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Whole 30 – Week 2

Better late then never…

So I’m a bit late posting about week 2, but I’m still going strong.

Week 2 included Thanksgiving Dinner – since I’m not a sweets person to begin with it was fairly easy to pass up, my biggest struggle was “stuffing” oh how I love it.   I managed to get through dinner with my husbands family by bringing some veggie side dishes that I knew were included in the Whole 30, I brought roasted root vegetables and green beans.  Dinner with my parents was small, since both my Mom and I are doing the Whole 30, we did treat however ourselves to some berries and coconut cream.


I have noticed my interest for things like pasta, or grains as part of a side dish has disappeared I’m not missing them at all.  My veggie spiralizer is getting a workout creating noodles and ribbons to add to my salads and other dishes.

On a side note my mom who has been plagued with arthritis in her hands for years has noticed a huge improvement in both swelling and mobility since changing her diet.


Breakfast – has been consisting mostly of eggs, avacado, or leftover protein from the night before, with a side of veggies or fruit.  I ran out of the protein patties that I made in the first week, so I definitely need to make some more for the coming week.

Lunch – I baked up a few sweet potatoes to have ready to stuff with different ingredients to have a warm filling lunch.  A few of my favourite fillers for sweet potatoes are: bacon & kale, spinach, red onion and chopped chicken, and salsa, avocado, peppers and Mexican spices (chili powder & cumin).

Dinner – Typically dinner contains some animal protein, with whatever veggies I had in my food box.  I’ll share my favourite recipe that I created this week.

Almond crusted chicken


Almond Crusted Chicken with sauteed beans, mushrooms and onions.


1/2 cup almond meal

1tbs poultry seasoning

1 egg

Method – Preheat oven to 375C

  1. Wisk the egg into a flat dish, and mix up the almond meal and poultry seasoning in a separate dish.
  2. Pound chicken flat with a tenderizer, and dip in the egg, and then into the almond meal.
  3. Bake chicken in the oven for 25-30 minutes depending on thickness.

Stay tuned for the summery of week 3, with the cold weather setting in I’m predicting soup in my future.


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