In the interest of saving time, I’m just going to copy/paste the intro from week 1 meals (which you could read here) and head right to the dishes!

Usually, I would take the time to blog each recipe and make a recipe card for it, but there are just too many to do! So I’ve decided I will just give you some basic info, and links to recipes that I modified (and list what modifications I used.)
First, a refresher!
Whole 30 is a diet challenge. I’m not going to go into all the details, but you should know that it restricts dairy, grains, soy, legumes, any added sugar (artificial or not. 100% fruit juice being the only exception), vegetable oils, and specific additives: MSG, sulfites (except those naturally occurring), and carrageenan (found in almost all lunchmeat and some almond milk). Oh and alcohol. All kinds. Cooking, drinking, vanilla…ALL kinds! And any “sex with your pants on” foods. That’s what the program calls restricted foods made with compliant ingredients. Like ice cream made with bananas, cauliflower pizza crust, banana pancakes, etc. These foods are not allowed in any form!
Click here for a complete rundown of the rules if you are interested.
So why am I telling you this? So that you know every meal I post on this page DOES NOT contain these ingredients. They are 100% WHOLE FOOD. Clean eating. No (or very few) additives. All are gluten-free, diary-free, and most comply with the Paleo lifestyle. And best of all…they are all good! 🙂
As you will notice…this is not your typical diet food. I am just starting out with this clean eating concept, so the thought of baked fish and roasted veggies every night is extremely unappealing to me! So I am doing this challenge, but I am doing it in a way that I can stick to! Cooking the things I like and that are appealing to me! Eventually, I assume eating a plate full of vegetables will be appealing to me, but that day is not today! So here we go!
A few things you should know about my kitchen and how I cook:

1. I am horrible about planning meals and will usually decide mid-day what dinner that night will be. And it will be whatever I have in the house! I tend to just look at my available ingredients and put something together.

1. I buy my meat in bulk and freeze it, So I always have something I can pull out of the freezer. 

1. Butter is outlawed on the program but “clarified butter,” or ghee, is allowed. I always have some in the refrigerator, and when I list butter in these recipes, I mean clarified butter. (Here is how to clarify butter). Of all the other acceptable cooking fats (coconut oil, olive oil, lard, bacon grease) I only use olive oil or coconut oil. And I, of course, always have those in the house. 

1. I have a very healthy selection of herbs and spices so I rarely have to buy something new. And I salt and pepper everything! I may not say it in a recipe, but really…everything!

1. I try to make extra for dinner and eat it for lunch the following day. Some days I get 2 lunches out if it!

1. I rarely measure! My measurements are “some”, “a little”, or “enough.” I just cook by taste and sight. So add as much or as little of an item as you want according to your own tastes!

1. Because of this challenge, I will not purchase any brand that has added sugar. You’d be surprised what sugar is added to! So check your labels! There are very few compliant prepared meats. Most lunchmeat, sausage, and bacon have some form of sugar. My packaged fruits are all no sugar added. I make sure my tuna does not list soy, and all condiments and spices must not have sugar, honey, MSG, etcetera. 

Ok, I think that’s enough background. Now on to the meals!
(I try to take pictures every day just to remember what I ate, but sometimes I forgot. And some pictures were just shoot and go,  so not every meal or picture was Instagram worthy!)

Ok, that was easy! Now Meals! Some things are a repeat from week one, so I am just going to reference which day/meal for the instructions, instead of repeatedly writing everything! It will look like this D2 M2 (day 2 meal 2). 🙂

Day11 M1: Cantaloupe
Day11 M2: Leftover pulled pork over slaw with pickle juice
Day11 M3: Mayo pork chops with green beans and grilled fruit with blackberry lime coconut cream. I used my pork chop recipe with homemade mayo (D7 M3) and almond meal for breading. No parmesan cheese. For the fruit (I had a peach, he had pineapple), I just put them in a hot pan with some butter. After they got pretty warmed, I drizzled a little balsamic vinegar in the pan and let it cook of a bit. For the coconut cream (Put a can of coconut milk in the refrigerator to cool. Open it without shaking and the coconut cream will have risen to the top), I just put in some lime zest and a few frozen blackberries, then stirred it until the blackberries melted and colored the cream.

D12 M1: A fried egg and a banana
D12 M2: Leftover pulled pork and slaw with pickle juice
D12 M3: We went out to dinner at Bonefish grill. I had the wood-fired trout, steamed asparagus, and sautéed zucchini.

D13 M1: Fried egg
D13 M2: Leftover pulled port, carrots, and cucumbers with dump ranch (recipe)
D13 M2: Burger with bacon and guacamole (I just bought guacamole this time), and smashed potatoes (recipe) with fry sauce that was just made by mixing some leftover BBQ sauce and Mayo.

D14 M1: banana
D14 M2: leftover bacon guacamole burger, and a fruit salad from the grocery store.
D14 M3: BBQ chicken, potato salad, and snow peas. I used the left over BBQ sauce and wrapped the chicken in aluminum foil to bake on 400 for about 20-25 minutes. For the salad, I used this recipe, substituting baby red potatoes, homemade mayo, and yellow mustard.

This week I felt it was more natural cooking like this, but I need to work on my breakfasts! I hate eating breakfast! 😛 Hope you enjoy! Real food for normal people. 🙂