Only one more week to go on whole 30! I can’t believe it. Sometimes it feels like forever, mostly when I think about ice cream, but has gone by quickly at the same time. I set out to take a closer look at what we’re eating, challenge myself to meals that don’t taste like we’re sacrificing anything and to hopefully find new healthy habits. Those things are happening and I’m happy to share the experience with you.

I needed to share the recipe for these shrimp pacifico cups because it was one of our favorite meals. A summery recipe that takes you to the beach with each bite. I was watching Pati’s Mexican Table on PBS and she made shrimp pacifico cocktail with a few ingredients I couldn’t use, but I knew I could make it work for Whole 30. I subbed in Old Bay Seasoning for the magi/worcestershire/ketchup she used. P.S. Pati’s the cutest. Dinner was delicious and unlike anything I’ve ever made before.

Come back next week to see how we wrapped things up!

Thoughts after week 3

• I had occasional tightness in my right knee that has completely disappeared on whole 30!
• We’re eating more meat and vegetables and fruit than usual and I’m noticing that we’re eating less and feeling full longer.
• Feeling full and not relying on carby snacks leads to less bored eating in between meals.
• I’m not usually craving anything in particular, because I’m satiated, but I do miss the chewy texture of bread and the creamy texture of ice cream.

Day 15

breakfast: swiss chard + apple + frozen blueberries + homemade almond milk + chia seeds smoothie

lunch: leftover jerk chicken + strawberries with vanilla bean

dinner: scrambled eggs + sugar-free bacon + fresh cherries + glass of oj

Day 16

breakfast: kale + apple + frozen blueberries + coconut milk + chia seeds smoothie

lunch: almond-stuffed olives from Trader Joe’s + lemon Larabar

dinner: cauliflower + pork yellow curry (adapted from this recipe)

Dessert: mango + raspberry blender sorbet (adapted from this recipe)

Day 17

breakfast: kale + apple + frozen blueberries + coconut milk + chia seeds smoothie

lunch: leftover cauliflower + pork yellow curry (adapted from this recipe)

dinner: burger patty with caramelized onions and bbq sauce in lettuce cups + Jicama, Radish and Pickled Plum Salad

snack: coconut cream pie Larabar

Day 18

breakfast: kale + apple + frozen blueberries + coconut milk + chia seeds  + mint smoothie

lunch: leftover burger patty with caramelized onions and bbq sauce in lettuce cups

dinner: BLT breakfast salad + fresh grapes

snack: Go Raw Choco Crunch Cookies, fresh red plums

Day 19

breakfast: kale + apple + frozen blueberries + coconut milk + chia seeds  + mint smoothie

lunch: leftover BLT breakfast salad

dinner: chicken taco salad with vinaigrette (restaurant)

snack: Go Raw Choco Crunch Cookies

Day 20

breakfast: Butter chicken over scrambled eggs

lunch: fresh strawberries + roasted pistachios

dinner: grilled veggies + kale salad with poppyseed dressing (adapted from My New Roots) + snow cone with a blend of oj and raspberries. (party at Megan’s!)

snack: avocado sprinkled with salt, pepper and za’atar

Day 21

breakfast: coffee with homemade almond vanilla cinnamon milk

lunch: grilled ribeye steaks + grilled asparagus

dinner: roasted pistachios + Go Raw Choco Crunch Cookies + seaweed snacks

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