Pearls + Girls Goes Whole 30 {Week 2}

I just completed my first week of Whole 30!  Phew, only 22 more days to go….

Get my menu plan for this week and check out some of the photos of

my favorite recipes from last week’s menu!

whole30logo ~ Pearls + Girls

I want a t-shirt that says, “I survived 3.22229 hours on Whole 30!”  Yep, I literally was counting down the hours until my next meal.  As a person who really enjoys eating fruits and veggies, I can tell you, this is MUCH harder than I thought it would be.

On the first two days I did really, really well.  I followed my menu and drank lots of water.

sweetpotatohash

Photo:  Tasty Kitchen

Then on day #3 I was STARVING!  Even after eating my dinner of steak, mushrooms and broccoli AND polishing off a banana with a glass of almond milk my tummy was still growling.

Then on day #5 I cheated.  I ate a fish sandwich from McDonalds and even sneaked a few of my daughter’s fries.  Bad mommy.  But I’m only human, so I’m moving on!

chickensalad

Photo: Our Paleo Life

 A few things I discovered during my first week:

1.  Drink lots of water.  It helps curb the hunger.

2.  Eat lots of veggies.  I actually ended up having 1-2 additional snacks/day, but they were veggies (ex. carrot sticks, celery sticks, cucumber slices and raw green beans).

3.  Don’t fixate on what you can’t have.  When the going got rough I slathered a banana with almond butter, sprinkled it with unsweetened coconut and ate it very slowly, savoring each bite.  I’m usually a pretty fast eater (aren’t all moms?!?!), so taking my time while eating helped me to feel more satisfied.

4.  Get creative!  I included a wide variety of proteins/veggies/fruits in our menu plan, which helped me look forward to eating each meal.

Blackberry Drizzled Banana Almond Pancakes ~ Pearls + Girls

If you missed the Banana Almond Pancakes from last week, go check out my recipe!

Here’s my menu plan for next week.  I included a few links to recipes I am trying for the first time.  I did plan 7 dinners to keep things interesting, but I plan to repeat some breakfast/snack options and eat some leftovers for lunch.

Breakfast

Scrambled eggs/bacon/sliced tomatoes

Monkey Salad (sliced bananas, blueberries, almond butter and coconut flakes)

Eggs over easy/sweet potato hash/grapefruit

Cinnamon Apple Porridge

Guacamole Deviled Eggs/raspberries

Lunch

Turkey Wrap with Tomato and Chopped Olives/apple

Tuna Salad Lettuce Wrap/melon slices

Spinach, Bacon, and Strawberry Salad

Grilled Sausage with Hot Mustard/Roasted Potatoes/Broccoli (dinner leftovers)

Rotisserie Chicken with Tomato, Avocado, Cashew and Snap Pea Salad

Snacks

Handful of pecans/carrot sticks

Strawberry Banana Smoothie

Mango Cubes/handful of cashews

Coconut Chia Seed Pudding/blueberries

‘No Bean’ Hummus with Carrot Sticks and Cucumber ‘Chips’

Guacamole with Cucumber ‘Chips’

Dinner

Grilled Sausage with Hot Mustard/Roasted Potatoes/Broccoli

Roasted Vegetable Soup with Basil Chimichurri and Crumbled Bacon

* I used the Basil Chimichurri Sauce from  THIS recipe

Steak, Bok Choy and Red Pepper Stir Fry with Spaghetti Squash

Almond Crusted Chicken with Sauteed Spinach, Red Onion and Kale

Roasted Salmon/Garlic Mashed Potatoes/Green Beans

Kale and Spinach Salad with Bacon, Roasted Beets, Oranges and Pecans

Sea Scallops with Zucchini Noodles tossed with Sun Dried Tomato Sauce

 

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