Bean-Less Chili

3 celery stalks diced

1/2 med white onion, diced

3 cloves of fresh garlic minced

4 TBS extra-virgin olive oil

1lb grass-fed beef

1lb mild Italian chicken sausage, casing removed

1 tsp sea salt

2 TBS Italian seasoning

1/2 TBS cumin

2 TBS chili powder

1/2 tsp cayenne pepper (more if you want it spicy)

1 (16oz) can diced tomatoes with juice

8-16 oz chicken broth (8 if you want it thick, 16 for more soup consistency 

In a med soup pot saute the veggies in the olive oil for 2 minutes, add beef and sausage, and brown

Season the meat mixture with all the spices

Add the tomatoes and chicken broth, and simmer for 35 min

Taste and add more seasoning if desired

I had this over some spaghetti squash for dinner last night and it was 

SO GOOD!!

Whole30 Week 1: Jan2-Jan6

I've completed my first week of my Whole30.

 It wasn't a complete week since I started on January 2nd and not the 1st. 

Here is my meal plan and a few pictures from each day my favorite meals. 

Links to recipes are forth coming!

Egg muffins and grapes

Day 1: Jan 2
B: 3 Egg muffins, grapes
L: Salad with boiled eggs, avocado and orange bell pepper
S: Almonds
D: Chipotle Bowl with Chicken, fresh salsa guacamole and lettuce

Spaghetti squash with sauce,
 roasted asparagus and grapes

Day 2: Jan 3
B: 2 Egg muffins, 1/2 avocado, 1/2 Granny Smith apple
S: Raw almond butter and 1/2 Granny Smith apple
L: Salad, with 1/2 avocado, 3 slices of turkey, and orange bell pepper
D: Spaghetti squash with meat maranara, roasted asparagus and grapes
S: Fuji Apple

Salad with turkey, orange bell pepper
and avocado

Day 3: Jan 4
B: 2 Egg Muffin 1/2 avocado 1/2 c blackberries
S: Raw almonds and pink lady apple
L: Salad with Turkey, avocado, and orange bell pepper
D: Spaghetti squash with meat sauce

Egg muffins, grapes and 1/2 avocado

Day 4: Jan 5
B 2 egg muffins, 1/2 avocado and  1/2 c grapes
S: Unsweetened apple sauce and raw almonds
L:
Dinner: Salad with Chicken, avocado, bell pepper

Chipotle Bowl, chicken, salsa, guacamole
and lots of lettuce

Day 5: Jan 6
B: 2 Egg muffins
S: Pink Lady Apple and raw almonds
L: Chipotle Bowl, chicken, salsa, guacamole and lettuce
D: Chicken thigh leftover asparagus
S: Avocado

Egg Muffin

Since starting my Whole30 I heavily rely on cooking ahead and in bulk. I don't know if its the pregnancy or having 2 two year olds (David turns 3 in 10 days!) or the combination of the two. Whatever it is the thought of making breakfast every morning sounds AWEFUL! 

Cue

10-12 eggs

2 zucchini diced finely

2 cups spinach, chopped

7 slices of bacon, cooked and crumbled

4 green onions, diced

1 red bell pepper, diced
Sea salt and ground pepper (to your liking)

Preheat your oven to 350 degrees

Simply combine all ingredients in a med bowl

Grease muffin tin with coconut or olive oil. 

Using a 1/3c measuring cup fill each well, should be a little more than 1/2 full

Bake for 20-25 min till set and brown around the edges

Yields about 18 muffins

I have 2-3 for breakfast with some fruit, or sliced avocado

Enjoy!

Visit Whole30 to learn more about the challenge I'm on!