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: http://everydaypaleo.com/red-or-green-thai-curry/. 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.

Garlic-roasted broccoli and cauliflower

Another challenge I’m going to have is finding carbs to replace grains in my diet. In the Whole30 blogs I’ve seen, people tend to use sweet potatoes, cauliflower, and squash to replace their carbs. Here I used cauliflower, and I added broccoli for color. 🙂 You can also use different veggies instead of broccoli and cauliflower for the recipe, like zucchini.



  • One head (?) of broccoli
  • One head (?) of cauliflower
  • 2-3 cloves of garlic
  • olive oil
  • garlic salt and pepper
  1. Preheat broiler (or oven at 425 degrees F).
  2. Wash broccoli and cauliflower prior to chopping.
  3. Cut off stems of the broccoli and cauliflower. Chop the veggies into florets. Place chopped veggies in a large bowl.
  4. Peel garlic cloves. Chop/mince garlic. Sprinkle garlic on top of the veggies in the bowl.
  5. Drizzle olive oil onto the veggies to coat lightly.
  6. Season the veggies to your liking.
  7. Toss all ingredients in the bowl until veggies are coated evenly with olive oil, spices, and garlic.
  8. Empty the coated veggies into a round pie dish. You could also use a foil-lined cookie sheet or a cake dish.
  9. Roast veggies for 8-12 minutes.

Serves 3-4!

Macadamia-crusted chicken



Another thing I craved in February was fried chicken! Not cool how someone was eating it for lunch at work the other day. 😦 Fried chicken isn’t the healthiest thing in the world, lol, so I tried to find Whole30-friendly recipes that were somewhat similar to fried chicken. Breadcrumbs are not an option for the coating on the Whole30. Lots of recipes I found use crushed nuts (macadamia, almond, pistachio, etc.) and coconut as the crust instead. I was so frustrated that I couldn’t find coconut flakes at the store without sugar, so I picked up a pack of macadamia nuts instead. For a recipe so simple, this is probably one of the tastiest things I’ve ever made.



  • 1lb of chicken thighs
  • 1/2 cup of macadamia nuts
  • 2 eggs (I probably could have done with just one)
  • garlic salt, pepper, and dried basil

Preheat oven to 425 degrees F.

Line a cookie sheet with non-stick aluminum foil.

Pulse macadamia nuts in a food processor with about 3 tsp of each spice. (Adjust spices to your liking.) Empty crushed macadamia nuts onto a bowl or plate. Here’s how the crust should look:


Scramble eggs in a separate bowl.

Remove skin from the chicken thighs. Coat one thigh evenly in the egg. After coating in egg, coat in the crushed macadamia nut mixture.

Repeat until all the chicken is used. Bake for 10-15 minutes until the crust is golden brown.

Serves 2! (for me anyway haha)



Prosciutto-wrapped asparagus


I’ve seen this on Pinterest. You can also use bacon instead of prosciutto. In order to be Whole30-friendly, the meat cannot have sugar or additives. Another challenge I’ve had during grocery shopping is finding Whole30-friendly deli meat. Luckily I was able to find some at Trader Joe’s.




  • 1 package of prosciutto (or bacon). I believe this pack had 8 strips
  • 1 lb of asparagus
  • olive oil
  • salt and pepper
  1. Preheat broiler.
  2. Lay a sheet of non-stick aluminum foil onto a cookie sheet.
  3. Wash asparagus. I also chopped off about half an inch of the bottom of the stalk. 
  4. Arrange asparagus on top of the foiled cookie sheet.
  5. Drizzle olive oil on top of the asparagus. Season asparagus with salt and pepper. To coat the asparagus evenly, you can roll the stalks back and forth.
  6. Lay one strip of prosciutto on a cutting board, length-wise and slightly diagonal. Place 4 asparagus stalks on top of the bottom corner of the prosciutto. Roll the asparagus into the prosciutto tightly. (This is where a picture would have been helpful. Sorry!) Return wrapped asparagus to the cookie sheet.
  7. Repeat until all of the prosciutto and asparagus are used.
  8. Place cookie sheet on the bottom rack of the broiler. Cook for 8-10 minutes.