Whole30 Results and This Week’s Menu…

Well, somehow 3 months went by since my last entry. The Whole30 “cleanse” has come and gone. And what was the result, you may ask?

During the 2nd half of my Whole30, I noticed I was feeling tired, irritable and generally dragging. I realized that I was not giving myself enough carbs since I was training for a half marathon, so I started introducing dense carbs, like sweet potatoes and butternut squash, and quickly noticed an improvement in how I felt.

I completed my 30 days. On the 31st day, I baked almond flour chocolate chip cookies (made with dairy-free, soy-free chocolate chips), and thoroughly enjoyed them. Boy, were they good. They’ve become a regular addition to our household…the “June Cleaver” in me just has to have some type of baked goods around for my kids.

So, what’s on the dinner menu this week?

Monday: Baked chicken thighs with pan-roasted Brussels Sprouts and caramelized onions, and sliced apples.

• Recipe: Baked Chicken Thighs (Serves 2 adults, 5 kids…with a few leftovers) *Whole30 Compliant

3 pounds chicken thighs (I usually get the organic thighs from Costco)

Olive oil, garlic salt, pepper, whatever spices you enjoy

Preheat broiler. Lay chicken out on broiler pan and baste with olive oil. Sprinkle on spices. Put in oven a few inches from heat for 6-7 minutes. Flip over, and baste and sprinkle. Cook for another 5-6 minutes. Remove from oven, let sit for 5 minutes, and enjoy!

• Recipe: Pan-roasted Brussels Sprouts with Caramelized Onions (the only way to eat Brussels Sprouts!) *Whole30 Compliant

2 pounds Brussels Sprouts

1 onion

Few tablespoons olive oil

Garlic salt, pepper

Heat olive oil in large pan over medium/high heat. While that’s heating, cut rough ends off Brussels Sprouts and cut in half and slice onions in thin slices. When oil is hot, add onions and cook for 7-8 minutes until beginning to turn brown. Add Brussels Sprouts and garlic salt and pepper and cook, stirring occasionally for 8-10 minutes, until edges of Sprouts begin to turn dark brown.

Tuesday: Crock pot pork chops, roasted broccoli, and blueberry/banana salad.

• Recipe: Crock Pot Pork Chops (serves 2 adults, 5 kids…potential leftovers) *Whole30 Compliant

I love this recipe because I can just toss in frozen pork chops into the crock pot and don’t have to thaw them first!

6 pork chops (fresh or frozen)

2 cans diced tomatoes

2 TBSP dried basil

2 TBSP minced garlic

salt and pepper to taste

Put pork chops in crock pot. In separate bowl, combine the remaining ingredients and pour over pork chops. Set crock pot for desired time (when I use frozen chops, I put them in by 7 a.m., and set the crock pot for 9 hours on low). Close lid and let the machine work its magic!!

• Recipe: Roasted Broccoli *Whole30 Compliant

3-4 heads of broccoli

3-4 TBSP olive oil

Garlic salt

Preheat oven to 400 degrees.

Cut broccoli into bite-sized pieces and lay on parchment-covered cookie sheet. Drizzle with oil and sprinkle with garlic salt. Put in oven for 12-15 minutes and eat!

Wednesday: Leftovers with sweet potato chips and raisins.

Thursday: Baked salmon, cauliflower, green salad with balsamic vinaigrette dressing.

• Recipe: Baked salmon (serves 2 adults, 5 kids) *Whole30 Compliant

4-5 salmon fillets

Olive oil

1/8 Tsp. cayenne pepper

2 TBSP minced garlic

salt and pepper to taste

Preheat oven to 425 degrees. Line a cookie sheet with foil and  lay salmon fillets (skin side down) on sheet. In small bowl, mix remaining ingredients and baste onto fillets. Bake in oven for 12-14 minutes.

• Recipe: Balsamic Vinaigrette Dressing *Whole30 Compliant

1 cup olive oil

Little less than 1/4 cup balsamic vinegar

1 TBSP minced garlic

1/2 Tsp. salt

1/2 Tsp. pepper

Combine all ingredients in a small mason jar. Shake and enjoy!

Friday: Lettuce-wrapped hamburgers, roasted garlic fries, grapes

• Recipe: Lettuce-wrapped hamburgers (I think you know the serving size by now…) *Whole30 Compliant

3 pounds ground beef

1/2 pound cooked bacon, chopped into bits

1.5 TBSP garlic salt

1 Tsp. pepper

pinch of ceyenne pepper

Large-leaf lettuce to wrap burgers in

Heat large skillet over medium-high heat. Combine all ingredients (except lettuce) in a large bowl. Form mixture into balls a little smaller than tennis balls and pat into patties. Place patties into skillet. Cook for about 5-6 minutes on one side, and flip over. DO NOT PRESS PATTIES DOWN WITH SPATULA–IT WILL SQUEEZE OUT ALL THE JUICES! Cook another 3-4 minutes and remove from pan. Let rest for 5 minutes. Serve in lettuce with onions, tomatoes, or whatever other toppings you like.

• Recipe: Roasted garlic fries

5 pounds russet potatoes (I know these aren’t strict “Paleo” but we do eat potatoes around here occasionally)

1/4 cup olive oil, plus another couple TBSPS, set aside.

Garlic salt

3 TBSP minced garlic

salt and pepper to taste

Preheat oven to 425 degrees. Slice potatoes into wedges and put into cold water as you’re cutting them. Once finished, drain off water and pour couple TBSPS of olive oil over potatoes. Sprinkle with garlic salt. Cover with lid and shake. Lay in single pile on parchment-covered cookie sheet. Put in oven for 25 minutes. While that is cooking, combine the 1/4 cup olive oil, minced garlic and salt and pepper in a bowl. Set aside. When potatoes are done, serve alongside olive oil/garlic dip. Yum!

Hope you can enjoy some of these delicious, easy recipes!

Like what you read? Sign up here and get my Top 10 Recipes ebook for free!