Well, today we started our Whole30, but yesterday was so busy, that I woke up this morning with the “oh crap!” feeling…because I hadn’t had a chance to prepare breakfast ahead of time, or even go grocery shopping! 😳 lol thankfully, we already had sweet potatoes and eggs, so I whipped up some breakfast. I have to admit, it was nice to sit and have a quick breakfast together! We have never done that, due to varying work schedules and of course, health problems that make me exhausted. But this was nice.
Day 1 breakfast: sweet potatoes fried in coconut oil, and eggs fried in olive oil (didn’t work well lol, but I didn’t have ghee).
Then, I loaded up my meal planner and grocery list (I’ll be doing a blog post soon on my recent “conversion” to the Happy Planner, and why it makes my life so much more organized! 😁), and headed to the one and only, Costco. 😜
I had to hit Walmart for green onions and cilantro, but was able to get most everything at Costco. We are already stocked on beef and chicken, so this is pretty much all fresh produce, and it made me extremely happy! I already felt healthier. 😂
1/2 cup chili powder
2 Tbsp garlic powder
1/4 cup onion powder
1 Tbsp pepper
1 Tbsp smoked paprika
1 Tbsp salt
2 Tbsp cumin powder
1/4 cup dried chopped onion
Mix together! I found that it takes about 2 Tbsp per pound of ground beef, depending on your taste. I added only a tiny bit of water to my ground beef to mix this in. It was so delicious, I think we will keep making our own! There is plenty left, so I stored in a Rubbermaid, since we have several taco-themed items on the menu.
Lettuce leaves (we like this artisan romaine at Costco-it’s perfect for wraps!)
Diced tomatoes or salsa (I hadn’t made homemade, sugar free salsa yet)
Browned ground beef with the homemade taco seasoning from above
It was amazingly delish!
After lunch, I sat down to check out what I needed to do next, according to my meal plan for the week. I’m a huge believer in prepping food ahead of time, although I’m still working on how to most efficiently execute that idea lol.
I put 2 sweet potatoes in my Instant Pot on a trivet with 1 cup of water, placed the lid on and turned the valve to seal, and set to cook on manual for 23 minutes.
I put the salmon in a bit later, I cut into fillets, and layered on a trivet in my second IP with 1 cup of water. Looking back, I would’ve cut that large piece in half, even though it was thin. And I also would’ve layered foil, because when it was finished, the fillets suck together pretty good. 🙈
Anyway, I sprinted a bit of Italian seasoning, and set that on manual for 6 minutes.
Cooked and crumbled bacon, desired amount
Approx. 4 cups spinach, chopped or torn into smaller pieces
Approx. 2 cups chopped mushrooms
Approx. 25 eggs, beaten (makes 24 servings)
Preheat oven to 350 degrees.
1. After preparing all ingredients, start by placing spinach, mushrooms, and bacon into muffin tins. I try and make sure not too much is sticking out. This picture just shows the various layers I did while filling the cups.
When we took ours our, for some reason, some of the egg puffed up super high! 😂 I tried to get a pic, but they were already settling down, and eventually went back to normal size.
I removed the sweet potatoes and placed on our plates, emptied the IP, poured a cup of water in, and then put the steamer basket in with some broccoli, and set on “steam” with a time of “0.” When it finishes, use a quick release for the steam. This cooks it so incredibly quick, I love it!
Now on to tomorrow! 😁