Week 1 of the Whole 30 is over, and I'd say I did pretty good. I'll admit, I indulged a little over the weekend on a savory corn flour waffle and a bowl of pinto beans, but believe it or not I've survived a week with NO cheese or dairy of any kind, NO cookies or processed sugars, and almost no gluten (can't forget that most beers have gluten). My hunnie also did well, though he admitted he snagged a bean and cheese burrito for lunch at work one day....definitely NOT Paleo. To keep ourselves motivated, we drove out to the desert foothills over the weekend and visited a you-pick farm. If your not familiar with that term, it means just what you think it means...you go to the farm and pick your own produce right out of the fields. We snagged up everything from bell peppers, to spaghetti squash, to tomatoes. Then we went to the apple orchard down the street and picked about 15-20 lbs of fresh apples and pears, right of the trees. We had so much fun,and having all this fresh, delicious, local produce in the house will be a great motivator for us to stay on track with the Whole 30.
{Week 1} Breakfasts: Berry smoothie, Hardboiled egg, Paleo Cereal (recipe here), Green Corn Waffle with Raw Maple Syrup
{Week 1} Lunches: Soup, Tuna Salad with Paleo Pesto Dressing, Salad with a hardboiled egg, more salad, and a Hardboiled egg with fresh snap peas and sautéed apples.
{Week 1} Snacks: Raw almonds, Bananas, Dried apricots and pears, unsalted sunflower seeds, turkey jerky, California raisins, & a smidgen of peanut butter
{Week 1} Dinners: Elk steaks and okra, Soup, Pizza Salad, Mussels in a saffron broth, Ground turkey marinara sauce over spaghetti squash, Egg and spinach scramble with salsa, & Polish sausage and pinto beans
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