Wednesday, January 6, 2016

It's That Time Again


Yes, time for a re-set.

I’m starting another Whole30 this month. [I had planned to start on the 2nd, but life. Party leftovers, illness, inclement weather…So I’ve had a “soft start” the past few days.]

I’m trying my own mayo for the first time around. I’m also hoping to get a batch of home-brewed kombucha going. My sister gave me a beautiful recipe book and a brewing jar for Christmas and I can’t wait!


A detox mixture of water, apple cider vinegar, lemon, and cayenne pepper (Yes, it’s nasty.)

Green tea (I love Tazo’s Zen tea.) (I add a tablespoon of coconut oil to the first cup of the morning.)

La Croix sparkling water (or other sparkling waters like Trader Joe’s lemon) (I live on these...)


Fresh fruit or vegetables

Black olives

Dill pickles

LARA Bars (in case of emergency)


I almost always eat some combination of eggs and veggies (scrambled and sauteed, respectively). Today it was eggs with mushrooms, bell peppers, and asparagus. Occasionally I’ll add sausage or bacon.

On rare occasions I’ll eat a sliced banana topped with coconut milk, cinnamon, a pinch of sea salt, and toasted sliced almonds (too many carbs and not enough protein, so it doesn’t last as long).

Even more rare (because it’s more time consuming and, again, not enough protein), Sweet Potato Latkes and fried apple slices.


Salads with various cold meats with either guacamole or olive oil and vinegar dressing like this Greek Dressing or Caesar dressing using homemade mayo (I love taco salad or a salad with sliced cold steak in particular.)

Veggies dipped in guac and a few slices of cold steak (I love the individual serving guacamole cups at Costco.)

BLT Lettuce Wraps (These would be delish with sliced avocado.)

Lettuce-wrapped tuna salad with tomato and homemade mayo

Cold Sesame (Cucumber) Noodles


My go-to dinner is some sort of BBQ meat and roasted veggies. It’s easy and fast. I also keep Aidell’s Chicken and Apple Sausages and organic beef or chicken stock on hand (available at Costco) for emergencies. But here are a few more ideas for you.

Slow-cooker Piquant French Dip (lovingly called “the roast that does everything” at our house) [3-lb chuck roast, 2 cups water, 1/2 soy sauce or coconut aminos, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp garlic powder, 1 bay leaf, 3 whole peppercorns; place in slow-cooker, cook on high 5-6 hours or until beef is tender, shred beef, strain broth and skim fat; use leftover meat and broth for veggie soup.]

Loaded bunless burgers [I usually top them with some combination of dijon mustard, avocado, bacon, lettuce, tomato; but you could add dill pickles or marinara sauce or grilled pineapple…]

Personal Pesto Chicken Meatza

Asian Ground Beef Broccoli Slaw (I just use the kale salad mix from Costco instead of the broccoli and spinach.)

Korean Beef-Wrapped Asparagus (Leave out the honey if you want it to be Whole-30 approved.)

Lettuce-wrapped tacos (Turkey Lettuce Wrap Tacos with Chiles, Cumin, Cilantro, Lime and Tomato-Avocado Salsa)

Paleo Chikfila Chicken Nuggets

Bruschetta Chicken

Very Greek Grilled Chicken

Oven-baked Chicken Fajitas (This is one of my favorites. I serve it with tortillas for my family.)

Proscuitto-Wrapped Rosemary Chicken [Chicken wrapped in prosciutto with rosemary- marinate the chicken with rosemary, white wine (use a vinegar for Whole30), pepper, garlic, olive oil and red onion. Wrap the prosciutto around the chicken with a sprig of rosemary tucked in and bake for 40 minutes.]

Lemon Garlic Dijon Chicken

Cilantro Thai Grilled Chicken

Chicken and Asparagus Lemon Stir Fry (Substitute alternate oil and coconut aminos instead of soy sauce.)

Skinny Shrimp Scampi with Zucchini Noodles (FYI: the wine is not Whole30-approved.)

Roasted Shrimp and Broccoli

Baked Salmon with Roasted Fingerling Potatoes and Asparagus

Pulled Pork with Slaw (I use Costco’s Kirkland Signature pulled pork and the kale salad mix for the slaw veggies with this creamy dressing.)

BBQ Brats and Sauerkraut

Sausage and Cabbage Noodles

Asian Cauliflower Fried Rice (with Oven-Roasted Cauliflower Rice)


Heirloom Tomato Avocado Caprese Salad

Grilled Artichokes with Roasted Garlic Olive Oil Dip

Green salad (with guacamole or oil and vinegar dressing)

Roasted veggies (potatoes with bruschetta seasoning, sweet potatoes with cinnamon, broccoli, cauliflower, Brussels sprouts, asparagus, bell peppers and onions…)

Sauteed snow peas

Green beans

Need more inspiration? You’ll find endless ideas at these blogs:

Melissa Joulwan’s Well-Fed

Elana’s Pantry (but no baked sweets during Whole30!—even if they are Paleo)

Everyday Paleo


nom nom paleo

Against All Grain


AppleGreen said...

I am doing it this month, too! I am finishing day 3. I have done fully compliant Whole30 around this time last year and felt pretty darn awesome. I used some of your recipes from the last time you did it, so thank you! We *love* the Nom Nom Paleo cookbook. Making your own mayo is HUGE! It was a game changer on my last Whole30. Nom Nom's paleo ranch is so yummy and even my none coconut, homemade mayo loving 15 year old says it is very tatsy. We had it with cobb salad last night, which was a huge hit with all 4 of the kiddos! Anyway, just giving you some extra encouragement because those first few days are hard!

Jill Foley said...

I did my first Whole 30 last year in February and it ended up being a great month for me so that's my plan again this year.

Gabrielle said...

You will love making your own mayo! Thanks so much for the recipe links- I spent so long looking through recipes when I did it- so nice to have a good list right there!

You mentioned taco salad- we had this one several times during our whole30. It was delicious.

Good luck!

AppleGreen said...

Just coming back to say, if you have an immersion blende, it is so easy to make mayo. No more drip, drip, dripping the oil, crossing your fingers for emulsification. It is seriously easy, toss it all in the container and blend. :)