Whole 30: Week 1 Review

Happy FriYAY! Don’t you just love knowing the weekend is upon us?! Our weekend will be full of LOTS of basketball. I’m thankful Brady and I both love March Madness and that our brackets aren’t completely shot yet. 😉

I am currently on Day 12 of the Whole 30 and wanted to share a Week 1 recap with you all! You can find part 1 of this Whole 30 mini-series here, where I explain my reasons for changing my diet in this way.

So, how did Week 1 go you ask? 😉

The Good

I had primarily given up sugar about a week beforehand and I think that helped me with my cravings for the start of Whole 30. They really weren’t bad, and I enjoyed getting to try new recipes and eat some of my favorite things like SWEET POTATOES. (These buffalo chicken sweet potato boats were my jam for week 1!) My husband has been such a trooper and has enjoyed the Whole 30 compliant meals right along with me! For week 1 we also tried mini-frittatas for breakfast, gluten-free chicken tenders, and basic chicken fajitas (on lettuce for me, tortillas for him).



I have struggled with acne for most of my 20’s, but I did not notice any additional breakouts during week 1 which was a really nice surprise! I’m thanking the no-sugar for that. 🙂

The Bad

There were a few hard things that happened during week 1, but nothing too extravagant! It was Brady’s birthday week which meant eating out a couple of times. I did my best to stay compliant with the meals I chose, but there is always room for improvement! Sitting at Olive Garden surrounded by delicious breadsticks was not easy, let me tell ya. But I made it through the evening and came out a stronger person!


I also noticed a lack of energy, especially in the afternoons. I only got in 3-4 SHORT workouts because I really wasn’t feeling it with my energy levels. My goal for week 2 is to stick to my consistent, 5 times a week, workout routine.


So, all in all, week 1 wasn’t too bad! The changes were exciting and new, and if my cravings came, they passed rather quickly.

Week 2 Goals: 

  • workout 5 times
  • watch portion control/stop eating when I’m full (why is this such a hard concept for me?!)


Cheers to week 2, friends, and I hope you have a wonderful weekend!



Mini Frittatas (Whole 30 Approved!)

When I wake up on a work day, most likely in semi-zombie mode, the last thing I want to have to worry about is finding a way to have a nutritious breakfast. Can anyone relate?!

Normally my go-to is Shakeology, a superfood meal-replacement shake. BUT this past week I started the Whole 30, where Shakeology is out of bounds. (It contains natural sweetener which is a no-no). So instead of making myself a hearty breakfast each morning, I decided to mass produce these mini frittatas so I can grab a couple, heat them up, and get lots of nutrition without much thought.


These little guys are delicious, even if you’re not doing the Whole 30. They are packed with protein and nutrients and come in at about 100-110 calories each. And the best part? They are incredibly versatile. You can use whatever you have on hand. I love recipes that allow me to get creative!

Oh, and did I mention that my husband loves them too? I love sneaking greens into his meals whenever possible, and I’m guessing these could be a great way to get some veggies in for your kiddos as well.


Below is a basic outline of how we’ve loved making our mini frittatas, but like I said, get creative! Comment below if you think of any other delicious ingredients that could be added!

Whole 30 Approved Mini Frittatas


  • 10 large eggs
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tbsp Garlic Seasoning (I used Flavor God’s Garlic Lovers)
  • All-Natural breakfast meat, chopped (we’ve used 7 chicken sausage links or 7 pieces of cooked bacon)
  • 1 Cup All-Natural Frozen Shredded Hashbrowns
  • 1 Cup of Spinach,chopped
  • 1/2 Red Onion, chopped
  • 2-3 Tomatoes, thinly sliced into 12 rounds


  1. Preheat oven to 375. Cook breakfast meat until desired texture.
  2. Spray a muffin tin with cooking oil. Fill tins evenly with hasbrowns, spinach, onion, and meat.
  3. Whisk the eggs, salt, pepper, and garlic seasoning in a large bowl until well mixed. Pour evenly into muffin tins. I found this to be easier by using a 1/3 measuring cup as a spoon.
  4. Place a tomato slice on top of each frittata.
  5. Bake for 15-20 minutes, or until they reach the consistency you desire.


How easy is that?! I love eating mine with hot sauce or salsa, and I also think avocado would go great on top. Let me know what you think when you give them a try! 🙂