Maybe you're sick of hearing about the Whole30, or maybe you're loving the recipes, but either way this is my last post that recaps my week of recipes for the program!
What am I going to do now that it's over?
I've been trying to answer that question myself and figure out what the best strategy is for me moving forward. I've gone back and forth with saying that I'm going to implement Whole30 for 5 days a week vs. just trying to incorporate it as much as possible (lets say 80-90% of the time?). Here's my dilemma: It doesn't seem like a long-term approach to specify the days per week I will stick with this because I don't want to always have to be following RULES. Rules do not equal long term success and balance with nutrition. To be honest, though, I get anxious if I don't have specific days of the week to follow some kind of guideline.
So, long strong short, I have decided to incorporate Whole30 recipes as much as possible, but without any strict rules. I know I feel better, sleep better, perform better, etc. while eating this way, BUT I also love to go to cool restaurants, travel, and go out with friends. This is where the word moderation comes in. This so-called strategy is all about balance and moderation! It's the harder route initially, but learning to take the no-rules route of eating is waaaay more satisfying and freeing.
And now, here are the recipes for my final week of Whole30.
Chia seed pudding or Smoothie for breakfast (see previous posts)
Turkey Burger with Sweet Potato Fries and condiments for lunch
1.5lbs of 93% ground turkey
1/2 chopped red onion
2 tbsp almond flour
1 seedless chopped jalapeño
Garlic salt, pepper, oregano, italian seasonings
Combine ingredients in one bowl and form into 6 equal size discs (about size of your palm). Spray sauté pan with cooking oil and cooking about 3-4 minutes on each side. I completed the dish with a side of baked sweet potatoes or regular potatoes, some no-sugar-added ketchup, and 1/3 sliced avocado.
Mexican-inspired Carnitas with Green Beans and Eggs Over Easy for dinner
1.5 lbs of pork shoulder or butt
1.5 cups chicken stock
Juice of 1 lime
1 chopped white onion
1 chopped jalapeno
Salt & pepper
Preheat oven to 325. Slice pork shoulder/butt into 4-6oz pieces and add to baking dish. Add the rest of the ingredients in the dish and cover with aluminum foil. Bake for 1.5 hours, and then take foil off and bake another hour uncovered.
Drain the liquid (I saved mine to use for a stock later and put it in the freezer) and place the pork on a plate. The pork should be tender enough to pull into shreds with a fork. Once shredded, serve immediately with steamed green beans/spinach/broccoli/other veggie of choice, and top with 2 eggs over easy, cilantro, avocado and salsa.
The leftovers of this recipe can even be a great one to make for a savory brunch!
About this Section
This section highlights any type of noteworthy experience I've had with food. It also covers some of my traveling adventures! I am an avid traveler and love trying out new cuisines and local foods wherever I go. I will give any and all the details of the food I've tasted around the world.