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My (Modified) Whole 30: Week 3 Recap

Whole 30 Week 3
This week was a bit of a challenge. Not because I had crazy cravings, but because we went “camping” (we actually visited friends and family at their campsites). We ate our breakfasts at home, so at least we had a good start to the day. And the rest of the week I did a pretty good job of sticking to the plan; I tried to snack mindfully. But the rest of the meals while out and about were basically cheats.
Whole 30 Day 15
DAY 15:
Breakfast: Scramble with bacon and strawberries.
Lunch: Leftover chicken curry soup and water kefir.
Supper: Pulled pork, crispy potatoes, parsnip puree, asparagus, and homemade balsamic ketchup.
Snacks: Almond butter (pre-workout snack), seaweed snacks, an orange, and homemade pesto.
Whole 30 Day 16
DAY 16:
Breakfast: Smoothie (made with local goat milk, cream, frozen strawberries, banana, and collagen).
Lunch: Leftover pork, potatoes, parsnip and asparagus with butter, ketchup and water kefir.
Supper: Chicken salad with tomatoes, avocado, dates, pecans (toasted in butter), homemade (dairy-free) ranch and French dressings.
Snacks: Pesto, an orange, pecans. 
Whole 30 Day 17
DAY 17:
Breakfast: Scramble with bacon and strawberries + mandarin orange.
Lunch: Leftover pulled pork, parsnip puree, pesto, butter, and water kefir.
Supper (at my family’s house): Fried rice with 2 fried eggs, butter, bacon, sriracha mayo, and peanut sauce. I could have had bread and a glass of milk, but I was a good girl.
Snacks: pecans, pesto, and an orange.
Cheats (besides supper): Reuben “forced” me to eat a chocolate chip. I was soooooo sad. 😉 

Whole 30 Day 18
DAY 18:
Breakfast: Scramble with bacon, avocado, tomato, and a mandarin orange.
Lunch: Homemade chicken “waldorf” salad and an apple with almond butter.
Supper: Meatballs and gravy with mashed potatoes, butter, peas, water kefir, and cod liver oil.
Snacks: seaweed snacks and pesto.
Cheats: 1 chocolate chip (to check to see if it was freezer burnt). As I mentioned on Instagram, it was really hard not to sample some of the cookie dough that I made.
Whole 30 Day 19
DAY 19:
Breakfast: Scramble with mushrooms, bacon, and grapefruit.
Lunch: Leftover meatballs, gravy, mashed potatoes, butter, peas, and a strawberry.
Supper: Mayo salmon, asparagus, mashed potatoes, and butter.
Snacks: Seaweed snack.
Cheats: 2 bites of ice cream (while camping).
Whole 30 Day 20
DAY 20:
Breakfast: Scramble with strawberries + iced coffee (Made with espresso, cream, and a tiny amount of maple syrup. I was dragging that morning.).
Lunch: 3 bites of Reuben’s sandwich, half a slice of homemade bread spread with butter and almond butter, and an apple.
Supper: Zuppa Toscana (same as lunch last Sunday) with homemade bread and butter.
Snacks: Almond butter, grapes, cheese, and a bite of Helen’s chip.
Whole 30 Day 21
DAY 21:
Breakfast: Scramble with bacon and grapefruit.
Lunch: Potluck! Salad, pulled pork, cheesy potatoes, Thai chicken and rice casserole, fruit salad, chocolate chip cookie, and a small piece each of cheesecake and peach/blueberry cobbler.
Supper: BLTs toasted over the fire (homemade bread, nitrate-free bacon, organic lettuce, tomato, and mustard, and homemade avocado oil mayo) with organic pickles and avocado-oil potato chips.
Cheats: Many (as stated above). 😀
I can’t believe that I’m already on the last week of my Whole 30! I’m hoping to finish strong. Next week I’ll be telling you about the things that I like and dislike about the Whole 30 program. 

Note: some links are affiliate. All opinions are my own. Thank you for supporting Buttered Side Up!

Elizabeth Rose Hisle

Monday 1st of June 2015

I'm a little late but thanks for sharing the potato recipe! I'll try it on my husband asap. We love good potatoes.


Friday 29th of May 2015

I am looking forward to your thoughts once you finish. There are a lot of things I find appealing about this 'diet,' but I do not agree with all aspects as I realize dairy isn't sinful and as I have no gluten issues I am not going to ask people to make special meals for myself. I lve the approach you are taking!

Erica Lea

Wednesday 27th of May 2015

I've been making them for years, and they're SO easy (Which is why I make them often. :P). Here's what I do:

Preheat oven to 400 degrees F (205 C).

Pour melted coconut or red palm oil in the bottom of a glass 13x9-inch pan (it's important that it's glass, otherwise the potatoes won't get as crispy). Sprinkle some salt on top of the oil.

Scrub and clean your potatoes (you can peel if you want, but I like to leave the skin on). Slice in half (or thirds if the potatoes are really big). Place the potatoes, cut side down, in a single layer in the prepared pan. Bake for about an hour, or until the potatoes are tender and the bottoms are nice and crisp. Serve hot with lots of butter and more salt if needed.

They taste light fries. :D

Yes, this has very much been a splurge month for groceries. I *try* to buy off of the Clean 15 to save money, but our grocery bill was still pretty's too bad that good quality food is so expensive!

Elizabeth Rose Hisle

Wednesday 27th of May 2015

Oooh, how do you make your crispy potatoes? I'm doing something wrong with mine. I am also a little jealous of your meals! So many veggies. Looks like you get your three servings a day and then some. Spinach salad sounds so good right now.... money was tighter this month so my meals have been boring. Tonight it's baked sweet potatoes with pulled pork and... that's it lol. But the new month starts soon! Happy eating!


Tuesday 26th of May 2015

Thanks! I'll check out that link!