Hosting the Whole30 Recipes account this past week was exciting, humbling, informative, and FUN all at the same time. Can I just say what an amazing community there is around the Whole30?? I was able to genuinely connect with so many of you who have changed your life using real food, and I was impressed and amazed time and time again as I read and listened to your stories.
There were a couple of highlights to the week:
1. I shared my meal planning strategy on the Whole30 Recipes page! If you missed it, I saved it to the story highlights there for reference. I'll probably share this on my personal page at some point too.
2. I did my first Instagram live on my WholeDailyLife page and shared all about my experience with Hashimoto's, SIBO, AIP, and more. I can't save this one to my highlights, but I have it saved on my phone, so if you missed it and you want the information, just email me and I'll figure out a way to get it to you!
3. I ran three amazing giveaways! They're still open, but the first one (for a Le'Creuset 5.5 quart dutch oven) closes Tuesday at noon PST, so head over to this post to enter! I'm also giving away a $150 box of products to US Wellness Meats (enter here) and a $50 credit to Barefoot Provisions (enter here)!
If you're new to my page, you can expect to find lots of easy recipes (both Whole30 and Food Freedom), simple meal plans, and information about holistic and integrative nutrition. I also share tips for wellness, both physical and emotional, discount codes and product recommendations, and give lots of behind the scenes glimpses into my daily life. If there's ever anything that you want to know more about, I'm all ears, just send me an email!
Speaking of codes, US Wellness is giving my readers 15% off with the code "WDLW30" through the end of March, good for one use per customer. Nut crumbs has also given me a 15% off code, "wholedailylife," for use on their website! Lastly, if you've seen me sharing about my nutpods code, I've had it wrong this whole time!! It's actually "TRACEY25," good for 25% off through the end of March!
I'm honored that I have this platform from which to share my experience, and hopefully to encourage others out there who are going through the same things. I have found such value in the online community (specifically those using therapeutic diets for chronic health conditions) and it is a privilege to be able to give back!
Here's what's on the menu for the week:
Breakfast: Frozen Leftovers // I have a few portions of frozen leftover chicken soup and skillet hash from the week I went to Expo West, so I'm using those up. The skillet hash recipe is here, and I'll have it topped with homemade sauerkraut. The chicken soup recipe is very simple: put a 3-4# whole chicken in the Instant Pot and cover with filtered water, then cook on the poultry setting, and allow pressure to release naturally. Remove the chicken carefully and transfer the broth to a large pot on the stovetop. Add 1# chopped carrots, about 4 cups of chopped celery, about 5 cups chopped white sweet potato, 2 tsp salt, and bring to a simmer. Let cook for 10 minutes, then add 1# chopped zucchini and simmer 5 more minutes. While the pot is simmering, pull the chicken off of the bone and add to the pot. Save the bones for future use. When the veggies are tender to your preference, it's done!
Lunch: Tuna Cakes + Zupa Noma + RXBAR // This Tuna Cake recipe by Nom Nom Paleo is one of my most used when I need an easy grab and go protein. They sound odd, but I promise they're delicious! I'll be having these with a bottle of Zupa Noma for some easy veggies! ("wholedailylife" for 15% off) I also packed a mini RXBAR in case I need something mid-day.
Dinner: Pulled Chicken with Roasted Veggies // This is a pretty typical meal for me, batch prepped protein with roasted veggies! Asparagus was on sale this week and carrots are a go-to. I roasted both in the oven at 400 until golden. For the chicken, I cut up about 2# of chicken breasts into large chunks and put them in the bowl of my Instant Pot, then topped with about half of a bottle of Primal Kitchen's honey mustard dressing. (They have lots of other options as well that are Whole30 compliant.) Cook on manual for 12 minutes, then allow the pressure to release naturally (otherwise the meat will get tough). Shred with two forks, then add the rest of the bottle of dressing to boost the flavor!
As always, I store my food in these Pyrex dishes and reheat in my Hot Logic Mini. Some days I'm hungrier than others, usually depending on my workout that day, so if this isn't enough food, I don't hesitate to add a mini meal as well!
Alright my friends, I'm signing off to go spend some time outside. I'm so glad you're here, and look forward to what's to come!