Archive | whole30 RSS for this section

Day 7.

Breakfast: egg breakfast bake and black coffee

Morning Snack: red and green grapes, mixed raw nuts (wow, that sounds awkward lol)

Lunch: Chipotle! 🙂 I’ve been reading paleo forums, and a lot have mentioned that you can eat paleo at Chipotle. I went with their suggestions and ordered a salad with meat (mmm barbacoa), 2 salsas, guac, and extra lettuce on top. Normally douse it with the green or chipotle Tabasco, but unfortunately, those 2 have sugar. It was delicious without my other usual “toppings” – beans, brown rice, and corn. I think the meat was cooked in non-Paleo oil though because I was feeling a little sluggish in the afternoon.


Afternoon snack: more grapes and raw nuts

Dinner: I threw this salad together with leftover pork, spinach, arugula, tomatoes, and avocadoes. No dressing needed; I just used some of the gravy/glaze from my pork. Soooo gooood.



Other Notes:

  • Anytime I tell someone that I’m eating paleo and explain the diet, I always get the responses: “What CAN you eat?” or “What’s left?” 
  • I still think about carbs and sweets. This is exactly what happened to me when I was a vegetarian last month: I actively think about the foods I can’t have on my diet.
  • I slept like a baby last night. This is good. However, I overslept by an hour. That’s not so good.
  • Coworkers from a different department at work insist that I join them for their potluck tomorrow. Ahhh. Wish me luck in staying paleo when I eat with them!
  • I feel like I’ve hit a plateau with running. Or maybe it’s just on off week.

Egg breakfast bake with mushrooms, kale, bell pepper, and ground chicken


Before the Whole30, Chobani Greek yogurt or oatmeal with fruit were my go-to quick breakfast choices on workdays. Because dairy and grains are forbidden on the program, I did some digging on breakfast suggestions and came across a bunch of egg bakes. (I’m not sure whether or not to call this a quiche since it doesn’t have a crust or cheese in it.)

Here’s the original recipe:

Of course, I had my own modifications…


  • 6 eggs
  • 3/4 – 1 cup of coconut milk
  • 3 cups of chopped kale
  • 1/2 onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup of chopped mushrooms (I used cremini and white.)
  • 1/4 cup of chopped scallions
  • 1/4 lb of ground chicken
  • olive oil
  • spices of your choice (I use ground pepper and garlic salt by default.)
  1. Preheat oven to 350 degrees F.
  2. Grease a round pie dish with olive oil.
  3. Heat about 1/2 – 1 tbsp of olive oil in a skillet.
  4. Over medium heat, saute onions until they are translucent. Add in the chicken to the skillet. Cook the chicken until lightly browned. Set the chicken and onion aside in a small bowl.
  5. Lightly grease the skillet with olive oil again. Saute kale until it’s wilted. Set aside kale in a separate bowl.
  6. Saute red bell pepper, mushrooms, and scallions. After these are finished cooking, turn off the fire. Toss in chicken and kale.
  7. In a large bowl, whisk eggs and coconut milk together along with a pinch of salt and pepper.
  8. Fold in the chicken and veggie mix in the egg mix. After all ingredients are mixed together, pour into the pie dish.
  9. Bake for 30-45 minutes.

Makes 4 servings!

Day 4.

Sorry folks. No pretty pics for this post.

Breakfast: egg breakfast bake with sun-dried tomatoes (recipe), black coffee, berries with sunflower seeds and coconut flakes

Morning snack: green tea, a handful of pistachios and raw almonds

Lunch: Whole30-friendly chicken adobo (recipe), leftovers – prosciutto-wrapped asparagus and garlic-roasted cauliflower/broccoli

Afternoon snack: 1/2 a Fuji apple with almond butter, a handful of pistachios, homemade Lara bar

Post-workout snack: 1 banana, coconut water with pineapple

Dinner: leftovers – macadamia-crusted chicken, prosciutto-wrapped asparagus, and garlic-roasted cauliflower/broccoli

Other Notes:

  • I can lift a lot more at the gym!
  • Core/ab exercises aren’t difficult like they used to be. This means I need to step it up with my workouts.
  • VitaCoco brand coconut water with different flavors… so bomb!


Whole30 adobo?!

Before I started the Whole30, I was a little sad to find out that soy sauce is forbidden on the diet. However, after reading blogs and forums here and there, I found out that there’s a Whole30-friendly substitute for soy sauce: coconut aminos! A bottle of coconut aminos is super expensive online, but luckily I was able to find some at The Vitamin Shoppe. Soy sauce is one of the main ingredients in Adobo, a well-known Filipino dish. I’d like to attempt to paleo-fy traditional Filipino dishes this month. Anywho, here’s how I made Whole30-friendly chicken adobo:



  • 1 bottle of coconut aminos
  • 1 cup of white vinegar
  • 1 tbsp of applesauce (I normally use sugar. To make it Whole30-friendly, I used applesauce as sweetener.)
  • 1 tbsp of peppercorns
  • 3-4 bay leaves
  • 1/2 onion, sliced
  • 3-4 cloves of garlic, sliced or minced
  • 1 1/2 lbs of chicken (Bone-in. I recommend thighs or drumsticks. Chicken breast will dry out.)


  1. Place all ingredients in a pot as shown in the picture above. (There’s no right or wrong order.)
  2. Simmer on low – medium fire for 30min – 1 hour.

That’s it! Easy peasy 🙂

Day 3

Pre-workout (breakfast/snack?):  Tuna with cucumber slices, 1/2 a Fuji apple with almond butter, black coffee, agua


Post-workout snack: 1 banana

Lunch: mmmm more smoked salmon! 🙂 With arugula, spinach, 1 chopped Roma tomato, and 1/2 chopped avocado tossed in olive oil and black pepper. Coconut water to wash it down.



Afternoon snack: Coconut cream pie Lara bar. This was extremely sweet to me, almost inedible. 😦

Late Dinner: Leftover shrimp curry

Other Notes:

  • I’m noticing that I have more stamina when I exercise. Sweating feels really good. 
  • Family and friends are noticing that I’ve lost weight since I last saw them. Yayyy!
  • I use very few ingredients in what I eat now, and yet my food is so tasty. I love that my meals are so colorful.
  • Coconut water tastes a lot better than the first time I tried it last week before I went paleo. I bought 2 cases of coconut water at Sprouts this afternoon since they’ve got a BOGO deal going on.
  • Found a bottle of coconut aminos (soy sauce substitute) at The Vitamin Shoppe. Also picked up a case of coconut water in juicebox form.
  • Black coffee actually tastes good! I won’t be putting coconut milk in it anymore haha.
  • I spend at least two hours when I meal prep/meal plan for the week. I’m getting used to cooking 3 or 4 different entrees in one night. It’s starting to feel like a routine for Sunday nights.

Day 2.

Pre-run:  coffee with coconut milk, 1 fuji apple with almond butter

Post-run snack: 1 banana, 1 glass of coconut water, 1 handful of Raw Trail Mix from Ralphs

Post-run brunch (pictured below): kale/mushroom/spinach scramble, smoked salmon with 1/2 an avocado and 1/2 a roma tomato. The scramble started off as an omelet, but ended up being a scramble because the eggs were stuck to the pan when I was trying to flip the thing over.

Late lunch: leftover shrimp curry with garlic-roasted cauliflower and broccoli

Dinner (pictured below): I took my little brother out for AYCE Korean BBQ. It’s very tricky to stay completely Whole30 when dining out because you’re not sure how certain foods are cooked. I tried my best to stay paleo though by eating only the meat and the veggies that were served. I won’t lie – the meal was incomplete without having the rice paper, pancake, and noodles. I’m pretty sure that some of the banchan wasn’t paleo-friendly because I felt kind of… off when I was eating. (I’m thinking that some of the banchan/side dishes were prepared with small amounts of sugar and soy sauce, two things that aren’t Whole30-friendly.) Or maybe my body was thrown off by all the red meat because I haven’t had it for awhile.


Other notes:

  • I still don’t like the taste of coconut milk with coffee. I think I might just learn to drink my coffee black.
  • I have difficulty running in warmer weather and when trying to actively listen to my running buddy talk the whole time.
  • Still no luck finding sugar-less, unsweetened coconut flakes at the store.
  • Like I mentioned before, it’s very difficult to stay completely Whole30 when dining out. Some die-hard Whole30 enthusiasts (and even paleo people, too) would probably scold me. But in my opinion, being “that person,” the stickler, ruins the fun out of enjoying a good meal at a restaurant with good company. Throughout March, when dining out, I will try my best to stay paleo, but I won’t guilt trip myself for not being 100% Whole30.

Shrimp curry

Another popular Whole30 dish I’ve seen online is curry. Thankfully, I was able to find a curry paste with no additives! I tried to follow this recipe: I was expecting something more soupy, but maybe I didn’t reduce the coconut milk properly. Oh well. Instead of adding the raw veggies at the end, I cooked them in a separate skillet. Here’s what I did:


Red curry paste, coconut oil, and coconut milk. Salt and pepper for seasoning, too. (Not pictured, but I’m pretty sure you know what salt and pepper looks like haha.)

Veggies! I used:

  • 1/2 a pack of cremini mushrooms
  • 1 red bell pepper
  • 1 zucchini
  • 1 serving of baby carrots
  • 2 handfuls of green beans (Note: legumes are not Whole30-friendly. However, according to the guidelines, green beans are allowed because there’s more pod than bean. Whatever, I like my green beans, so yay for that exception.)

I think this is about 1 lb of shrimp. (It’s in a clear bowl in case you’re wondering why you can see my sink rack.)

  1. Wash all vegetables before chopping. Chop your veggies to your liking. I decided not to julienne the zucchini.
  2. Cut up your protein. In my case, I had to peel all the shrimp…
  3. Heat about 1 tbsp of coconut oil in a skillet. When the pan is hot and the coconut oil is melted, saute green beans and carrots for 2 min. Add in zucchini, bell pepper, and mushrooms. Season with salt and pepper to your liking. Cook for another 2 min. Don’t let the zucchini get all soft and soggy. Once the veggies are cooked, turn off the heat and set aside.
  4. While the veggies are cooking, heat up 1/2 can of coconut milk in a wok over medium heat. You’re supposed to stir and boil the coconut milk for 3 minutes. I have no idea what coconut milk is supposed to look like when it’s reduced, but after 3 minutes, I stirred in about 2tbsp of red curry paste into the milk.
  5. When the curry paste is blended well with the coconut milk, add in your protein. It took me about 5 minutes to cook my shrimp.
  6. Once the protein is fully cooked, toss in your cooked veggies. Add the remaining coconut milk to the wok. After tossing all the ingredients together, I let it simmer for about 5 minutes. Here’s how it turned out:


And it was pretty tasty. 🙂 Would definitely be better with rice, but oh well. Makes 3-4 servings.