Whole30 Week 3 – What I Ate

I call this week the week of the chili… And I lived quite well off of it too, haha. I made a big pot of chili at the end of last week & made several meals this week with it (and a couple last week too!).

Nothing fancy – just 2 pounds ground beef sautéed with onions, garlic, & jalapeño – then added a big jar of my canned tomatoes from last summer’s garden, a can of tomato paste, & seasoned it with 4 tablespoons of chili powder, 2 tablespoons of cumin, 1 tablespoon onion powder, 1 tablespoon garlic powder, some Frank’s Red Hot Sauce, & a few sprinkles of Ring of Fire seasoning. Anyhow, it actually made for some delicious and super easy meals this week without getting boring such as simply pan roasting some sweet potatoes & topping them with chili and a deliciously easy Southwest Salad that was basically just lettuce blend, chili, avocado, & habanero ranch. Stuffed sweet potatoes were also on the menu this week – as well as a smothered chili chicken sausage.

Week 3 – So Far

My urge to snack has started to go away… I was wanting to snack a lot the first 2 weeks. I kept the snacks all Whole30, but I reached for nuts, fruit, RxBars, Larabars, & other Whole30 complaint foods more than just my meal time. I’m finding my meals to be keeping me full until the next meal for the most part.

I’ve gone egg free for about 1.5 weeks now. Eggs are usually a big part of the Whole30 diet, but I have something called EoE (eosinophilic esophagitis) and I have reason to suspect that egg whites are aggravating the condition, so since I’m already on an ‘elimination’ diet of sorts, I figured I might as well cut out the eggs for the remainder of my Whole30 journey to see if it has any positive effects.

I’m not bloated at all. Like, at all. And I usually have a lot of issues with that. That’s pretty awesome!

And best of all – MY CLOTHES FIT!!! As in, I can wear things I haven’t worn in MONTHS. I’ve resisted the urge to hop on the scale per Whole30 rules until the end of the 30 days, but there’s definitely a huge difference in my size – that’s for sure.  Here’s 3 side-by-side images so you can see what I’m talking about.

Day 1, Day 9, & Day 21.

And I feel GREAT!! Notice on day 21 I’m wearing JEANS?? Honey – those jeans haven’t fit in forever.. and now they fit comfortably. I can’t even put into words how happy that makes me!

As for as exercise, I’ve been going on hikes at a park near my house (averaging about 3-4 miles) twice a week. I’d like to bump it up to 3x a week, but I just haven’t been able to fit it in my schedule. Hopefully I can work on that!

Ok, now for what I ate this week. I did grab a few snacks here and there (usually some nuts or a mandarin orange) but only a couple times this week.

If you missed what I ate in Week 1 and Week 2, you can check them out by clicking on the name.

Week 3, Day 1

• Breakfast: Banana with 2 tablespoons cashew butter & about 1 tablespoon of unsweetened coconut flakes on top
• Lunch: Beanless Chili Stuffed Sweet Potatoes
• Dinner: Sweet Potato Hash with leftover roast beef, toasted jalapeños, cilantro, guacamole & salsa (SO GOOD!)

Week 3, Day 2

• Breakfast: Banana with 2 tbsps cashew butter & 1 tbsp unsweetened coconut flakes
• Lunch: Southwest Chili Salad – basically organic salad blend w/ leftover chili, jalapeños, cilantro, & habanero ranch dressing
• Dinner: Pan Roasted Sweet Potatoes with Leftover Chili on top sprinkled with green onions (so super easy, so super yummy)

Week 3, Day 3

• Breakfast: Banana with 2 tbsps cashew butter & 1 tbsp unsweetened coconut flakes (this is becoming a habit, can you tell? haha)
• Lunch: Baked Chicken Breasts sprinkled w/ Ring of Fire seasoning (my fave seasoning as it is & it’s Whole30 friendly), half of a baked potato, & green beans
• Dinner: Pork Chops w/ Mushroom Gravy, spaghetti squash, the other half of my lunch baked potato, & Brussel sprouts

Week 3, Day 4

• Breakfast: 2 pieces of sausage, leftover Brussel sprouts, fresh blackberries, & an orange
• Lunch: Leftover chili on top of chicken sausage
• Dinner: Chicken sausage sautéed w/ cauliflower rice, spinach, onions, & Brussel sprouts. (I just sautéed it all together & seasoned with garlic, salt & pepper)

Week 3, Day 5

• Breakfast: Banana with 2 tbsps cashew butter & 1 tbsp unsweetened coconut flakes
• Lunch: Leftover chicken sausage skillet from the night before
• Dinner: Pork Poblano Collard Green Rolls with Creamy Avocado Sauce (think Whole30 friendly enchiladas! – soooooooo yummy!!!)

Week 3, Day 6

• Breakfast: Banana with 2 tbsps cashew butter & 1 tbsp unsweetened coconut flakes
• Lunch: Leftover Pork Poblano Collard Green Rolls
• Dinner: Leftover Pork Poblano Collard Green Rolls – yes, I know… twice in one day… but they’re SO good and I made a lot!

Week 3, Day 7

• Breakfast: Banana with 2 tbsps cashew butter & 1 tbsp unsweetened coconut flakes
• Lunch: Bell Pepper Tacos
• Dinner: Restaurant Style Greek Lemon Chicken & Potatoes, asparagus, salad with Whole30 creamy Caeser dressing

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