We are officially more than 2/3 of the way trough this round of Whole 30!
This last week, we stuck with our breakfast smoothies, so nothing new or exciting there.
Last week, I mentioned we had a bunch of all new recipes to try out, so here’s the run down. For lunches this week, we had a veggie laden pulled pork stew, (my own recipe, which I haven’t written out yet). I used left over pulled pork, bone broth, carrots, mushrooms, parsnips, turnips, potatoes, celery, onion and kale to make this super filling stew in the instant pot. One serving rolls in at about 307 calories and it kept me full all afternoon, win-win!
My husband wasn’t happy about the mushrooms in it, but otherwise loved it, so next time I make it, I’ll probably omit them.
Sunday, we made another new recipe: cilantro lime chicken, with roasted cauliflower and cabbage steaks. The original recipe suggests serving this chicken over rice, but since rice is forbidden while on the Whole 30, I roasted up some cabbage steaks instead. I wasn’t sure how the cabbage steaks would go over, but they were awesome. We had a non Whole 30 friend over for dinner that night and he even enjoyed it!
Monday, we decided to make some grilled garlic shrimp with grilled asparagus since my husband was home from work for MLK Day. Oh my gosh, I love these shrimp. Not only are they super simple to put together, they are delicious!
As you can see, with our shrimp, instead of pasta or another carby side, we had some more roasted cauliflower, (I am obsessed, not sorry), and we roasted a few of our home grown carrots, too.
The rest of the week, we enjoyed curried shepherd’s pie. I made several changes to this recipe, the most obvious of which was using white potatoes and cauliflower in place of sweet potatoes. I also omitted the peas, since they’re not Whole 30 compliant and used bone broth rather than plain beef broth. I added in some finely diced mushrooms, a turnip and some extra cauliflower to make it a bit more filling. Next time I make this, I think I’ll add a lot more curry powder and probably a teensy bit more salt, but otherwise, it was excellent.
Saturday was a little different this week since Aaron was working, but my good friend and fellow Whole 30 buddy, Amber came over to make dinner with me. We made NomNomPaleo’s Cracklin Chicken (sooo good!), roasted cauliflower and some kick ass garlic green beans.
Amber brought her dog, Willow over to play with Freyja and we made a whole girl’s night of it, complete with scary movies. The only thing missing was chocolate and wine, mmmm….
For this next week, we’re having oven roasted pork ribs for dinner and chicken soup (with bone broth!) for lunches. I’ll probably be having just the soup today since my stomach is unhappy about something. Not a great start to the week, but hopefully things will be back to normal soon.
Fighting Fibro with Fire 