I’m breaking my Whole30 into five day increments because a week just seems like too long of a time. So far, so good – though I will say that the weekend proved to be as challenging as I had imagined. Weekends are all up in the air for me so eating times were off and exercise is limited. Plus, for the sake of my marriage, I didn’t want to get all militant about not eating out because my husband and I eat on the go pretty often. I made it work, and it was pretty doable. Here’s what I ate for days 1-5.
Wednesday, July 4th
B – Scrambled eggs with spinach and garlic
L – Spinach salad with bacon, mushrooms, red onion, and grilled chicken
S – Watermelon
D – Cedar plank salmon with avocado mayo, lemon steamed green beans, and salad
S – Strawberries!
Fourth of July wasn’t as hard as I had imagined. Of course there was no food at the party we went to that was Whole30 approved (save for the watermelon), but I made it through without offending anyone.
Cedar Plank Salmon: Soak a cedar plank in water for 30-60 minutes. Place a big, pretty piece of salmon on your soaked plank, rub it with some olive oil, and top with fresh ground salt and pepper. Cook on a hot grill for 15ish minutes.
Thursday, July 5th
B – Scrambled eggs, tomatoes, grapes
L – Salmon and steamed broccoli
S – Cashew Cookie Larabar, raw cashews
D – Lemon chicken saute, lemon dijon cauliflower, salad
Friday, July 6th
L – Leftovers galore! Cedar plank salmon, lemon chicken, dijon cauliflower, steamed cut broccoli
S – Cashew Cookie Larabar, raw cashews
D – Husband was sad at the thought we could never go out for dinner 
So we went to Moe’s. Close talker salad with chicken, sautéed onions and mushrooms, cucumbers, olives, guacamole, and salsa.
Saturday, July 7th
B – Scrambled eggs with spinach, mushrooms, garlic. Three slices bacon. Handful of blueberries.
L – Gross mall food court salad: greens, tuna, and olives
S – Rotisserie chicken
D – Yummy pomegranate pot roast (adapted from this recipe), sweet potato, tomato and cucumber salad
S – Roasted Cherry Coconut Smoothie
Sunday, July 8th
B – Spinach and mushroom omelette, bacon
S – Blueberry Muffin Larabar
L – Shrimp Salad rolls, tomato and cucumber salad
S – Leftover omelette, cashew butter
D – Lemon thyme chicken with mushrooms, roasted carrots
S – Roasted Cherry Coconut Smoothie
I had a ton of dreams last night. Random, vivid dreams that ran all night. They weren’t about food, as I’d read they might be, but more about house plans, parking spaces, and other weird things.
Shrimp Salad: Mix homemade mayo with Tastefully Simple’s Spinach & Herb dip mix and refrigerate for an hour. Combine with itty bitty cooked baby shrimp, minced carrots, and minced celery. Roll in floppy romaine leaves.
