image via 40Aprons
Well, I’ve made it to week 2 of my Whole30 Challenge, which I started last week and wrote about here. So far I am feeling really, really good! I’ve always known I feel a lot better on a diet with minimal grains, legumes, dairy, and refined sugars but boy is it ever so apparent after 7 straight days of completely clean eating. Within the first two days of the challenge last week, I immediately felt less bloated than I did when I started last week (hello, finally cooking meals at home and not going out to eat after weeks of travel!). I also noticed that my energy level was pretty consistent throughout the day and I didn’t feel the need to reach for my normal afternoon matcha latte. I’ve always been a really great sleeper and have the magic ability to fall asleep within seconds of my head hitting the pillow, but I have noticed that I feel more rested when I wake up this week which is always an added bonus!
So far, the hardest part has really been making sure I stick with Whole30 when I’m out and about — thank goodness for Sweetgreen and carrying apples with me at all times for times of need! I’m looking forward to Week #2 and since so many of you were interested in what I meal prepped, I figured I’d do it again this week!
Sunday: Roasted Salmon, Broccoli, Sweet Potato & Carrots (all leftover from last week)
Monday: Chile Lime Fish Taco Bowls with Cilantro Crema
Tuesday: Chicken Tikka Masala
Wednesday: Vietnamese Inspired Chicken + Cabbage Salad
Thursday: Stuffed Acorn Squash with Sausage + Apple Stuffing
green bell pepper
organic, free-range chicken breasts
sugar-free pork sausage
eggs (local, pasture-raised & organic)
dried chipotle powder
full-fat coconut milk (no additives)
fresh salsa (no sugar added)
can of tomato sauce (no sugar added)
tomato pizza swapples
You can check out some of my breakfast, lunch & snack ideas on my Week 1 Meal Plan here!