Prepping for the Whole 30

WhatIWore: With the New Year just around the corner, it’s time for me to get prepped for another Whole 30 Challenge.  Last January was my first go at it and I saw amazing results.  While I’ve stuck to a balance of about 80/20 true paleo, the Holidays have been a little gluttonous and I’m ready to clean up my diet!

In today’s post, I’ll be sharing how I prep my kitchen and create my grocery list to start the Whole 30 off on the right foot.

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Baked Eggs in Avocado

I had quite the lazy weekend. It was kind of nice to just hang out at home get things in order and plain chill. 

I decided to combine my love for avocados and my love for eggs and made the perfect home brunch.

What you’ll need:

- 1 avocado

- 2 eggs

- Seasoning (I used salt, pepper and paprika) 

What you’ll do:

Preheat the oven to 425. Cut the avocado in half, remove the stone and scoop out a bit more so the egg will fit.

Crack one egg in each avocado half. Put in an oven dish (you’ll need to prop them up so the egg stays level). I used the sides of a toaster pan to keep the avocados upright. Season.

Bake for 15-20 minutes.

What’s your favorite brunch recipe?

Whole30: Day-By-Day Roundup 2015

Are you embarking on a Whole30 (or even just thinking about it)?

I remember starting my first Whole30 a few years back, and furiously scouring through cookbooks and websites to find inspiration for what I thought would be 30 days of deprivation. Instead, as the month progressed, I learned how flavorful, exciting and eye-opening a Whole30 menu could be. I never got bored, and with the many resources available today, you won’t, either.

Case in point: I’ve compiled all 30 days of Whole30 recipes that I posted in January and added ’em to my handy-dandy, all-inclusive, mega-resource—which also includes all of my previous Whole30 posts, tips, and tricks. It’s the motherlode, people.

So what are waiting for? Head over here for all your Nom Nom Paleo-inspired Whole30 needs, bookmark it, and get cookin’!

Looking for more recipes? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).

Whole 30 Breakfast Ideas

Breakfast is by far my favorite meal of the day. I love eggs, fruit, and if I’m being honest, waffles and pancakes. Because I’m avoiding those last two for the remainder of my Whole 30, I need to brainstorm healthy and tasty options each morning.  I do a lot of prep ahead of time and cook when the baby is down for his first nap or before papa leaves for work. Here’s what I prepared last week! I hope you might get some ideas for your own meals. 

Scrambles are my go to egg preparation of choice. In this version I have chopped red and orange peppers cooked in coconut oil and three eggs. On the side - half an avocado and a small bowl of blueberries. 

On Tuesday I woke up famished! I started with a banana (not pictured) while I cooked breakfast. Again, another scramble! I used Peak Brothers ham and spinached, cooked down in coconut oil. There might be some red onions in there too - I can’t remember! On the side, my trusty blueberries. 

A note about breakfast meats (or cured meats): they often have added sugar. This a traditional Whole 30 no no, but Adam and I are ok with it for our thirty days. Do what works for you! 

Adam cooked our meal for Wednesday using left over roasted sweet potato cubes and making a frittata using ham, onion and red pepper. Green grapes and blueberries on the side! 

Thursday Breakfast was extra delicious! I warmed up left over turkey meatballs (using this recipe) with tomato sauce and two fried eggs on top and half an avocado on the side.

Friday was a repeat of Monday. Some mornings just go with what’s easy. Some people like a lot of variety in their diets, but I’m the weird kind of person that can eat the exact same thing every day and not get sick of it for a month.

For a little change of pace, I switched things up to some hardboiled eggs (which I previously prepped by the dozen) along with some bacon (that got baked a little too long in the oven) and spinach sauteed in coconut oil and a mix of strawberries and pom seeds. 

Sunday my husband made breakfast! Roasted sweet potatoes with a poached egg on top and a side of bacon. Yum! 

As a side note, if you’re here just for fashion, please make sure you bookmark this link instead of What I Wore. If you really like food pics, be sure to follow me on Instagram! 


Shepherd’s Pie Recipe: Paleo Style

I love Shepherd’s Pie. Such simple ingredients, so easy to make. This is a dish from my childhood and it’s my comfort food. 

While there’s nothing like mountains of white potatoes, I’m trying to focus on only eating food that powers my body and is filled with nutrients. Mashed cauliflower is an awesome substitute!

What you’ll need:

1 pound of ground beef, 1 large head of cauliflower, 4 medium carrots and an onion. Salt and pepper to taste.

What you’ll do:

  • Preheat oven to 400.
  • Chop and sauté the onion until soft. Add the ground beef and brown.
  • Roughly chop the cauliflower and cut the carrots into discs. Steam.
  • Mash the cauliflower, add salt, pepper and your choice of fat – I used some of the fat from the browed beef and a little butter.
  • Layer the beef, then the carrots, then the cauliflower and bake until the cauliflower if browned. (about 15-25 minutes)

What’s your wintertime comfort food?

Whole30 Day 8: Mango + Avocado Salsa on Pan-Seared Salmon

Sure, it’s the dead of winter, and this dish is a summertime favorite. But c’mon: with mangos available pretty much year-round, there’s no reason to deprive ourselves of pan-seared salmon topped with a tangy and refreshing mango and avocado salsa. This dish covers all the bases: it’s quick, simple, delicious, and Whole30-friendly to boot.

Wait…what? You don’t feel like having fish tonight? Fine. Lucky for you, my Mango + Avocado Salsa pairs with a whole host of other recipes, including:

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Whole 30 week 1- meal plan and shopping list

Breakfast Options:
-eggs and bacon (only whole 30 approved bacon)
-strawberries, coconut chips, almond butter

Lunch Options
-protein (chicken, meatballs or hamburger patty)
-fresh fruit (grapes, banana, cherries)
-veggie (snap peas, carrots, mini peppers)
-healthy fat (guacamole, nuts)

Dinner Options
-steak and sweet potato fries
-spaghetti squash (meatballs?)
-sweet potato sliders (chicken)
-sweet potato sliders (beef)
-bacon wrapped chicken

-tomato soup
-Lara bars (whole 30 approved)

Shopping list:
-bacon (whole 30 approved)
-coconut chips (whole 30 approved)
-unsalted cashews
-frozen fruit (no sugar added)
-almond butter
-chicken breasts
-ground beef
-snap peas
-sweet mini peppers
-canned coconut milk (whole 30 approved)
-spaghetti squash
-spaghetti sauce (whole 30 approved)
-sweet potatoes (the red ones like yams)
-bell peppers

Depending on how many people you’re feeding, you can get how much you need. But that’s my meal plan and shopping list from week one! :)

Recipe: Spicy Avocado with Toasted Sunflower Seeds

I love avocados. I could eat one every day (and often do!) The only gripe I have with them is they seem to ripen without warning. I find myself buying avocados at varying ripeness so I don’t have to eat them all at once! Although, I’ve been known to do that too!

Here’s a fun and spicy morning treat that takes minutes to make:

What you’ll need:

1 ripe avocado

small handful of raw sunflower seeds

pinch of sea salt, paprika and crushed red pepper

What you’ll do:

Toast the sunflower seeds in a pan (about 1-3 minutes)

Sprinkle the seeds and spices over the avocado 

Enjoy :)

What’s your favorite avocado recipe?

Paleo Chicken Pad Thai

Sometimes you just want something that resembles take out food, am I right?  Well if you are missing your favorite Pad Thai dish, look no further. This recipe takes minimum time to put together and will make you forget about rice noodles and peanuts as a requirement for Pad Thai.


  • 2 lbs of boneless chicken thighs, cut into bite size pieces
  • 3 carrots, peeled
  • 2 zucchini
  • 1 tbsp coconut oil
  • 3 garlic cloves, minced
  • 1 medium onion thinly sliced
  • 1 shallot, thinly sliced
  • ½ cup coconut aminos
  • 1/3 cup almond butter, I used smooth
  • 1/3 tsp fish sauce
  • 1 tbsp grated fresh ginger
  • cashews, chopped
  • cilantro, for garnish
  • salt to taste (if using almond butter with salt, wait until the end to salt or you could end up with a salty mess)


  • Gather all your ingredients

  • Shave the carrots and zucchini into noodle like pieces using a vegetable peeler.

  • Heat a dutch oven or wok over medium heat.  Add in coconut oil then chicken.  Cook for 4 minutes then flip chicken over, and cook until no longer pink inside.
  • Remove chicken from pot and add in sliced onion and shallot. Cook until onions have softened, about 5 to 8 minutes.
  • While onions are cooking, mix together almond butter, coconut aminos, fish sauce, and ginger in a medium size bowl.
  • Once onions are done cooking, add chicken back into pot along with sauce and coat.  Now add in vegetable noodles and mix everything to coat noodles with sauce.  
  • Remove pot from heat.  
  • Garnish with cashews and cilantro.

Today is Day 1 of the Whole30. I don’t look as bad as I thought I did, but still isn’t good.

I didn’t want to tell you this, but I have to be honest with you. I’ve gained alot of weight, and the scale said this morning 87.1kg.

That’s pretty sad, but I’m not going to be seeing that again. I have bad stretch marks on my back right now, I guess from weight gain after surgery.

I’ve got a flabby, fat ass, my stomach isn’t feeling too flat and there’s a lot of work for me to do.

I’m going to try my absolute hardest in this challenge. I want to lose as much as possible. I believe I can do this. It’s different, something has changed and I know that I can get my strength back.

I’ve got Crossfit tonight, but I’m going for my good old Lighthouse walk now. (Lots of stairs yay!)

I hope you can stick with me through this, and I’ll be a lot more present during this month for you all to keep me honest.

Wish me luck!

The Whole 30 Challenge: What I (re)learned about food

Last Monday I ended the Whole 30 Challenge. I can’t believe the difference I feel from this experience. I have more energy, faster run times and a brighter outlook. I even somehow managed to drop 7 pounds. 

5 Things I Relearned about Changing Food Habits:

1. It will get worse before it gets better - Changing habits are tough. The first week or two my energy levels were low. I felt sluggish, I had a headache and I had strong cravings. But like a lot of things worth having in life, it’s may not be easy in the short term to achieve the long term goals. 

2. You are what you eat - Focusing on only eating foods that are high in nutrients and not just empty calories made all the difference. I ran several 18 to 20 mile runs in the past month and did not experience the “runger"others do. Every meal was packed with high quality calories that left my body replenished.

3. Support is essential - I did this challenge with several coworkers, my parents and a lot of other bloggers. Having a support group while changing bad habits is so helpful in keeping everyone on track and not caving to cravings.

4. People are defensive about food - It’s crazy how defensive and even angry people get about food. I was shocked at how some seemed to be personally insulted that I decided to cut dairy or gluten out of my life. There is a lot of misinformation out there and it’s key to do your own research. At the end of the day, it’s all about how you feel and not what others say. 

5. Healthy eating requires a bit of planning - The Whole 30 has made me realize how unhealthy even seemingly healthy food options can be. Preparation, planning and reading labels are the key to success and healthy eating. My Sunday Food Preps have become a permanent part of my weekend.

What have your healthy food choices taught you?