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  1. Like
    Maggieb123 reacted to ElizabethFullerton in Starting 4/27, FOR REAL THIS TIME!   
    My husband and I started on April 30! We have done it before and usually eat W30, but a few not so great months found us slipping back. My slow (very slow) recovery from a running injured has motivated me and I am studying to be a W30 coach! When I was a young working mother (4 kids) I was exhausted all the time and am sure my "healthy" diet played a part! 

  2. Like
    Maggieb123 reacted to cortadoplease in Starting 4/27, FOR REAL THIS TIME!   
    Hey MaggieB,
    I'd love to join you here for this whole30. This will be round III for me and I am EXCITED to cultivate a better relationship with food and to prioritize self-love above all at this time. I am happy to support you in this journey. DM anytime
    I'm technically starting today (April 28) but I don't see anyone else starting then. Strength in numbers. Let's DO THIS!
  3. Like
    Maggieb123 reacted to rgbarron01 in Affording Whole30 on a Budget   
    I spent close to $1000 the first W30 I completed last winter.  Full disclosure:  I have 18yo and 21yo sons at home who were happy to play along!  I purchased a lot of organic chicken, grass fed bison, Aidels sausages, compliant sunbutter, different oils, spices, Kerrygold butter, and other high end food products.  Had I purchased exclusively grass fed beef I'm sure that number would have been closer to $1200. This was my Christmas present to myself.    
    This go around, I'm keeping the costs down by purchasing conventional meats/chicken and discarding skin/fat.  I simply cannot afford the grassfed/organic options.  Also, I'm buying vegetables/fruit in season and relying on hearty/cheaper standbys such cabbage, sweet potatoes, onions, etc.  I'd love to eat swiss chard, fresh mustard greens, etc. as I want,  however spinach and kale are cheaper and just as nutritious.  Frozen vegetables can also be purchased on sale and stocked.  For making mayo, I use the Bertolli Light Tasting olive oil.  It routinely goes on sale for 50% off and I then purchase 2-3 bottles at a time.  I no longer buy salad mixes but purchase the greens and prep them myself.  I don't buy expensive nuts, bottled probiotic drinks ($4/bottle), sausages ($6 for 4), etc.  So far, my weekly food budget has only increased by about $30.  I'm hoping these changes will help me complete another W30 and keep me from the dollar menu at McDonalds.  
    Good luck!
  4. Like
    Maggieb123 reacted to thepracticalprep in $30 Meal Prep for 5 breakfasts and 5 lunches in 45 minutes   
    Breakfast:  Bacon Spinach Quiche
    Lunch: Mexican Stir Fry

    Grocery list (for one, double amounts for two)
    1 onion
    1 bell pepper
    3 carrots
    1 bag broccoli florets
    1 bag of spinach
    1 bag of cauliflower rice
    1 lb ground meat
    1 package bacon (no added sugar for Whole30 approved)
    10 eggs
    Staples you’ll need:
    Cooking fat
    1.5 tsp garlic powder
    1 tsp paprika
    ½ tsp cumin
    ½ tsp chili powder
    ⅛ tsp cayenne
    1 tsp salt
    Hot sauce to taste (optional)
    1 tsp oregano
    Garlic powder, salt, and pepper to taste for quiche and cauliflower rice
    Preheat oven to 350.
    Spray pan you are using for the quiche (you can use a pie pan, spring form pan, baking pan, even muffin tin! Just adjust cooking time accordingly).
    BACON: Roughly chop the bacon. Heat a large saute pan and cook bacon on medium high heat. While bacon is cooking, chop half of the onion. Remove bacon from pan onto plate with paper towels. Remove most of the bacon fat.
    QUICHE VEGGIES: Cook onion in same saute pan until translucent. Add spinach and cook until just wilted. Season with salt, pepper, and garlic powder. Mix with bacon pieces. Spread mixture on roasting pan.
    EGGS: Crack eggs into a separate bowl. Whisk with small amount of water or compliant almond milk, salt, and pepper. Pour over spinach and onion mixture in pan. Put in oven. Set a timer for 20 minutes.(don’t worry if it’s not preheated yet, it will be fine!)
    STIR FRY VEGGIES: Chop all veggies into bite-sized pieces.
    STIR FRY MEAT: Brown meat in a large saute pan (can use the same one as before) on medium high heat. Season with a little more than half of the seasoning mixture and optional hot sauce to taste. Remove from pan into separate bowl.
    STIR FRY VEGGIES: Add in onion, carrots, and bell pepper to same saute pan. Cook covered for about 3 minutes, then add in broccoli. Cook for about 5 more minutes, adding small amounts of water or cooking fat if needed and stirring often. Add in the rest of the seasoning mixture and optional hot sauce.
    CAULI RICE: While veggies are cooking, heat another saute pan with small amount of cooking fat. Add in cauliflower rice and cook on medium for about 5 minutes, stirring often. Season with garlic powder, salt, and oregano.
    When timer goes off for quiche, check to see if the eggs are set or if it needs more time.
  5. Haha
    Maggieb123 got a reaction from GoJo09 in Starting 4/27, FOR REAL THIS TIME!   
    Hello Internet!
    I have decided, after several months of trying to complete a whole30, that I am actually going to do it this time. I am just out of excuses. I completed several successful rounds back at the end of 2016 (eek that seems like a long time ago) and beginning of 2017. Then my husband and I took the slow roll back into eating the standard american diet and now I am not sure how I got right back where I started. We have moved, I started a new job working nights (so sleep is my challenge), and now I have a super active toddler who likes to get into just about anything that isn't bolted to the ground. I remember how good it felt. I remember the sleep-- oh the SLEEP! I digress... I know how to meal prep, I can cook, I just haven't been willing to give up ice cream and wine until just now. It's been too long, whole30-- let's catch up.
    Anyone with me??