Breakfast: Egg whites, diced potatoes with green pepper and onion
Lunch: Chicken sausage, diced potatoes
This is an easy breakfast, and one I used to have pre-Whole30 too. You can prep the potatoes ahead of time, just chop and store in the fridge in water to keep them from turning brown. Drain and rinse when ready to use.
Chicken sausage is something you have to be careful with if you’re doing a Whole30 because almost every package I’ve come across has weird added ingredients. There are maybe two compliant labels at my Walmart and I haven’t seen any at Aldi, but I’m sure a more health conscious store like Whole Foods or Trader Joe’s would have more options. The potatoes for this meal were leftover from breakfast.
Similar to the nachos from Day 2 , this time with both beef and shredded chicken, sautéed red & green peppers and onions, salsa and jalapeno. Salsa and chips is one of my favorite things to binge on, but when I make this I only slice enough potatoes for one serving for each person so I know I can’t over do it.
Whole30 has a timeline outlining how you might feel during the thirty days and it was similar for me. The first couple of days were perfectly fine, I had recipes lined up and food prepped and I was anxious to get started. I never had a hangover type feeling, but I had a day of wanting to eat all of the things, and a separate one for kill all of the things. The only opposite feeling I had was that I felt like I had more energy already after only a week instead of wanting to nap as the timeline suggests. Having more energy is one of the best parts of this whole thing; to not feel like I need a nap in the middle of the day make me so much more productive and happy.