I have now completed Day 29 of Whole30. I am almost finished with the 30 days of the Whole30 Program, but I am far from finished. There are several foods that I am allergic (or have a reaction) to and I will need to take more time to figure that out. I am going to be traveling for work again so I plan to continue with the Whole30 Plan (as best as I can) and start adding things back into my diet once I am at home for a while and can control how my meals are being prepared.
My meals for Day 29 were:
Breakfast: Chicken Sausage with carrot chips (I used thinly sliced carrots and baked at 400 F until crispy) and hash browns made from rutabagas.
Snack: No snack
Lunch: Leftover Meatloaf with Zucchini and Mushrooms
Snack: Cucumbers and Carrots (dressed with olive oil and vinegar)
Dinner: Pork Burgers (recipe below) with Radish Fries and Roasted Zucchini
Snack: Olives
I used the following ingredients for Whole30 Pork Burgers:
1 lb ground pork
1 tsp rubbed sage
1 lb ground pork
1 tsp rubbed sage
1 tsp garlic powder
1 Tbsp Dijon mustard
1/4-1/2 tsp salt
1/4 tsp black pepper
1/4-1/2 tsp salt
1/4 tsp black pepper
Heat 1 Tbsp of oil in a large skillet over medium-high heat. Combine all the ingredients and form into four even patties. Place the patties in the skillet and sear for 4-5 minutes. Flip the patty over and sear for another 4-5 minutes or until the burger is cooked through (160 F). Top with roasted shredded carrots.
Served with Radish Fries and Roasted Zucchini
Net Carb Count*:
Whole30 Pork Burgers: 3 net carbs (for the entire pork recipe–does not include the carrots)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: I wanted a burger, but I wanted something a little different so I decided to use ground pork. The burger was so flavorful and the sage worked well with the pork. I topped my burger with roasted shredded carrots and it added a sweetness to contrast the savory burger.
Enjoy!
~Karen
