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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It’s so interesting to see what kind of recipes you can eat on Whole 30 — they sound pretty amazing. 🙂 Especially these shrimp cups with guac, yes please!
Thanks, Steph! There’s more variety than I thought, too, and I still want to experiment with veggie noodles 🙂