Round 2 | Day 5 | Saturday Meals

Round 2 | Day 5 | Saturday Meals

While on Whole30 most of our weekends are spent staying in, which is fine with us since it helps us save money, cook more, and focus on all of our Whole30 goals! Below is what I cooked and ate on this chilly New England Saturday.

BREAKFAST

-Simple.... eggs, bacon, banana, almond butter.

LUNCH: Chicken Pesto Zoodles

-I've been really looking forward to making this because I love pesto so much! I bought just enough ingredients for this to be my lunch on Saturday and Sunday.

-Zoodles - Wegmans has pre-packaged zoodles.

-Chicken - cooked in the oven then made crispy in a pan with hot avocado oil.

-Avocado Pesto (direct link can be found HERE)

• 2 ripe avocados
• 1 cup fresh basil leaves (I used closer to 2 or 3 cups)
• 3 cloves garlic (I used 5)
• 1/4 cup pine nuts
• 2 TBSP lemon juice
• 1/2 TSP sea salt
• 3 TBSP olive oil (I used avocado oil)
• Cracked black pepper, to taste

*This picture is deceptive... there is quite a bit of chicken on the plate.*

DINNER: BLT Salad

-I saw a picture of this on the Whole30 Instagram and just had to make this for myself! It looked so simple but incredibly delicious! I also hate eating heavy dinners so this seemed like it would be nice and light.

-The source of the recipe can be found HERE.

• 2 small romaine hearts, halved lengthwise (I just chopped my romaine)
• 1/2 marinated red onion oil (I did not make this)
• 2 medium tomatoes, each sliced into 6 pieces (I used halved cherry tomatoes)
• 8 slices of bacon (I used Wegmans sugar free bacon)
• Yolks from 4 large hard-boiled eggs, grated (I did not do this)
• 1 avocado, chopped
• Creamy horseradish dressing (I did not make this)

This is the Instagram photo that made me want to make this for myself...

This is my version