Vegetable Garden

Whole30 Week Two

We’ve just passed the halfway mark in our Whole30 challenge, so I’d like to share our experiences from Week Two. We started this to reset and recharge our bodies, and have already taken away much more than we expected from this adventure!

If you’re new to the party, please click here for a recap of our Week One on the Whole30 Challenge.

Here’s a roundup of how we ate during Whole30 Week 2, with some notes on our progress, at the bottom.

Day 8:

Breakfast: Avocado chicken salad with carrots, alfalfa, tomatoes, and soaked walnuts.
Lunch: Coffee and a Larabar, and some nuts (whoops–better balance next time)
Dinner: Wing steak (Nova Scotia #grass-fed) with mange-tout and marinated mushrooms.

#Day8 started late in the day after a luxurious sleep-in, with lots of time outdoors. Breakfast: Avocado chicken salad with carrots, alfalfa, tomatoes, and soaked walnuts. Lunch: Coffee and a Larabar, and some nuts (whoops--better balance next time) Dinner: Wing steak (Nova Scotia #grassfed) with mange-tous and marinated mushrooms. #paleo #whole30 #whole30challenge #food #easy #weekendcooking

Day 9:

Breakfast: Mushroom omelette with prosciutto and alfalfa sprouts, apple, and some almonds.
Lunch: Sausage with sweet potato and cherry tomatoes, coffee and a Larabar.
Dinner: Zucchini noodles with Bolognese, sparkling water with lime.

#Day9 was the toughest yet, after a poor sleep (and not enough of it!). But aside from exhaustion, feeling happy and well. Breakfast: Mushroom omelette with prosciutto and alfalfa sprouts, apple, and some almonds. Lunch: Sausage with sweet potato and cherry tomatoes, coffee and a Larabar. Dinner: Zucchini noodles with Bolognese, sparkling water with lime. #whole30 #whole30challenge #paleo #paleolifestyle #easy #food

Day 10:

Breakfast: Eggs lightly scrambled with herbs, banana, apple, and pistachios, and black coffee.
Lunch: Chicken drumsticks with Franks Extra Hot Sauce and greens, soda water.
Dinner: Beef soup with potatoes, carrots, mushrooms, and celery.

#Day10 was a busy one--so glad to have prepped lunch last night, and that T made soup a few days ago--feeling pretty great, but still need to catch up on sleep! ❤️ Link in profile. Breakfast: Eggs lightly scrambled with herbs, banana, apple, and pistachios, and black coffee. Lunch: Chicken drumsticks with Franks Extra Hot Sauce and greens, soda water. Dinner: Beef soup with potatoes, carrots, mushrooms, and celery. #paleo #food #easy #paleolifestyle #whole30 #whole30challenge #feelingood #jerf

Day 11:

Breakfast: Scrambled egg clouds with avocado and green grapes.
Lunch: Oven-roasted turkey breast with steamed zucchini and baked sweet potato sticks.
Dinner: Fig, hazelnut, and pork-belly salad, with a berry banana smoothie bowl.

I had the day off work for #Day11 and didn't do much planning ahead, but wound up with some lovely meals anyhow! Breakfast: Scrambled egg clouds with avocado and green grapes. Lunch: Oven-roasted turkey breast with steamed zucchini and baked sweet potato sticks. Dinner: Fig, hazelnut, and pork-belly salad, with a berry banana smoothie bowl. #whole30 #whole30challenge #paleo #paleogourmet #paleolifestyle #easy #food #feedfeed #feelingood #igers #jerf

Day 12:

Breakfast: Banana, cashews, peach, and Larabar.
Lunch: Avocado and hot sauce (so good), prosciutto, and leftover zucchini noodles; espresso.
Dinner: Roast chicken with plantain, collards, and bacon.

#Day12 and going strong. Feeling fantastic but planning to get to bed earlier! Rainy mornings make for difficult rising! Breakfast: Banana, cashews, peach, and Larabar. Lunch: Avocado and hot sauce (hell, yeah), prosciutto, and leftover zucchini noodles, espresso. Dinner: Roast chicken with plantain, collards, and bacon. #whole30 #whole30challenge #tigerblood #rockthehotsauce #paleo #jerf #igers #food #hotsauce #needmoresleep

Day 13:

Breakfast: Scrambled eggs with dill and smoked salmon; black coffee.
Lunch: Avocado, baked sweet potato sticks, leftover turkey, and green grapes.
Dinner: Roasted cauliflower with hot sauce (vegan wings!) and eggplant bolognese stacks with sautéed onions, bacon, and garden greens.

Still not caught up on sleep but had a good #Day13 out and about. Hard to believe we're almost halfway through! Breakfast: Scrambled eggs with dill and smoked salmon; black coffee. Lunch: Avocado, baked sweet potato sticks, leftover turkey, and green grapes. Dinner: Roasted cauliflower with hot sauce (vegan wings!) and eggplant bolognese stacks with sautéed onions, bacon, and garden greens. #paleogourmet #paleo #paleolifestyle #whole30gourmet #swoon #food #feedfeed #whole30 #whole30challenge #igerstoronto #toronto #jerf

Day 14:

Breakfast: Stacked frittata with bacon and avocado with lime and nasturtium; fresh squeezed OJ and black coffee.
Lunch: Prosciutto, hb egg, apple, and larabar.
Dinner: BBQ mild Italian sausage with Dijon and sauerkraut on romaine.

An adventurous #Day14 and counting--feeling clear, bright, and happy! Breakfast: Stacked frittata with bacon and avocado with lime and nasturtium; fresh squeezed OJ and black coffee. Lunch: Prosciutto, hb egg, apple, and larabar. Dinner: BBQ mild Italian sausage with Dijon and sauerkraut on romaine. #frenchpress #whole30 #whole30challenge #paleo #paleolifestyle #jerf #picnic #larabar

 

We began the challenge wanting to strip down our eating habits to find the source of a few aches and pains, and after two weeks, we’ve been simply amazed by the results. So far our benefits have been:

  • Less joint stiffness
  • Easier breathing
  • Clearer skin
  • Clothes fitting better
  • No bloating after meals
  • More energy during the day
  • Positivity and clear-mindedness

We haven’t experienced much in the way of food boredom (we’ve had a wide variety of foods, as you can see above!) or massive cravings–but then again, we didn’t have massive sugar dragons to slay. Mine is more of a monthly iguana who comes out slowly and predictably, and basks in the joys of a Ritter Sport and retreats, satisfied and appeased. So that’s not a major challenge. Even going alcohol-free for the month has been surprisingly easy.

Our main challenge has been organizing meals for portability, if we’re going to be out of the house (as I am for lunch every day, and most breakfasts).  And to give credit where it’s due, I don’t do much of the cooking. My partner is a stellar cook (as you can see) and I’m more of a soup/stew/comfort food kind of cook, which isn’t called for as much in August… but there is a decidedly crisp quality to the air, so next week you may see some stews and warm dishes on the menu–stay tuned!

PS. If you’re not already, follow along on Instagram @bigcitybucolic or Twitter @bigcitybucolic for daily updates!

 

 

 

 

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