Whole30

So I realize that I kind of abandoned this after the holidays (6 months ago…).  Life just got busy and while Matt and I were still cooking delicious things, I just didn’t have time to type up the recipes and remember to take pictures of my food.  But we’re back, because we’re doing a whole30 and if the two of us, who love eating good food, can do this I really do believe anyone can.  We’re on day 6 of our adventure, so stay tuned for how it all pans out.  So far, so good!

I decided the one way to make this work for me is that we have to be cooking delicious meals.  And since I’m spending SO much time searching for recipes, I might as well share the goodness with everyone!  I also have a whole30 pinterest board where I’ve been trying to save ideas.  I think there’s a way for you to find and follow that, I just don’t know how….

Well, here’s what we’ve been doing so far:

Breakfasts have been pretty basic – eggs.  I’ve had to figure out how to drink my coffee black (no dairy or added sweeteners allowed), and I did find the ones way to make bulletproof coffee so it’s more foamy.  You just mix your coffee with 1-2 tsp coconut oil and some cinnamon (if desired) in a magic bullet for a few minutes and it’s magical.

Lunches are just leftovers from dinner.

Dinners (and therefore lunches) have been great, some pics are below:

  • Zoodles with meat sauce.  We had made this recipe before, with ground beef added to it, so we made it again and we just don’t put parm on it anymore
  • Chicken with pineapple salsa (too bad the salad in the post isn’t compliant!)
  • A salad bar (we have dinner with our small group every Tuesday so this was an easy way to feed several people)
  • A modified version of a Turkey Chorizo Soup (recipe below)
  • A modified version of pork chops with peach salsa
  • Grilled salmon

Snacks – bananas, cherries, almonds, pistacchios, lara bars (they have a list of approved ones here), apples with almond butter, and Matt made some beef jerky this weekend so that’ll be nice for next week!

So on day 6 we’re still doing great.  I hear the second week is the hardest, because it’s no longer this new thing and you realize you have weeks to go, and your body starts craving the things you now haven’t had in over a week.  Stay tuned for that.  I will say that this is defintely not cheap.  But we’re basically not going to eat out this month – it’s too much of a hassle with wondering how things were prepared, what kind of oil it was cooked in, what’s in a marinade, etc – so our overall food spending should still be pretty even with what it was before.  They opened a new Whole Foods near us on Wednesday and had a ton of grand opening deals and coupons so we went there today and saved a lot of money, and it was the first time that I have genuinely enjoyed my time at a Whole Foods.

Here are some pics of this week’s meals, keep scrolling for the soup recipe 🙂

IMG_6123Zoodles with Meat Sauce

IMG_5751Turkey Chorizo Soup (the non-modified version we made earlier this year)

IMG_6324Pork Chops with Peach Salsa

IMG_6316Our Salad Bar

IMG_6345.JPGGrilled Salmon and Asparagus

Turkey Chorizo Soup Recipe:

Ingredients:

  • Ground turkey, lean (sub other ground meat) – 1 lb
  • Chili powder – 2 Tbsp
  • Paprika – 1 Tbsp
  • Cumin – 2 tsp
  • Garlic powder – 2 tsp
  • Coriander – 2 tsp
  • Oregano, dried – 1 tsp
  • Salt – 1 tsp
  • Adobo sauce or seasoning – 1 Tbsp
  • Garlic – 4 cloves
  • Onions – 1, chopped
  • Kale (1 bunch = ~6 leaves) – 1 bunch, leaves torn, stems chopped
  • Potatoes, any type – 1 lb, chopped
  • Oil, cooking – 2 tsp (we used olive oil because of the whole30)
  • Tomato paste – 4 Tbsp
  • Chicken stock – 4 cups (check your labels if making the whole30 version)
  • Limes – 1/2, sliced into wedges
  • Corn kernels, frozen or canned – 1 cup (leave out for whole30 version)
  • Sour cream – 6 Tbsp (leave out for whole30 version)

Directions:

  1. Prep: Prep garlic, onions, and kale as directed. Mix together chili powder, paprika, cumin, garlic powder, coriander, oregano, salt, and adobo. Prep potatoes as directed.
  2. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, garlic, chopped kale stems, and tomato paste to heated oil. Saute until tender, ~3 minutes.
  3. Fold in ground turkey and seasonings and break up with a wooden spoon. Brown meat for 4 to 6 minutes. (If you couldn’t find lean ground turkey and a lot of fat has cooked out, drain out as much fat as possible before starting next step)
  4. Add potatoes and chicken stock. Cover and bring to a boil and then simmer uncovered for 15 to 20 minutes, until potatoes are tender.
  5. While soup cooks, slice lime into wedges.
  6. Once potatoes are tender, fold in kale leaves and corn (optional). Turn off heat and season to taste with salt, pepper, other spices, or even hot sauce.
  7. Ladle into bowls and serve with sour cream (optional) and lime wedges.

 

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