Whole 30: Days 25 – 27

Hello, Whole 30, Mains, Uncategorized

Meal Summary


Day 25

Breakfast: Boiled Egg

Lunch: Brisket & Grilled Onions, Roasted Potatoes, Roasted Brussel Sprouts

Snack: Cashews & Raisins

Dinner: Turkey Burger, Long Beans & Baby Bok Choy


Day 26

Breakfast: Scrambled Eggs & Potatoes

Lunch: Turkey Burger, Green Beans, Carrot Sticks

Snack: Banana Chips, Raisins

Dinner: Zoodle Stir Fry


Day 27

Breakfast: Lara Bar, Boiled Egg

Lunch: Grilled Chicken Salad (Chicken, sunflower seeds, onion, raisins, bell peppers, red wine vinegar, olive oil), Tangerine

Snack: Fruit Leather, Rx Bar

Dinner: Turkey Burger, Roasted Plantain, Apple



If you come from a large family or grew up going to youth group— you know a thing or two about Mustgo Night. It’s the  closeout sale of dinners and just about everything in the refrigerator that day literally must go.

Since Jon and I will be in the Keys for the better portion of the week— tonight we Mustgo-ed.


Z O O D L E   S T I R   F R Y

Ingredients (all optional)

Zucchini Noodles (one package from Whole Foods is 10.7 oz)

2 Chicken Cutlets

1/ 3 Cup carrots

2 Eggs

1 Onion

1/ 8 Teaspoon red pepper flakes

3 Tablespoons olive oil

1 Lime

1 Tablespoon coconut amino

1/ 4 Cup crushed cashews

1 Teaspoon garlic

Salt, black pepper and  red pepper flakes to taste

1 Tablespoon ginger paste

2 Tablespoons apple cider vinegar


  1. In a sauté pan with 1 tablespoon olive oil, cook chicken fillets simply seasoned with salt and pepper (I dredged mine in tapioca flour but regular chicken would be fine too). When the chicken reaches 165 degrees, remove it from the pan and set it aside.
  2. In a small pan, scramble 2 eggs in olive oil and season with salt and pepper. When this is cooked, remove the eggs and set this aside.
  3. In a pretty large pan, sweat 3/4 of a whole onion, 1 teaspoon minced garlic. Turn the stove on high, then reduce to low with a lid on. Once the onions start to become clear, thoroughly wash a handful of raw baby bok choy and add it to the pan ( I broke off half the stalk on most of them). After 5 minutes or so, add 1/4 cup crushed cashews and a handful of semi cooked carrots (mine were frozen so I just brought them to up for a minute in the microwave). Season the pan with salt and pepper and red pepper flakes to taste.
  4. In a small bowl, add 1 tablespoon ginger paste, 2 tablespoons apple cider vinegar, the juice of 1 lime, and a pinch of red pepper flakes, salt and pepper. Set this aside.
  5. When the baby bok choy begins to soften, add your scramble eggs and the zucchini noodles to the pan. Season the noodles with a pinch of salt and pepper and work it around with the other ingredients (do not put the lid back on).
  6. Once the noodles begin to soften (3-5 minutes) pour the ginger liquid mixture into the pan and turn the stove up to high. At this point your noodles are already creating a lot of moisture so you’ll want this to cook down a little.
  7. Once this reduces, add the cooked chicken into the pan.  Add 1 tablespoon of coconut amino and work it all around.


Couple notes on this one…

  • I added my chicken at the same time as the egg and because of the “breading” it got a little mushy… If you just do straight up chicken, adding it in earlier shouldn’t be a problem at all)
  • I only had about 1 tablespoon of coconut amino left in the fridge so I intentionally salted as I went along. If you have enough of that soy sauce flavor you could probably stand to just mix 1/4 cup of amino with the ginger and call it a day. Alternatively, if you don’t coconut amino, you could just salt as you go long til it’s to your liking. It won’t be as Asian-y but it may not be worth $6 or a grocery run.

Again, all ingredients can be subbed out— we just needed to push some product today!

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