I know most people typically do new year’s resolutions or get prepared for bikini season at the beginning of summer, but it seems I tend to try and get in shape after the summer.  This is the second time that I’ve decided to do a Whole 30 around this time of year.

If you’ve never heard of Whole 30, it’s not really a diet, but an elimination plan to clean up the way you eat.  It’s pretty tough because you can’t eat grains, sugar, processed food, dairy, legumes (beans), soy, peanuts, or alcohol.  Most people usually say “what’s left to eat?” However, there are a ton of things that you can eat.

I’m going to be chronicling what I eat every week on Friday.  Hopefully, you can see all the things you can eat or maybe I can give you some inspiration for a new dinner idea.

Most importantly though, putting all of this out on the interwebs is hopefully going to keep me accountable.  So be sure to keep me on track!  This type of change definitely takes support to be successful.

Here’s the break down of week 1.  I started after Labor Day.

Tuesday
Breakfast: 2 Hard boiled eggs, watermelon
Lunch: 1 1/2 Turkey burgers with marinara sauce, 1/2 peach, cucumber sticks

I love when I find Whole 30 compliant foods, and this marinara sauce from Costco is amazing and compliant.  I use it for anything from dipping sauces to pizza sauce (when I’m not on Whole 30).

Snacks: Celery with almond butter, grapefruit juice with club soda (basically a homemade La Croix)
Dinner: Oven roasted salmon, with roasted broccoli

You guys! Roasted broccoli is where it’s at.  I don’t know why I’ve never roasted broccoli before, but once I started, I’m pretty sure I could eat it every day.  However, my husband isn’t as excited about eating broccoli every day.

It might sound crazy, but my biggest recommendation when making roasted broccoli is to use your oldest, darkest, cookie sheet.  All that baked on seasoning gives your broccoli such good flavor and crispy edges.  Just drizzle it with olive oil and sprinkle some red pepper flakes, toss and bake at 400 degrees until it’s edges are starting to get crispy.

Wednesday
Breakfast: Roasted broccoli, you definitely need to eat non-traditional breakfast foods while on Whole 30, watermelon, 1/2 an avocado
Lunch: Italian chicken sausage, sweet potato fries, cucumbers
Snacks: Read below
Dinner: Pork Chops with apples and onions, roasted zucchini

So, I’ll be perfectly honest, Wednesday I slipped.  I had pineapple upside down cake because it was in the house.  I was not happy with myself, but I got right back on track Thursday and tried not to beat myself up too much.  It also showed me that I need to find another activity during my daughter’s naptime, because right after I put her down I feel the need to eat something.  It’s silly because I just had lunch, so I’m pretty sure I tend to eat then out of boredom.

Thursday
Breakfast: 2 Hard boiled eggs, peach
Lunch: Leftover pork chop, roasted broccoli, grapes
Snacks: Homemade grapefruit La Croix
Dinner: Crockpot Morrocan Chicken, recipe here, and cooked baby carrots

This was a short week with Labor Day, but next week will be much more robust.  Hopefully, next week I won’t slip either.  Did you see any meal that you’d like to recreate?  Who’s going to Whole 30 with me?  Have a great weekend, I’ll be thinking of all the things I want to eat!