Whole30 and a Typical Lunch

Hello friends! Gosh I am really bad at keeping this blog up to date aren’t I? I need to be better about it – add that to the list of my New Year’s Resolution list. In all seriousness I don’t usually make resolutions at the new year because we can always decide to be better at any point. However, that being said, I have straight up fallen off the healthy wagon these last few weeks. If you know me, you know that means I’m going to do a Whole30 soon. As in January 2. If you have never heard of Whole30 before, check out all the information you would ever want to know here.

In a nutshell, it is a nutritional reset. It is an elimination of less healthy foods for 30 days. We won’t call it a diet because it is not intended to be a forever strict way of eating. It’s a way to make your body feel fantastic and then figure out what foods make it feel NOT fantastic through reintroduction.

I have done several Whole30 programs in the past, but admittedly have always failed at reintroduction. After starting Melissa Hartwig’s (Whole30 cofounder) new book Food Freedom Forever I am newly motivated to set aside 40 whole days for this program in order to account for full on reintroduction. I’m also going to focus on creating a morning routine I can stick to. This will take some work but my two main goals are to get a workout in and cook breakfast without feeling rushed out the door every morning.

I am excited about this because I know how amazing I feel when I eat based off of Whole30 guidelines. It can be tough to get started but it is 100% worth it. It is best to keep it simple and I’m going to give you a taste of that simplicity with this easy recipe! It’s what a typical lunch looks like for me when I do a Whole30. WHO IS WITH ME!? COME ON LET’S DO ITTTT!

fullsizerenderVeggie Lunch Bowl


2 pieces Whole30 approved bacon, chopped
1/2 cup cauliflower, chopped
1/2 cup brussels sprouts, chopped into bite size pieces
1/4 cup roughly chopped onion
1/2 cup of spinach
2 Tbsp Tessemae’s Cracked Pepper Dressing
1 Tbsp Tessemae’s Buffalo Sauce

Cook bacon in medium hot pan until almost cooked through. Throw in brussels, cauliflower, onion and cracked pepper dressing and sauté until fork-tender. I like to put a lid over mine to steam a bit as I like my veggies pretty soft. Add salt and pepper as needed. Put over bed of spinach and top with buffalo sauce. 

See!? SO EASY AND SO DELICIOUS! You could really sub any veggies you want for this.

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