Category: Breakfast

Day 3: Redemption Dinner

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Dinner tonight was heavenly. 


Looks like another plate of chicken and veggies, but it’s packed full of flavor. 

This isn’t my recipe. I found it on the Whole30 recipes Instagram this afternoon. 

I had all the ingredients to make it, and the photo made it look amazing. 

And it absolutely is. 

What you need:

  • Chicken cutlets
  • Coconut oil
  • Cherry tomatoes, halved 
  • One lemon, sliced
  • Garlic
  • 1/2 can coconut milk 
  • Broccoli 
  • Orange bell pepper 
  • Fresh basil, chopped

Sauté the chicken in coconut oil until golden brown. Add the lemon slices, garlic and tomatoes. Cook until chicken is cooked completely. 

Remove the chicken from the pan. Add the coconut milk to the lemon tomatoe mixture. Toss in the broccoli florets and thinly sliced bell pepper. Add salt and pepper to taste. Cover and cook on medium high until broccoli is fork tender. 

Add the chicken back into the pan. Coat with sauce.  Top with chopped fresh basil. 

I was truly in love with this meal. The roasted sweet potatoes were an added bonus. 

The boyfriend got a hunk of lemon thinking it was squash, and I think that made it not so lovely for him. 

And that my friends is day 3. 

Same breakfast. Last night’s leftovers for lunch. And a kickass Friday dinner all Whole30 approved. 

I still have a headache. And I still miss cheese. And I’m gonna try Whole30 compliant coconut cream in my coffee as a Saturday treat. 

I’m also going to make my own ranch and barbecue sauce. And make another trip to the grocery store. Believe it or not, we are out of almost everything now.  

Day 2: The Hangover

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It’s the close of day 2. All the food is prep except for the eggs, which are currently in a pot on the stove not boiling. 

I’m tired. I’m cranky. My head hurts. My body aches. This is sugar leaving my body. I believe they call this withdrawals. 

I thought about cheese a lot today. Like more than any one human should. Many cheese filled thoughts. 

But no cheese was had. 


Breakfast was the same as yesterday. 


I had an avocado tuna salad with sliced cucumbers and orange bell pepper. It was delighful. 

All you need to do is mash up an avocado, stir in the flaky tuna, add lots of pepper and salt, and I chopped up some cherry tomatoes for added flavor. 

The boyfriend had leftovers from last night’s dinner. 


Supper tonight was a Whole30 take on taco salad. 

I cut tons of lettuce out of the garden so I knew we had to use it. I browned the hamburger meat with two shallots and some diced yellow bell pepper. I added a can of Rotel to the pan, and I stirred in my taco spices. Cumin. Chili powder. Red pepper flakes. Salt. Pepper. Garlic powder. 

I didn’t measure anything so my just-eyeballin’-it taco seasoning was outrageously hot. But delicious. 

I topped my homegrown lettuce with the taco meat, tomatoes, avocado and Whole30 compliant salsa. 

All that was missing was mounds of cheese. 

Did I say I missed cheese? 

My least favorite part of all this is getting everything ready the night before. I’ve spent three nights in the kitchen cooking and prepping and cleaning and bagging and labeling. I just want to watch some mindless TV and eat a cupcake. 

A cheesy cupcake.

But I digress. 

Whole30 Day 1

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I woke up exhausted. I stayed up late preparing food and making sure everything was ready to go. 

I wrote notes so the boyfriend would remember to get the lunchbox I prepared for him and take it to work. 

I left for work with my cup of black coffee, and I was determined we would both have a good day. 


Breakfast: Two hard boiled eggs and a mix of raspberries, blueberries and blackberries. Plus another cup of black coffee. 


Lunch: Salad loaded with veggies and sautéed chicken and a banana. 


Dinner: Grilled salmon with a lemon dill sauce with roasted broccoli and sweet potatoes. 

Snacks: Sugar snap peas, cashews and pistachios. 

My day was pretty normal. I did notice I craved something sweet right after I finished lunch. So the banana was a must. 

Black coffee hasn’t killed me yet. 

And the lemon dill sauce I made for the salmon was amazing. 

While I’m excited about the challenge of cooking for Whole30, I’m nervous I won’t be able to make food as good as I could before. Let me be clear. I’m basically just sad I can’t put cheese in everything. 

Tomorrow the boyfriend and I are having different lunches. I decided to experiment on myself, instead of him. He did get a mid-morning headache from not drinking a coke. 

So the sugar detox is on the horizon. 

The thing I was most surprised about Day One was the curiosity of people. So much support and pep talks. 

Every day we are on step closer to my food philosophy. Let’s continue to talk and share and build a community around food. 

Salmon and Dill Scrambled Eggs 

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When life gives you a leftover salmon fillet, you make breakfast with it. It really will change your life. And I’ll be honest, it’s the fanciest breakfast I’ve ever made. 


Salmon and Dill Scrambled Eggs

What you need:

  • One leftover salmon fillet, cooked the way you like it
  • 4 eggs
  • Fresh dill
  • Butter
  • Parmesan cheese 
  • Salt and pepper, to taste

Prep the eggs by cracking them in a bowl and adding a little salt and lots of pepper. Scramble with a fork. 

Heat up a pan on medium heat and melt the butter. Add the eggs. Turn the heat down to low and stir. Crumble the salmon in with the eggs. Add Parmesan cheese. 

When the eggs are cooked like you like them, add the chopped fresh dill. Remove from heat, spoon into a plate and top with more Parmesan cheese and fresh dill. 

This was a delicious breakfast packed full of flavor. It makes me want to cook salmon in mass quantities all the time so I can have this for breakfast every day. 

Tell me about your fanciest breakfast. 

Weekend Eats

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Yesterday I spent Mother’s Day with my mom and grandma. In true fashion, food was our main priority. 

We had brunch at The Root Cafe in downtown Little Rock. Such a delicious way to start the day. 


I had the Root Benny. Poached eggs on a bed of local greens with thinly sliced ham and homemade hollandaise sauce. We shared the yogurt parfait and a plate of French toast. 

So so so good. If you haven’t been to the Root Cafe, you have my official endorsement. And no, they didn’t pay me to say that. I just love everything they make. 

After brunch, we hit the Bernice Garden Farmers Market. I got a load of fresh Arkansas strawberries, yellow squash and broccoli. 

Super excited to incorporate those items into this week’s meals. 

I’m feeling a stir fry or Italian moment coming. I’ve been thinking about lasagna today. Or a veggie packed noddley stir fry. Maybe I will whip up a couple of strawberry shortcakes. 

What sounds good for supper?