Tag: Whole30

Day 21: Whole30 Comfort

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I know they say don’t make food for comfort or emotional attachment reasons. 

But when the Boyfriend has a rough day, I try to cheer him up. 

I had some chicken I needed to cook, and the Boyfriend’s mom got us some compliant coconut flour. 

So I may or may not have fried some chicken. 


Whole30 Fried Chicken with Squash and Onions and Green Beans. 

What you need:

  • 4 chicken cutlets
  • Almond milk, unsweetened 
  • Coconut flour
  • Salt
  • Pepper
  • Cayenne pepper
  • Paprika 
  • Onion powder

Prepare your dredging bowls. Add some almond milk, and season with salt and pepper. In another bowl, combine a good amount of coconut flour. Season to taste with salt, pepper, cayenne, paprika and onion powder. 

Heat the skillet to medium heat with coconut oil. Fry chicken until golden brown. 

Note—Coconut flour will burn if the oil is too hot. Trust me. I know from experience. It’s not like regular fried chicken. 

For the squash, hear a pan on medium-high heat. Add sliced onions and slices squash. Season liberally with salt and pepper. Cook until the squash turns a dark color, but watch it closely so it doesn’t burn. The deep golden color is mega-flavor. 

My grandma gave us a mason jar of green beans she canned herself. Amazing. Loved every bite of those beauties. 

I’ve been following each evening the last few nights with my Whole30 version of cake. 

A banana with cashew butter and a sprinkle of cinnamon. Plus a cup of decaf black coffee. 

Yummmmmm. Cake. 

What’s your go-to night time treat? (Please say Oreos.) 

Day 20: What Will We Eat

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Tomorrow we enter single digits. I remember when we were in the early days of Whole30, and day 20 seemed so far away. 

I’ve learned a ton. Cooked my fair share of meals. Feel more alert. It’s the craziest love/hate relationship I’ve ever had. 


Tonight’s dinner: Lime Chili Mahi Mahi with roasted broccoli and Balsalmic mushrooms. 

Ok. This fish is amazing. 

What you need: 

  • Mahi Mahi
  • Salt
  • Pepper
  • Chili powder 
  • Cumin
  • Lime juice 

Mix up the spices. Coat the fish. Squeeze some fresh lime juice. Grill for about 8 minutes. 

This dish would make the perfect fish tacos. So full of flavor. And the lime adds another layer of flavor. 

The broccoli and mushrooms were a yummy side dish. You definitely need to make this. 

I’m currently trying to figure out the best way to reintroduce food. I don’t want to feel sick for days. But I really really really want to eat a cinnamon roll. And drink a beer while I sit by the pool. 

But I don’t want to lose this feeling of clarity. And my skin looks the best it’s ever looked. And I don’t want sugar and bread to clog up my skin and brain. 

So the struggle is real. 

When you first start Whole30, all you can think about is how much work everything is and how it’s not worth it. 

Then Day 20 happens and you worry about how you’ll keep you brain fog at bay while you enjoy and nice slice of pie or a cup of cheese dip. 

Any advice is much appreciated. I want to make sure our reintroduction is mindful. 

Day 14: B4D

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Anyone else love breakfast for dinner? It’s one of my favorite things to make. It’s quick and easy and always tasty. 


Fried eggs with Sautéed Asparagus and a Sweet Potato

All delicious on there own. Even better together. Runny egg yolks. Slightly crunchy asparagus. Warm sweet potato. 

I throughly enjoyed it. Not sure if the Boyfriend shares my sentiments.

Breakfast this morning was boiled eggs and a mix of blueberries and Bing cherries. Lunch was lean. Turkey lettuce wraps with spicy brown mustard and guacamole, sliced cucumbers and red bell peppers. 

I’ll probably be starving come 5 o’clock. But I’ll make due. I’ve been craving Mexican food so I think I’ll make a Whole30 twist on fajitas. I’m excited about it. 

15 days tomorrow. Halfway. Holy crap, that’s exciting. 

Day 13: Ranch Chicken Burgers with Caramelized Onions and Cold Cucumber Salad

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Last night’s supper was phenomenal. Whole30 or not, we are until we about popped. The boyfriend had two full plates, which is the biggest compliment to any dish I make. 


For the ranch chicken burgers, you need: 

  • 1 pound ground chicken 
  • Dried dill
  • Dried parsley
  • Garlic powder 
  • Onion powder 
  • Salt 
  • Pepper

Combine herbs and spices. Using your hands, mix the seasoning into the ground chicken until well combined. Grill until burgers are done and juices run clear. 

This made five burgers. Smaller parties. 

For the onions:

  • 1/2 onion, sliced 
  • Salt and pepper, to taste
  • 1 teaspoon ghee

Melt ghee in hot pan. Add onions salt and pepper. Turn heat to low and let onions cook slowly until they take on a golden brown color. 

I topped our ranch chicken burgers with guacamole and caramelized onions. I baked some sweet potatoes. And thanks to The Boyfriend’s mom, I have a new favorite summer salad

For the cold cucumber salad, you need:

  • Cucumbers, diced
  • Cherry tomatoes, halved
  • Bell peppers, sliced
  • Basil, julienned 
  • Red wine vinegar, to taste
  • Homemade dry rub, recipe below

Combine all ingredients. Refrigerate until cold. Veggies taste better the longer they sit in the spice and vinegar mixture. 

For the dry rub:

Combine all the following to your taste preference.

  • Paprika
  • Salt
  • Pepper
  • Red pepper flakes
  • Garlic powder
  • Onion powder
  • Dried parsley 

Just the right amount of flavor and heat. So good. We’ve been putting this on everything. 

I’m feeling more alert when I wake up in the morning, and that feeling is lasting throughout the day. My skin is looking amazing. Hardly any breakouts. My tummy is still having a little trouble, but it may just be from the sheer volume of food I ate yesterday. 

I am flexing my creativity muscles in the kitchen, and I feel more empowered after making my own breakfast sausage. 

We are going to try to go out to eat this week to have that experience. It’s crazy to think I’ve prepared 39 meals in the last 13 days. I grocery shop 2-3 times per week. Every meal is thoughtfully prepared. Every snack is packed by my own hands. 

I also had a dream about a gigantic cinnamon roll. It was gooey and delicious and I woke up feeling slightly guilty for cheating on Whole30 in my dreams. But apparently that happens. The emotional connection to food is strong. Stronger than you realize until you give up things you never had to. 

If you’ve done Whole30, or any diet or life change, share how you navigated the emotional connections your have to food. I find this to be the most interesting observation in my own journey. 

Day 12: Homemade Breakfast Sausage

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Every packet of sausage or bacon I’ve picked up in the last 12 days has sugar in it. It’s depressing. And I wanted a good breakfast this morning. It is my favorite day. 

So I made my own. 

And it is amazing. 


This breakfast hash is something I’ll be making for a long time. After two weeks of just eggs and egg muffins, I wanted something of substance. 

For the homemade sausage, you need:

  • 1 pound ground pork
  • 2 teaspoons poultry seasoning
  • 1/8 teaspoon allspice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon red pepper flakes 
  • 1/2 teaspoon salt
  • Coconut oil to help with browning 

Combine all spices and stir. Using your hands, mix into ground pork until well combined.

This will make your dreams come true. It has just the right amount of kick. If you like it spicy, add more red pepper flakes. If you like it less spicy, only use 1/8 teaspoon cayenne. 

I browned my sausage and set it aside. 

Then I sautéed baby tri-colored potatoes, onion and jalapeño until soft. Add the sausage back into the pan. 

In a separate pan, fry two eggs in coconut oil. I like my eggs runny for hash. 

Plate the potato and sausage hash, top with the fried eggs and finish with compliant salsa and guacamole.  

I can’t wait to tell you about tonight’s dinner, but it requires its own post so I can share the details of making it. 

How’s your weekend? What did you have for breakfast?