Whole30: Day 14

Breakfast – Fried eggs over sweet potato hash

Lunch – Russian salad, Filipino style: shredded chicken with raisins and 

cubed apples, carrots, and beets, mixed in mayo dressing 

(cubed potatoes omitted to make it Whole30 compliant)

Dinner – Bison sliders, guacamole, fried onions, 

red beet and cabbage sauerkraut, and sweet potato fries

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Whole30: Day 13

Breakfast – Blueberry spinach omelette

Lunch – Farmer’s market rotisserie chicken (from Roli Roti), roasted bell peppers, 

and cocoa cinnamon roasted sweet potatoes

Dinner – Slow cooked beef stew with kale, butternut squash, and onions

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Whole30: Day 12

Breakfast – Breakfast of Titans (Andouille sausage variation), 

melon, and blueberries

Lunch – Tuna salad with some roasted butternut squash tossed in

Dinner – “Salisbury steaks” (bison patties and gravy), sautéed kale, spinach, and bacon, 

and cocoa cinnamon roasted sweet potatoes 

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Whole30: Day 11

Breakfast – Bowl of slow cooked beef stew with butternut squash, kale, and onions

Lunch – Last of the leftover pot roast with gravy, and roasted butternut squash

Dinner – Bison sliders topped with mayo on a bed of greens, and plantain fries

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Whole30: Day 10

Breakfast – Bacon and scrambled eggs topped with mango avocado salsa

Lunch – Tuna salad with homemade mayo

Dinner – London broil, sautéed spinach and kale, and mashed purple yam and turnip

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Whole30: Day 9

Breakfast – Breakfast of Titans, fried plantains, and blueberries

Lunch – Leftover pot roast with gravy, and leftover roasted broccoli and bacon

Dinner – Shrimp salad with mango avocado salsa

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