We just wrapped up Week 3 of our Whole 30, and I'm so proud of us! We have stuck to it, even during social engagements, and with peer pressure. This week was extra rough, because I signed up to provide baked goods for the sports camp our church hosts each year. I did mini-muffins one day and snickerdoodle cookies a second day. Oh man did they smell yummy! I didn't taste test even one. I left the 2 year old in charge of that, which she was definitely okay with!
Here's what Week 3 meals looked like for us...
DAY 20
Breakfast: Scrambled eggs and yam with peach slices as a side.
Lunch: A bed of spinach, topped with the leftover pepper stuffing from Day 18.
Dinner: Pulled pork (from Costco!) on top of romaine lettuce, with yellow mustard to top it off.
DAY 21
Breakfast: Fruit bowl with banana, mango, pear, blueberries, chopped cashews, and almond butter.
Lunch: We hosted friends and family to celebrate our Parent-Child Commitment of little #2 at church. I had a burger patty with lettuce "bun" :)
Dinner: Romaine lettuce topped with pulled pork leftover from Day 20. I tried tahini sauce on top, but it wasn't that good, so I went back to yellow mustard :)
**If you want to see food inspiration daily, be sure to follow our journey on Instagram at AWALKWITHTHEWALKERS.**
Here's what Week 3 meals looked like for us...
DAY 15
Breakfast: Fruit bowl with pear, apple, banana, blueberries, chopped almonds, and almond butter.
Lunch: Sirloin patty topped with Primal Kitchen Whole 30 Approved Mayo, hard boiled egg, and cucumber slices on a bed of spinach.
Dinner: Shrimp & zucchini (picked fresh from our garden!) sautéed in coconut oil, garlic, and pepper over cauliflower rice.
DAY 16
Breakfast: Scrambled eggs with Whole 30 Approved turkey deli meat that I found at Costco.
Lunch: Sirloin patty topped with a fried egg, cucumber chips, and half of an avocado.
Dinner: Ground turkey with crushed pineapple, sweet potatoes, and mango-avocado salsa on top of spinach. Here is the recipe that inspired this.
DAY 17
Breakfast: Fruit bowl with banana, peach, blueberries, chopped cashews, and almond butter.
Lunch: Ground turkey with pineapple leftover from Day 16 over spinach.
Dinner: Shredded chicken breast seasoned with taco seasonings (I read the back of a pre-done seasoning pack and added everything but the sugar.), black olives and Primal Kitchen Chipotle Lime Mayo, on top of romaine lettuce.
DAY 18
Breakfast: Fruit bowl with banana, peach, green grapes, blueberries, and chopped almonds.
Lunch: Spinach topped with shredded taco chicken from Day 17, black olives, and Primal Kitchen Chipotle Lime Mayo.
Dinner: Peppers stuffed with ground turkey, yams, and homemade salsa. Inspired by this recipe.
DAY 19
Breakfast: Fruit bowl with banana, peach, blueberries and almond butter we found at Costco!
Lunch: Organic turkey breast (from Costco!), cucumber spears, hard boiled egg, and Primal Kitchen Mayo wrapped in romaine lettuce.
Dinner: Leftover stuffed pepper with mango-avocado salsa from Day18.DAY 20
Breakfast: Scrambled eggs and yam with peach slices as a side.
Lunch: A bed of spinach, topped with the leftover pepper stuffing from Day 18.
Dinner: Pulled pork (from Costco!) on top of romaine lettuce, with yellow mustard to top it off.
DAY 21
Breakfast: Fruit bowl with banana, mango, pear, blueberries, chopped cashews, and almond butter.
Lunch: We hosted friends and family to celebrate our Parent-Child Commitment of little #2 at church. I had a burger patty with lettuce "bun" :)
Dinner: Romaine lettuce topped with pulled pork leftover from Day 20. I tried tahini sauce on top, but it wasn't that good, so I went back to yellow mustard :)
**If you want to see food inspiration daily, be sure to follow our journey on Instagram at AWALKWITHTHEWALKERS.**
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