With week one under my belt I can definitely tell that my stomach has been so much better (aka less burps) . It’s hard to say energy wise how I’m doing since I just added a second job on top of a full time job and training for a marathon. But I have no cravings for any of the off limit foods and I think it’s because I’ve had good meals to look forward to.
Week 1 meal plan was the following:
Breakfast- Spaghetti squash quiche
Lunch- Chicken tenders with roasted potatoes and broccoli
Dinner- Sweet potato chili
Spaghetti Squash Quiche
This was probably my favorite of the week. I didn’t even miss the cheese that I would usually put in an egg-y dish!
1 spaghetti squash
6 whole eggs
Mixings of your choosing: I used 5 slices of bacon, mushrooms and spinach
Bake spaghetti squash at 350 for 40 min, remove and leg cool. Once cooled use fork to remove the squash from shell. Take a 9 in greased pie pan and smoosh the squash to the sides of the pan so it creates a “crust.” Place chopped mixings into the crust
In a separate bowl whisk together the 6 eggs. Pour over the mixings in the crust and then bake for about 40 min or until egg has settled.
About 5 servings
These were super tasty, but I think next time I’ll pan fry them and then stick them in the oven for a little bit too.
1 lb chicken tenders
1 tbsp unsweetened coconut milk or other nondairy milk of your choosing
1/2 cup coconut flour
1 tsp garlic powder
1 tsp salt
In a mixing bowl whisk together the egg and unsweetened coconut milk.
In a second bowl combine the coconut flour, garlic powder and salt.
Dredge the chicken in the egg mixture and coat with the coconut flour mixture. Lightly fry in a pan with coconut oil until cooked all the way through.
Sweet Potato Chili
I was skeptical of this meal because I’m so used to traditional bean chili topped with cheese. But this was delicious all on its own. When shopping for the ingredients for this recipe though, make sure you’re reading labels to make sure you’re not buying anything with added sugar to it.
1 onion (chopped)
1 15oz can tomato sauce
1 15 oz can diced tomato
1 can water
1 large sweet potato, chopped into 1 inch cubes
1 lb ground beef
1 1/2 tbsp cocao powder
1/2 tsp red pepper flakes
1 tsp cumin
1 tsp oregano
2 garlic cloves, minced
Salt to taste
Place all ingredients in crock pot, breaking up beef before putting it in. Cook and low for 8-10 hours. Enjoy!