Tara Hively Burch Posted July 2, 2012 Share Posted July 2, 2012 I'm tracking my Whole30 meals here so I can keep better track of what I'm doing right & not so right. This is my 2nd Whole30 (first was in January), so I know I CAN do this, but I want to do better on the reintroduction of dairy and a few grains this time (no gluten for me!), and learn how to ride my own bike without falling clean off the thing like I did for a few months after my first go-round. I am very, very fortunate to have great local sources for grassfed/finished beef and free-range pork and poultry (among other things, like bison, rabbit, lamb, etc.). I'm trying to work on my sweet tooth this time around, so it's going to be very hard for me with the abundance of perfectly ripe, in-season fruits right now. I'll have to limit myself somewhat so I don't unintentionally feed that sugar demon! Sunday, July 1: Breakfast: 3 eggs scrambled with onions, zucchini, and tomato, with a cup of berries topped with coconut milk Lunch: grilled chicken over a green salad (salad mix, carrots, grape tomatoes) with a homemade ranch dressing (olive oil, coconut milk, herbs/spices), peach Dinner: taco-seasoned ground beef over a green salad with avocado, homemade ranch, and salsa; watermelon I think I had another peach sometime after dinner, but I didn't write it down at the time--will keep better track after this. I know I should cut back on the fruit some. I am using the recommended portion sizes for proteins, fats, and veggies. Monday, July 2: Breakfast: sausage & egg frittata (homemade pork sausage, onion, kale, broccoli, zucchini, tomato, eggs) with a cup of berries topped with coconut milk. Tried coffee with coconut milk, and it will be an acquired taste if I decide to stick with it. . . we'll see. Lunch: leftover taco salad from last night; fresh cherries Dinner: planning on a Thai-style stirfry from the hot plates section of Well-Fed, using grilled chicken, broccoli, carrots, and purple cabbage with sunshine sauce, served over a bit of roasted spaghetti squash. That's it for now--I'll be back tomorrow! Link to comment Share on other sites More sharing options...
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