I LOVE the Whole30 program (read HERE to get the scoop on it). It was an amazing journey and I am ready to do it again. The holidays are coming up, so I will not do 30 days, but probably a Whole5 or Whole7 here and there would be helpful. And I won’t be giving up dairy anytime soon. I have nixed the sugar in my coffee, but can’t go without half-and-half!! I didn’t have any problems going back on dairy after giving it up for 30 days, so I know it’s fine for me. And that is the beauty of the Whole30. You see what works for you! Anyways, I thought I’d share 4 “no-recipe” meals I made over and over again.
- Breakfast: Start off by whisking 2 eggs person and a sprinkle of water (maybe a tablespoon) in a bowl. Set aside. Saute (in the cooking fat of your choice: olive oil, ghee, or coconut oil) veggies and 1 slice of bacon per person in a non-stick skillet. When the bacon is done, put the meat/veggie mixture on a plate lined with a paper towel to drain. Don’t wipe out the pan, as the leftover oil be will be useful for scrambling the eggs. Pour the eggs in the pan and scramble, gently stirring with a rubber spatula. Add salt and pepper (or THIS wonderful seasoning I used all the time). When the eggs are almost done, add in the bacon and veggies. Stir until the eggs are to your liking. The possibilities are endless! We would use bacon or sausage; and a variety of veg: spinach, any color of pepper, any onions, and tomatoes.
2. Lunch: Chicken Salad. I ate this quite often for lunch during the Whole30. I used canned chicken from Costco. They have both organic and regular choices – but any shredded chicken will do. I found that I could no longer just “grab something” while on a Whole30 – except nuts, fruit, and veggies, of course – and so canned chicken was easy. I’d drain the chicken, put it in a bowl and add a dollop of homemade mayo (recipe HERE), salt and pepper or the seasoned salt mentioned above, a teaspoon of apple cider vinegar, then go from there. I’d add a variety of the following: nuts, seeds, dried fruit (no sugar added!), cilantro, bacon, grapes, red pepper, celery, curry powder, chopped eggs. Taste and adjust seasonings as you go. Yummy, full of good stuff, and satisfying.
3. Lunch: I’d look for any kind of chicken or turkey patty that had no gluten or sugar and buy it. Then I’d pan-fry it and add it to a big salad for lunch. My dressing was usually a good drizzle of olive oil and balsamic or another flavored vinegar. Done. Easy lunch. Note: The Whole30 cookbook has some wonderful dressing recipes. I made Ranch and an Asian vinaigrette that were really good.
4. Dinner: Sausage, peppers, and onions. Get yourself some Aidells Chicken and Apple Sausage as soon as possible. It it really, really good stuff. I grilled it once for company and everyone raved. This is one recipe my kids ate and LOVED. As far as I know, it’s the only “flavor” the company offers with no sugar. (Check labels while on the Whole30. No sugar allowed – and it’s snuck into EVERYTHING! Even meats!) Cut up a pepper (or 2) into strips or bite-sized pieces; cut up an onion (or 2) into wedges, and fry them all together with some olive oil. Let everything get nice and toasty and browned and serve. This meal satisfied me at least three times during that month. Relish every savory bite. I didn’t even crave dessert!!
There you have it, friends! This was such a great thing to do for my body and my spirit. It taught me control, made me so aware of my sugar and white flour in-take and gave me the confidence that I can do almost anything if I make a commitment. I’ll never be the same!
I followed the “rules” and didn’t weigh myself during or after the Whole30 (don’t own a scale and probably never will), but I know I trimmed up considerably and felt so great. I went on a shopping trip near the end of the 30 days and I went down a dress size!
Have you done a Whole30? It’s a challenge, but really worth it!