Week 3 is the best week of Whole 30. Just my opinion. But this past week I have felt great! Lots of energy. I ran 9 miles on Saturday and felt great! Less cravings for snacks and desserts. And of course, more delicious food. I’m pretty sure I could do this forever. Modified to allow alcohol of course. Sometimes this mama needs a drink. Sometimes 10.
Here’s what I ate this week:
- Steak with Sauteed Veggies
- Chili-Rubbed Pork Chops with Apple Salsa and Sweet Potato Mash
- Salisbury Steak with Mushroom Sauce and Asparagus
- Hearty Veggie Soup with Ground Beef
- Cilantro-Lime Chicken with Thai Mango Salad
All of those dinners are from Mealime except the soup. My favorite though is definitely the pork chops so I’m going to share the recipe at the end of this post.
Food pics. Because I get to take pics of food now! Yay!
How amazing do these veggies look?! I think I ate half of them myself. Which is totally cool on Whole 30. Eat however much you want, as long as it’s Whole 30 approved (except fruit I guess).
Hearty Vegetable Soup (click on the link for the recipe!)
I made this veggie soup with the intention of taking for work lunch. And guess what? I took it to work a total of 0 times. It was sooo good. And it didn’t last long enough for me to take it to work. Oh well!
And here’s how I cook. I cut everything up first and separate into bowls according to when they get added to the recipe. Fun fact: my mom made the blue and green bowls! They’re my faves!
The asparagus was gigantic! Like abnormally large. And I know my mom taught me not to play with my food. But . . . asparagus fingers!
And finally tonight’s dinner. Brian refused to even try the mango salsa. Actually he didn’t eat the chicken either. His loss though. It was delicious.
Oh and I ran out of lime tonight. I had 1, needed 3. Luckily I had my lime vitality oil so I used that instead. Perfect substitute! And in case you’re wondering, Young Living makes a line of vitality oils that are safe for consumption. I tend to use the real thing if possible, but it’s a great backup plan! I used it in guac and the mango salsa tonight!
This week for lunch I took leftovers several times and I also took butternut squash soup and the turkey burgers I made last week. No new lunch recipes this week! And no new breakfast recipes either because I just finished the pizza egg muffins from last week. And I made sweet potato hash 3 more times. It’s so so so good.
Also I went out to dinner once this week. I had guac with yucca and cucumber for my appetizer. And this delicious (poorly lit) plate of fajitas. My fave. If you live in Little Rock or if you visit Little Rock, you must go to Local Lime. Everything is amazing. Especially the margs. Confession: I may have cheated and had margs on Saturday night.
Best moment of the week though had to be this:
Yep. I took 3 3 year olds to Kroger. Not that big a deal in itself. Brian does that most weekends. But in a moment of weakness, I let them all have their own tiny buggies. They loved it. I got hit in the ankles 1000 times and deadlegged at least 5 times. Mason kept running into things and acting like he was stuck so I had to rescue him. James wanted ALL the groceries in his buggy. And he also wanted to be in front the whole time. Lolo was pretty happy just pushing his cart around and observing how the wheels turned. So basically I had 1 kid with me at all times, while simultaneously telling Mason to catch up and James to slow down. It all worked out though and they had fun.
And another favorite thing: James asks every night to “make your dinner” before he goes to bed. So we prep my dinner together, then he goes to bed and I eat without him. Mason helps some too.
And finally, the recipe:
Chili-Rubbed Pork Chops with Apple Salsa and Sweet Potato Mash
- 4 boneless pork chops
- 2 Granny Smith apples
- 2 jalepeno peppers
- 1 bunch green onions
- 1 lime
- 2 sweet potatoes
- black pepper
- chili powder
- olive oil
- honey (technically not Whole 30 but I do this one cheat)
- coconut oil
Sweet Potato Mash: peel and medium dice sweet potatoes. Put these in a medium saucepan, cover with water. Bring to a boil, then cook until tender (you should be able to smash with a fork). It should take approximately 15 minutes. Drain then return to the pan. Add 2 tbsp coconut oil and salt/pepper to taste. Mash. Then eat all of them because they’re amazing. I make these all the time! So easy and so yummy!
Pork Chops: Prepare rub in a small bowl: 2 tsp chili powder, 1 tsp cumin, 1 tsp salt, 1 tsp pepper. Dry pork chops with a paper towel the rub the spice mixture you just made on both sides. Cook in a skillet with 1 tbsp coconut oil on medium heat. Make sure the pan is hot first! (This is a cooking tip I just learned within the last year!) Should take 3-5 minutes per side.
Apple Salsa: small dice apples, finely dice jalepenos, chop green onions and place all in a small bowl. Juice the lime into this bowl. Add 1 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, 1/2 tsp pepper.
* This recipe is mostly the Mealime recipe, but I’ve modified it some based on my personal preferences.
Important: Eat the apple salsa with every bite of the pork chop. It’s amazing. You’ll thank me later.
Also important: If you take the leftovers for lunch at work, make sure you remember a knife. Otherwise you’ll have to eat the pork chop like this.