@Whole 30

Whole30, round three: what I ate in week three

January 30, 2017

This week sage has become my favourite herb. So much so, I want to name mine and Phil’s first daughter after it but he’s not having any of it. Especially, if you already know his surname which he shares with a common vegetable (similar to a zucchini/courgette) he’s scared she’ll sound like a recipe. I was all, mate, she’s a reflection of us and I LOVE cooking! He’s still not keen…

You can see week’s one and two here and here. You can see what I ate this week, below:

Day fifteen: Monday

Breakfast: “Egg cups” and a black coffee.

Egg cups – made with bacon, spring onion, dill and an egg on top before baking in the oven. Great made in advance!

Lunch: Chicken salad with beetroot, orange, cucumber and tomato. An apple and clementine’s.

Dinner: Leftover roast beef, with sweet potato and broccoli.


Day sixteen: Tuesday

Breakfast: Egg cups and a black coffee.

Lunch: Tuna salad with jalapenos, tomato, cucumber and avocado.

Dinner: Thai prawns with zoodles.

Prawns with zoodles


Day seventeen: Wednesday

Breakfast: An egg cup with avocado and baby spinach. Black coffee.

Lunch: Chicken salad with red onion, cucumber, cherry tomatoes and grilled asparagus.

Dinner: Duck breasts crusted with thyme and salt and splashed in orange juice. Served with garlic and sage roasted sweet potato and steamed broccoli.

 


Day eighteen: Thursday

So flippin’ in the zone by day 18, I feel like I could eat Whole30 for the rest of my life! Feeling way less bloated, my tummy is flatter and I have so much energy that my house has never been so clean!

Breakfast: Egg cups with a black coffee.

Lunch: Salad with chicken, aubergine, cucumber, cherry tomatoes and tahini.

Dinner: Roast pork loin with sage sweet potatoes, carrots, red onion and green beans.


Day nineteen: Friday

Breakfast: Egg cups with avocado and a black coffee.

Lunch: Roasted Brussels sprouts, bacon and sliced almonds. Sparkling water with lime.

Roasted sprouts

Dinner: Sweet potato nachos with beef, avocado and coriander.

Paleo nachos, better than the original in my opinion!


Day twenty: Saturday

Brunch: Egg cups and a black coffee, on the move out the door to get my nails done.

Dinner: Out with friends at Rosa’s Thai Restaurant in Carnaby Street. I had the Spicy Beef Salad – Chargrilled sirloin on spicy Thai salad, served with mint & chilli dressing.


Day twenty-one: Sunday

Brunch: Two sausages (make sure they’re Whole30 approved, most aren’t), an egg, a fried tomato and mushrooms sautรฉed with dill.

Dinner: Roast pork with a sage (there sheย is again!)ย and sea salt crust, with roast sweet potato, roasted red onion and chilli steamed broccoli.

BRING ON WEEK FOUR!!!!

3 Comments

  • Reply Tara January 30, 2017 at 10:08 PM

    Have you tried frying sage leaves??
    Personally I think you are on to a good thing with the name, Phil just needs to get on board.
    I’ve always meant to make those egg cups so now you have given me a kick up the bum and I’ll make some when we get back from Fiji. Yea, I said FIJI!! X

    • Reply Bronnie January 31, 2017 at 9:39 AM

      I haven’t! God they’d be magical. Similar to when roasted in the oven? The flavour!!
      Yes, I’ve been reading all about your Fiji countdown and I’m so green with envy I resemble the Hulk. I want sunshine!!! HAVE AN AMAZING TIME! x

  • Reply Whole30, round three: what I ate in week four - Hello, Thirties! February 7, 2017 at 9:14 AM

    […] If you’ve missed the previous posts, weeks one, two and three are here, here and here. […]

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