What Have I Been Eating This Week?

I know you want to know. Or maybe you don’t. Either way, here’s an update of the meals we’ve made at my house (and a few we’ve had at restaurants) since my post from last week. 

Chicken salad. For a guy who doesn’t really like mayo, my husband loves chicken salad. I just boil and cube/shred a few chicken breasts, add diced celery and chopped red onion, some red grapes that are sliced in half, and add enough mayo to combine everything and make it creamy. Make sure you’re using a compliant store-bought mayo or your own homemade mayo (recipe link in my product round-up post). Season everything with salt and dried tarragon. Then we just serve it scooped into butter/bibb lettuce cups (if you haven’t noticed, we use those a lot around here), along with some pan seared and seasoned green beans.

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The really ugly looking but delicious thing in the picture below is a buffalo chicken spaghetti squash boat. Like I’ve said before, we will use any excuse to give something “buffalo” flavor. Here’s a link to the recipe I used:  https://therealfoodrds.com/buffalo-chicken-stuffed-spaghetti-squash/

You can use the Frank’s Red Hot cayenne pepper sauce I mentioned before in place of the Tessemaes Buffalo Sauce mentioned in the recipe, as well as your favorite Whole30 ranch dressing drizzled on top! 

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This next one is as plain as it gets. Seasoned chicken and cauliflower that are roasted in the oven, and leftover green beans. Nothing special or phenomenal about this meal, so I try to change up the veggies and seasonings we use often so it SEEMS like we aren’t always eating the same thing. Does it work? I don’t know, ask my husband.  

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The next two pictures are from a lunch we had at a local restaurant called Provision Kitchen (local to OKC). I’ve been meaning to make it over there for lunch forever, and I’m so glad I finally did! They have several Whole30 compliant dishes on their hot bar, all labeled with “W30” to make it super easy. And also, IT WAS DELICIOUS. It’s always so nice to find these hidden gems that provide Whole30 compliant meals without having to be that high-maintenance orderer. Try to seek out any local restaurants that might have Whole30 offerings where you are. Sometimes it’s nice to have someone else do the cooking for you and not have dishes to clean. CAN I GET AN AMEN?

 Baked mole chicken with peppers and onions, carrots, zucchini, and charred broccoli  

Baked mole chicken with peppers and onions, carrots, zucchini, and charred broccoli  

 Beef on top of a root veggie mash, zucchini, and grilled avocado

Beef on top of a root veggie mash, zucchini, and grilled avocado

This next one is a meal we had last weekend when we were in Dallas, and needed a compliant dinner before we headed back home. We stopped at Snap Kitchen and got the chicken pad thai on sweet potato noodles, and shrimp with cauliflower grits. Again, this pic is kind of ugly (no one is going to be knocking down my door trying to get their hands on my food pics), but they actually tasted pretty good and they have all of their Whole30 compliant dishes labeled, as well, so it takes all the guess work out of eating out. Check them out if you’re in the DFW area, they have several locations! I believe they’re also in Austin, and well as a few other metro areas. 

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Also this week, I found some compliant sausages (these were spinach and chicken) that were buy one get on free, so we grilled those along with some avocados and pan roasted brussel sprouts. You can find sausage at most places now that works for a Whole30, with popular brands being Aidell’s, Brat Hans, Pederson’s, and Trader Joe’s brand. But just like with everything else, check the ingredients on the label, because not every flavor from any of these brands will be compliant. 

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This last one is just a big ol’ salad that I made at a Jason’s Deli salad bar. We frequent JD’s when we are doing a Whole30 because it’s another place to easily get a compliant meal, as long as you stick to all of the fresh veggies and toppings. For dressing, you can use the olive oil and balsamic vinegar they have at the restaurant if you want, but I like to bring my own homemade balsamic vinaigrette, especially since some balsamic vinegars have caramel color added, and you probably won’t know if theirs does until you get there. To make mine, I just combine 1/2 cup extra virgin olive oil, 1/3 cup balsamic vinegar, a squeeze of Dijon mustard, and salt and pepper. I like to blend it all together to really get that sucker emulsified, but vigorous shaking in a jar should do the trick, too. 

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Ok, that’s all I have for you guys right now. Hopefully someone somewhere will get a little meal inspo here. And look out! I’m making pork butt/shoulder later this week and I’ve already got a couple of different things I want to do with it. So check back soon for more Whole30 meal ideas!