It's warm enough lately to barbecue! // Bun-less hamburger with grilled veggies. // Coffee & chocolate brisket with mashed sweet potatoes & kale. // Fried eggs with sautéed kale and a heaping spoonful of homemade mayo = All Whole30 approved.
My only complaint so far about the Whole30 (besides the no alcohol... ha!) is all the prep work and planning that goes into making a meal. Even before I started this whole foods-type of eating, though, we were eating at home for most of our meals so it isn't the amount of cooking that has been difficult. I guess my challenge has been coming up with ideas for meals when something as easy as making a sandwich or pouring a bowl of cereal isn't an option (Ashlan, I've put your birthday gift to great use already!).
Also cooking for three people for three meals a day and ensuring that everyone is going to like what I'm making including a somewhat picky toddler? Definitely challenging.
I've heard as the weeks of the Whole30 progress, your thinking about what to eat shifts and ideas and prepping for meals becomes easy as you follow this simple template. And since Lee and Alice aren't doing the Whole30 with me, I usually prepare something additional for them (like quinoa or pasta). I don't know if it's the implementation of eating meals at our new table or if it's seeing her mama eat a variety of vegetables but Alice has been a champ this past week and has tried almost every vegetable we've put in front of her.
So if I get nothing but a more adventurous little eater out of this Whole30, I'll call it a huge success.
Roasted red pepper sauce over spaghetti squash with sautéed chicken. // Spinach salad with strawberries, hard-boiled eggs, cucumber & olives. // Hamburger lettuce wraps with carrots & spicy olives.