Whole30 Week 2

Today is day 15, so we’re halfway through our Whole30! Here’s what we’ve been eating:

Breakfasts:
Sausage Egg Breakfast Bake with fruit and nuts, black coffee.
Banana + Egg Pancakes (oh yes we did) with fruit and unsweetened whipped coconut cream. We put the whipped cream into coffee as well. YUM.
Monkey Salad with almond butter (coffee grounds mixed into the almond butter).
– Eggs, fruit, nuts, Turkey Sage Sausage.

Lunches:
– Versions of Airport Salad.
Almond Chicken with greens.
– Dinner leftovers. (Like leftover pomegranate salsa with tuna mixed in.)

Dinners:
– Toasted Coconut Tilapia with Pomegranate Salsa + Crispy, Spicy Coconut Oil Sweet Potato Fries
– Chicken Avocado Soup
Waldorf Salad
Salmon w/Creamy Lemon Sauce + Pan-Roasted Green Beans
Lemon Chicken (modified) + Rosemary Sweet Potato Wedges
Salmon w/Creamy Lemon Sauce + Pan-Roasted Green Beans
-
 Paleo Buffalo Baked Chicken Wings (a mash-up of these two recipes) + greens.

We also made two kinds of Larabars – chocolate and blueberry muffin. We keep them in the freezer. Deeeeelicious. The chocolate tastes like fudge, people. The blueberry muffin is better than the ‘real’ Lara version, and that link has a whole slew of Larabar imitation recipes.

So far we’re feeling good, but a bit groggy as our bodies clean house and learn to rely on more stable fuel. We’re sleeping better for sure. According to this timeline, we should be getting to the ‘tiger blood’ stage in the next few days.  Stay tuned for future ravings of how supremely awesome we feel.

-M

 

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