I wrote about getting stuck in a food rut during my last Whole30. My feeling? A food rut isn’t a bad thing — and can even make life easier — as long as you’re eating healthy, enjoyable food. You’ve probably noticed that my Whole30 meals follow a familiar pattern: eggs and greens, meat and veggies, soup and salad. You’ll also likely be able to guess which specific fruits and veggies appealed to me at the grocery store from week to week. (Expect to see more grapefruit this week. Related: BUY GRAPEFRUIT!)
So yeah, I don’t whip up radically different recipes from day to day. I enjoy leftovers. I try to keep things as simple as possible. I don’t want to worry much about what “counts” as a Whole30 recipe. It works for me.
Week one of my 2013 Whole30 down! Three more weeks, plus two days, to go. (Sheesh!)
Whole30 Breakfast: Egg fried in clarified butter, hot sauce, grapefruit, sauteed spinach, black coffee.
Whole30 Lunch: Roast chicken leg and thigh, sauteed kale, sweet potato rounds, grapefruit.
Whole30 Dinner: Green curry with chicken (followed instructions on Thai Kitchen Green Curry Paste jar — minus the sugar and with additive-free coconut milk and fish sauce — and subbed vegetables we had on hand), Angelica’s Garden kraut salad, grapefruit, blackberries.