Last week we started Whole30. I’ve never heard of this diet until my friend Kate mentioned it during the 4th of July parade. I was immediately intrigued and decided to jump on the bandwagon. We were originally shooting for August, but last Sunday she texted me and said that we should start on Monday. So we did.
Sam and I have toyed with the idea of going paleo in the past, but something stopped us. Whole30 seemed less strict to me, and it allows potatoes!
My first step was to go to Whole30.com, print out the shopping list, throw all of our cheese in the freezer, and tell Sam what we were going to do for the next month. My next step was to go on Pinterest and look up the recipes. We started two boards that you can check out here and here. Pinterest can be an incredibly helpful tool, but make sure you read the recipe carefully, because it may not be whole30, even if it says it is.
I am off to Costco this morning to do some quick shopping before work, and I will share some shopping tips in the next week’s recap, but I thought I’d share a couple of my favorite recipes from last week.
Tuna Craisins Salad
1 can tuna in water
1/3 cup craisins
1 tbsp lemon juice
Mix well and enjoy!
Baked Chicken with Brussels Sprouts and Radishes
- 2 tablespoons extra virgin olive oil
- 4 chicken breasts
- salt and pepper to taste
- 1 cup brussels sprouts halved
- 1 yellow onion, thinly sliced
- 1 cup radishes halved
- 3 carrots, sliced
- 2 garlic cloves, chopped
- 8 ounces spinach
- 1 cup chicken broth
- Preheat oven to 425.
- Heat olive oil in a large pan.
- Season chicken with salt and pepper.
- Add to pan and brown on both sides; about 5 minutes on each side.
- Remove from pan and set in the baking dish, leaving oil in pan.
- Add brussels sprouts, onions, carrots, radishes and garlic to the pan.
- Cook for 5 minutes, stirring occasionally,.
- Add chopped garlic and spinach; continue to cook for 1 minute.
- Remove from heat, set on top of chicken in the baking dish, add broth.
- Place in the oven and bake for 25 minutes.