Josh, Kelly, Everett, Emery, Atticus & Boo

Follow our day to day life through marriage, work, raising twins, and so much more. This is our Life As We Know It...

Monday, January 9, 2017

Whole 30 - Week 2

Please ignore the outdated blog and lack of detail. A new blog is in the works and I will go back and add more detail then!

Breakfast - Casserole with bacon and mushrooms, topped with salsa
Lunch - Lettuce Sandwich wrap
Dinner - Left Over Stew

Breakfast - Left over casserole
Lunch - Turkey Nachos
Dinner - Baked Chicken Wings with Frozen Fries and Dump Ranch

Breakfast - Scrambled eggs with bacon and fruit
Lunch - Whole 30 Greek Salad topped with tuna fish
Dinner -Crock Pot Spaghetti Squash and Meatballs 

Breakfast - Left over casserole
Lunch - Left Over Spaghetti Squash
Dinner - Shrimp Marinara and Zoodles

Breakfast - Hard boiled eggs with Lara Bar and Fruit
Lunch - Left over Zoodles
Dinner - Grilled Steaks with veggies

Breakfast - Eggs, bacon and fruit
Lunch - Greek Salad
Dinner - Out

Breakfast - Left Over casserole
Lunch - Mooyah burger on lettuce
Dinner - Potato, Salmon and Asparagus 

Grocery List Broken down by meal: (sorry for the lack of format, I can't get it to work and it's driving me crazy!)


Spaghetti squash and meatballs
  • One medium spaghetti squash.
  • One pound of ground Italian sausage or ground beef (I don’t like Italian sausage)
  • One can of tomato sauce, I used a 14 ounce can.
  • 2 tbsp of hot pepper relish (optional).
  • 4 to 6 cloves of garlic, whole.
  • 2 tbsp of olive oil.
  • Italian seasoning (Oregano, Basil, Thyme) to taste, I used about 2 tsp
  •  
    Zoodles with Shrimp
    • 3 small-med zucchinis, peeled and spiralized
    • 8 oz shrimp, peeled and ready to cook
    • generous pinch sea salt
    • ¼ tsp smoked paprika
    • 1 tbsp cooking fat of choice
    • 1 15 oz can organic diced tomatoes, drained
    • 1-2 tbsp olive oil
    • 2 cloves garlic* chopped
    • 2 tsp Italian seasoning blend
    • ¼ cup chopped fresh basil
    • ½ tsp salt (or to taste)
    • ¼ tsp crushed red pepper

    Baked Buffalo Wings
    • 2 1/2 pounds chicken wings
    • 2 tablespoons avocado oil
    • 1 teaspoon salt
    • 2 teaspoons garlic powder
    • 1/4 cup ghee
    • 1/2 cup buffalo sauce (I use Frank's Red Hot)

    Potato, Salmon and Asparagus One Pan Dinner {Clean, Easy & Delicious}

    • 2 lb Little Potatoes or small Yellow Potatoes thoroughly scrubbed and quartered (I had combination of both)
    • 1.5 lb salmon, cut into 4 portions
    • 1 lb asparagus
    • 2-3 tsp salt
    • 2 tsp ground mustard
    • 1 tsp paprika
    • 1/2 tsp ground ginger (*optional)
    • 1 tsp freshly ground black pepper
    • 4 lemon slices (*optional) – I didn’t use any because I didn’t have any on hand, but it’s good to add them.
    • 4+ Tbsp olive oil
    • 4 cloves garlic, pressed or minced
    Ground Turkey Plantain Nachos
    • 1 lb organic 93% lean ground turkey
    • 2 TB of your favorite taco seasoning (this one is great and Whole 30-compliant)
    • 1 6 oz bag of plantain chips (Trader Joe’s are my favorites, or you can make your own!)
    • 2 cups shredded lettuce
    • desired toppings: onions, peppers, tomatoes, salsa, guacamole, etc.
    Greek Salad
    • Head romain lettuce
    • tomatoes
    • cucumber
    • Red onion
    • Kalamata olives
    • Red wine vinegar
    • garlic
    Breakfast Casserole
    • 1 pound bacon
    • Frozen Hashbrowns
    • 6 Beaten Eggs
    • 1 c. Coconut Milk
    • ¼ t. Pepper
    • ¼ t. Salt
    • Salsa (optional)
    Dump Ranch

    • 1 egg (room temperature)
    • 1 cup "light" olive oil
    • 1 tablespoon lemon juice
    • 2 tablespoons red wine vinegar
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 3/4 teaspoon onion powder
    • 3/4 teaspoon garlic powder
    • 1/2 cup full fat coconut milk
    • 1 handful dill (or herb of choice)

    Grocery List for the week (if doing every meal):
  • One medium spaghetti squash.
  • One pound of ground Italian sausage or ground beef (I don’t like Italian sausage)
  • One can of tomato sauce, I used a 14 ounce can.
  • 2 tbsp of hot pepper relish (optional).
  • 13 cloves of garlic, whole.
  • olive oil.
  • Italian seasoning (Oregano, Basil, Thyme) to taste, I used about 2 tsp
  • 3 small-med zucchinis
  • 8 oz shrimp, peeled and ready to cook
  • generous pinch sea salt
  • smoked paprika
  • 1 15 oz can organic diced tomatoes, drained
  •  fresh basil
  • salt (or to taste)
  • crushed red pepper
  • 2 1/2 pounds chicken wings
  • garlic powder
  • ghee
  • buffalo sauce (I use Frank's Red Hot)
  • frozen French fries
  • 3 dozen eggs
  • lemon juice
  • red wine vinegar
  • onion powder
  • 2 cans full fat coconut milk
  • dill
  • 2 lb Little Potatoes or small Yellow Potatoes thoroughly scrubbed and quartered (I had combination of both)
  • 1.5 lb salmon
  • 1 lb asparagus
  • ground mustard
  • ground ginger (*optional)
  • 4 lemon slices (*optional) – I didn’t use any because I didn’t have any on hand, but it’s good to add them
  • 1 pound ground turkey
  • compliant taco seasoning or make your own
  • plantain chips
  • lettuce
  • tomatoes
  • ready make guacamole
  • salsa
  • Head romain lettuce
  • tomatoes
  • cucumber
  • Red onion
  • Kalamata olives
  • 1 pound bacon
  • Frozen Hashbrowns
  • Sliced turkey lunch meat with no sugar
  • Tuna fish

  • Whole 30 - Week 1

    We kicked off the New Year wanting to really focus on getting healthier. I figured one way to do this would be to do another round of Whole 30. So in an attempt to have a resource for our weekly meals I thought this would be the perfect place to document them. I can take no credit for these meals, I only survive off Pinterest. I just put together the meal plan.

    Week 1

    Breakfast - Egg Loaf Casserole (I only used chicken sausage)
    Lunch - Turkey Plantain Nachos
    Dinner - Chicken Cacciatore 

    Breakfast - Left Over Egg Loaf
    Lunch - Left Over Chicken Cacciatore
    Dinner - Balsalmic Chicken with Brussel Sprouts and Garlic Smashed Potatoes 

    Breakfast - Hard Boiled Eggs with Lara bar and banana
    Lunch - Left Over Balsalmic CHicken
    Dinner - Sloppy Joe Bowls over Baked Potato

    Breakfast - Leftover Egg Loaf
    Lunch - Sandwich Wraps
    Dinner - Creamy Tomato Soup with Chicken

    Breakfast - Prosciutto Cups
    Lunch - Left over Soup
    Dinner - Eat at Salernos, order salad with grilled chicken, no cheese and dressing on side

    Breakfast - Scrambled eggs, bacon and fruit
    Lunch - Chipotle Salad
    Dinner - Beef Stew with added potatoes

    Breakfast - Breakfast Hash with eggs over easy
    Lunch - Left over stew
    Dinner - Grilled steak with fresh veggies

    Shopping list:
    * 3 dozen eggs * 1 pound bacon * 2 small zucchini * 1 large yellow squash * garlic * ghee * prosciutto * oranges * 1 sweet potato * 1 white potato * 1 red bell pepper * 6 yellow onions * Aidells Chicken Apple Sausage * Plantain Chips * Avocados * Cashews * Lara Bars * 2 pounds boneless chicken breast * celery * 2 cans tomato paste * 14 oz. canned diced fire roasted tomatoes * 1 pound mushrooms, sliced * 2 green pepper Italian seasoning * Chicken broth * Capers * Red pepper flakes * Black olives * Rotisserie chicken * Brussel sprouts * Baby bella mushrooms * Organic beef tallow * 1 pound Italian sausage * 7 medium red potatoes * frozen organic kale * 4 cans coconut milk * 1 pound ground beef * 1 can tomato sauce * apple cider vinegar * Dijon mustard * Dried parsley * 5 medjol dates * russet potates (one per person) * beef chuck meat 2-3 pounds * 1 lb carrots * 9-10 oz. button mushrooms halved * bone broth * fresh rosemary * arrowroot powder * 3-5 small potatoes * 2 pounds chicken wings * Franks Red Hot Sauce * Frozen Fries * Lemon juice * Red wine vinegar * Onion Powder * Garlic Powder * Dried Parsley or dill * Ground turkey – 1 pound * Cherry Tomatoes
    * Chopped walnuts (optional) * Olive oil mayo or homemade * Balsamic Vinegar * Lettuce * Premade Guacamole * Tuna Fish