A new year, a new Whole 30

In the spirit of resets (and after the ENORMOUS amount of cream cheese brownies I made on NYE) it’s time for a new Whole 30. This will be my third round, though I’ll be stopping it a smidge early, on January 26 instead of January 31, due to a family vacation.

Scrambled eggs loaded with veggies, avocado, and salsa 


So what are the steps to a successful Whole 30? Plan and prepare, plan and prepare, plan and prepare. I’ll admit it’s a little easier and less intimidating this time around since I have most of the program rules and regulations burned into my brain. Though I still have to do a fair amount of googling on some of the preservatives and that sort of thing.

Week one is starting with some big batch items:

  • Against All Grain Leftover Roast Chicken Soup with Roasted Vegetables. I used leftover Christmas turkey instead of chicken. One of the things I love about pretty much all the meals from both the cookbooks and the website have huge portion sizes, so there are lots of leftovers.
  • Nom Nom Paleo Thai Curry Chicken. This is one of my favorites. I usually double it with more veggies and more coconut milk and curry paste. I have subbed out different vegetables depending on what I have in the veggie drawer.
  • Skinnytaste Sheetpan Italian Chicken. Another new-ish favorite. There is also a Greek version of this in Skinnytaste Fast and Slow, that becomes Whole30-compliant with the omission of the feta.
  • Egg Muffins: These are a mash-up of a few recipes. Basically I chop up veggies, like red onion, bell pepper, and kale, and a protein, like cooked chicken breast or sausage, and put these into muffin cups. Then I season and whisk together some eggs to pour over, and into the oven they go for about 20 minutes. These are easy to reheat each morning, and I top them with diced avocado and salsa.

I’m excited about this reset. It makes the new year feel like it’s off to a fresh start!


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