After the glow of Whole30 Week 1 wore off, things started to get real during Week 2. I spent a lot of time in the kitchen attempting to prepare meals that kept things fresh, but also provided nourishment. At times it wasn’t easy balancing this with my work schedule and still trying to have a life, but I learned a lot and made some great dishes along the way.
Week 2 Highlights
Cook in bulk. Throwing a 4 pound pork shoulder in the slower cooker on Monday was a great idea because it gave me plenty of meat to use for various meals throughout the week.
Duck fat is delicious. I rendered my own duck fat for the first time, and was surprised about how easy the process was. You just simmer some duck skins in water for about an hour. I was left with some amazing tasting fat that I used to roast sweet potato fries…yes.
Week 2 Surprises
Onions! I can’t believe the amount onions I’ve been going through. I had to start buying giant 5 lb bags in order to keep them in stock.
Week 2 Challenges
Under Pressure. After declining another invitation to eat out, this time for a company dinner, my boss told me to “take my Whole30 and stick it up my butt.” He was joking of course, but I have been passing on a lot of social events. I also sold my tickets to the Decatur Craft Beer Festival while shedding a single tear. Guess I’m in this for the long run.
Week 2 Meals:
- Sweet Potato Hash with Poached Eggs
- Taco Salad with Ground Beef
- Pulled Pork with Riced Cauliflower and Grilled Pinapple
- Sweet Potato Hash, Sautéed Spinach, Prosciutto-wrapped Mini Frittata
- Salad with Smoked Salmon and Capers
- Chicken Meatloaf Burger with Mashed Japanese Sweet Potato, Asparagus, and Roasted Beets
- Breakfast Carnita
- Salad with Chicken Meatloaf Burger
- Pan-fried Flounder with Spinach and Roasted Broccoli
- Chia Pudding Bowl With Strawberries, Bananas, and Almonds
- Pork Lettuce Wraps
- Chicken Breast with Ratatouille
- Smoked Salmon Scramble, Sautéed Kale, and Tomatoes
- Salad with Smoked Turkey and Walnuts
- Pork Stir-fried Zoodles
- Poached Eggs with Ratatouille
- Tuna Salad-Salad
- Chicken with Creamed Spinach and Roasted Potatoes
- Scrambled Eggs with Peppers, Onions, and Fried Plantains
- Nuts and Dates
- Crab Cake with Red Cabbage and Kale Slaw, Sweet Potato Fries Roasted in Duck Fat
Week 2 of my Whole30 is now in the books. Stay tuned for what surprises and challenges I uncover next week!