Whole 30 Progress Report (days 1-3)

"Spaghetti" with Zucchini Noodles

I got this... I think. Jumping in with both feet is easy, sticking the landing is the hard part.

Meals have been easy, we've already been eating this way! Snacking has been a major roadblock! Making my son's PB&Honey on gluten free bread and resisting the habit of licking my fingers! 

Days 1-3 probably were the worst of my sugar cravings. I kept the sugar monster at bay by drinking more water and eating fruit (which you're really not supposed to do on Whole30). Fruit is to be limited to about two servings a day and eaten with a meal. I probably ate 2-3 servings and not always with a meal. 

Here's what my meals looked like:

Day One

Breakfast

•Egg Muffin

•Black Coffee

•Blueberries

Lunch

•Porkchop (leftovers!)

• Carrots

Snack

•Nectarine (whole30 snacks are supposed to be mini meals, I haven't accomplished that yet. 

Dinner

•"Spaghetti" with Zucchini Noodles

Tritip with Brussels Sprouts

Day Two

Breakfast was the same as day one!

Lunch

•Leftover "Spaghetti" with Zucchini Noodles

Snack

•Handful of mixed nuts

Dinner

•Tritip

•Brussels Sprouts

I'm sure your starting to see a pattern without posting my entire menu. Leftovers make great lunches!! I'm sure my snacks are not perfect for Whole30, but they are approved foods and work for this Mom of one.

Read my next Progress Report (days 4-8) by clicking here!

Veggie Loaded Chicken Enchiladas (Gluten and Dairy free)

My family loves enchiladas! They're easy and delicious Who doesn't love all that gooey cheese, sour cream, and flour tortillas. I have to admit that tackling the idea of creating a dish my family loves with out the signature ingredients seemed daunting!

When you are eating a very strict diet and excluding gluten and dairy, its usually a good idea to make things yourself. Since I have a busy life I love to find healthy ingredients that work in a recipe and make life easier. I was thankful to find that the enchilada sauce I had on hand did not have any bad ingredients or chemicals in it, other than the fact that it was in a can. Next time I want to look for a delicious enchilada sauce in a jar, or tackle making my own. For now, I used what I had on hand. I found the first new ingredient for these enchiladas on a recent trip to the store. Tortilla Land makes amazing certified gluten free uncooked corn tortillas. These bad boys have a very homemade feel, and I knew they would stand up to their flour competition. Second, I knew I had to trick our eyes and brains into believing we were eating cheese. I chose some beautiful orange peppers I had on hand to do the trick. Garnishing the top of the enchiladas with these beautiful peppers gave just the right feel. Then to decide what to top it all off with, something comforting. Our usual guacamole involves some sour cream or mayo. This time I accomplished the same creamy topping sans dairy!

Veggie Loaded Chicken Enchiladas
Serves 3

6 corn tortillas (I love Tortilla Land's uncooked corn tortillas)
1 c. pre-cooked chicken, shredded (pick up a rotisserie chicken, or I used our leftover chicken from the night before)
Salsa
4 or 5 sweet baby bell peppers, diced
3/4 c. Enchilada sauce
Home made guacamole (recipe follows)

If you are using the uncooked corn tortillas, prepare them as directed. Fill each tortilla with 1/3 each chicken, peppers and salsa (I used La Mexicana brand but any chunky/pico de gallo style will do). Roll up each enchilada and place in 8x8 baking dish. Spoon enchilada sauce on top and garnish with peppers. Place in oven for 10-15 minutes. If tops dry out a bit, add a little more enchilada sauce. Serve with dairy free guacamole.

Dairy Free Guacamole

In a food processor or blender place:
2 avocados
1/4 c. Cilantro
1/4 c. Salsa

Blend until smooth.

These enchiladas were a hit with my whole family, including my two year old! Hopefully this meal can bring comfort food back to the table on a restricted diet for you too!