So last week, my friend Madi Miller (who is a life coach & so encouraging) reached out & asked if I wanted to be part of a group of girls doing the Whole 30 this October & a 90 day accountability group. Without even thinking, I said yes! (I will post more about this group in a later post!)
I’ve recently weaned Warner off of breastfeeding & have started to pack on the winter lbs early, so I knew I was ready for a change! I have done the Whole 30 in the past- the most consistently, before my wedding. My grandma (I was living with her at the time) and I ate paleo for nearly 4 months leading up to my big day &, in return, I lost over 30 pounds, felt incredible, & didn’t have any gastrointestinal upsets! That clearly says I was eating something wrong before, but if you’ve done the Whole 30, you know it takes a lot of effort and planning to stick with it.
Since Jordan and I have been married, we have given the Whole 30 a couple of half-assed attempts, but ended up giving up & grabbing pizza when Jordan screamed “I need some fu***** bread!!!!!!!!”. (I asked for his consent to post that quote, by the way, and he thought for a second then said “Sure…. You yelled back “eat some fu***** bread” when I wouldn’t calm down”!) So, gave up & went our for pizza & drankkkkss! There is a sneak peek into a day in the life of the Fry’s! 😉
I am so terrible at portion control/not snacking/not earning sugar, so I have to be all in or all out & this was a perfect opportunity to be all in! If you aren’t familiar with the Whole 30, here are the guidelines!
I am on Day 3 & feeling great! I’ve also started walking everyday outside with Warner and he LOVES that hour of our day.
Tonight I made this Chicken/Veggie Paprika Thyme dish that I found on Pinterest by the WholeKitchenSink & tweaked to my liking & it was a major hit with the entire family. I try to eat white potatoes sparingly during the Whole 30, but they are great for a mid week pick me up! I doubled my recipe so we could have leftovers for tomorrow.
Please comment below to send me any paleo/whole 30 recipes you love & let me know if you give this recipe a whirl!
Creamy Paprika Chicken, Potatoes, & Carrots:
1.5 lb chicken tenders
2 Cups Diced Red Potatoes
2 Cups Sliced or Diced Carrots
1 yellow onion, diced
1 cup low sodium chicken broth
1 cup nut milk (I use almond!)
2 TBSP fine almond flour
3 Tablespoons Olive Oil
3 Garlic Cloves, minced
2 TBSP Paprika
1 TBSP Thyme (plus fresh thyme sprigs)
1 tsp Rosemary
1 tsp red pepper flakes
salt and pepper to tase
- Heat oil in large skillet over medium heat then add chicken
- Cook for 5 minutes each side until browned and remove from pan
- Add potatoes, salt, pepper and a bit of additional oil if needed to prevent burning
- Once potatoes soften, add carrots, cook for 5 minutes and add onion
- Add chicken back in then add garlic, broth, thyme, rosemary, red pepper flakes, & paprika. Stir to combine
- Let cook another 10 minutes until chicken is cooked completely. (165 degrees internally- I always use a meat thermometer to check)
- In a separate bowl, whisk together almond flour and nut milk.
- Clear a space in center of pan, and add nut milk
- Bring to a simmer to thicken sauce, adding more seasonings to taste
- Remove from heat & enjoy!
I served with a side of my favorite broccoli. Heat oven to 500, mix together two heads of chopped broccoli, a couple of tablespoons of olive oil, salt & pepper to taste in a large bowl! Throw on a foil covered pan and bake for 12 minutes until broccoli gets crispy. I seriously eat these cold out of the fridge, I love them so much!
Thanks for stopping by & please send thoughts & prayers during my remaining 26 days of the Whole 30!!!!!
Love & Sass,