Whole30 Week 4 – What I Ate

Whole30 Week 4 – Here’s what I ate!

I did it!! I completed Whole30!!!

This post is a little late because my family took a much needed vacation right after my Whole30 journey – so apologies to those who’ve been waiting to see what I ate in my final week.

This week had 10 days in it. Technically, I only had to do 30 days but I did 31 because I ‘cheated’ right off the bat on January 1 with a couple bites of black eye peas (my one superstition in life – I’ve gotta have black eye peas & collards on New Years!) – so I decided to do an extra day just for the heck of it.

Did I lose weight? YES!!!!  And I lost so many pant sizes. I honestly feel amazing, y’all. I’ll be posting a results post here shortly (and linking here in this post afterwards) where I’ll talk more about my results with weight loss, things I noticed along the way with my body, and some things that have totally surprised me. Ill be sharing all that with you soon along with some things that helped get me through the Whole30 Challenge.

Here’s what I ate during my final week. 

Day 1

• Breakfast: Breakfast potato with no cheese
• Lunch: A Roast Beef Sandwich with no bread – used Romaine lettuce as the ‘bread’
• Dinner: Chipotle Chicken Lettuce Wraps with Cilantro Lime Cauliflower Rice

Day 2

• Breakfast: Banana with cashew butter & unsweetened coconut flakes
• Lunch: Roast Beef Sandwich with no bread – used Romaine as the bread (just call me ‘Breadless in Atlanta’)
• Dinner: Foolproof Eye of Round Roast, sautéed mushrooms, green beans, & roasted potatoes

Day 3

• Breakfast: 3 pieces of sugar-free bacon & two oranges
• Lunch: Bell Pepper Tacos
• Dinner: Leftover Bell Pepper Tacos (I made a video for these today so I had plenty to eat!)

Day 4

• Breakfast: Breakfast potato with no cheese
• Lunch: Crab Stuffed Zucchini
• Dinner: Spicy Jalapeno Burger w/ Garlic Crusted Eggplant Bun

Day 5

• Breakfast: Banana with cashew butter & unsweetened coconut flakes
• Lunch: Pan roasted sweet potatoes with leftover sliced London broil over top along with some habanero ranch & green onions
• Dinner: A skillet I made up on the spot with chicken, diced artichoke hearts, spinach, mushrooms, & garlic. I just cooked it all til done in a skillet & seasoned with salt and pepper.

Day 6

• Breakfast: leftover Crab Stuffed Zucchini
• Lunch: Philly Cheesesteak Twice Baked Potatoes
• Dinner: the leftover chicken, artichoke, spinach mixture that I made the night before stuffed inside of empty potato skins (extra from lunch) & baked til warm. I added a little bit of nutritional yeast to the mixture for a little bit of cheesy flavor without the cheese.

Day 7

• Breakfast: Sugar Free Sausage, Brussel sprouts, oranges, & a few blackberries
• Lunch: Homemade beef spaghetti sauce over steamed zucchini & squash
• Dinner: Buffalo Chicken Spaghetti Squash

Day 8

• Breakfast: banana with cashew butter & unsweetened coconut flakes
• Lunch: Chicken Sausage, Spinach, & Cauliflower Rice Skillet
• Dinner: Chicken sausage with mustard & zucchini tots (I really wanted a hot dog & fries tonight!)

Day 9

• Breakfast: banana with cashew butter & unsweetened coconut flakes
• Lunch: leftover Buffalo Chicken Spaghetti Squash
• Dinner: Lemon Pepper Salmon, oven roasted brussel sprouts, & a baked potato with sautéed onions & mushrooms

Day 10

• Breakfast: Breakfast potato with no cheese
• Lunch: Pork Fried Cauliflower Rice
• Dinner: Steak, roasted baby potatoes, green beans, & asparagus

If you missed the menus from Weeks 1-3 – you can find them here.

• Week 1
• Week 2
• Week 3

If you make any of my #Whole30 recipes, I’d love to see pictures! Tag me in them on Instagram – @MrsHappyHomemaker! 

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