Finally doing a Whole30, woo! It’s about dang time I tried one for real.
I am on summer break for one more week, then school starts up again. Even though I’ll be super busy, my return to a daily schedule will actually help me with this challenge. Currently, I’m on a vicious cycle of wake up late, eat late ‘brunch’, eat dinner at 8 or 9ish then snack like a crazed zombie until I go to bed around 2. Not conducive to a successful nutrition challenge!
I think the key to success will be consistent grocery shopping and food prep – this way, I won’t rely on fruits/nuts as snacks going forward (see below naughtiness). No more nut butters and no more larabars..they are far too tempting as a ‘dessert’ replacement. Sugar is a huge Whole30 no-no.
- Meal 1 – venison & sweet potato chili, 2 fried eggs, 1/3 avocado, chai tea with coconut cream
- Snack – cantaloupe & chai tea with coconut cream
- Meal 2 – lemon chicken with capers & artichokes, cauliflower rice, steamed broccoli, big green salad with veggies, blueberries & sunflower seeds
- Snack – larabar
- Snack – bowl-o-fruit…banana, blueberries, grapes + 2 tablespoons sunflower seed butter
Sweet Potato Chili
- 2 tablespoons ghee or coconut oil
- 1 lb ground grass-fed beef or venison
- ½ yellow onion, diced fine
- 1 large or 2 small sweet potatoes, peeled & diced small
- 2 (14.5 oz) cans fire roasted tomatoes
- 2 cups beef stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1/2 teaspoon cinnamon
- Dash of tobasco sauce
- Sea salt & ground black pepper, to taste
- Juice of ½ lime (reserve the rind)
In a dutch oven, brown the beef and onions in fat until almost cooked through.
Add spices & sweet potato and cook about 1-2 minutes so spices toast slightly.
Add tomatoes, stock & lime juice. Stir and bring to simmer. Add lime rind to top of chili, cover and turn heat to very low. Simmer about 1 hour, stirring occasionally.