There are some definite pros and cons to doing Whole30 so publicly. Pro: the fear of public shame has kept me from opening that bottle of wine taunting me from my bar cart more than a couple times (especially on such a snowy, cozy evening Sunday! What a waste). Con: When I DO fall off the wagon, I feel like I have to own up to it.
And so, I confess: I had SO MUCH pizza and champagne on Saturday night to celebrate my dear friends Lori and Cale’s new home. And a cinnamon roll-like dessert made all the better by the champagne. And also a glass of wine that afternoon at a bridal shower. Oops. I did try to order a salad that night, but apparently that’s not Papa John’s forte - who knew? In the confessional spirit, I will also tell you that tonight I plan to have more off-plan snacks and cocktails at a hard-earned work celebration.
BUT, all that said, I’m not going to let these pre-planned Whole30 exceptions (which is 100% against the Whole30 spirit, I KNOW) snowball into quitting altogether. Meal planning has helped me get right back on the wagon, knowing that I have all the ingredients for delicious, compliant meals waiting in the fridge. Here’s what I ate this week:
Day 8 (Wednesday, January 9):
Breakfast/Lunch: just an RX bar due to a crazy work schedule (I was v cranky about this)
Dinner: Eating Well Paprika Chicken Thighs with Brussels Sprouts. I increased cook time to 45 minutes but otherwise followed the recipe - so good and easy!
Day 9 (Thursday, January 10):
Lunch: Leftover Day 7 Chicken Tenders and Cauliflower
Dinner: Hamburger Soup (check out my Whole30 story highlights on Instagram for the recipe!)
Day 10 (Friday, January 11):
Brunch: Fried eggs and bacon
Dinner: Whole Roasted Chicken with Roasted Brussels Sprouts and Potatoes
Day 11 (Saturday, January 12):
Lunch: Cobb Salad
Day 12 (Sunday, January 13):
Brunch: Fried eggs and hashbrowns
Dinner: Beef Stew - this braised in the oven for 6 hours and smelled SO good all day. I added mushrooms and think cauliflower would also be great!
Day 13 (Monday, January 14):
Brunch: Beef stew leftovers with a fried egg on top
Dinner: Braised Lemon Garlic Chicken with mashed potatoes and sauteed baby kale. Bonus - I made garlic confit on Monday and used that garlic + oil. Worth the extra time!
Day 14 (Tuesday, January 15):
Lunch: Leftover braised lemon garlic chicken and mashed potatoes + kale
Dinner: Tomato Basil Bisque with Italian Meatballs - I change up this recipe a bit (actually this is what I based the hamburger soup on) and will eventually post what I do differently. It has all the same flavors and heartiness of spaghetti and meatballs!