Fueled by sprinkled donuts and the desire to see the world.
November 13, 2017
Whole30 Diary Week 2 and New Recipes
Happy Monday! I’m jumping right back into my Whole30 Diary and recapping my thoughts on the process thus far. Keep reading to find what I’ll be cooking for the week ahead! In case you need to catch up, check out my Grocery Haul and Week 1 Diary.
I’m feeling great going into week 2, but pretty much thinking about homemade chocolate chip cookies constantly. That may be the first thing I make when this Whole30 trial is over!
The pumpkin-apple bake was better cold as breakfast this morning! Plus, I feel like I’m really starting to get in the groove with this whole no dairy, no grains thing. I thought I would be dying for a yogurt or cheese by this point, but I’m craving sweets way more than those foods. Also, I have concluded that this is really hard when you don’t prep food ahead of time! I had the strangest assortment of food for lunch and I was super unsatisfied afterwards.
We had another meeting at work and my manager brought donuts from my favorite shop, O’Doodle Doos in Suffolk, VA. This has been the hardest temptation to resist by far, but I am so proud of myself for not giving in!
Both Jarrett and I loved the Salsa Verde pulled pork! I very rarely make pork, because it always tastes dry to me. Being on Whole30 has opened me up to so many new recipes and ways of cooking that I will definitely continue once this process is done. Check out the recipe here.
The day itself was not too eventful, but I have found that I continue to crave something sweet at the end of the day. I have been eating fruit after dinner, which is somewhat satisfying, but I’m a little disappointed I still crave that. I’ve tried to end the day with tea instead, but almost always break down and have a snack. Any tips?? I should probably just brush my teeth as soon as dinner is done to hopefully avoid the after-dinner snacking.
We had so many errands to run that we were out and about through dinner. I chose one of the cleanest options on the menu at California Pizza Kitchen, ending up with a roasted veggie salad with grilled shrimp. I did eat corn and the house dressing though, so not fully compliant with the program. However, we declined the bread basket and I successfully watched Jarrett eat a whole pizza without much jealously, so we’ll call that an overall win!
Also, purchased cashew butter to try this time around and once again, added pumpkin pie spice and cinnamon. Loved this on top of a gala apple!
Food prepping for the week is in full swing again! Currently have white chicken chili in the crockpot and already cut carrots and a pineapple, and roasted almonds in the oven. Prepping ahead of time saves so much effort during the busy work-week and lets me make smart, program-compliant choices easily. Looking forward to starting off my final full week strong!
Cooking and Prepping Week 3
I’m whipping up two super easy lunches this week, to have in addition to either dinner leftovers or a big salad!
Tuna Salad: Not going off a recipe, but probably throwing together canned tuna in water (drained), with spicy mustard, a little bit of compliant mayo (which is crazy expensive by the way), diced cucumber, grapes, and chopped walnuts. I will likely eat this on top of lettuce/spinach!
Sausage, Potatoes, and Veggie: I’m just going to grill up the compliant Aidell’s sausage I have previously used in an amazing sausage/potato soup. If you are looking for that recipe, check out my week 1 whole30 post here. Going to pair that with roasted purple potatoes and either asparagus or broccoli 🙂
Prepped veggies are the way to go, especially paired with Wholly Guacamole spicy guac! I prepped carrots and will dice up a red pepper to have along with grape tomatoes. I’ve also been loving plantain chips with guac and it’s such a good substitute for tortilla chips.
Fruit is also so easy, especially when you cut up an entire pineapple ahead of time! I also picked up bananas, gala apples, raspberries, and blueberries.
Larabars and Rx Bars are still lifesavers in this program and have been a great on-the-go snack, especially when work is busy. Just be careful that some contain vanilla extract, which is technically against the Whole30 Program rules.
Lastly, I just roasted up some raw almonds with salt, cinnamon, and pumpkin pie spice! So easy and a great way to get in healthy fats.
Sticking to the pattern, I pulled 2 of these recipes from the Whole30 Recipe Instagram! Lots of amazing recipes can also be found by searching Pinterest. Follow me here!
I found this recipe via the Whole30 instagram, but pulled the recipe below from Kristen’s blog,The Endless Meal. I substituted pasta with spiralized zuchini and butternut squash! And I did not include anchovies.
“Spicy Chorizo Bolognese is off the charts delicious. From now on, bolognese should always be made with chorizo. It’s an easy to make and healthy dinner recipe that is naturally gluten-free and can easily be made paleo + Whole30 compliant.
1 – 454 gram (16-ounce) package of Barilla Pasta (I like linguini, spaghetti or spaghettoni for this recipe)
2 teaspoons olive oil, plus oil for the pasta
1 large onion, finely minced
3 anchovies packed in oil, minced (optional, see notes)
4 garlic cloves, finely minced
4 tablespoons tomato paste
1 lb. fresh chorizo, removed from casings and crumbled (see notes)
1 lb. ground beef
1 – 28-ounce can crushed tomatoes
2 tablespoons balsamic vinegar
Sea salt, to taste
Optional toppings: fresh mozzarella, grated parmesan, black pepper, parsley, chili flakes
Bring a large pot of salted water to a boil. Add the Barilla Pasta and cook for 8-9 minutes, until al dente. Drain the pasta using a colander then put the pasta back into the pot. Drizzle the pasta with olive oil and toss to coat.
While the pasta water is heating, begin making the chorizo bolognese. Heat the oil in a large skillet over medium-high heat. Add the onion and let it cook until it is golden brown, about 6-7 minutes. Add the anchovies (if using) and the garlic and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 3 minutes to let it caramelize.
Add the chorizo and ground beef and let them cook through. Add the crushed tomatoes and balsamic vinegar and let the pot simmer gently for 10 minutes. Season to taste with sea salt.
Serve the chorizo bolognese over the Barilla Pasta and top with any or all of the optional toppings.”
Fresh cilantro and lime wedges for garnish, optional
Slow Cooker Directions
Add onion, peppers, garlic and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
Add broth and place lid on slow cooker.
Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.
Place a large saucepan with lid (or Dutch oven) over medium heat. Add 1 Tbsp. ghee or coconut oil and allow to melt. When ghee just starts to shimmer, add onions and peppers. Saute 5-6 minutes, stirring occasionally, until onion and peppers starts to soften.
Add garlic, cumin, oregano, chili powder, salt and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
Lay chicken in pan over the onion and pepper mixture. Add 2 cups broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through. Shred chicken in the pan using two forks.
Add remaining 2 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer for an additional 10 minutes.
Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped parsley and lime wedges, if desired.
Add oil. When oil is melted, add onion, bell pepper and jalapeno.
Saute 5-6 minutes, stirring occasionally, until onion and peppers starts to soften.
Add garlic and spices and cook an additional 30 seconds or until fragrant.
Press ‘Cancel’. Add chicken breasts and broth.
Lock lid into place. Turn vent valve to ‘Sealing’ position.
Select ‘Manual’ setting and set cook time to 20 minutes.
When cook time is up, allow pressure to naturally release 5-10 minutes then release remaining pressure using quick-release method (i.e. flip the vent valve to ‘Venting’ position)
Add coconut milk, lime juice and fresh cilantro. Stir to combine. Taste and season with additional salt and pepper as desired.”
Turkey Burgers with Sweet Potato Fries
I am not going to go off of a recipe for these turkey burgers, because I love experimenting with cooking! I picked up 85% lean ground turkey; any leaner and these will be dry. I’ll play around with the seasonings, and likely top the burger off with a fried egg! For the sweet potatoes fries, the trick is to slice them evenly and cook on higher temperatures. I even like to finish with a few minutes on broil. These can be made spicy, with paprika and chili powder, or sweet, with cinnamon.
Chipotle Pork Chops
I found this recipe on Wholesomelicious, a food blog that introduced me to the Pumpkin-Apple Breakfast Bake. If you missed that weekly Whole30 post, check it out here. I did not purchase liquid smoke, but am hoping it doesn’t change the taste too much!
4-5 Boneless Center Cut Pork Chops (about ¾ – 1 inch thick)
2 tbsp olive oil
For the rub:
1 tbsp chili powder
1 tsp paprika
½ tsp cumin
½ tsp chipotle chili pepper spice
½ tsp coarse sea salt
1 cloves garlic, minced
For the sauce:
1 cup canned coconut milk
½ tsp chipotle chili pepper spice
1 tsp liquid smoke
¼ cup chopped fresh cilantro
Juice of 1 lime
Chopped fresh cilantro
Begin by heating a large skillet to medium high heat.
Prepare your pork chops. Mix together ingredients for the rub, brush each pork chop with olive oil. Rub each side of the pork chops with spices, and use remaining olive oil to coat your skillet.
Cook your pork chops for 4-5 minutes per side, or until the center reaches 165 degrees and is only slightly pink. Reduce heat to low.
While the pork chops are cooking, mix together coconut milk, chipotle pepper, cilantro, and liquid smoke in a blender or food processor until smooth.
Once pork chops are cooked through, pour the sauce on top. Reduce heat to low, and scrape any bits of rub seasoning to add to the sauce.
Garnish with juice of 1 lime and extra cilantro (optional) and serve immediately.”
That wraps up this post! Again, if there are any meal ideas you are loving, let me know below! Hope you all have a fabulous day 🙂