Happy 1 Week, yall! How’s everyone feeling? Now that we have made it through week 1, I wanted to check in with everyone, provide exactly what we ate all week, and make sure you have my comprehensive shopping list. This week, I actually felt pretty good. My energy levels were increased, and I felt elated most of the week. Since I stopped breastfeeding in June, my hormones have taken awhile to get back to normal, so I have definitely felt some “low” moments aka baby blues at times. This week was different and full of highs! YAY! Side effects: Nothing really too significant to report, except for a stomach ache for a couple of days and some of the most VIVID dreams I have ever experienced. The dreams abruptly awoke me and made it very difficult to go back to sleep. Took me back to my pregnancy days, that’s for sure. In this post, I will provide additional resources, my meal plan, and Lindsey’s Recipe of the Week: Whole30 Approved Cauliflower Soup.
After typing out my meal plan, I quickly realized repetition is not a big deal to me, clearly. I LOVE food and typically eat pretty large portions. Convenience is also absolute key for me, so I have no problem eating the same thing multiple days in a row. If you are not able to do this, I urge you to create your meal plan BEFORE the week starts. We create a basic plan on Sundays, and that typically gets us through the entire week. This week was a little different because of the snow day, so we had to get creative. We were stuck in the house for 2 days and pretty much had to live off leftovers and whatever was in our fridge. Speaking of…cabin fever is kicking in. I just heard that Birmingham City Schools are closed tomorrow. If Asher’s school doesn’t open, I am really not sure what I will do. #needsomemetime
Remember guys…PROGRESS OVER PERFECTION. That is our motto. Stick to your plan, but if you mess up, don’t quit. Keep going! We are here to support you!
WEEK 1 MEAL PLAN
Breakfast: 2 eggs (shop my silicone egg cups in the WHOLE30 MUST HAVES section at the end), half an avocado, small handful blueberries
Lunch: Chicken wings and slaw
Dinner: Cauliflower Soup (scroll down for recipe), quail, salad, and slaw
Breakfast: 2 eggs, half an avocado, small handful blueberries
Lunch: Leftovers from the night before…chicken wings and slaw
Snack: RX Bar
Dinner: Quail, salad, and slaw (Would you guys be interested in this slaw recipe? It is DELISH and EASY.)
Breakfast: 2 eggs, half an avocado, small handful blueberries, black coffee
Lunch: 2 packets of tuna seasoned with mustard, Paleo mayo, salt and pepper over a bed of lettuce
Snack: RX Bar
Dinner: Leftover wings, cauliflower soup, salad
Breakfast: 2 eggs, half an avocado, black coffee
Lunch: Cauliflower soup and tuna
Snack: RX Bar
Dinner: 4 ounces grass fed, local skirt steak, sweet potato, salad
Breakfast: 2 eggs, half an avocado, a few strawberries, black coffee
Lunch: Leftover steak and kimchi
Snack: cucumbers with salt and pepper
Dinner: Leftover steak and sweet potato
Breakfast: 2 eggs, 2 pieces of bacon, black coffee
Lunch: Local, grassfed burger (no bun) with local lettuce and onion served over sweet potato spaghetti
Dinner: Leftover lunch…see above
WHOLE30 SHOPPING LIST
I posted this in my Intro to Whole30 post last week, but I wanted to make sure you have it if you are just now joining me.
LINDSEY’S RECIPE OF THE WEEK: Cauliflower, Kale, and Potato Soup
|Cook Time:||60 min|
|Prep Time:||30 min|
|Total Time:||90 min|
2. Add cauliflower and cook, stirring occasionally until well browned and lightly charred on all sides, about 10 minutes total, reducing heat as necessary.
3. Reduce heat to medium-low.
4. Add onions and cook, stirring frequently, until softened (approx 2 minutes).
5. Add garlic, Northwoods seasoning, and jalapeños and cook, stirring frequently until fragrant (approx 2 minutes).
6. Add half the water and half the chicken broth and bring to a boil.
7. Simmer until cauliflower is completely tender. about 5 minutes.
8. Using a hand or standing blender, puree cauliflower/onion/jalapeño pepper mixture until smooth. Return to pot.
9. Add remaining water and broth, potatoes, kale, and bay leaves.
10. Bring to a boil over high heat, reduce to a simmer, and cook until potato is easily smashed and incorporated into broth (approx 30 minutes).
11. Remove bay leaves and mash potatoes with a large spoon or potato masher. Season to taste with salt and pepper.
* 1 small head cauliflower, cut into 1 inch florets (approx 1.5 lbs)
* 1 medium onion, finely chopped (1 cup)
* 3 fresh garlic cloves
* 2 fresh jalapeño peppers, de-seeded
* 1 quart water
* 1 quart chicken broth (check ingredients)
* 2 tsp Penzey's Northwood seasoning
* 2 pounds russet potatoes, peeled and chopped into 2 inch chunks
* 1/2 pound jkale leaves, thick stems removed. leaves roughly chopped
* 2 bay leaves
* salt and pepper to taste
You guys are doing an AMAZING job! I urge you to keep going! I have absolutely loved reading your comments, success stories, and recipe ideas. If you are not part of the Life Lutzurious Facebook group, I urge you to join. Other resources:
Life Lutzurious Whole30 Pinterest Board (LOT’S of recipes and resources)
Life Lutzurious Instagram
Life Lutzurious Snapchat
Life Lutzurious Facebook Group
Life Lutzurious VIP List
Hashtags: #whole30Jan #whole30approved #whole30
Whole30 Tips, Recipes, Fav Kitchen Tools, and Shopping List
WHOLE 30 MUST HAVES
Let’s keep it up!! Stay in touch, and remember, if you fall off the wagon, just start over at the next meal. Progress over perfection, ALWAYS. Lastly, don’t forget to check out my Edgy, Loose Waves Hair Tutorial on the blog!!!! Many of you have been asking, ok begging, for this, and I FINALLY got it done. Let me know what you think. Love you guys and am so proud of each of you!