It’s been an entire year since my last post…yikes! For the past year, I’ve been letting life get in the way, and haven’t focused on what’s the most important to me. This year, my only resolution was to put myself first. No specific parameters, just making a conscious decision to prioritize my own goals.

Like last year, my husband and I are doing another Whole 30 Challenge. Last year’s went so well, that we continued eating Whole 30 a few days a week, and did a mid-year challenge last year as well (without cutting out alcohol :)). With so many events planned for January, we decided to do this year’s challenge in February.

So here we are at Day 1! I would’ve prepped some yesterday, but I was glutened by an unknown source. Frustrating as it was, all I could do all day was sleep. This morning, I was determined not to miss our first day. I pan fried a mix of yukon gold and sweet potatoes, fried brown eggs, and had my first cup of coffee. I’ve actually been drinking it black since our first Whole 30 Challenge, so I’m already ahead of the game!

After finishing breakfast, I started chopping veggies to make a quick salad lunch, complete with applesauce and fruit sides.


Salad: Tuna, romaine lettuce, spinach, chopped carrots, celery, cucumber, olive oil, vinegar, and spices (salt, pepper, cumin) Sides: Applesauce with blueberries, blackberries, almonds, and cinnamon; Clementine

Mid-morning, I reached out to my Whole 30 group for dinner ideas. Hubby and I had picked up okra over the weekend, and I had no idea what to do with it. Thank god for southern friends! One of my best running buddies suggested Jambalaya, and it was exactly what we needed on a rainy day. After picking up the final ingredients on my way home, I gave my first batch a shot. No rice? No problem! We riced a head of cauliflower with Cajun spices to go with the Jambalaya. Trust me on this one…this recipe is super easy, and truly can’t be screwed up! Even if you aren’t a seasoned chef, give it a go 🙂

Whole 30 Jambalaya

1 lb Cajun Andouille Sausage, sliced
1 lb frozen uncooked shrimp (buy the peeled and deveined to save some time)
20 fresh whole okra, sliced
2 green bell peppers, diced
1 medium yellow onion, chopped
2 cans of diced tomatoes
3 cloves of garlic, minced
1 small can of green chiles
1 carton of chicken broth (make sure it’s compliant!)
Salt and Pepper to taste
1 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp onion powder

  1. Add the sausage, okra, peppers, and onion to a large pot.
  2. Add the cans of diced tomatoes and green chiles, do not drain anything! Make sure everything from the can gets into the pot.
  3. Stir in the carton of chicken broth, adding in the minced garlic, and all seasonings as you stir.
  4. Bring the pot to a boil, then lower the temperature to simmer for at least one hour.
  5. 15 minutes before you’re ready to serve, add in the frozen shrimp. Jambalaya will be ready when the shrimp are pink!

Whole 30 Jambalaya and Riced Cauliflower (seasoned with salt, pepper, cayenne pepper, smoked paprika, and chipotle pepper)

Here’s to a successful start to our 2016 Whole 30 Challenge!! Bon Appetite 🙂

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