Our Whole 30 starts today! And I celebrated by hopping on the scale to get a baseline. I mean it seemed like a good idea at the time. SOB!
LORD ALMIGHTY THAT WAS A RUDE AWAKENING. I can’t even really talk about it, but let’s just say it was worse than I thought, and my assumption was pretty bad to begin with. But hey — LOOK AT ALL THE OPPORTUNITY FOR IMPROVEMENT I HAVE! OH MY. I AM SO GRATEFUL. (sarcasm)
::::the glass is half full. the glass is half full. why is the glass not half full with red wine, is what I want to know:::::
The glass really is half full and I am not interested in looking back. All those cookies seemed like a good idea at the time, and well — it is what it is. All I can do is do my best today! I’m feeling optimistic but that doesn’t mean that Day One hasn’t had its challenges already. I got to work and found a See’s Scotchmallow Bar in my purse that had been a gift on New Year’s Eve. YOU MEAN I COULD HAVE EATEN IT ALREADY AND I FORGOT? Yeah, so no dice. I had to give that away, STAT. Also there are cookies in the breakroom. I mean, hello, did everyone not get the memo that is January? NOBODY WANTS COOKIES.
But I’m determined to have this awesome Whole 30 experience so enough cookie talk, let’s talk about what we are actually eating this week. I’m going to post my menus each week. This week starts on a Wednesday so it will be short, but from here on out I will try and get the menus up each Sunday.
Breakfast: Southwestern Frittata with Roasted Brussels Sprouts & Roasted Carrots and Parsnips (I made all of this on my days off. Score!)
Lunch: Cinnamon Beef Stew (which we made and had for dinner last night. Leftovers, Holla!)
Dinner: Caramelized Italian Pork Chops with Sweet Onion Jam + Roasted Broccoli + Cauliflower
Breakfast: Southwestern Frittata with Roasted Brussels Sprouts & Roasted Carrots and Parsnips (You are sensing a pattern here, aren’t you?)
Lunch: Paleo Minestrone Soup (Yep, made a batch of that this weekend too!)
Dinner: Turkey Burgers with Sweet Potato Fries + Kale Chips (I think I’ll blog my fave turkey burgers next week. What a tease!)
Breakfast: Southwestern Frittata with Roasted Brussels Sprouts & Roasted Carrots and Parsnips (Sorry, it is just really easy to make 4 days worth of breakfast on the weekend!)
Lunch: Paleo Minestrone Soup (Keeping it simple this week, which SURPRISE! Means a few repeats up in here)
Dinner: Roasted Shrimp (not sure what marinade we are doing yet – TBD) with Green Beans + Almonds and Roasted Brussels Sprouts. (You can not have enough brussels sprouts)
Brunch: Poached Eggs over Spicy Sweet Potato Hash (no hollandaise this time around. Sad face.)
Snacks for the afternoon
Dinner: Taco Salads. It’s happening, and I’m already looking forward to it. I’d make them today but my avocados aren’t ripe, and it’s actually not legal to make a Taco Salad in California without an avocado.
I’ll post a new menu on Sunday!
So Hey — Let’s Talk About Homework
So I think many of you are Whole 30 social media mavens and you are probably out there tweeting and Instagramming all of your gorgeous meals. Well, actually I know it because I’m probably following you and your feeds make me droooooool. So, if you would like to play along, hashtag your meal pics with #hwisc (Holly Would If She Could, see what I did there???) And I will try and do a round up each week of some of your awesome food porn for inspiration. That way we can eventually all find some new people to follow and perhaps some new recipes to make. What do you think? Don’t you miss homework from your school days? No? Just me?
Have a great week everyone!