frozen riced cauliflower
- 2 tsp sesame oil
- 2 cloves of garlic minced
- 1 cup broccoli florets
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 large tomato
- black sesame seeds to garnish
- white sesame seeds to garnish
In a large skillet on medium heat, saute the shrimp in 2 tsp of olive oil until pink. Once cooked set aside to add in later.
In another large skillet saute the red onion, mushrooms and bell pepper with 2 tsp of sesame oil for 3 minutes. Then add in the frozen cauliflower rice, garlic, and broccoli. Stir and cover, let cook for 4 minutes.
Uncover and season with salt, pepper and paprika. Continue to stir every couple minutes until the rice is soft., then add in the cooked shrimp and mix together.
Remove from heat and add a diced tomato, and sesame seeds to garnish.
My favorite frozen riced cauliflower is the 365 brand sold at Whole Foods. You can also cook the cauliflower rice a couple minutes less if you prefer a firmer texture.
BLT Lettuce Cups with Spicy Mayo
- 1 head boston lettuce washed and trimmed
- 2 roma tomatoes sliced
- 1 avocado sliced
- 4 strips compliant bacon cooked
- 6 slices compliant deli turkey
- 1/2 cup compliant mayo
- 1 tsp paparika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp garlic powder
To assemble spread 1/2 tsp of spicy mayo onto a lettuce cup. Add tomato, avocado, turkey and bacon to preference. Repeat with each cup.
Add all ingredients into a small bowl and stir until thoroughly mixed.
feel free to sub the deli turkey meat for slices of grilled chicken breast. I found approved turkey deli meat at Costco and bacon from Whole Foods
Prosciutto Spinach Egg Cups
- 1 tbsp olive oil
- 12 slices proscuitto
- 2 cups spinach
- 12 large eggs
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp italian herbs
- 2 tsp paprika
- 1 tsp garlic powder
Preheat your oven to 375 and lightly oil a muffin tin.
Slice each piece of proscuitto in half and place one piece over each muffin tin. Gently press the prosciutto to fit the tin. Take another piece of proscuitto and place over each muffin tin perpendicular to the first piece, repeating the same process of pressing to fit the prosciutto to the muffin tin.
Add a few leaves of spinach into each muffin tin and crack an egg over top. Season and bake for 10-12 minutes depending on your preference. Bake 10 minutes for a runny yolk, and 12 minutes for a soild yolk.
Let cool for a few minutes and then run a butter knife around the edge of each egg cup to remove.
Although the Whole30 cautions snacking, I find that I have a fast metabolism and need to eat more frequently even when I eat large meals. I’m also not trying to lose weight and know from past experience how much I should be eating. Listening to my body has been a big focus this time around. I notice the foods I’m craving and try to listen to what my body needs. Surprisingly I haven’t been craving many non-approved items, and if I have it’s only for a split second as I’m scrolling through my Instagram and see a cheese board, or my favorite bakery’s sea salt chocolate chip cookies.
Since vanilla extract is a no no and vanilla beans are so expensive I’ve been using this vanilla ghee a bunch. I throw it on sweet potatoes with cinnamon, in smoothies and my favorite way to use it, in matcha lattes.
Since I’m also trying to reduce my coffee intake, matcha lattes have been the perfect energy kick to my day. Loaded with antioxidants and with studies linking to improved memory, concentration, and energy. Matcha is a great alternative to coffee that won’t leave you drowsy. I add boiling water, almond milk, collagen, vanilla ghee, cashew butter, and ceremonial grade matcha into a blender and blend on the medium setting for about two minutes. The result, frothy goodness!
Roasted Brussels Sprouts
If you’ve always been a salty crunch type of gal then you will love this! Instead of eating potato chips, try roasting some sliced brussels sprouts with olive oil, salt and pepper for 15-20 minutes, or until dark and crispy. Add some roasted pepitas, a pinch more of salt, and boom the perfect t.v. snack!
Almond Butter and Cashew Butter
I can’t remember a time I didn’t like a nut butter, so of course I’ve been loving to dip apples and bananas into both of these for the perfect pre-workout!
La Croix Sparkling Water
Okay y’all, this is a little different for me. I have never been a soda drinker and never will be. So when I first tried La Croix, I wasn’t impressed. After giving it another chance I was hooked. Lemon and grapefruit are my faves!
Coconut Cream Pie Lara Bar
I’ve loved Laura Bars for ages! And I was super bummed to find out their blueberry muffin flavor wasn’t compliant due to the vanilla extract. But y’all let me just say, I think I may have discovered my new favorite. Coconut cream pie is amazing! It has coconut, almonds, cashews and of course dates. The ingredients are super simple and it reminds me of eating fresh coconuts at the beach.
I’d love to know if any of y’all are doing the Whole30 with me, and let me know some of your favorite recipes I’ve gotta try! Thanks for reading!