Whole30 day 1

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.



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