Whole30 Days 5-7

It is difficult to find time to post every day but I have been continuing on my Whole30 journey and am really enjoying the food and how I feel! On Friday I felt pretty sick though because of some overcooked broccoli or maybe the smoothie.  I had a bad belly ache all day! Other than that, I still am feeling satisfied after every meal and have no urge to snack or eat more than necessary. I have run across a few problems, like when I am out and about and not close to home to grab lunch or dinner and am faced with hunger.  Today Matt and I split a Larabar when we were out shopping and had a late lunch.

I plan on posting more recipes for the foods I’ve been making so if you are interested in a certain one, please leave a comment!

Breakfasts: forgot to take a picture of another fajita omelet that I had this morning but here are Thursday and Fridays breakfasts!

Apple Egg Scramble: Melt some coconut oil in a pan. Thinly slice an apple and toss with cinnamon; cool in coconut oil. In another bowl, whisk 1 egg, 2 Tbsp coconut milk, 1 tsp cinnamon. Pour over apples in pan and let cook. Can attempt to make this an omelet but mine broke so I just made it a scramble. Top with almond butter.

photo 1 (21)

kale, mild italian chicken sausage, apple egg scramble

photo 2 (21)

smoothie with banana, spinach, coconut milk, water, strawberries and mango.
two egg scramble with kale, tomatoes, zucchini, avocado

photo 1 (19)

Pre-Workout Meal: 1/2 banana, almonds, pecans, blueberries, nut butter and coconut milk

Lunches: too busy subbing to take pictures of my lunch Thursday which was leftover stir fry and sweet potato with some blueberries

photo 3 (21)

leftover salmon topped with avocado mayo, steamed broccoli and cinnamon carrots

photo 1 (20)

amazing! coconut chicken tenders on a salad with tomato, pepper, onion, avocado and a side of roasted plantains with cinnamon and almond butter

Dinners:

photo 2 (23)

spinach romaine salad with black and green olives, sprouts, bell peppers topped with avocado mayo and a side of roasted plantains. baked lemon parsley salmon

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spaghetti squash with homemade pasta sauce (tomato sauce, oregano, parsley, zucchini, green pepper, onion, and garlic) and mild italian chicken sausage with a side of green beans

photo 2 (22)

leftover spaghetti squash with side of asparagus and a smoothie with coconut milk, almond butter, banana, and dates

 

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