Whole30 Wrap Up

I’m officially done with the Whole30! And I’m soooo glad haha! But, I’m still doing it. Confusing huh. I love the Whole30 way of eating, I love how it makes me feel and I love that I can lose weight on it. But, I don’t like how it’s so restrictive. It’s important for people doing it for the first and second times but I know my body and I know what I can and can’t tolerate. So, I’ll continue eating Whole30 but with the occasional treat and piece of cheese.

Here are my recent meals:



Sausage with Cilantro Coleslaw


Cauliflower Rice with Taco Seasoned Chicken and Fresh Pico De Gallo


Bacon Ranch Chicken Poppers and Brussel Sprouts


Eggs with Ssausage, Fresh Pico De Gallo and Cheese (!!) – I Ate This on Day 31 for Breakfast


So, I actually quit my Whole30 early on  Day 28 and had some pizza. I did go back to Whole30 for Days 29 and 30 and have stayed about 70% Whole30 since it officially ended. I want to do better though. I just know how great I feel when doing it my best and I want to feel good like that again.

I lost 12 pounds total on my Whole30 which I am really happy about! I haven’t gained any of it back but haven’t lost anymore either. I have kept up with my exercise but not Intermittent Fasting. So, I just need to get back to doing what I know works.



Whole30 Days 5&6


Iced coffee w/ cashew milk, eggs with bacon and onions, a sausage patty and a mini avocado


These drinks are SO good!


Shredded salsa verde chicken with sauteed veggies topped with dried cranberries and pumpkin seeds


Bunless burgers, half a hot dog and sweet potato fries


Eggs with bacon and onions, a sausage patty, a little piece of bacon and a mini avocado


Chicken salad with red onion, shredded carrots, kale, broccoli slaw, dried cranberries and pumpkin seeds and a sparkling water



Hot dog with creamy lemon slaw, crispy potatoes and onions cooked in avocado oil with some mayo/mustard for dipping


My Whole30 is going great so far! I’m excited to try some new recipes in the coming weeks! My breakfasts are usually the same everyday and big because I give about half my eggs to my toddler. She gets hers with chocolate milk (lucky!) and that’s about all she eats in the mornings.

I don’t usually have white potatoes when doing a Whole30 but it sounded good so I just had a little bit and they were so good! I like to stick to protein + veggies usually.

I haven’t had any other symptoms, I feel pretty normal I guess.

Excited to keep going! I’m almost done with my first week!

Whole30 Days 3 & 4


My headache was the worst on Day 3 but cleared up on Day 4. Day 4 was probably the best I’ve felt, I had lots of energy and just felt great overall. No other symptoms so far other than the headache.

Day 3 I went to an outdoor wedding and there were limited options for me but I stuck to it and I’m really proud of myself! I had a big plate of veggies/fruits, some nuts and sparkling water.

On to Day 5!

Whole30 Day 2


Breakfast was an iced coffee with cashew milk, eggs scrambled with bacon and onions, a mini avocado and a nectarine.

Snack was a Kombucha and a larabar.

Lunch was the same chicken salad as yesterday.

Dinner was really good! Savory ground beef with curry cauliflower rice seasoned with garlic powder, onion powder, ginger powder, curry powder and salt. Topped with fresh pico de gallo and guacamole.

A pretty good day, still had that headache though. 😦

Whole30 Day 1


Whole30 Day 1 was a success! I had my regular iced coffee with cashew milk instead of heavy whipping cream. I think I’ll go back to coconut milk after the cashew milk is gone. It’s okay but coconut milk is better!

For breakfast I had eggs scrambled with bacon and onion with tomato and a mini avocado on the side.

Chocolate Chip RXBar for a snack.

Lunch was chicken salad which had shredded chicken, red onion, jicama, shredded carrots, pistachios, pickles, splash of pickle juice, mayo and salt. Super good!

Dinner was my favorite Whole30 meal I’ve ever had! Bacon Ranch Chicken Poppers, they were so yummy! Slighty sweet from the carrots, smoky from the bacon, savory from the herbs. I’m definitely making these again! I had these with some dairy free ranch, let me know if you want the recipe!

In the afternoon, I got a slight headache and lots of brain fog. It was to be expected. I made sure to drink tons of water all day and a second cup of coffee seemed to help with the headache.


Paleo Blueberry Muffins

Blueberry Muffins

Recipe by: The Adrenal Fatigue Solution

Blueberry Coconut Flour Muffins

  • 3 large eggs
  • 3 Tbsp. coconut oil (melted)
  • 3 Tbsp. honey
  • 1 tsp. vanilla extract
  •  cup coconut flour
  • ½ tsp. baking powder
  • ½ cup blueberries
  1. Pre heat the oven to 350F.
  2. Grease a 6 hole muffin tin with a little coconut oil.
  3. Place all of the ingredients (apart from the blueberries) into a blender and blend until smooth.
  4. Fold in the blueberries and divide the batter between the 6 muffin holes.
  5. Bake for 14-16 minutes until slightly golden and firm to the touch.



I doubled the recipe because I made these once before and they were so delicious that they didn’t last long in our house, also I didn’t want to make my blender dirty so this time I just whisked them before adding the blueberries, it took a little more time but I think they still turned out fine. Also, I want to try chocolate chips instead of blueberries next time, yum!



Almond Flour Pancakes

I’ve always loved pancakes and low carb pancakes are just not as good as “real” pancakes.  I have a coconut flour version that I make and they are pretty good and just recently made an almond flour version. It was soooo good! The outsides got nice and crispy which reminded me of how my Grammy used to make them. I followed Low Carb Yum’s recipe and left out the stevia and halved everything. They came out delicious!

Almond Pancakes


Go to her site and try these! So yummy!

Cheesy Cauliflower Rice

Before I started eating low-carb, I used to buy a 4 cheese boxed rice mix and my family loved it! Obviously rice on low-carb is a no no. I was craving that rice last night and came up with this substitute, it’s not the same but it satisfied that craving for me and it was really easy to make!

Chessy Cauliflower Rice


1 small head cauliflower, riced

2 T butter

Salt to taste, about 1/2 teaspoon

2 oz cream cheese, softened

1/8 cup half and half or heavy whipping cream

1 cup shredded cheddar cheese

2 T bacon bits, optional

I began by melting the butter in a frying pan and adding the riced cauliflower and salt and cooking until “al dente” and slightly translucent. I don’t like mine to be mushy.

Once that’s done, add the softened cream cheese and half and half/heavy whipping cream and stir until cream cheese is melted and everything is combined. Add in the shredded cheddar cheese and stir, stir, stir so it doesn’t clump up or stick to the bottom. Keep stirring until the cheese is no longer “stringy” and the mixture looks creamy.

Top with bacon bits (if using) and serve! This would be really yummy with some chopped green onions on top.

Low Carb Chicken Enchilada Casserole

I was craving chicken enchiladas the other day and threw together this low carb chicken enchilada casserole. It was SO good and definitely hit the spot!


Here’s how I made it:

2 very large chicken breasts (about 1-1.5 lbs)

1 10oz can green enchilada sauce

1 small can diced green chilies

1/4 cup sour cream

1/2 cup shredded cheese (I used colby jack)

1/2 onion, chopped

2 garlic cloves, minced

1/4 cup cilantro, chopped – reserve some for a garnish

1/2 cup shredded cheese for the topping

S&P to taste

I began by poaching the chicken breasts and once they were done I shredded them and added them to a sauce pan.

Add the rest of ingredients (except cilantro garnish and cheese for topping) to the chicken and stir to combine.

I let mine simmer for about 30-45 mins for the flavors to combine but it’s not necessary.

Add everything to a baking dish and top with remaining cheese, bake at 350 until bubbling and cheese is melted. Sprinkle with cilantro garnish and serve! We had ours with roasted broccoli. It was so yummy!



Mississippi Pot Roast

This is such a good recipe and so easy! It’s a crock pot recipe which I love. I use my crock pot at least twice a week, sometimes 3 or 4 times! I don’t have a lot of time for cooking super involved meals these days, so anything I can do to lessen my dinner prep/cook time is a life saver and ensures my family eats good.

Mississippi Pot Roast

This is a pretty popular world in the low carb/keto world and there are different variations out there. Here is the way I do it!

You will need:

3 lb Beef Roast

1 Stick of Butter (cut into slices)

1 Package of Au Jus Seasoning Mix

5-6 Pepperoncini Peppers plus the juice

Add the roast to the crock pot, place butter on top, sprinkle on the au jus seasoning, place the peppers around the roast and pour in some juice – about 1/8th of a cup. It won’t make the roast spicy so add more if you like! You can always add more at the end if it needs it.

Cook on low for 8 hrs, I shred it at the end and mix into the juices and then serve over mashed cauliflower. For that, I steamed a whole head of cauliflower and added it to my blender with cream cheese, half and half, sour cream, butter and salt and blended it up!

So yummy!