January Whole30 – Week 3


This week is by far the hardest week. Staying motivated is SO much harder. The best thing I can recommend for this week is to try to make the meals EASY because at this point you’ll be sick of eggs, and sick of cooking. Lots of easily accessible burgers, tuna salad, chicken salad, salad-salad, etc.

Thursday, Jan 16
Breakfast: Hard boiled eggs and berries
Lunch: Mini Meat Loaf and Mashed Potatoes
Dinner: Instant Pot Creamy Gnocchi Soup

Friday, Jan 17
Breakfast: Bacon and eggs for Steph/Fruit for Sam
Lunch: Leftover Soup/ Leftover mini meat loafs
Dinner: We went through the leftovers and had a random picnic basically.

Saturday, Jan 18
Breakfast: Fruit and a Chomp for Sam/ Smoothie for Steph
Lunch: Chipotle Whole30 bowl (we both get barbacoa)
Dinner: Hamburgers and Fries (Pro tip, get the sleeve of burgers from Sam’s club!)

Sunday, Jan 19
Breakfast: Smoothies
Lunch: Tuna Salad
Actual salad with apple, almonds, pumpkin seeds, and Balsamic Dressing

Monday, Jan 20
Breakfast: Fruit (cantaloupe!) & chomps
Lunch: Mini meat loaf (We made a double batch and froze some for us to take to work!)
Dinner: Burgers and Fries with Bacon

Tuesday, Jan 21
Breakfast: Chomps and hard boiled eggs
Lunch: Leftover Burgers and fries
Dinner: Baked Chicken (rubbed with bbq seasoning from Sam’s) with green beans

Wednesday, Jan 22
Breakfast: Chomps and hard boiled eggs
Lunch: Leftover Chicken
Dinner: Chicken and Veggies (We get the Broccoli Normandy from Sam’s Club)


January Whole30 – Week 2


We survived another week down on Whole30! This week was filled with some amazing food. I’ve been taking full advantage of snack packs of nuts since I have class super early in the mornings, then eating my eggs once I get to work. Chomps have also saved me a few times. I had planned on taking some photos of our meals, but I always accidentally eat them first. LOL. Oops. We found some almond coconut milk that I’m excited to try in my coffee too so hopefully I remember to add that next week!

Thursday, Jan 9
Breakfast: leftover Sloppy Jane + eggs (wouldn’t recommend mixing..)
Lunch: Leftover Chicken Sausage and green beans/Buffalo Chicken
Dinner: (banana, almond butter, blueberry, protein powder) Smoothies
Neither of us was super hungry for dinner this day, so we decided to make smoothies!

Friday, Jan 10
Breakfast: Smoothies
Lunch: Leftovers for Sam, Eggs and Guac for Steph
Dinner: Egg Roll Bowls

Saturday, Jan 11
Breakfast: We slept through breakfast…
Lunch: Leftover Egg Roll Bowls
Dinner: Chipotle (Now serving Whole30 Bowls!)

Sunday, Jan 12
Breakfast: Eggs and Oven-Baked no-sugar Bacon
Lunch: We skipped lunch since we had such a huge breakfast/brunch
Beef Tips and Cauliflower Mash <<< we used immersion blender for texture

Monday, Jan 13
Breakfast: Hard boiled eggs and berries (ras, straw, blu, black)
Lunch: Leftover Beef Tips and Cauli mash
Dinner: Chicken Salad Wraps (wrapped in lettuce) – SEE BELOW

Tuesday, Jan 14
Breakfast: Hard boiled eggs and berries
Lunch: Leftover Chicken Salad
Dinner: [compliant] Turkey BLT Lettuce Wraps w/ bacon from ALDI

Wednesday, Jan 15
Breakfast: Hard boiled eggs and berries
Lunch: Turkey BLT Lettuce Wraps
Dinner: Mini Meat Loafs and Mashed Potatoes

For the Chicken Salad, we started with a whole chicken (We got it from Sams. They sell whole chickens in packs of 2 for ~ $10) and actually used a recipe for this because when dealing with the instant pot, we still get a little nervous with times, etc. It turns out THIS WAS THE BEST RECIPE EVER (Click here). It only took 28 minutes to cook and the meat FELL off the bones. If you don’t have an instant pot, I’m sure you can do it in the oven, it may just take a bit longer!

Pro-tip: we used avocado oil instead of canola and also added half an onion to the inside of the chicken. Once cooled, we shredded the chicken and put it in the fridge overnight. With our chicken salad, we add in homemade mayo, 1 green apple, chopped almonds, Trader Joe’s onion salt, tarragon, red pepper flakes, pepper, garlic, and a few squirts of dijon mustard. The overall rule is to add a fruit and a nut. We usually add cranberries but we didn’t have any. I prefer walnuts but the almonds (from trader joes!) were AMAZING. We’ve also used red apples, but we really like the tartness of the green ones. Feel free to add some peppers too! Sam usually scoops her chicken salad with the mini sweet peppers for extra flavor.


Our Favorites:

Samantha’s favorite is always the egg roll bowls.
When eating leftovers, add fresh cabbage to make it crunchy again!

My favorite was tied between he mini meat loafs and the turkey BLT! One is super heavy and the other is lighter, so I suppose it depends on if you’re in the mood for comfort food.

Tonight we’re having creamy Gnocchi soup and I am SO excited for that. See you next week! Let us know how you’re doing or if you’re trying any of the meals we’ve made!

Welcome to the Monthly Brew

Monthly Brew

Back in June, I won a contest with Swiss Water and the Specialty Coffee Association. The prize included 12 months of decaf coffee hand picked by Swiss Water. You can actually subscribe to weekly or monthly coffee deliveries HERE. Some of you may be wondering why on earth anyone would want to drink decaf when they could have a regular cup of caffeinated bliss. Samantha and I have been prepping for our baby adventure, so I’ve been drinking strictly decaf for 3 months. It may be time to switch if you find yourself getting anxious due to too much caffeine or if you just enjoy a good coffee but don’t want the buzz.

I received my FIRST coffee delivery mid July and thought I’d blog about each coffee of the month starting with my birthday month of August! Full disclosure – they have several coffees that they send out each month so they’ll most likely differ from the ones I have on the blog.

Generally, decaf is not too much different from caffeinated aside from the obvious lack of caffeine. However the process of decaffeinating coffee can be different depending on the company. Some companies use chemicals or use processes that alter the overall flavor of the coffee. This brings me to this amazing company called Swiss Water.

Let’s get this party started!

Let’s talk about Swiss Water. This is an awesome company that uses a 100% chemical free process to remove the caffeine from coffee without hindering the taste. They’re very much into creating a sustainable product that serves the environment in a positive way and they really care about every aspect of their coffee from the trees and the farm workers all the way down to your coffee cup.

This month

I got a full pound of whole bean decaf espresso from Cafe Virtuoso in San Diego, CA. I was nervous at first because it said dark roast, but I really like the full body flavor of espresso. My first cup of coffee was so incredible I actually said “woah” out loud. I’ve worked at 3 different coffee shops and cafe’s and I’ve used top of the line espresso machines and have tasted way more coffee flavors than the average person. I am in no way a coffee expert, but I have some experience.

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The first thing I noticed was the rich smell of the beans. It was like inhaling freshly roasted beans. Once I brewed it I noticed just how smooth the coffee was. Typically the reason I add any sort of (non-dairy) creamer to my coffee is to cut down on the acidity, but this brew really didn’t need it at all. It’s actually rather light/crisp and dry for a dark roast coffee. I recognized hints of chocolate and toasted caramel that didn’t leave any odd aftertaste at all. I drank every last drop of coffee before it got even the slightest bit cold. That’s saying a lot – I’m the person who leaves the last 2 sips in the bottom of the cup.

I’ve brewed via french press, pour over, and Keurig’s fill your own k-cup and all three have tasted amazing. My favorite is always french press because of the extra flavor. This coffee is also great as a cold brew. I think the fact that it’s a dark roast helps keep the flavor which is still very bold in an iced coffee.



My rating: 5 beans!