So let me just put it out there I hate to cook, like really don’t like it all. If I could afford a private chef I would have one in a heartbeat, and with that said, I knew that my dislike for cooking would be harder to overcome than giving up wine and peanut butter for 30 days.
So I called on my brother and asked for his help. He is an amazing cook and super creative so I put him to work. I sent him a copy of my shopping list and we got to work on planning easy to prepare meals that the entire family would enjoy (the hubby and 2 kiddos can be tough critics).
You can find lots of great downloads available on the Whole30 website to help plan and prep for success. That is where I found my grocery list and a list of products to avoid. I can’t stress enough how important it is to carefully read your labels.
My first grocery haul consisted of lots and lots of organic fresh fruits and veggies, eggs (lots of eggs), chicken, beef, fish, unsweetened almond milk, raw nuts, coconut oil and a few healthy fats (thank goodness for guacamole).
My first week I kept it simple with making sure I had a protein, veggie and fruit with each meal. Breakfast consisted of chicken sausage and veggie frittata (easy to make and keeps in the refrigerator really well), hard boiled eggs, roasted veggies like organic rainbow carrots, Brussel sprouts, sweet potatoes and squash. Chicken and pineapple skewers, garlic chicken, ground beef and bison for use in meals for the kids through out the week, steak and mushrooms, burgers, and large portobello mushrooms.
The first week was tough, I felt more tired than anything and needed a nap to get through most of the days, I hung in there with my workouts but it wasn’t easy. I am still drinking my Shakeology, and while it is not Whole30 approved it is something that was a personal choice for me to continue drinking it and has been extremely beneficial to my health journey over the past 18 months so I wasn’t willing to give that up, although I am mixing with water and adding spinach or banana to it. The weekend came and I was faced with our first time eating out (Company dinner) and I was super nervous but I made sure to check out the restaurant’s menu online and asked our waiter for modifications. Sunday I decided to go with our cold weather family favorite…chili…whole30 approved and it was a huge hit! We even sent a big bowl over to my parents house and they loved it!
Week 2 prep is underway. Everyone was off today, which would typically lead to a fun donut, sugar filled morning but I came across this easy, Whole30 approved recipe for mini breakfast muffins when I was perusing Pinterest and decided to give it a try.
It was kids and hubby approved!
3 Ingredient Flourless Mini Muffins
- 2 ripe bananas, mashed
- 4 eggs
- Approximately 1 cup of any berry of your choice!
- Preheat oven to 375°F (190°C).
- Mash both bananas.
- Whisk in the eggs until combined.
- Spray a mini muffin tin with cooking spray.
- Add a few berries to each compartment and pour the banana egg mixture until each compartment is filled.
- Bake for approximately 12 minutes or until mixture appears set.
- Let cool and enjoy!