Everything We Ate During Our Whole30

Last week, I wrote about the 12 Awesome Things That Happened When We Did The Whole30.  This week, I wanted to follow up with some practical tips and examples of what we actually ate in case you are thinking about trying the Whole30 or in case you have already decided to go for it.

A FEW PRACTICAL TIPS FOR HOW TO MAKE IT WORK

Like I mentioned in the earlier post, I was much more worried about the logistical aspects of cooking all the meals from scratch than actually giving up processed foods.  Here are a few tips and tricks that helped us pull this off.

  1. Plan ahead.  Always have at least a loose plan of what you will be eating for each meal for the next three or four days in order to prevent this unfortunate predicament: You are hangry and in dire need of food right that second, but you have no plan and no groceries in the house. This is when the siren call from the nearest take-out joint will become almost irresistible.
  2. Don’t make this more complicated than it has to be. You don’t need to come up with 90 different complicated gourmet meals. It’s perfectly alright to stick to simple meals and keep repeating the recipes. It’s only a month. If you decide to stick to mostly this way of eating in the long term, you can add variety later.
  3. Rotate the proteins for variety. We wanted to keep things simple, but at the same time, we didn’t want to end up eating chicken for 90 meals in a row. So we came up with a simple protein rotation system.  Every day, we would have one egg meal, one chicken meal, and one beef or fish meal.  Most of the time, this ended up translating to eggs for breakfast, chicken salad for lunch, and either beef or fish for dinner.
  4. You only need one cookbook. You don’t need to buy a ton of cookbooks to get through the month.  Just buy this one:*

I love this book, because it includes awesome basic instructions for cooking different types of meats as well as charts with the cooking times for both roasting and sauteing vegetables. Once you have the basics down, you can tailor to your own tastes.  I also found a bunch of good recipes via Pinterest.

Ok, read on to what we actually ate and drank…

BEVERAGES

Here’s what we drank:

  • Plain water
  • Plain seltzer water
  • La Croix natural flavored sparkling water (found at both Costco and our regular grocery store)
  • Mint tea
  • Unflavored coffee with unsweetened almond milk or unsweetened coconut milk

BREAKFAST

Breakfast was trickiest for us. I exercise first thing in the morning and my stomach can’t handle eating anything before I run. By the time I have gotten myself out of bed, gotten dressed, run on the treadmill for an hour, cooled off, showered, and gotten dressed again, I will have been up for two plus hours and I’m starving. I need food right that second – I can’t add another hour or even half hour of cooking to the routine.

So our solution was to cook veggie omelettes every morning with a bowl of berries or fruit on the side. Omelettes are super quick and satisfying. And yes, we could have also done scrambled or fried eggs, but we heart omelettes. 🙂 You can come up with a gazillion variations, but here is the breakfast I like to eat most mornings:

  • Favorite omelette: 4 eggs + 7 diced cherry tomatoes + a few fresh basil leaves chopped up, fried with ghee (clarified butter)
  • A small bowl of blueberries + raspberries + blackberries
  • Plain seltzer
  • 1 cup of coffee with unsweetened almond milk

LUNCH

Lunch wasn’t super easy to orchestrate either. We work from home, so we didn’t have to worry about packing a lunch or eating out, but our days are still busy, so lunches can’t be too time-consuming to prepare. Here are two ways we managed the lunch hurdle:

  1. Left-overs from the night before. We didn’t utilize this option as much as we would have liked, mainly because it took us a while to figure out the portion sizes with new recipes, so a lot of the time, we ended up eating more than we thought we would for dinner and then had nothing left for the next day. I think we’ll get better at estimating how much food we need to make in order to have leftovers in the future.
  2. Chicken salad. More often than not, we ended up fixing chicken salads for lunch. We would fry a few days worth of chopped up chicken breast pieces in olive oil at once and then it was just a matter of chopping up the rest of the salad and throwing it all together at lunch time. Here are our favorite chicken salad combos:
  • Spinach + cucumber + water melon + grapes + chicken + chopped up raw almonds or cashews
  • Spinach + blueberries + strawberries + clementines + chicken + chopped up raw almonds or cashews
  • Spinach + broccoli + avocado + blueberries + chicken
  • Lettuce + cucumber + apple + avocado + raspberries + chicken + chopped up raw almonds or cashews
  • Kale + uncooked sugar snap peas chopped up with pods and all + avocado + strawberries + chicken + chopped up raw almonds or cashews

Here’s my go-to simple salad dressing recipe that pairs well with any of the above salad combos:

  • 1/2 cup olive oil + 1/2 cup balsamic vinegar + 1 tsp McCormick Gourmet All Natural Tuscan-Style Italian Seasoning

This recipe makes plenty for two main course salads.  There are also several good salad dressing recipes in The Whole30 book.

DINNER

Below I have listed all the delicious dinner recipes we tried. Most of these were SO yummy we ended up repeating them. Even if you end up not doing the Whole30, you should still give these recipes a try. They are so easy and satisfying, I guarantee you’ll want to add many of them to your regular dinner rotation.

WHOLE30 BEEF RECIPES

WHOLE30 CHICKEN RECIPES

WHOLE30 FISH RECIPES

Writing this post made me hungry, so I’m off to cook dinner! 😉 But I’ll keep adding to the list here as I discover new recipes.

*This article contains some affiliate links. Check out our policies here.

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Looking for Whole 30 recipes? Check out this list of everything we ate and drank during our Whole 30 challenge + practical tips for how to pull it off.

 

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