So how am I feeling after two weeks of the Whole30? Great! It hasn’t really been difficult eating cleanly and I haven’t had any cravings to deal with. Not having cravings was kind of a surprise because pre-Whole30 I was cravings a spoonful (or two or three) of almond butter every night. It’s nice to have that monkey off my back. Also, I have more energy and I’m working hard on the Couch to 5k program. I can’t wait to start doing 5k races again. My first one is the Color Me Rad 5k in March!
What’s your favorite Whole30 meal so far? I’d love to hear about it in the comments below. 🙂
Day 12 Meals:
Breakfast: Sausage and zucchini
Lunch: Leftover Hamburgers (lettuce wrapped) with roasted butternut squash
Dinner: Pan seared wild cod with roasted radishes
Day 13 Meals:
Breakfast: Sausage and spaghetti squash hash browns
Lunch: Leftover pan seared wild cod with roasted radishes
Dinner: Lemon and Mushroom Chicken (recipe below)
Day 14 Meals:
Breakfast: Sausage and spaghetti squash hash browns
Lunch: Leftover Lemon and Mushroom Chicken (recipe below)
Dinner: Leftovers….it was a clean out the fridge night!
My meal plan for the week is the following (Breakfast will usually consist of leftovers or sausage with veggies and Lunch will definitely be leftovers):
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Day 8:
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Dinner
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Day 9:
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Dinner
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Leftovers (I have class this night)
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Day 10:
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Dinner
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Day11:
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Dinner
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Hamburgers with roasted butternut squash
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Day 12:
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Dinner
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Pan seared wild cod with roasted radishes
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Day 13:
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Dinner
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Lemon and Mushroom Chicken (recipe below)
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Day 14:
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Dinner
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Leftovers
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Ingredients
- 6 bone-in chicken thighs
- 1 Tbsp minced rosemary
- 1 tsp minced thyme
- 2 garlic cloves, minced
- 1 tsp salt
- 1/4 cup oil
- Juice of two lemons
- 1 lb radishes, trimmed and halved
- 16 oz whole mushrooms, halved
Instructions
- To make the marinade, combine the rosemary, thyme, garlic, salt, oil, and lemon juice in a baking dish (reserving 1 Tbsp of the marinade in a small bowl).
- Place the chicken in the marinade and turn the chicken over to coat on all sides. Marinate for 1 hour.
- Meanwhile, boil the radishes for about 5-6 minutes (you don't want them completely tender).
- After the chicken is finished marinating, heat 1 Tbsp of oil in a Dutch oven, over medium-high heat.
- Add the chicken skin side down (may have to work in batches) and brown for 4-5 minutes or until golden brown. Remove the chicken and repeat for any additional chicken.
- Add the mushrooms, radishes, and salt and pepper (to taste).
- Brown the mushrooms and radishes for 3-4 minutes.
- Add the chicken, lemon halves, and the reserved marinade to the Dutch oven.
- Cover and cook on the stove for 15-20 minutes or until the chicken is cooked through.
Notes
Net Carb Count*: Lemon and Mushroom Chicken: 28 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
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