I just keep rambling on and on about how easy the Whole30 is, and I get the sense some of you are virtually rolling your eyes at me. So let me be honest here. I ate a slice of bread with butter this weekend. It happened, and I’m not proud. But when you get invited to a retreat in Hocking Hills and you’re too embarrassed to BYO vegetables, the Whole30 becomes significantly more challenging. Especially when dinner on night #1 is pasta and bread. It wasn’t even special. Just a small hunk of cold french bread with a bit of butter to quiet my growling belly.
When I woke up the next morning, I felt angry. It took me a bit to put my finger on it, but I realized that I was angry I’d lost control. And that perhaps the reason I like Whole30 so much is that it appeals to my strong desire to be in control. (Verdicts still out on whether this is a good or bad thing. . . )
On day #2 of the retreat, I got back on the wagon. While my comrades indulged in biscuits and gravy, french fries, all-you-can-eat pie buffets, and 13-variety wine tastings, I ate eggs and potatoes, SALAD BAR x 100, and maybe a little too much coffee. And I felt really good, actually. Even when I turned down a cheese-loaded potato skin. Even after passing on the gooey candied apple. Even when declining the wine slushy. Even when offered a hot gooey brownie FOR BREAKFAST. (Full disclosure: I brought the brownie home and popped it in the freezer for post-Whole30 enjoyment.) I felt so good, I decided to start my Whole30 over again, to make up for that lousy slice of bread and butter.
My Whole30.
As I mentioned in my last post, my version of Whole30 is a blended one: Veg Whole30 plus occasional seafood. We cooked so much last week (using our week #1 menu) that we’ve got a freezer full of leftover emergency dinners and beans ready and waiting. This is great news, given my second semester of grad school starts this week!
Our Week Two Menu:
Breakfast:
- Weekday: Kale & Onion Potato Pie (sub ghee for butter)
- Weekend: Fried eggs with Savory Sweet Potato Waffles
Lunch:
- Mixed green salads
- All-purpose vinaigrette
- Butternut squash and black bean chili
- Dinner leftovers
Dinner:
- Red Lentil Cauliflower Burgers and crispy potatoes with garlic lemon aioli
- Vegan Caesar salad with chick peas
- Spiralized Veggie Noodles with Cashew Sauce
- Tempeh Chimichurri and roasted veggies
Weekend Batch Cook:
- All-purpose vinaigrette
- Mixed green lunch salads
- Butternut squash and black bean chili
- Red Lentil Cauliflower Burgers (freeze extras)
- Beans (if you don’t have frozen leftovers from last week): soak overnight, rinse, then cook according to package instructions. Extra beans can be frozen, so cook the whole darn bag.
- 1 pound chick peas
- 1 pound black beans
- Spiralized Veggie Noodles with Cashew Sauce:
- Make cashew butter
- Make cashew sauce
- Spiralize veg (store separate from sauce)
- Vegan Caesar Dressing (cashews need soaked overnight)
4 Comments
Can’t wait to try the kale and onion potato pie! I’m on sat 5 of the veg Whole 30 and am on the lookout for new recipes. Yours looks relish! Thank you!
Thank you 😀 Hope you enjoy it as much as I did!
I tried a lot of your recipes for the veggie whole30. Loved them! Will you post what you did for the following weeks? I’m in need of some inspiration!! Thank you!!
Hey There! Thanks for the message! I hope to pick this series back up at the end of the semester. Grad school is kicking my butt right now 😀