– It’s becoming very automatic for me. No need to redirect my thinking on what I should or should not eat. I have this all on lock down, from the prepping, to the grocery shopping, to the cooking. – I don’t really have any cravings. Yes, Greg and I are greatly looking forward to pizza when this is all said and done with, but I think this has been a great experience for me to know that yes, I can actually live without carbs and not be hungry. – I tried on some jeans that I wore in college and they fit! (By the way, I graduated from college 10 years ago this year, y’all. I’m old.) Still haven’t weighed or measured myself but I am feeling better and fitting in my clothes better. – I was so excited that I hadn’t gotten any headaches or migraines on Whole30, but I did get a migraine yesterday. It wasn’t as debilitating as my usual ones, and I was able to kick it completely by mid-afternoon. – Still loving coconut milk. – Not tired of eggs. I used to eat egg whites almost every day anyway. – Frank’s Red Hot Sauce was a winner this week. You’ll see below with all the buffalo chicken recipes.
I know this isn’t exactly life-altering new. It’s an egg salad. But I made a compliant egg salad for the first time, so I’m documenting it, gosh darn it. And I said I would talk about new things I ate. OKAY?! I used homemade mayo, mustard, chives, dill, and cut up dill pickles.
This isn’t mind boggling, either. My goodness, I’m a snooze fest already. But it was the first time we’ve had fish all month. I’m kind of sad we haven’t eaten more. We live about 20 minutes away from an amazing fish market but haven’t had the chance to hit it up yet. My mom brought a huge amount of fresh wild caught salmon over and Greg grilled it on a cedar plank. It was delicious!
I grabbed lunch on the way to work on Tuesday, after shooting some photos with Michelle. I hit up Bullritos, which is a local chain similar to Chipotle and the like. I got this bowl with grilled chicken, salsa, lettuce, guacamole, onions, peppers, and pico de gallo. It was yummy! So if you’re a total #basic and OMGlove Chipotle, you can get your fix on Whole30.
I wanted to do a fun salad. Like I said above, this was inspired by the filling for those zucchini boats. I took 1 pound of chicken breasts and let them cook in the slow cooker on low for about 5-6 hours. Shredded the chicken, added homemade mayo, Frank’s Red Hot, dried chives, dill, garlic powder, onion powder, and ground black pepper. SO GOOOOOOOOD. We made another batch so Greg could take it to work for lunches.
I wanted to make another chicken tortilla soup (without the tortillas, obvi), but it seems as if there is a yellow squash shortage in my local grocers. A random chicken soup made its way into the crock pot instead. 1 pound of chicken, celery, carrots, Ro-tel, green chiles, and vegetable broth. Topped with avocado in an attempt to make it feel more “Mexican.” It was totally a white girl trying too hard soup, but it was good, so I’ll take it.
I didn’t snack very much, but when I did it was usually fruit, nuts, baby carrots with baba ganoush, or a Larabar in the mid afternoon. I usually eat lunch pretty early, around 11:30, so something in the afternoon is needed to tide me over. As far as staples, I have been using a lot of canned coconut milk. I always drink sparkling water instead of soda, but it’s worth mentioning because it’s Whole30 approved. I buy the HEB brand, but LaCroix is also great. Eggs are definitely a staple. I also made a baba ganoush and it was super yummy (instead of cumin I used paprika, and added a little bit more garlic and lemon juice than the recipe suggests).