When I was growing up, our menu almost always included the following:
- Two vegetables
- Potatoes or noodles
- Home made bread
On special nights dessert was included. My mother grew up on a farm during the depression. They harvested and canned all available sources of food. We had two vegetables at every meal. She grew her own vegetables, bargained with farmers at the farmer’s market, and received baskets of vegetables from my grandparents’ farm. When they came to town, we kids were called in from our play to help with the canning.
On the Whole30 my template includes:
- At least two vegetables, one of which has higher carbs (potatoes, carrots, winter squash, Turnips, etc.)
- Fruit (not every meal)
- Healthy Oil/nuts (I haven’t tried olives yet)
If it weren’t for potatoes of all kinds being allowed on the Whole30, I doubt I would have started on the whole 30. Low carb diets leave me shaking.
Melt 1-2 teaspoons of coconut oil in a pan. Throw spinach in pan and saute till slightly limp (stirring around). Break two eggs on top of spinach. Cook till done. Serve on top of a baked potato.
- Left over Brussels sprouts
- Left over chicken
- Apple slices
scrambled eggs with taco meat and vegetables, cantaloupe
sauteed sliced potatoes (American fries, right?), two eggs sunny side up, served on a bed of spinach
leftover steak, leftover sweet potato, green beans.
It helps to eat enough.
Lunch is usually a salad, or leftovers since I take my lunch to work.
Here was supper tonight. Two pounds beef stew meat, red peppers, a package of sliced mushrooms, and quartered onion dumped in the pan. Cooked in olive oil. Broccoli on the side. I made two pans of this, one without red peppers for my daughter. I made noodles for my husband and daughter. Neither one of them is on the Whole30. But as long as I am making nutritious meals for myself, they may as well benefit. There was enough for everyone to have the same meal tomorrow for lunch.
Day 9 is done.