SpinSpin

I like spinach and mushrooms in my scrambled eggs, and I typically use frozen, chopped spinach that I toss in the pan either frozen or, if I happen to think about it the night before, put some in a dish in the fridge. Lots of times, I don't even slice my mushrooms anymore, I just pop the stem out, break in half, and then break the cap into rough chunks. Add fat of choice (usually ghee with eggs) saute my veg until nearly done, toss in my eggs, scramble, scramble, scramble, and slide onto plate. Most times, I serve with a side of tomatoes or maybe left over roasted sweet potatoes, and some avocado or olives. Yum! 
 
I have a very active 3 year old, so I totally understand not having time to get things together! 

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Brisket, slow cooked in a little lard (from when I sealed it in the pan), cloves, & garam masala, served with a full bag of spinach & a quarter onion (which reduced down to about 2 cups when sauteed), a beef tomato and a handful of olives.
 
The brisket had cooked over night with some shin in my crock-pot and was so tender.

Leftover pork chops. cut into bite size pieces along with scrambled eggs and zucchini and celery dipped into homemade vinaigrette. I had a whole zucchini and most of a bunch of celery for my veggies. 

Salad for breakfast this morning. Grilled chicken thighs, spring mix greens, celery, cucumber, jicama, tomatoes, chopped bacon, fried ginger, roasted garlic mayo, and pineapple-raspberry kombucha.
 
 

Leftover beef chili made with lots of veggies on 1/2 baked potato plus 1/2 avocado & 1 peach.

Garbage breakfast today! It's payday and we will be going shopping after hubby gets home-- so it was clean out the fridge day for breakfast! 1 LARGE yellow onion, sliced up, an orange bell pepper, sliced up and sauteed with the onion in avocado oil, a meat patty and 4 HUGE handfuls of spinach -- the last of a bin of spinach -- that cooked down to maybe 1/2 a cup or so and a pickle. I also topped my burger with a scoop of ghee. 

Today's breakfast, baked chicken thighs, bok choy, yellow squash, and some cherries, with a strawberry orange kombucha:
 

Trying to eat through the fridge before we leave on holidays creates some...er....odd meals.
 
Breakfast this morning:
 
Bed of spinach
Leftover grilled peppers & pineapple (note, the pineapple was SO tart when I cut it earlier this week that it was inedible.  Grilling it made it so sweet it was like candy!)
Chopped up chicken breast tossed in a 50/50 mix of mayo & Frank's Red Hot
 

I thought to post this shot of my breakfast prep this morning.  On the weekend I diced 5 bell peppers, 3# green beans, a bunch of steamed potatoes and some ham (note, the ham is not compliant but I am not on Whole30).  Now in the morning I just throw a handful of each into a frying pan with some fat, go blowdry my hair and pour a coffee and breakfast cooks itself.  Wash out one frying pan when the food has been plated and you're done!
 

 
Note: the ham is non compliant but you could do the same with cooked chicken, cooked ground pork/beef, chopped roast, chopped pork chops etc.  Repeat, the ham is not compliant.

Breakfast today was 2 BIG mugfuls of a variation of the gingered zucchini soup in well fed 2. I started out with green onions, 4 cloves of garlic, fresh ginger, 2 zucchini and leftover steamed broccoli from dinner last night. Cooked till the zucchini was really tender -- about 45 min then I added in 4 HUGE handfuls of power greens (chard, kale, spinach) and let them wilt down.OH and I cooked it in bone broth that I am still simmering-- just ladled out what I needed for the soup and put the lid back on the bone broth! Poured it in batches into my food processor and blended away! Chopped up a hard boiled egg and mixed it into my mugs of soup and had a meat patty and raw bell pepper along side. Yum!

You also gotta eat more...!! 

Breakfast today was 2 BIG mugfuls of a variation of the gingered zucchini soup in well fed 2. I started out with green onions, 4 cloves of garlic, fresh ginger, 2 zucchini and leftover steamed broccoli from dinner last night. Cooked till the zucchini was really tender -- about 45 min then I added in 4 HUGE handfuls of power greens (chard, kale, spinach) and let them wilt down.OH and I cooked it in bone broth that I am still simmering-- just ladled out what I needed for the soup and put the lid back on the bone broth! Poured it in batches into my food processor and blended away! Chopped up a hard boiled egg and mixed it into my mugs of soup and had a meat patty and raw bell pepper along side. Yum!

This morning, I had baked chicken thigh, sweet potato, and bok choy, with a grape kombucha.
 

Cauliflower and curry are best friends.
 
I've eaten pretty much the same breakfast every day this week: shredded cabbage, sweet potato, protein, maybe another veggie. Today it was leftover shredded pork, diced sweet potato instead of shredded, and leftover roast green beans along with my cabbage. Seasoned with 21-spice, a bit hit of salt, and some avocado oil. There was leftover lamb shoulder in the fridge, but I've decided that I can't handle lamb first thing in the morning.

It came out really fantastic Ladyshanny! I am thinking about putting curry in my next batch! Couse I do have some cauliflower that needs to be used up --  maybe I will do that one tomorrow!! 

Oh, I love the idea of putting power greens in!  I love the silky gingered soup, no reason why not to cram a whole bunch more nutrient density into it!  Smart!

Breakfast today was 2 BIG mugfuls of a variation of the gingered zucchini soup in well fed 2. I started out with green onions, 4 cloves of garlic, fresh ginger, 2 zucchini and leftover steamed broccoli from dinner last night. Cooked till the zucchini was really tender -- about 45 min then I added in 4 HUGE handfuls of power greens (chard, kale, spinach) and let them wilt down.OH and I cooked it in bone broth that I am still simmering-- just ladled out what I needed for the soup and put the lid back on the bone broth! Poured it in batches into my food processor and blended away! Chopped up a hard boiled egg and mixed it into my mugs of soup and had a meat patty and raw bell pepper along side. Yum!

Some of you make some seriously good looking meals!  I wished I enjoyed cooking more...I think I would enjoy ALL of your meals, but I just don't want to take the time to fix them.
 
For me, M1 today (yes, at 3:30pm, but I worked patrol last night, got in at 6am, slept until 1) was baked salmon topped with a sauce of homemade mayo mixed with fresh salsa, and a heaping side of Wildbrine's Red Beet and Cabbage sauerkraut.  I'm in LOVE with that sauerkraut...could eat the whole jar with a spoon.
 
I'm not currently "doing" a W30, but I'm moving more and more to that type of eating as a lifestyle.  It's cool how it "creeps" into your thinking and becomes easier and easier.

Super easy one yesterday.  Ground beef/turkey combo, diced red pepper, snow peas and a big handful of baby kale.  Served with some pickled jalapeños and a blop of mayo.
 
 

Raemikky  -  Welcome.
 
The Whole 30 is 30 days of passing up immediate gratification for long term satisfaction.  To be in the pocket Whole 30 Template is to make the minute by minute, meal by meal and mile by mile choices that will eventually add up to your success.  
 
There may not be any golden trumpets to mark our good choices.  No cheering crowds  "You Go, Girl!"
 
Nobody may lavish you with praise.  In fact, none of our friends and family may notice all of the quiet sacrifices we are making in our quiet snackless corners.    When we encounter difficulties...they can be our greatest teachers.
 
Get back up on your horse and ride like the wind.  If you let it go today or for another year...you'll be one year older when you get back to your original decision to complete a Whole 30.   Compliant without complaints.
 
Goooooo!!!!!   Today.

Haha, I sort of do this too, "rough cooking". I buy the pre sliced mushrooms from Costco but they are enormous so I throw in the pan and just split them with my spatula. It doesn't all have to be pretty.

I like spinach and mushrooms in my scrambled eggs, and I typically use frozen, chopped spinach that I toss in the pan either frozen or, if I happen to think about it the night before, put some in a dish in the fridge. Lots of times, I don't even slice my mushrooms anymore, I just pop the stem out, break in half, and then break the cap into rough chunks. Add fat of choice (usually ghee with eggs) saute my veg until nearly done, toss in my eggs, scramble, scramble, scramble, and slide onto plate. Most times, I serve with a side of tomatoes or maybe left over roasted sweet potatoes, and some avocado or olives. Yum! 
 
I have a very active 3 year old, so I totally understand not having time to get things together! 

I am not sure where you read occasional fruit. The book simply states you shouldn't eat it alone and you shouldn't eat so much that it crowds other important items off your plate. Do you have a sugar dragon? I do, so I choose to rarely eat fruit. You don't have to eat any if you don't want to. Many consider one to two servings a day to be reasonable.