A year ago, I did my first Whole30. As long as I have food prepped and available, eating this way really isn’t difficult for me. Currently, I’m eating on-plan about 4 full days a week, take the weekends off, and then if we have company, I’m flexible.
Overall, I do feel better and am more satisfied. (When I eat “normal,” I feel much more hungry.) I had hoped that this would help me with balancing my hormones and reduce my migraines; but I still have continued to have migraines 4-6 days/month.
I’m continuing following it with flexibility built in because I KNOW it’s good for my body. I’m not losing weight (though I did last summer when I did 45 days straight).
It also has to be family-friendly, as I’m too busy of a lady to be cooking 2 dinners each night! Many of the following recipes are family-pleasing, and I can add bread, pasta, or rice for the rest of the family. If I make something that I can’t eat, I’ll eat leftovers or a salad. I buy minimal specialty foods; as they are just so expensive!
I try to keep it as simple as possible – because who needs more stress in their life?
Doing some prep ahead of time makes it SO much more doable. These are a few things I had on hand:
Sweet Potatoes roasted with coconut oil and Himalayan salt
Chicken breasts cooked with onions, minced garlic, salt & pepper
Having a large veggie tray in the fridge makes healthy meal-prep so much easier.
Homemade Mayo – this recipe always turns out when I make it in my Ninja blender.
Zucchini, mushrooms, onions, and garlic roasted in coconut oil with salt, pepper, and Nutritional Yeast.
I love having large containers of roasted vegetables in the fridge!
Quick veggie skillet using pre-roasted vegetables
Simple Meatballs – I would add BBQ sauce for the rest of the family and eat my meatballs with whatever veggies I had on hand.
Easy breakfast – fried eggs and pre-roasted sweet pototoes
Pot Roast – family friendly meal. Kroger has Simple Truth No-Sugar-Added ketchup which I enjoy having with my potatoes.
“I have nothing in the house” lunch – fried eggs and leftover vegetables. It works!
Chicken drumsticks seasoned with a mixture of: Salt, pepper, paprika, chili powder, garlic powder, and onion powder. Yum!
Sheet Pan Steak Fajitas – substitute avocado oil and omit soy sauce to make it Whole30-friendy. This was an easy one to make when we had company as it’s a crowd-pleaser, and I could stay on plan.
I’ve come to LOVE roasted sweet potatoes on salads. Leftover chicken and sweet potatoes make a salad so satisfying. (Sometimes I add roasted almonds too.)
My go-to salad dressing for Whole30.
Pineapple Beef Stir-Fry – served over rice for the rest of the family and steamed broccoli for me.
Leftover meatballs, pre-roasted vegetables, and a side-salad.
My favorite Banana Almond Butter Smoothie.
Beef & Broccoli – over rice for the rest of the family.
I enjoy making chicken salad with chicken breast, tomatoes, celery, peppers, carrots, and grapes. Season generously with salt & pepper, garlic powder, and onion powder. Add Homemade Mayo to bind together.
Asian Sesame Steak Kabobs – yum!
Sweet Potato Chili is definitely a family favorite. I make homemade cornbread for the rest of the gang.
Another good ol’ salad – this time with a couple fried eggs, pre-roasted sweet poatoes, and almonds.
Ground beef, Ragu Simply sauce & spaghetti squash. I add pasta and breadsticks to make it family-friendly.
Chicken & Leftover Grilled Vegetables – easy skillet meal for me.
One thing that I have appreciated about learning these different recipes/methods is that I can easily accommodate most anybody’s eating preferences/restrictions.
Since we love to be hospitable, that’s been a huge asset!