What I Ate on Whole30 – Week 3

Here we are, folks. I’ve got 8 days left of Whole30. It’s blown by, but at the same time it’s felt like forever….. Haha!

I looked through all of my photos from this past week, and there were just lots and lots of repeats. I still take photos of every meal to help myself. However, to keep it simple and easy for you all that have been keeping up, I am going to talk about the new things that I ate this week. Honestly, I think we know by now that I eat a lot of eggs, chia seed pudding (1 can coconut milk with 1/4 cup chia seeds in a mason jar overnight), tuna salad with avocado, meat, cauliflower mash, and veggies. Do y’all really want to see that again? Didn’t think so. If you’ve missed the past two recaps and want to see all that stuff, you can check them out here:

What I Ate on Whole30 – Week 1 // What I Ate on Whole30- Week 2

Thoughts from This Week:

• 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.

And now, here are the new meals we tried!

Egg Salad // 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.

Salmon and Veggies // 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!

Bullritos Salad Bowl // 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.

Buffalo Chicken Zucchini Boats // We tried this recipe and oh sweet goodness, it’s a winner. I’m pretty sure we scarfed it down in seconds. I made it without the almond meal (didn’t have any on hand), and it was amazing and didn’t think it was needed. It actually inspired this next dish because the filling is so dang good.

Buffalo Chicken Salad // 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.

A Chicken Soup I Made Up // 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. (I don’t know why, but that just made me laugh.) I have no idea what brought about such a shortage, but it is cramping my style. 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.

Ta da! I think next week I will skip my meal and recap, and then just give you guys a full before and after that next Monday (Feb 1). complete with mug shots of yours truly. I plan on giving my overall thoughts, where I want to go from here, and recapping my favorite meals ever from the month. Y’all okay with that? I sense you nodding your head in agreement.

Happy Friday, friends!