Hi, friends!

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!

Image taken from Pinterest!

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


  1. Heat oil in large skillet over medium heat then add chicken
  2. Cook for 5 minutes each side until browned and remove from pan
  3. Add potatoes, salt, pepper and a bit of additional oil if needed to prevent burning
  4. Once potatoes soften, add carrots, cook for 5 minutes and add onion
  5. Add chicken back in then add garlic, broth, thyme, rosemary, red pepper flakes, & paprika. Stir to combine
  6. Let cook another 10 minutes until chicken is cooked completely. (165 degrees internally- I always use a meat thermometer to check)
  7. In a separate bowl, whisk together almond flour and nut milk.
  8. Clear a space in center of pan, and add nut milk
  9. Bring to a simmer to thicken sauce, adding more seasonings to taste
  10. 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,