Yesterday was my first day doing the Whole 30 program. I meal prepped Sunday night which I will be sure to document better next time 😛
For breakfast I had this awesome Breakfast Casserole with Roasted Brussel Sprouts, Caramelized Onions, Paleo Bacon, Eggs and Sweet Potatoes. It was so so delicious! The recipe makes 8 servings so I froze 5 portions and kept three for my early mornings this week.
Lunch I had a large salad with Romaine, Cucumber, Tomatoes, Celery and Chicken. I had some Roasted Purple Potatoes on the side. The dressing I used was Primal Kitchen Ranch which is INSANELY delicious!! So happy they make dressings that are Whole30 compliant.
Dinner was Zucchini Noodles with Puttanesca Sauce with Turkey Meatloaf Muffins. The meatloaf muffins are insanely easy to make. I just used 2lbs of Lean Ground Turkey, 2 heaping spoonfuls of Garlic, Italian Seasoning and one egg. Mix it all together then I put it in a large muffin maker and baked for 20 minutes at 350 degrees. I frozen four portions.
My pre & post workout meals will remain virtually the same during the challenge so its quick and easy. Pre-workout I have two hardboiled egg whites with half an avocado. Post workout is Grilled Chicken with Mashed Sweet Potatoes.
One of my many goals during my Whole30 is to mend my relationship with fat. I have been scared of fat for a very long time and always worry about eating high fat foods. I’m making sure not to calorie count or macro track during the challenge and just enjoy foods. I only purchased full fat coconut milk and other ingredients.
Well I’m off to work!