Whole30, round three: what I ate in week three

This week sage has become my favourite herb. So much so, I want to name mine and Phil’s first daughter after it but he’s not having any of it. Especially, if you already know his surname which he shares with a common vegetable (similar to a zucchini/courgette) he’s scared she’ll sound like a recipe. I was all, mate, she’s a reflection of us and I LOVE cooking! He’s still not keen…

You can see week’s one and two here and here. You can see what I ate this week, below:

Day fifteen: Monday

Breakfast: “Egg cups” and a black coffee.

Egg cups – made with bacon, spring onion, dill and an egg on top before baking in the oven. Great made in advance!

Lunch: Chicken salad with beetroot, orange, cucumber and tomato. An apple and clementine’s.

Dinner: Leftover roast beef, with sweet potato and broccoli.


Day sixteen: Tuesday

Breakfast: Egg cups and a black coffee.

Lunch: Tuna salad with jalapenos, tomato, cucumber and avocado.

Dinner: Thai prawns with zoodles.

Prawns with zoodles


Day seventeen: Wednesday

Breakfast: An egg cup with avocado and baby spinach. Black coffee.

Lunch: Chicken salad with red onion, cucumber, cherry tomatoes and grilled asparagus.

Dinner: Duck breasts crusted with thyme and salt and splashed in orange juice. Served with garlic and sage roasted sweet potato and steamed broccoli.

 


Day eighteen: Thursday

So flippin’ in the zone by day 18, I feel like I could eat Whole30 for the rest of my life! Feeling way less bloated, my tummy is flatter and I have so much energy that my house has never been so clean!

Breakfast: Egg cups with a black coffee.

Lunch: Salad with chicken, aubergine, cucumber, cherry tomatoes and tahini.

Dinner: Roast pork loin with sage sweet potatoes, carrots, red onion and green beans.


Day nineteen: Friday

Breakfast: Egg cups with avocado and a black coffee.

Lunch: Roasted Brussels sprouts, bacon and sliced almonds. Sparkling water with lime.

Roasted sprouts

Dinner: Sweet potato nachos with beef, avocado and coriander.

Paleo nachos, better than the original in my opinion!


Day twenty: Saturday

Brunch: Egg cups and a black coffee, on the move out the door to get my nails done.

Dinner: Out with friends at Rosa’s Thai Restaurant in Carnaby Street. I had the Spicy Beef Salad – Chargrilled sirloin on spicy Thai salad, served with mint & chilli dressing.


Day twenty-one: Sunday

Brunch: Two sausages (make sure they’re Whole30 approved, most aren’t), an egg, a fried tomato and mushrooms sautéed with dill.

Dinner: Roast pork with a sage (there she is again!) and sea salt crust, with roast sweet potato, roasted red onion and chilli steamed broccoli.

BRING ON WEEK FOUR!!!!

Comments (3)

  1. Have you tried frying sage leaves??
    Personally I think you are on to a good thing with the name, Phil just needs to get on board.
    I’ve always meant to make those egg cups so now you have given me a kick up the bum and I’ll make some when we get back from Fiji. Yea, I said FIJI!! X

    • I haven’t! God they’d be magical. Similar to when roasted in the oven? The flavour!!
      Yes, I’ve been reading all about your Fiji countdown and I’m so green with envy I resemble the Hulk. I want sunshine!!! HAVE AN AMAZING TIME! x

  2. Pingback: Whole30, round three: what I ate in week four - Hello, Thirties!

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