Whole30 Challenge Day 2

If you follow me on Instagram then you know that I have started the Whole30 challenge. During the 30 days I will post some photos of the meals that I have been cooking to fit my new lifestyle. I will also share how taking grain, dairy, legumes and sugar out of my diet is making me feel. I have never attempted to remove processed sugar out of my diet so I am sure that I will feel a bit crazy for a few days! I have been trying to live a Paleo lifestyle because that works for me, but I am a carb-queen! All carbs I love them the same…So are healthy and some are not. The whole30 challenge will help me get rid of those almond, chocolate, croissant cravings that haunt me in my dreams!

Photo Jan 08, 4 12 37 PM

Day 1 –

Breakfast – Tuscan kale and homemade breakfast sausage with two eggs and Chemex Brew with coconut cream
Snack- 1 banana and a tbsp of raw almond butter & water
Lunch- Chili Recipe posted below & water Snack- 1 asian pear & water Dinner – More chili & Winter Dream Tea from CBTL

Day 2 –

Breakfast- Tuscan kale, roasted tomatoes, and homemade spicy chicken sausage, 2 eggs, 1/2 banana & raw almond butter, ginger and mint tea
Snack – tea and homemade Kale chips
Lunch- 1 apple and raw almond butter
Dinner – Shrimp and Chicken Tom Kah Gai

Whole 30 Chili

1 lbs of grass-fed ground beef
1/2 tbsp coconut oil
salt
pepper
3 Chiles de Arbor
1/2 a sweet onion
1 shallot minced
1 garlic minced
1 bell pepper diced
1 sweet potato peeled and cubed
1/2 an acorn squash previously roasted ( I used left-overs)
1 cup of cherry tomatoes
1 can of whole peeled tomatoes unsalted ( Trader Joe’s)
1/2 tbsp fresh rosemary 2 tbsp of chopped cilantro 2 cups of stock (your choice)

Instructions –

In a soup pot add coconut oil, melt and add the chilies. Cook the chilies for about 3 minutes or until you can smell the chilies. Add the the onion and cook until translucent. Add the meat cook until browned and add salt & pepper to taste. Add shallots, rosemary, garlic, and sweet potatoes and cook for about 5 minutes. Add bell peppers, cherry tomatoes, and 1 can of peeled unsalted tomatoes juice included. Add stock and bring to a boil and add the cubed squash (squash is already cooked so we just want to warm it up), once it reaches boiling point bring down to a simmer; simmer for about 15 minutes. In the last 5 minutes add the cilantro. Serve hot.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s