Whole30 Take Two, Days 16-22

This week I challenged myself to make recipes for dinner Monday-Friday that I’d never made before. I was successful! Although I definitely enjoyed some dishes more than others.


Day 16, Monday Oct 13

Breakfast: 3 scrambled eggs with taco-seasoned chicken, diced red bell pepper, black olives

Lunch: 3 scrambled eggs, caramelized coconut chips, raw sunflower seeds, raw walnuts, 1/2 sweet potato with coconut oil

I wouldn’t normally have eggs for both breakfast and lunch, but it was a holiday and Paul and I were hanging out at his parents’ house for a few hours while one of our cars was being repaired nearby. I raided their fridge for the eggs and supplemented with the snacks.

Dinner: Meatza Pie
(This recipe is from Well Fed. Another version can be found on the author’s website, but it’s not exactly the same – she uses salsa instead of making her own sauce, for instance, and I enjoyed the slightly more complicated version found in the cookbook.)

Verdict: We really liked it! Not something I would make on a regular basis but I would definitely make it again. Our toppings were yellow bell pepper, mushrooms, black olives, and guacamole (Paul also added shredded cheese to his).

Meatza Pie with Guacamole


Day 17, Tuesday Oct 14

Breakfast: 2 hardboiled eggs + roasted Brussels sprouts

Lunch: Meatza Pie

Snack: Caramelized coconut chips + raw walnuts

Dinner: CrockPot Lemon Chicken Kale Soup

I wouldn’t make this often, but I enjoyed it! Nice lemony flavor. Changes: 1) Used 10-oz package of baby kale (stalks trimmed); 2) Used Meyer lemons instead of regular; 3) Only used 1/4 cup olive oil.


Day 18, Wednesday Oct 15

Breakfast: 2 hardboiled eggs + roasted Brussels sprouts

Lunch: Asian Almond Chicken Salad

I liked this – great lunch idea. I did change it up a bit: I added the sauce ingredients to the shredded chicken and served it with sliced apples, but didn’t include the other stuff. For the sauce, I didn’t add applesauce (didn’t have any) and substituted rice vinegar for the coconut vinegar. (This was my first time trying almond butter! It’s way tastier than peanut butter, although it’s also more expensive.)

Snack: Caramelized coconut chips

Dinner: CrockPot Cheater Pork Stew

Verdict: I didn’t love this. We had some leftovers and I ended up throwing them out (which I never do unless we really don’t care for something). Changes: 1) Used 2 lb pork tenderloin; 2) Chopped cabbage into bite-size chunks rather than wedges; 3) Used crushed tomatoes instead of marinara sauce.


Day 19, Thursday Oct 16

Breakfast: 2 hardboiled eggs + roasted Brussels sprouts

Lunch: Asian Almond Chicken Salad + CrockPot Lemon Chicken Kale Soup

Dinner: Rogan Josh + sautéed cabbage

This was delicious. I had purchased Rogan Josh spice blend from Penzey’s in the past, so I used that instead of making my own. Otherwise I followed the directions exactly.


Day 20, Friday Oct 17

Breakfast: 2 hardboiled eggs + roasted Brussels sprouts

Lunch: Rogan Josh + sautéed cabbage

Snack: Raw walnuts & cashews + apple

Dinner: Crockpot Mango Chicken Coconut Curry

This was really good! Definitely something I would make again.

Changes: 1) Used 2 lb chicken breasts, cut into bite-size pieces; 2) Didn’t add honey (not allowed on Whole30) or fennel (they didn’t have it at my grocery store the last time I visited).


Day 21, Saturday Oct 18

Breakfast: Crockpot Mango Chicken Coconut Curry

Lunch: Taco seasoned ground turkey + sautéed cabbage

Snack: Bora Bora Fireballs

First time making these! I liked them a lot. Changes: 1) Used fish sauce instead of coconut aminos (didn’t have any); 2) Didn’t add jalapeño.

Dinner: Country Captain Chicken + sautéed cabbage


Day 22, Sunday Oct 19

Breakfast: Crockpot Mango Chicken Coconut Curry + sauteed cabbage

Lunch: Bora Bora Fireballs

Dinner: CrockPot Pot Roast with potatoes and carrots

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1 Comment

  • Reply fitmompam February 15, 2016 at 5:48 am

    Glad you liked our Mango Chicken Coconut Curry!! Thanks for linking 🙂

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