Whole30 Week Two Recap

Another week of my Whole30 journey behind me and I am feeling really good today.  There were definitely a couple days last week where things got edgy.  Old cravings and a little boredom got in the way, but we powered through and I am so glad we did.  I am currently on the second day of week three and I feel like it's definitely getting easier.  I am also doing a better job at meal planning.  I can't believe Matt and I have only ate take out twice since we started!  And we have only went out to eat once, and that was in the very beginning for a birthday!  We eat out way too much so this has been a major change and I am really proud of us!

So on to the post!  What did we eat during the second week of the Whole30?  I continue to batch cook and eat similar or the same things for days in a row.  It's just easier that way.  We are definitely spending more at the grocery, but it's also balanced out as we aren't going out to eat or buying a lot of expensive craft beer every weekend. 

Just like previous posts if you want the recipe, click on the hyperlink!

Day Eight:

Breakfast:  Hard Boiled Eggs and Avocado with Roasted Asparagus (same as day seven).

Lunch:  Coconut Red Curry Shrimp Soup (same as day seven).

Dinner: Leftover Cilantro-Lime Chicken Bowls (from day five). 

Day Nine:

Breakfast: Pan Fried Brussels Sprouts with Pancetta and Two Fried Eggs

Lunch: Coconut Red Curry Shrimp Soup (same as day seven and eight).

Dinner: Shrimp and Sausage Paleo Skillet

Day Ten:

Breakfast: Homemade Breakfast Sausage, Roasted Brussel Sprouts, and Two Hard Boiled Eggs

Lunch: Leftover Shrimp and Sausage Paleo Skillet (from day nine).

Dinner: Slow Cooker Italian Beef and Garlic Roasted Radishes

(Slow Cooker Italian Roast Beef was made with this Italian Seasoning Mix minus the sugar).

Day Eleven:

Breakfast:  Homemade Breakfast Sausage, Roasted Brussel Sprouts, and Two Hard Boiled Eggs (same as day ten).

Lunch: Left over Slow Cooker Italian Beef with Garlic Roasted Radishes (from day ten).

Dinner:  Sweet Potato Chips with Basil Mayo Dip and Salt and Vinegar Wings

Day Twelve:

Breakfast:  Smothered Breakfast Sweet Potatoes

Lunch:  Dump Ranch Chicken Salad on Zucchini Rounds (I just threw together some chicken, homemade mayo, ranch seasoning, and a red bell pepper, a yellow bell pepper, and three celery stalks for this one). 

Dinner:  Grilled Coconut Curry Chicken with Grilled Peppers, Onions, and Pineapple. (From the Whole30 Book.)

Day Thirteen:

Breakfast:  Smothered Breakfast Sweet Potatoes (same as day twelve).

Lunch: Chipotle Carry-Out:  Carnita's Salad (double meat), with Tomato and Green Salsas, and Guacamole.
Dinner:  Blacked Mahi-Mahi and Garlic Butter Roasted Carrots.

Day Fourteen:

Breakfast:  Homemade Breakfast Sausage, Roasted Brussel Sprouts, and Two Hard Boiled Eggs (same as day ten and eleven).

Lunch:  Dump Ranch Chicken Salad on Zucchini Rounds (same as day twelve).

Dinner:  Aidell's Chicken Apple Sausage with Sauerkraut, Broccoli Slaw with Tessmae's Ginger Lemon Dressing, Matt's Mashed Potates made with Ghee and Almond Milk.

Another great week of food was had at our house.  The Italian Beef was good, but it was also screaming for some toasted bread and provolone cheese.  I wouldn't do the roasted radishes again.  They took on a weird watery texture that I didn't expect, and I normally love (raw) radishes. 

The dishes that really stood out this week include the Shrimp and Sausage Paleo Skillet (so easy and fast too), the Sweet Potato Chips with Basil Mayo Dip and Salt and Vinegar Wings (I basically want basil mayo on everything now), and the Grilled Coconut Curry Chicken.  MAKE THOSE!