Whole30 Day 2

So, having tons of great food in the house is much more helpful!

For breakfast I made these: (I used bacon instead and all egg whites, no salsa or cheese)

 

Servings

6

Author Notes

Fresh egg whites deliver the best flavor, but egg substitute can be used for convenience.  You can also use whole eggs, if you haven’t exceeded your weekly cholesterol allotment.

Ingredients

6 ounces very thinly sliced deli turkey
3/4 cup salsa  (click here for recipe) or grilled vegetables
18 large egg whites or 2 1/4 cups liquid egg white or egg substitute (see note below)
2 tablespoons chopped fresh cilantro
2 tablespoons grated low-fat Cheddar cheese

Instructions

If Using fresh eggs: Separate 18 whites into a medium mixing bowl Add 1/2 teaspoon salt and whisk lightly.  Transfer to a liquid measuring cup.  Let stand while you prepare the rest of the ingredients.

Preheat the oven to 400ºF.  Lightly coat each cup of a standard-sized nonstick muffin pan with olive oil cooking spray.

Line each muffin cup with 1/2 ounce of the turkey.  There will probably be a little excess extending from the top of each cup.  Spoon 1 tablespoon of the salsa or grilled vegetables into each cup.

Measure 3 tablespoons of the egg whites or egg substitute into each muffin cup.  (After the first “muffin,” you can pour the whites from the liquid measuring cup to the same level as the fist muffin cup, rather than measuring 3 tablespoons each time.)

Place the muffin pan in the oven and bake for 10 to 12 minutes, or until the eggs are puffed and the center is set.  Carefully remove the baked eggs from the pan and place 2 egg cups on each serving plate.  Garnish with the cilantro and cheese.

Per Serving:
70 calories; 12 g protein; 2 g carbohydrates (1 g sugars); 1 g fat (0 g saturated fat); 20 mg cholesterol; 1 g fiber; 220 mg sodium.

For lunch I made
Chicken Sausage, squash, green onion, left over carrots and broccoli stir fry in olive oil.
Snack: almonds and dried fruit
For dinner I am making this…

Here is Jeff’s famous crock pot recipe
A nice roast
1 or 2 cans of coconut milk (enough to cover the meat)(I only had one can, so I added a bit of water.)
1/2 jar (~2 TBSP) of red curry paste (more if you like it spicy)
2 onions (cut to slices)
2 sweet potatoes (cut to large bite size slices/pieces)

Mix the coconut milk and curry in the crock pot, add the other ingredients, cook for 10 hours, enjoy.

 

It smells really good! I am adding these recipes so I can come back to them in days to come….

 

SO far I feel good, it hasn’t been too hard yet. I do well when I have plenty of options and after going grocery shopping last night I feel that is the case. I slept like a baby last night. I have no idea if the eating had anything to do with it already, but it was a nice sleep.

I even drank coffee this morning…with coconut milk. It wasn’t toooo bad. I think I will still try and cut back, we will see.

So…27 days left…on we go…

 

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