Whole30 Week 2 Recipes

Today is day 13 and I am down a whopping 7.4 pounds! As if I didn't already believe in this program, this loss really proves to me that something is definitely working! Not to mention I haven't had this much energy since I was a ten year old! I hope that you are finding as much success as I am so far and as promised, here are some recipes and photos from my Week 2 Meals. 

Chicken soup really is good for the soul..especially during the winter on those super cold nights. I love making Whole30 meals in the crockpot! Prep the night before, turn it on before work and have an amazing meal ready when you get home. Recipe: 1 1/2 quarts of organic free range chicken broth, 1 cup of water, 4 organic chicken breasts, 4 celery sticks chopped, 1/2 bag chopped baby organic carrots and 1/2 large yellow onion, chopped. Add the chicken first, then your veggies, then your stock. Season up with your favorite seasonings (I love parsley, garlic, salt and pepper). Cook on low 4-6 hours. Shred the chicken and place back in the crockpot. Stir and serve! Yum!:)

Easiest. Dinner. Ever. Broil up some organic chicken breasts seasoned with your favorite seasonings. Top with hot sauce (as long as it is Whole30 compliant!). Frozen broccoli and cauliflower mix (if you are in a hurry, frozen veggies are OK). Homemade red mashed potatoes: 2 1/2 pound bag of red potatoes. Cut into 4ths, wash them then boil them in salted water until tender. Place into large mixing boil. Add some of the water from the boil and start to blend with a hand mixer. Add seasonings (I did parsley, salt, garlic and pepper) and also add about 5-6 teaspoons of ghee to add a creamy texture. This made a HUGE serving that lasted us about 3 days. Perfect for leftovers--they heat up really well! 

Yep. You're seeing this right. Certain items at Chipotle are WHOLE30 APPROVED!!! Thank heavens and what a nice break from cooking. Here are the approved items you can order: Salad with carnitas (this is the only meat option approved), tomato salsa, hot salsa and medium salsa with a large serving of guac. YUM!!!

In trying to plan ahead for the week, I made these yummy breakfast egg "muffins" on Sunday evening. You can re-heat them all week! You can just use whatever you have in your fridge. I chopped up a green pepper and an onion and cooked it up with some organic chorizo from Whole Foods. Grease your muffin pan or these WILL stick. I just used a tiny bit of Ghee. Spoon a scoop of the meat veggie mix into each muffin tin then whisk up a dozen organic cage free eggs and pour the egg mixture evenly over top all of the muffin tins. Season with salt and pepper. Delicious! 

Quick and easy post-workout breakfast. 2 egg muffins (see recipe above) with some chopped up organic strawberries and blackberries topped with 1tsp. Trader Joes Whole30 compliant almond butter. It almost tasted like a dessert. No time for coffee? Grab an Honest Tea green tea at your local health foods store. Love the flavor and Whole30 approved:) 

I finally mastered homemade mayo on my 3rd try. It can be a little tricky, so read the directions carefully. Totally worth it though and tastes WAY better than the store bought processed crap. You will need: 1 ROOM TEMP organic egg, 1 ROOM TEMP lemon, 1 1/4 C LIGHT olive oil, 1/2tsp mustard powder and 1/4tsp salt. Mix the egg, 1/4 cup olive oil, mustard powder, and salt in a bowl with a hand blender. While blending, SLOWLYYYY pour in the remaining 1C of olive oil until the mixture emulsifies. I bought a measuring squeeze bottle off Amazon which is really helpful for pouring as slowly as possible. The slower you pour, the thicker the mayo. Once you are finished mixing, squeeze in a little room temp lemon, stir and enjoy! 

In a hurry for lunch? Leftover meats make great second day salads. I just chopped up a chicken breast that we had previously smoked on the grill, added some leftover cooked broccoli and some diced onion and then topped with my homemade Tahini hummus. Served with an orange and a club soda. I really love the orange flavored La Croix. For the hummus you will need: 2 medium peeled and cubed zucchini, 2tbsp. balsamic vinegar, 1/2 lemon juiced, 1/4 cup creamy tahini, 3 large garlic cloves, 1tbs. olive oil, 1tsp. cumin, 1tsp. salt. In a food processor or vitamix, pulse all of the above ingredients until smooth and creamy. Refrigerate an hour to let it thicken up before serving. Enjoy! 

This was one of my favorite Whole30 meals so far. 2 organic grass fed Applegate Farms hotdogs smoked on the pellet grill and then topped with some raw kraut from Whole Foods Market and drizzled with dijon and diced onion. Served with a Whole30 compliant dill pickle spear and cilantro lime sweet potato wedges. For the potatoes: Boil 3 sweet potatoes in salted water until tender. Let cool for a few, then slice into wedges, Toss in olive oil and sea salt then spread on an aluminum foil lined baking shit and roast in the oven 10-15 minutes at 350 until browned. Top with chopped cilantro and lime zest. So yummy! 

Leftovers are an amazing thing on the Whole30. We like to make big batches of recipes so that it lasts several days. Here we are having leftover spaghetti squash with homemade meatsauce (I will include the recipe below) with some leftover red mashed potatoes (recipe above) and a veggie stirfry. Dinner served in 5 minutes:) 

Green eggs and ham? Nah. I prefer pink eggs with bacon;) 2 eggs scrambled with some red spinach from Trader Joes topped with salsa and paleo no sugar added, uncured bacon. What a treat this was!!! 

Salads really are a great, quick option for lunch. Cook up some organic chicken in the skillet with some coconut oil and add lots of yummy Whole30 approved seasonings. I love salsa for everything, so I topped it with salsa, cucumber and onion and served with a side of Pineapple. Very filling! 

Stir Fry is always a great option for dinner and pretty quick and easy too! We decided to try a sausage stir fry made with the Andouille sausage from Whole Foods Market deli with mushrooms, peppers, onions and pea pods. Stiryfry up with some Coconut Aminos sauce (you can order on amazon or find at your local health foods market). Spicy and delicious! 

Spaghetti Squash with homemade meat sauce in another favorite of mine and super easy. Buy 1 large spaghetti squash (it yielded 4 meals for us). Cut in half, drizzle the inside portion with olive oil, salt and pepper and place on a lined baking sheet. Roast in the oven at 425 for 45 minutes. Once cool, use a fork to scrape out the insides, Scrape in a long horizontal motion for longer spaghetti-like strands. For the sauce: cook up some grass fed ground beef in the skillet then add 1 can of tomato sauce and a small can of tomato paste. We also sweated some garlic and onions together with some spinach and added that to the sauce. Get creative. Ours was so flavorful and delicious we didn't even miss pasta! 

We live in the middle of nowhere and have to drive almost 3 hours to get to Trader Joes and Whole Foods. (I will never take living close to these places for granted ever again). We stocked up on lots of healthy goodies! I recommend both of these grocery stores if you have them near. They are great for this program.  

If you are like me and can't live without your vitamix, than this is the perfect quick lunch recipe for you. You can make all kinds of soups in the vitamix (if you don't have one, I highly suggest investing in one). I just blended 2 large tomatoes, 1 small can of tomato sauce, 1 cup of chicken broth, 1/2 cup of water and then some fresh cilantro and onion. Top with salt, pepper and red pepper flakes for some spice. Voila!! 

I know at first the Whole30 can seem intimidating or scary, but I promise you, it isn't. Like this quote says, you have to do something you've never done if you want something badly enough. You can do it!!! Keep going. I am halfway through and it has gone by so quickly and it has been pretty easy. I love that it is changing my life for the better and it can change yours to! All you have to do is commit! Until next time Whole30ers. 

-Jordan