Recent Eats: Transitioning Off The Whole30

This is what Friday night looked like over here.

PJs, puppies, Postmates and vino. Good stuff. I actually started this post on Friday night but then two of my girlfriends dropped by (one with her 12 week old 5 pound puppy…check out my SnapChat (jendecurtins) to see that. It was too cute.).

Here’s what rolling off of the Whole30 looked like this week.

Breakfast

Mostly same stuff.

I did bring back a smoothie one morning, that was nice.

Lunch

Arugula, avocado, blueberries, strawberries, toasted pecans and shredded chicken.

Cauliflower rice, chicken, butternut squash and avocado with a hefty dose of Be Runa Curry Seed Salt on top.

Baby kale, avocado, dried cherries and pistachios topped with shredded chicken that I mixed with lemon cayenne hummus. So good.

Harvest Salad at Namastay Kitchen minus the goat cheese, add salmon and avocado.

WELCOME BACK SOURDOUGH! Avocado toast with Be Runa Black Truffle Seed Salt and a salad with baby kale, roasted beets, strawberries, dried cherries and toasted pecans.

Dinner

Turkey burgers topped with homemade mayo and sauteed mushrooms with sauteed shredded brussels sprouts cooked with bacon. Yum.

How’s this for random? Leftover turkey burgers, spinach and artichoke stuffed portobellos and roasted eggplant.

A spin on Cooking Light’s Tumeric Pork Chops with Green Onion Rice along with roasted broccoli. I used white rice instead of brown and made my own instead of buying instant/pre-cooked. I cooked the rice in chicken broth and coconut oil. I added the charred green onions along with the pan drippings to the rice once it was cooked. It was really good. I missed rice so much on Whole30!

I made a big pan of PaleOMG Pizza Spaghetti Pie and it fed me for dinner three nights. I love this base recipe. My modifications this time included making it in a bigger pan because I had a really big squash. Also, I used marinara sauce instead of pizza sauce and more than called for. I added sliced mushrooms in with the sausage mix and used hot Italian chicken sausage. Finally, I used Italian seasoning instead of dried basil and added a dash of cayenne pepper.

Put this on your “must try soon” list if you’ve never made it. It’s super easy, tastes amazing and the leftovers heat over really well!

Etc.

Sourdough toast with cashew butter, honey and banana…and a side of cute golden. I ate this the day I baked and sliced. I couldn’t not have a piece of freshly baked bread!

What’s been your lunch of choice lately?

Best dinner you cooked last week?

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