Tag: what i ate

Taco Tuesday

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My love of tacos runs deep. I think I could eat them for every meal. While Brad would pick pizza or salsa and chips to live off of forever, I would pick tacos.

Tacos are life. I love the variety you can make, but a classic taco is hard to beat. Whole30 can make Taco Night a little challenging, but I love getting to enjoy extra veggies and eating more of the good stuff since I’m not filling up on chips and tortillas.

This time around I went with a romaine lettuce boat for my taco shell. But I stuffed it full of cauliflower rice, grassfed ground beef, salsa, guacamole and hot sauce.

Brad ate his with a Siete cassava flour and coconut flour wrap. And we both enjoyed a little cauliflower rice taco bowl for round two.

We left the dinner table full and happy. It was one of my favorite meals during this round of Whole30.

We have some big celebrations coming up this month. It’s Brad’s mom’s birthday this weekend, and Brad and I are celebrating our Two Year Anniversary the following week.

I’ve got grand ideas to celebrate his sweet mom’s birthday. I’m thinking roasted chicken with root veggies and some sort of sweet treat. It will be such a pretty presentation. I can’t wait.

But our anniversary has me stumped. I usually like to go out to eat so we can have a date night. But it falls on a Wednesday, and Little Rock isn’t the most paleo-friendly city. And Whole30 makes things extra complicated. So I’m open to ideas.

Any Whole30 fancy pants meal ideas for anniversaries?

Italian Sheet Pan Dinner

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Whole30 is in full swing. And we are over the halfway mark.

This sheet pan dinner is inspired by Italian flavors, and it is super easy to make.

What you need:

  • Sheer Pan lined with aluminum foil
  • 2 chicken breasts, diced
  • 7-8 small baby red potatoes, diced
  • 2 cups fresh green beans
  • Handful of cherry tomatoes
  • Salt, pepper, dried garlic and Italian seasoning, to taste
  • Drizzle of avocado oil
  • Drizzle of balsamic vinegar

Preheat oven to 400 degrees.

Put diced chicken into a bowl with avocado oil, salt, pepper, garlic and Italian seasoning. Let sit while you prep veggies.

Dice the potatoes, and cut the green beans into similar size pieces. Add whole cherry tomatoes. Season with salt, pepper, Italian seasoning and garlic. Drizzle with avocado oil.

Add chicken on top of veggies. Drizzle everything with balsamic vinegar.

Back for 35-40 minutes until potatoes are tender and chicken is fully cooked.

The end result will look something like this.

Very delicious.

What are your favorite sheet pan dinners?

Whole30 Parmesan Chicken

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I’m a big fan of Italian food, but I don’t eat it very often. Pasta does weird things to my blood sugar.

On a rare occasion, I will whip up something inspired by Italy. But when you’re on Whole30 and the Italian craving hits, you have to improvise.

And so was born this Whole30 version of Chicken Parmesan.

After throwing the chicken in an egg wash, I breaded the chicken in a mixture of almond flour and coconut flour with Italian seasoning, salt, pepper and garlic powder.

Heated up a jar of Thrive Market tomato sauce.

Sautéed some Veggie Noodle Co. butternut squash noodles.

And called this dinner.

And it is spectacular.

Full of flavor and texture. We loved every bite.

What are your favorite weeknight dinner shortcuts?

Steak Tabbouleh 

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Green Chef is killing it with their Paleo menu this week. 


I whipped this up in about 20 minutes after my one mile evening run. I loved the cauliflower rice mixture with tomatoes, cucumber, fresh mint, fresh parsley and a lemony vinaigrette. But I think it could have been better with chicken.  

Tonight’s one mile put the hurt on me. 

I’ve not been watching my pace. Just seeing what feels comfortable to my lungs and legs. 

I was much faster today without intending to be. And I felt every step. My calves hurt. My legs cramped up. I had multiple side stitches. I chalk it up to not drinking enough water (and the three very small cookies I ate before leaving work). 

Three days. Three miles. Things are on the up. I love these long summer days. 

Curry Shrimp Salad and One Mile a Day

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This dinner was on point. 


Green Chef wins again. I’ve figured out I really like curry. I like to use the spice in my own recipes. I like to eat traditional curry made by this Indian guy at my office. But I don’t love a curry dish at a restaurant. 

 A little curry powder goes a long way. But this shrimp salad is on point. So on point that I plan on recreating in my own way. 

One Mile a Day

In other news, I’ve started running again. My sweet mom gave me a great idea for running inspiration. 

I’ve been hung up on running like my old self. You know…the one who ran 13 miles for fun on the weekends. 

Now the thought of running that far doesn’t even sound appealing. But work has been pretty stressful, and I’ve been craving some kind of mental release. So back to my running roots I go. 

So here’s how it works (in case you want to do it, too):

  • Run one mile each day

That’s it. 

It doesn’t matter if you walk most of it. If it hurts (cause it will). If you kinda hate it (cause you might). If you run the entire mile without stopping (go you). 

What matters is you made the effort. That you did it. Each step works towards a healthier you RIGHT NOW. Not the old you. But the present you. 


This is day two for me. First day was 13 minutes and some change. Today was 12:27. Each day I hope to get a little better, a little stronger. And each day I will honor what my body can do. 

Anyone want to take the One Mile a Day challenge?