Whole 30 Week 1 Recap

On Fridays during January, I will be taking you through a weekly recap of my Whole30 experience. In case you’ve never heard of Whole30, it is basically a nutritional reset and you cut out things like dairy, sugar, legumes, alcohol, and grains for 30 days. I have been wanting to try Whole30 for a while because it does kind of help reset your system, it helps you to think creatively about what you eat, and it also helps to point out specific things that you might have issues with. My biggest dread in doing Whole30 was cutting out dairy because I love cream in my coffee, yogurt, cheese, ice cream, etc. However, I’ve almost made it a week and it’s been good so far!

I thought I would share with you some of the things that I’ve made this week and how to make them. I’m already starting to get together a food plan for Week 2 and I’ll share that recap with you next Friday. There are SO many recipes for Whole30 approved meals on Pinterest, but you can also find out more about Whole30 on the website by clicking here.

Oven Roasted Potatoes

My best friend, who is a chef, taught me the easiest way to make oven potatoes. Chop up the amount of potatoes you want and then soak them in a bowl of warm water for 10-15 minutes. By doing this, the starch comes off the potatoes and it makes it quicker and easier to bake. Then, drain off the water and pat dry them with a towel as much as possible. Toss a little bit of olive oil in the bowl and whatever seasonings you want. Heat the oven to 450 and lightly oil a baking sheet. Spread the potatoes on the baking sheet and DON’T CROWD THEM. Yes, it really does make a difference. Bake the potatoes for about 30-40 minutes,  or until they reach the desired amount of crispness.

Tomato Dijon Turkey Meatballs

Yuuuuuummmmm!! These didn’t last long in my house. I doubled this recipe because I was cooking for my family that night but the recipe is for a single batch. A single batch makes 10-12 meatballs.

1.5 lbs ground turkey
2 Tbs horseradish sauce
2 Tbs dijon mustard
4 Tbs tomato paste
3 Tbs dried basil
2 Tbs minced garlic
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper

Preheat oven to 350. Combine all ingredients together until well mushed. Form the mixture into meatballs and place on a baking sheet. Bake in the oven for 25-30 minutes. These aren’t too spicy but they have so much flavor! Super easy and super yummy!

Baked Cinnamon Apples

One night I had INTENSE cravings for sugar and just needed something to munch on. I kind of ad-libbed this recipe. I sliced up 2 granny smith apples and then spread a little bit of coconut oil on each slice. I sprinkled cinnamon over top and baked at 350 for about 15 minutes. This is also super easy if you need a quick, warm snack.

Kale and Potato Scrambled Eggs

This meal was exactly what it sounds like. I cooked some hash brown cut potatoes in a little bit of olive oil until they became crispy. I then scrambled a few eggs in with the potatoes and wilted some kale into the mixture. I love making scrambled egg dishes because you can add in so many different things.

Cauliflower Fried Rice

I was a little skeptical of this recipe because I’m not the biggest fan of cauliflower, but after giving it a try I think I’ll be making some more recipes like this in the future.

1 head of chopped cauliflower (it’s probably easiest to use a food processor to shred the cauliflower instead of using a cheese grater like I did)
1 chopped onion
1-2 cups sweet green peas
2 cups broccoli
1 Tbs coconut oil
3 eggs
Salt to taste
1 tsp black pepper
1 Tbs minced garlic
1/4 cup Coconut Secret Coconut Aminos

In a large skillet, melt the coconut oil and then add in the onion and garlic until the onions become clear. Add in the other vegetables, except cauliflower, and cook until soft. Then add in the chopped cauliflower and the coconut aminos. In a separate bowl, mix the eggs with salt and pepper and add the egg mixture to the vegetables once the cauliflower is soft.  The coconut aminos is a great alternative to soy sauce but there is definitely a coconut taste so you’ll want to add salt and pepper to taste. This dish was so filling and it really didn’t seem like you were eating cauliflower.

Sausage Egg Muffins

I’ve been eating these for breakfasts this week, and for a few lunches at work. These really do taste like you’re eating pizza in a muffin, even though there isn’t any cheese in it.

1.25 lbs turkey sausage (I found mine at Aldi in the link form but I just removed the casings before cooking)
2 Tbs minced garlic
2/3 cup chopped tomatoes (I didn’t have any on hand so I had to skip them this time)
2 tsp Italian seasoning blend
1 tsp onion powder
10 eggs
1/4 tsp salt

Preheat oven to 400. Brown the sausage in a skillet and then set aside. In a bowl, mix together the eggs and seasonings and then add in the sausage. Pour mixture into silicone muffin pan but don’t fill to the very brim. Bake for about 15-20 minutes or until the muffins begin to brown on top. These were so yummy!


As far as snacks that I’ve had this week, I’ve been eating almonds, medjool dates, La Croix, Rxbars, and fruit. I’ve also been drinking plain, black coffee this week but I’m going to try to figure out a coconut milk creamer situation because I’m not used to straight, black coffee yet.

This week has been a challenge for sure but I’ve learned how to make so many good things and I’m ready for Week 2. Stay tuned!

Love from, Amy.

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