I have now completed Day 7 of Whole30. I tried cutting back on snacks today and it feels like I should be snacking especially when I’m sitting at my desk at work. I need to find something to replace the snacking and so far I’ve been drinking water instead. I went out to dinner on Day 7 to celebrate my birthday that was last week. It is the one planned time I am going out to dinner during the 30 days so I can better control how my food is prepared. Also, I am down 5 lbs this week which is great because for a while I was gaining weight no matter what I did.
My meals for Day 7 were:
Breakfast: Homemade Breakfast Sausage and sautéed zucchini
Snack: No snack
Lunch: Leftover Italian Chicken with sautéed zucchini noodles and mushrooms
Snack: Olives and cucumbers
Dinner: Steakhouse to celebrate my birthday. I had a Ribeye with broccolini and sautéed spinach.
Snack: No snack
Breakfast: Homemade Breakfast Sausage and sautéed zucchini
Snack: No snack
Lunch: Leftover Italian Chicken with sautéed zucchini noodles and mushrooms
Snack: Olives and cucumbers
Dinner: Steakhouse to celebrate my birthday. I had a Ribeye with broccolini and sautéed spinach.
Snack: No snack
Time for a new week and a new meal plan!
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Day 8:
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Breakfast
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Turkey Pesto Meatballs (Recipe Below) and Sautéed Spinach
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Dinner
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Spinach and Mushroom Chicken Roulade with Steamed Broccoli and Pesto Roasted Cauliflower
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Day 9:
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Dinner
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Rosemary and Thyme Chicken Thighs with Roasted Zucchini
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Day 10:
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Dinner
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Pork, Broccoli, and Carrot Skillet with a side salad
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Day 11:
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Dinner
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Spiced Chicken Thighs with Roasted Zucchini and Yellow Squash
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Day 12:
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Dinner
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Pesto Shrimp with Broccoli |
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Day 13:
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Dinner
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Ranch Chicken Skewers with Sautéed Mushroom and a side salad
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Day 14:
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Dinner
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Steak with Ranch “Fries”
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I used the following ingredients for Whole30 Turkey Pesto Meatballs:
2 lb ground turkey (85% lean)
2-3 Tbsp prepared Pesto (recipe below)
Heat oven to 350 F.Mix the pesto into the ground turkey. Form into balls using a mini scooper and place in a baking dish. Bake for 15-20 minutes or until cooked through.Served with sautéed spinach.Spinach Pesto:
1 oz fresh baby spinach
1/2 oz fresh basil
3 sprigs fresh rosemary (the leaves from about 3 sprigs of rosemary)
1 tsp dried oregano
1/2 Tbsp apple cider vinegar
3 garlic cloves, minced
1/2 tsp salt and pepper
2-4 Tbsp olive oil
1 oz fresh baby spinach
1/2 oz fresh basil
3 sprigs fresh rosemary (the leaves from about 3 sprigs of rosemary)
1 tsp dried oregano
1/2 Tbsp apple cider vinegar
3 garlic cloves, minced
1/2 tsp salt and pepper
2-4 Tbsp olive oil
Net Carb Count*:
Whole30 Turkey Pesto Meatballs: 2 net carbs (for the entire recipe-I made 49 mini meatballs)
Whole30 Spinach Pesto: 5 net carbs (for the entire recipe–makes about 1/2 cup)
Whole30 Spinach Pesto: 5 net carbs (for the entire recipe–makes about 1/2 cup)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: I’m definitely in the mood for Pesto this week. I had a lot of plans for tomato based dinners, but since I gave up nightshades the tomatoes were out. I remembered I had a recipe for Pesto that doesn’t contain nuts so I modified it a little and added it to ground turkey for an easy make ahead breakfast. There is just a light hint of Pesto in these meatballs, but if you are making them for dinner either add more Pesto to the turkey or toss the cooked meatballs in 1-2 Tbsp of Pesto. Enjoy!~Karen
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