I have now completed Days 24-27 of Whole30. Sorry this is a long post! Well, once again I was traveling for work and that meant more time away from my kitchen. I was prepared with my pouches of tuna and wild salmon and picked up some veggies once I arrived. I was very lucky to have a Whole Foods nearby so I was able pick up some hot food for once. I managed to find something even though most of their prepared food is made with canola oil (not Whole30 approved). The problem with going out of town for work is that I at least have to go out to eat for lunch. I do my best to make good choices and to find out how the food is prepared. Last trip was perfect, but this trip was not as successful.
My meals for Day 24 were:
Breakfast: Leftover “Breaded” Chicken Thighs with Roasted Carrots
Snack: No snack
Lunch: Salmon with carrots and cucumbers
Snack: Cucumbers and carrots
Dinner: Salad dressed with Dijon mustard and topped with some tuna
Snack: Olives
My meals for Day 25 were:
Breakfast: Tuna with carrots and cucumbers
Snack: No snack
Lunch: Not much. We went to a Chinese restaurant and everything was covered in sauce (which either contained sugar or thickeners). I managed to find some steamed veggies.
Snack: Cucumbers and Carrots
Dinner: Rotisserie Chicken (From Whole Foods–only contained the chicken, salt, and water) and a salad dressed with a little bit of olive oil and Dijon mustard.
Snack: Olives
My meals for Day 26 were:
Breakfast: Tuna with carrots and cucumbers
Snack: No snack
Lunch: Chicken Under a Brick with asparagus. Ugh. This was the failed meal. It was supposed to be cooked in olive oil with sage and garlic. It was also supposed to be gluten-free, soy-free, nut-free, etc. So I thought it was a safe choice. I was wrong. I’m not sure if it was the asparagus (I had been staying away from asparagus after suspicions of an allergy) or some other kind of contamination.
Snack: Cucumbers and Carrots
Dinner: Leftover Rotisserie Chicken and a salad dressed with a little bit of olive oil and Dijon mustard.
Snack: Olives
My meals for Day 27 were:
Breakfast: Tuna with carrots and cucumbers
Snack: No snack
Lunch: Salmon with carrots and cucumbers
Snack: Cucumbers and Carrots
Dinner: Salmon with roasted carrots and Dijon Mushrooms (recipe below)
Snack: Olives
I used the follow ingredients for the Whole30 Approved Dijon Mushrooms:
1/2 lb Mushrooms (I used Crimini)
Salt, pepper, and garlic powder–to taste
1 Tbsp Dijon Mustard
Saute the mushrooms with 1 Tbsp of oil over medium high heat until mostly browned. Add the salt, pepper, and garlic powder to taste. Add the Dijon mustard and heat through.
Net Carb Count*:
Whole30 Dijon Chicken Thighs: 10 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: Ok, so I cheated a little on the recipe. The truth is I did not think I would be home from my trip in time for dinner so I wasn’t prepared. I had no protein defrosted and the only veggies I had were carrots, cucumbers, and mushrooms. I decided that I could at least whip up some tasty side dishes to go with my pouch of wild salmon. I ended up making roasted carrots (my favorite at the moment) and the Dijon mushrooms. I loved the Dijon on the mushrooms and crimini mushrooms are my favorite because they have more flavor than white mushrooms. Overall my trip was not bad, but I did have one meal that left me bloated and with digestive issues. I’m still trying to figure out exactly what it was and I have a feeling I will continue with this modified Whole30 program until I have a better handle on what I’m allergic to.
Enjoy!
~Karen
