Trending: Whole 30 Meal Planning – De Blossom Collection
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Trending: Whole 30 Meal Planning

Posted on January 16 2017

It's the middle of January and we're just finished with two weeks of the new year. How have you been measuring up to your goals and resolutions? If you haven't been sticking to your restricted diet plans we have just the meal plan for you.

It's called Whole 30 and it's been growing in popularity with celebrities and bloggers alike. You may be asking yourself what is whole 30? Whole 30 is a meal plan designed to get your body in the best health of it's life with a fresh start composed of real, nutritious foods. Reset your metabolism and long term health. 

(Image Via www.thekitchn.com)

The Rules:

Eat Real Foods Only: meat, seafood, eggs. veggies, some fruit, good fat, oils, nuts, seeds.

Avoid: sugar, grains, alcohol, legumes, dairy, MSG, sulfites, and junk food.

Do Not: weight yourself during the month. The focus should be on clean eating and overall awareness of food consumption.

Things to Remember: Whole30 isn't a diet or a judgment of foods as "good and bad." It's actually a short-term reset that has helped many of our readers cook more and figure out the foods that make them feel their best.

Here's a lunch recipe we love from Real Food with Dana...

BUFFALO CHICKEN, BACON & RANCH SKILLET WITH ROASTED BRUSSELS SPROUTS

(Image Source: http://www.realfoodwithdana.com)

 
PREP TIME
COOK TIME
TOTAL TIME
 
Serves: 4 servings
INGREDIENTS
For the skillet
  • 4 slices bacon (thick cut is best)
  • 1 - 1.5 lbs chicken thighs
  • 1 lb brussels sprouts
  • 1 Tbsp ghee or avocado oil (primal kitchen affiliate link)
  • 1 tsp tessemae’s roasted garlic (or 1 tsp minced garlic)
For the ranch seasoning
  • 2 tsp dried parsley
  • 1 ½ tsp onion powder
  • 1 tsp garlic powder
  • 1 teaspoons dried dill
  • 2 teaspoons dried chives
  • ½ tsp mustard powder
  • ½ teaspoon black pepper
  • 1½ tsp applewood smoked sea salt (or regular sea salt)
For serving
  • paleo ranch dressing
  • tessemae’s buffalo sauce or frank’s red hot sauce
  • Chopped cilantro
DIRECTIONS
  1. Preheat the oven to 375 F.
  2. Cut the stems off the brussels sprouts and cut them in half, lengthwise. In a medium-sized bowl, toss the sprouts with 1 Tbsp ghee or avocado oil, the roasted garlic, and a small pinch of salt. Spread them evenly on a large baking sheet.
  3. When the oven is ready, pop them in the oven and roast the brussels for 25 minutes, until crispy but the stray leaves are not getting too black..
  4. While brussels are roasting, pat the chicken dry. Cut it up into bite-sized pieces and set aside.
  5. Heat a large cast iron skillet over medium heat. Once hot, cook your bacon for about 3 minutes per side until slightly crispy - not burned! make sure you watch it! This should take about about 6-8 minutes total, depending on how thick the bacon is.
  6. When the bacon is cooked through, remove it from the pan to a paper towel-lined plate and set aside.
  7. With the cast iron still hot, add your chicken in a single layer. DO NOT MOVE IT for about 5 minutes so the bottoms will brown. Then, using a large wooden spoon, stir the chicken so all the pieces get flipped over and cook for another 4-5 minutes. Use a fork for those stubborn pieces that won’t turn over.
  8. The brussels sprouts should be done by this point. Turn the heat down on the cast iron to medium-low and add your brussels sprouts & bacon back to the skillet, along with the roasted garlic and all the ranch seasoning.
  9. Stir lightly with a wooden spoon, so the seasoning gets all over. Warm the flavors together for about 5 minutes on medium-low heat. You don’t want to let the brussels sprouts get too mushy.
  10. I like to serve this right out of the cast iron. Drizzle (or slather) ranch dressing and hot sauce on top. Chopped cilantro for garnish.

 

Download More Whole 30 Meals Here

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