Whole 30- Day 1
So yesterday Eric and I started
the Whole 30. Thus far it has definitely been a learning curve. You realize
just how much you can’t have when you’re hungry. Example—I was going to chew
gum to tie me over, and they say not to because it messes with your digestive
track. Ugh!
Sunday we went to Costco,
and I had our meals planned out for two weeks (I buy all my meat there, so I
wanted to make sure I had dinners planned well in advance). I ended up going to
the grocery store four times yesterday. Little things I kept forgetting or
things I decided I needed to add into our daily meals.
Trip 1—Yesterday, breakfast was
challenging for Eric, so I knew I needed to figure something out. A
couple of days a week, Eric leaves the house between 3am-5am and
doesn’t cook himself breakfast like I get to do. So last night, I made him egg,
sausage and spinach muffins. They are so good and quick and easy to eat on the
way to work. They also keep in the fridge for 3-5 days. Thank you Jaime for
recommending those to me. I did change one thing about this recipe by using
spinach instead of kale.
Ingredients
9
large eggs
8
ounces ground breakfast sausage
½
bell pepper (I did red and orange)
½ cup spinach chopped
¼ teaspoon pepper
Instructions
- Preheat oven to 350 degrees. Spray a muffin tin with non-sticking cooking spray. Set aside.
- Brown the ground sausage in a medium-sized pan over medium-heat.
- In a large mixing bowl, whisk the eggs and then add in the sausage, peppers, spinach, and pepper. Pour the batter into the muffin tins, filling ¾ of the way. Bake for 20-25 minutes.
- Allow the muffins to cool for 5 minutes, and then, use a knife to loosen from the sides.
Trip 2—I made a salad with
chicken for myself for work, and I am weird and never eat dressing. I usually
add egg, corn, and black beans to all my salads. I didn’t add egg yesterday for
some reason, and I cannot have corn or black beans on whole 30, so my salad was
definitely bland. I looked up a salad dressing that was whole 30 compliant, and
I am making it tonight for my futures salads.
Trip 3—I needed chili powder and
garlic powder for our dinner. I usually have these two spices in the cabinet
but was out of course….
Trip 4—I went to Trader Joes for
some snacks on my lunch break. I know Whole 30 says not to snack, but to get us
through, I’m having a little snack in the afternoon. Yesterday, I picked up an
RX bar (Peanut Butter one is not Whole 30 compliant) and that seemed to tie me
over. The mixed berry and chocolate coconut are so good! I am trying blueberry
today! I also got individual packs of raw nuts. So I’m hoping I don’t have to
eat them every day, but they are there just in case!
So to make a long story short,
you might be going to the grocery store a lot on day one and two. I feel more
confident about today. I think the only struggle Eric is having is drink
options and lack of caffeine (He doesn’t like coffee or unsweetened tea). Eric was drinking a red bull every day, so I’m hoping this gets him off of those. Energy
drinks makes me so nervous.
Last night for dinner, we had Southwest Sausage Pineapple Skewers. I also roasted brussels sprouts in the oven.
They were easy to make and had great flavoring! I used Aidells Chicken and Apple Chicken
Sausage, and personally think it’s so good. You can find this at Costco, and it is Whole
30 compliant. Not all of their products are. Some have cheese in them, so be
careful and read ingredients.
Ingredients
1
onion, cut into large chunks
grilling vegetables cut into
large chunks (mushrooms, bell peppers, zucchini, etc.)
1 whole pineapple
1 1/2 pounds Aidells Chicken & Apple
Sausage
3/4 teaspoon cumin
3/4 teaspoon garlic powder
3/4 teaspoon chili powder
3/4 teaspoon sea salt
1 lime
3 tablespoons of avocado oil
Instructions
- Combine the onion and grilling vegetables in a large bowl.
- Slice pineapple. Chop them into 1-inch chunks. Add the pineapple chunks to the bowl of vegetables.
- Cut the sausage into 1-inch pieces.
- In a small bowl, mix together the seasoning, juice from the lime, and the oil. Pour it over the vegetables and toss to coat.
- Preheat your BBQ grill
- Stick the sausage, vegetables, and pineapple onto metal skewers. Grill for about 10-12 minutes, flipping halfway through, until grill marks form and vegetables are cooked through and have charred spots.
- Serve immediately.
After dinner last night, we
didn’t have anything to eat, and we were done eating dinner by 8pm. So day one was a win but definitely a lot of work! Like I stated earlier, I think today
will be better.
If you are doing whole 30, and
you have any recipes you liked to share with me, please do so. If you follow me on my Two Forks One Budget Instagram you can see what I'm eating for almost every meal on my story!
Happy Eating!
Paleo Breakfast Muffins
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