One of My Favorite Whole30 Recipes

As I mentioned in my last post I recently completed the Whole30 challenge. I wanted to share one of my favorite recipes I found online during this diet that tasted so good I couldn’t believe that it was part of this restricted eating regime! If you Google Whole30 challenge you’ll find so many amazing recipes so I encourage you if you’re considering this challenge to do more research online and find all of the recipes that won’t make you miss bread as much as you thought!

Check out this recipe I found below and let me know what you think in the comments! I just made this last night and it’s so good!

BLT Breakfast Salad With Soft Boiled Eggs & Avocado

Serves: 2 generous servings



  • 1 bag of cruciferous greens blend from Trader Joe’s (you can substitute a head or two of kale chopped into ribbons if you can’t find this blend.)
  • 1/4 red onion, diced
  • 1 large tomato, seeded and diced
  • 1/3 cup roasted sunflower seeds
  • 6 pieces of bacon, cooked and chopped
  • 1 ripe avocado, thinly sliced
  • 2 eggs, soft boiled
  • salt & pepper to taste


  • 1/4 cup olive oil
  • 3 tbs apple cider vinegar
  • 1 tbs dijon mustard
  • Juice of 1 lemon


  1. In a large bowl combine your cruciferous greens blend, onion, tomato, sunflower seeds and chopped up crispy bacon. If you need help on how to cook bacon, you might find this tutorial helpful.
  2. Place all of your salad dressing ingredients together in a mason jar. Put the lid on the jar and shake until the dressing has completely come together. Pour the dressing over your salad and work it into the leaves. Use your hands if necessary. Set the salad aside.
  3. Soft boil your eggs. I find that six minutes in boiling water tends to be my sweet spot for the perfect soft boiled egg. Once the eggs are done, peel them, slice them open and serve them on top of your salad with some avocado slices.
  4. Enjoy!

My Thoughts on Whole30

I just completed the Whole30 challenge and I feel so good! The Whole30 challenge is eating clean for thirty days straight with no dairy, grains, legumes, sugar or even natural occurring sugars in maple syrup or Stevia. You also aren’t supposed to eat too much fruit because of all the natural sugars in this as well. Basically I’ve just been eating vegetables and lean protein! Which isn’t that different from how I normally eat though I do indulge in treats from time to time and I love fruit! Last month I had a number of parties and events to go to and I ended up over indulging in sweets and unhealthy foods (hello deep fried appies!) so I need a kickstart to get my meals back on track.

It’s interesting when you start the Whole30 challenge that your body is constantly craving sugar when it’s no longer allowed to have it. Even if you don’t eat a lot of sugar like me suddenly when your body can’t have it anymore of course increases the cravings. I would say the first week of the Whole30 challenge was the most difficult however now on day 30 it’s become apart of my routine. I’m actually considering doing this for another 30 days to see how my body feels. The only annoying thing is when you are trying to go out for food or having meals with friends or family. I hate feeling like a burden with all of my food restrictions but everyone has been very accommodating and nice about it. Everyone can’t believe how healthy I eat and they want to try it too!

Have you heard of the Whole30 challenge and would you consider doing it?

Perfect Healthy Holiday Salad

This beautiful, delicious, and healthy salad is sure to be a hit around the table this holiday season!

This vibrant salad is packed with colorful fruits and spinach and has a lovely light and creamy dressing which is composed of buttermilk and infused with fresh rosemary, orange zest, shallots, and a hint of Dijon mustard. It’s delicious and so nice to look at! Credit due to Brooklyn Supper for the inspiration!

Ingredients (Makes Four Servings)


  • 1/4 cup olive oil
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • 2 teaspoons rice wine vinegar or white wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons buttermilk
  • 1 teaspoon minced shallot
  • 1/2 teaspoon minced rosemary
  • 1/4 teaspoon sea salt


  • 1 bunch of spinach
  • 3 oranges
  • 1 pomegranate
  • 1/2 shallot sliced very thin
  • 1 tablespoon fresh rosemary leaves
  • sea salt and fresh ground pepper


To make the dressing, start by whisking the orange zest, orange juice, vinegar, mustard, and buttermilk into the olive oil, one at a time. Then add the shallots, rosemary, and sea salt.

Once that is done, cut off the very top and bottom of the oranges. Then, carefully slice off the orange peels and remove the white pith. Cut the oranges into 1/2-inch thick slices.

Pour most of the dressing over the spinach.

Then, spread the spinach on a large plate or platter and place the oranges throughout the salad. Place the pomegranate arils and shallots on top. Finish your salad with a drizzle of dressing, rosemary leaves, sea salt, and fresh pepper.