Whole 30 – Day 9 – Meal 3

So I’ve really been slacking on the blog but I really hadn’t made any new recipes – the last few days have been much of the same. But tonight I did try another recipe from The Autoimmune Paleo Cookbook by Mickey Trescott. The recipe I made was a chicken stir fry and I must say it was the bomb. Actually it was a 2 part recipe but was really easy and let’s just say I got my fix of chinese with this stir fry.

I thawed 3 organic chicken breast and planned to cook them tonight to use for several different meals throughout the week. It’s a pretty basic recipe for shredded chicken breast.

Shredded Chicken Breast

Ingredients: 2 lbs pastured chicken breast (skin on) ( I didn’t have this type on hand so I used skinless), 1/4 salt, 2 Tbsp solid cooking fat, 1 cup bone broth (I didn’t have time to make bone broth so I used organic chicken broth).

1. Rinse the chicken breasts with cold water and pat dry. Bring to room temperature and sprinkle them with salt.

2. Heat the cooking fat in a skillet over medium heat.

3. When the fat is melted and the pan is hot, place the chicken top-side down and cook for 5-7 minutes, or until browned. Flip the chicken, add the broth, cover, and lower the heat to a simmer. Cook for about 20 minutes, or until the internal temperature reaches 165 degrees.

4. Let cool and shred the meat.

Chicken Stir Fry

Ingredients: 2 Tbsp solid cooking fat, 1 yellow onion (chopped), 6 cloves garlic (minced), 1 1/2 inch piece ginger (peeled and minced), 3 large carrots (thinly sliced on the diagonal), 1 lbs broccoli (chopped), 1/2 tsp sea salt, 1/2 cup coconut aminos, 2 cups mushrooms (chopped), 2 cups shredded chicken breast meat, 1/2 lemon (juiced, about 1 tbsp)

1. Heat the cooking fat in a wok or a large skillet on medium heat.

2. When the fat has melted and the pan is hot, add the onion and cook for 5 minutes, stirring. Add the garlic and ginger and cook, stirring for another minute. Add the carrots, broccoli, salt and coconut aminos and cover. Cook for 10 minutes, stirring occasionally. Add the mushrooms and cook for another 5 minutes. The vegetables should be firm yet cooked.

3. Add the chicken and stir to heat throughout. squeeze with the lemon juice and serve warm.



Whole 30 – Day 4 – Meal 3

My bestie is also doing the Whole 30 with me and today I was going to visit her and see her new house. Which by the way I must say is fabulous. So anyways she made us a Whole 30 dinner and it was really good and something different off the beaten path and actually something that I probably wouldn’t have attempted. My bestie is a good cook and does make the best chocolate chips cookies ever. Okay I have to stop thinking about cookies and get back to the healthy yet fabulous dinner she made. 

We had crab cakes with an avocado dipping sauce and sweet potato fries. Below is the recipes she used for the crab cakes. 

Low Carb Crab Cakes w/ Roasted Red Pepper Sauce





Whole 30 – Day 4 – Meal 1

Because I did not eat dinner last night (I know this is not good) but I was really hungry for breakfast . So I was having a bit of a dilemma though…eggs again..ugh I am already just a little sick of them. I need to change up breakfast – but what else can I do? Then the lightbulb went off..oh yeah I made extra of those savory ground beef patties. Oh and of course I got out of bed later than planned – so it was another breakfast in my purse kind of morning. I threw the beef patties, a whole zucchini, blueberries, and an avocado in my purse and it was off to work. 

Once I got to work I reheated the ground beef patties (you can find the recipe under Day 1 – Meal 3). These were so good again reheated. I would definitely suggest trying this recipe. Anyways, I cut cut up the zucchini and had it raw with the avocado, blueberries and black coffee. 

This was an quick and easy meal and it kept me full actually all day because it was another day where I didn’t eat lunch…

Whole 30 – Day 3 – Meal 2

Lunch time rolls around again…it’s like an everyday occurrence. Weird how that happens. Anyways, every Wednesday at work we have lunch meetings. At first I thought that this would be an issue while on the Whole 30, so I thought that i could bring a lunch to these lunch work meeting but then I thought, yeah I am doing whole 30 but I shouldn’t have to give up everything. I just need to choose wisely and ask how the meals are prepared. 

Today’s pick was Chili’s and I choose the lunch combo fajita’s. I did have to make some adjustments, no cheese, no tortillas, not sour cream. I asked them to sautee the onions and peppers in olive oil instead of vegetable oil. Then my side salad had no croutons and no cheese. Actually it wasn’t a bad lunch and I stayed pretty Whole30 compliant. 

Whole 30 – Day 3 – Meal 1

It was another one if those mornings where I was warm and comfortable and did not want to get out if bed. This poses a problem when I’m supposed to be getting up earlier to make breakfast. But last night I made a double batch of sweet potato hash so I grabbed that with 2 hardboiled eggs and some asparagus and I was out the door.

Whole 30 – Day 2 – Meal 3

So after getting home from yoga after 8 PM I had to think if something that would just keep me full for a few hours but not overly stuff me. Only because I am not one to stay up really late and I did not want to over eat. I chose to make some simple sweet potato hash with one fried egg.

I peeled 2 sweet potatoes (I am thinking a head and figure I could have some of the has for breakfast tomorrow) and chopped them up. Cooked them in some coconut oil and added yellow onion, cilantro, red onion, and fresh rosemary. Let it cook until the potatoes we soft yet a but crunchy on the outside. While that was finishing up I make a quick egg over hard. I know I am weird but I am not a fan of runny yolk. Once the egg was done I put it on the hash and there ya go a quick dinner that was delicious!