Holistically Engineered

Grain Free Paleo Recipes and Healthy Living

Days 2 & 3 and #Whole30 Cottage Pie (Low Carb and Paleo)

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Days 2 and 3 have gone well.  I was really nervous about traveling while on the Whole30.  I had to travel the last time I did a Whole30, but I had more control over what I ate on that trip.  This time I wasn’t going to have the same control so I needed to be prepared.  I brought packages of tuna (not perfect, but the only ingredients are tuna, olive oil, and salt.  Did you know some tuna has soy in it?  Crazy!).  I also brought cucumbers and carrots with me.  They seem to last longer without needing to be refrigerated so it was the perfect lunch at the airport.  I also got lucky for dinner because I was able to find a Grilled Salmon dish that was Whole30 approved.

Day 2 Meals:
Breakfast: Pan Seared Pork Chop with a side salad (dressed with my favorite dressing–Tessemae’s Zesty Ranch)
Lunch:  Braised Chicken and Mushrooms (leftovers from Day 1)
Dinner:  Cottage Pie (recipe below)

Day 3 Meals:
Breakfast: Cottage Pie (recipe below)
Lunch:  Tuna with cucumbers and carrots (brought it with me to eat at the airport)
Dinner:  Grilled Salmon and a side salad (dressed with olive oil and red wine vinegar)

My meal plan for the week is the following (Breakfast will usually consist of leftovers or sausage and veggies and Lunch will definitely be leftovers):

Day 1:
Dinner
Day 2:
Dinner
Cottage Pie (recipe below)
Day 3:
Dinner
Traveling-I will have to find Whole30 eats on the road.
Day 4:
Dinner
Traveling-I will have to find Whole30 eats on the road.
Day 5:
Dinner
Apple Cider Vinegar Pork Chops with sauteed onions and zucchini
Day 6:
Dinner
Slow Cooker Herb Chicken with a side salad (dressed with my favorite dressing–Tessemae’s Zesty Ranch)
Day 7:
Dinner
Tuscan Chicken Soup
Cottage Pie (Low Carb and Paleo):
1 1/2 lbs ground beef (grass-fed if you can get your hands on it)
1 large head cauliflower
7 cloves roasted garlic
8 oz mushrooms, chopped
1/2 cup chopped carrots
1 small onion, chopped
3 Tbsp Dijon mustard

Trim the core and leaves off the cauliflower.  Cut the cauliflower into florets and steam until tender.  Add the cauliflower and the roasted garlic to a blender and blend until smooth.  Season with salt and pepper, to taste.

Preheat the oven to 350 F.  Heat 1-2 Tbsp of oil in a large skillet over medium high heat.  Add the carrots, onions, and mushrooms and cook for 5-6 minutes or until tender.  Season with salt and pepper, to taste.  Set aside.  Add the ground beef to the skillet and cook until browned and cooked through (season to taste).  Add the cooked veggies and the Dijon mustard to the skillet and stir to combine.  Pour the meat mixture into a 9″ inch baking dish and top with a layer of the mashed roasted garlic cauliflower.  Bake for 15-20 minutes or until golden brown.

Net Carb Count*:

Cottage Pie: 48 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.
 Enjoy!
~Karen 

 

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