backpackerchik Posted April 13, 2016 Share Posted April 13, 2016 This is my first time doing Whole30. A friend recommended it to me, and I really am in need of a holistic approach to making changes. I've never done a food plan/ lifestyle changes for a regimented 30 days before. I think at most, maybe 2 weeks. I started on a Saturday, on a weekend, on purpose because I knew I'd have more time to focus and plan and not get overly stressed about the new changes. The hardest day so far has been day 3 because it's the first day I went back to work and the added stress of work activities, the commute, etc, made it harder. Today, I worked from home which helps a ton! I'm pescatarian so the meat recipes don't work for me. Food log: Day 1: breakfast: 2 eggs and 2 egg whites with mushrooms and onions, 5 strawberries and coffee with splash of compliant coconut milk lunch: salad with canned tuna and homemade avocado lemon parsley dressing dinner: zucchini sweet potato fritters with tahini parsley sauce and a few strawberries Day 2: breakfast: spinach and broccoli with carmelized onions frittata(with combo eggs/egg whites), 5 strawberries and coffee with a splash of compliant coconut milk lunch: (during a bike ride stop)--2 salmon cakes (yum!), fresh pear, handful of almonds snack: a couple of marinated artichoke hearts, couple of dill whole 30 compliant pickels dinner: ahi tuna steak over a bed of mixed greens with citrus dressing Day 3: breakfast: spinach and broccoli frittata, 5 strawberries and coffee with a splash of compliant coconut milk lunch: mixed greens salad with salmon cakes and tahini parsley sauce mid-afternoon snack: celery with almond butter dinner: squash and eggplant coconut curry over cauliflower rice (used low fat coconut milk so it wasn't very good), antipasti (roasted red peppers, capers and marinated artichokes), 2 date almond rolls, 1 glass of kombucha Day 4: breakfast: spinach and broccoli frittata, 5 strawberries and coffee with a splash of almond milk (didn't like to the coconut milk) lunch: romaine salad with bell peppers and tuna made with avocado lemon parsley, compliant pickles and dijon mustard snack: couple of kale chips, banana (energy before yoga), a small serving (like 1/2 cup) of homemade potato salad, 2 plain dates dinner: thai cold salad, scallops over mashed squash with homemade pesto, 2 date almond rolls, 1 glass of kombucha Day 5 plan: breakfast: spinach and broccoli frittata (last piece), 5 strawberries, coffee with a splash of almond milk (like it better!) lunch: mixed greens salad with 2 salmon cakes and citrus dressing dinner: pan seared ahi over mixed greens with either pesto or citrus dressing, 1 glass of kombucha just made a smoked salmon shredded zucchini and sweet potato egg bake (with 8 eggs) for the next several mornings! I've started an excel spreadsheet to track my recipe plan (have a few days planned in advance) and bookmarked several recipes I want to try over the month, which helps me to stay organized. So far I really like the salmon cakes a lot! and the cold thai salad was good today, also. I was nervous I wouldn't be able to find smoked salmon without sugar, but found one package left on the shelf at Safeway (Waterfront Bistro brand). We don't have TJ's or Whole Foods where I live. Link to comment Share on other sites More sharing options...
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