Whole30 Week 4 Recipes

Hey everyone!

We can be honest here, right? Well, I’ll be honest — I don’t have any fun new recipes to share with you today, just ’cause. We were out of town on a roadtrip this weekend, I was a little off kilter last week, and as I mentioned then, I am trying to do just a lot more whole foods for the last part of the challenge rather than complicated recipes that “feel” like real food.

So I’ll share a few things I ate in the past week that I liked, and then I thought I’d re-share some of my favorite recipes that I’ve posted in the past, with the Whole30 modifications for you. Sound ok?

Ok, here goes.

One thing I hammer home, to myself and to others, when I talk about Whole30 is that preparation is KEY. That way you’re not starving and angry standing in front of the fridge staring at that last shriveled apple in the back of your crisper as your only compliant option. Every weekend (even when I’m not doing Whole30!) I spend at least an hour or two prepping food so that I have good things ready for myself and the kids when the hangry time hits — plus it REALLY helps streamline dinnertime, so we can get back to doing fun things more quickly.

Here’s a photo of my last week’s prep:

I cooked up pork loin, ground beef, compliant pork sausage, and a round of my almond cookies and chia pudding that I wrote about during Week 1. I washed all of the fruits and veggies so they were ready to roll – no excuses to not have a healthy option!

With the ground beef, I made tacos one night for the fam, and then used the meat to make myself a taco salad with homemade compliant mayonnaise mixed with hot sauce and lime juice — yumm!!

A friend told me about a great frittata recipe she used, and I made a modified version using all of the veggies I had left at the end of the week — I sauteed zucchini, olives and onions, and added in tomatoes, spinach and the leftover pork loin. I mixed in some some scrambled eggs, and baked it for about an hour until it was set — it was a delicious way to clean out the fridge at the end of the week!

Tonight, I baked thin-cut pork chops in a jerk marinade I had in the freezer — I fried some plantains and sliced up a delicious fresh tomato, and added some frozen blueberries to my fizzy water. Delicious post-gym dinner, and didn’t weigh me down and make me feel like my workout was in vain. And I don’t know about you, but fried plantains feel like a cheat to me because they get so sweet and gummy and delicious! Win!

Ok, as a bonus, here are the links to a few of my past recipes that are easily modifiable to be Whole30 compliant:

Creamy Turkey and Spinach — omit condensed soup, milk, and sour cream, and instead use either pureed acorn squash or coconut milk as a thickener. Serve over cauliflower rice or squash.

Turkey, White Bean and Kale Soup — omit white beans and instead add diced sweet potatoes, or white potatoes, which are now allowed in moderation!

Roasted Veggie and Chicken Sheet Pan Dinner — omit garbanzo beans and serve over cauliflower rice or eat this on its own and its compliant AND delicious!

Easy Fish-Packet Dinner — Omit balsamic vinegar and serve without rice, and this one is an easily compliant meal!

Hearty Homestyle Spaghetti — be sure your tomato sauce is no sugar added, and then this meal is totally Whole30 compliant if not served over pasta. This sauce is so flavorful it tastes great on its own, or served over cauliflower rice.

Easy Salmon Dinner — the actual salmon balls are compliant, but omit the breadcrumbs and roll in finely chopped almonds instead. Omit sauce and serve with lemon juice over caluiflower rice.

There’s just a few recipes to get you started and give you some ideas — I hope it sparks your imagination! I am excited to power through week 4 of this Whole30 challenge, and then I’m really excited to get back to creating some new fun recipes for you all! Stick around to see what I come up with — t-minus 7 days to go!

P.S. I found this resource on the Whole30 website, and wanted to pass it along for those of you that are close to finishing the challenge and wonder, “what next?” They call it the “Off-Roading” guide — check it out!

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