A Busy (Vegetarian) Mom’s Version of the Whole30 – Week 2

I woke up this morning at 5am ready to write about Week 2 (which ended last night) before work, stood up to use the bathroom, and proceeded to vomit. There’s nothing worse than being a sick mom, am I right??? So instead of writing, making breakfast and packing lunches, I guiltily told my kids they were on their own and went back to bed. Writing about this guilt is probably a post for another day. Here’s a quick look at how week 2 went for me.

Week 2 overall insights:

1. I’m feeling better in the mornings, waking up not as groggy and feeling more energetic! Yay!

2. What I tried new this week – Ghee. This clarified butter found in Indian grocery stores is allowed on Whole30. I have an Indian grocery store near my house so I have not checked for it in mainstream stores that carry Indian food, but it may be available there too. It doesn’t taste exactly like butter, but the consistency is there and it was close enough that I used it on potatoes and it worked just fine!

3. I also made something I had in my recipe list to try but hadn’t yet – baking eggs in an avocado. Pictured above next to my pretty tulips to remind me that spring is supposedly coming. It’s a tasty and healthy breakfast!

4. I decided I was probably snacking on too many almonds so one night I roasted chickpeas to have during the week. My family will eat these as well so I have to make plenty. If you haven’t tried this yet, there are a lot of recipes available for this super simple, nutty-tasting healthy snack!

5. Cauliflower rice is an amazing, versatile food. When I craved tacos for Taco Tuesday, I made “tostadas” by mixing cooked cauliflower rice with an egg, mixing in some southwest seasoning, spreading it thinly on a baking sheet and broiling it for a few minutes. Piling it up with beans, fresh salsa (no sugar added), lettuce and avocado made a satisfying Taco Tuesday meal.

Week 2 results:

Overall feeling good. Weight loss this week = 2 pounds.

What I ate during week 2:

Day 1 Monday

  • BREAKFAST: Smoothie
  • AM SNACK: Almonds
  • LUNCH: Leftover veggie stir fry from Sunday dinner, sliced tomatoes with Green Goddess dressing (if you missed last week’s post, Trader Joe’s has an amazing, compliant dressing), applesauce.
  • PM SNACK: Banana
  • DINNER: Olives, scrambled eggs with salsa and guacamole, green beans, tomato and cucumber salad with balsamic vinegar.

Day 2 Tuesday

  • BREAKFAST: Smoothie
  • AM SNACK: Almonds
  • LUNCH: Lunch out! Compliant veggie soup and salad.
  • PM SNACK: Banana
  • DINNER: Cauliflower tostadas (see above).

Day 3 Wednesday

  • BREAKFAST: Smoothie
  • AM SNACK: Almonds
  • LUNCH: Veggie/lentil soup, tomato slices with Green Goddess dressing.
  • PM SNACK: Banana
  • DINNER: Baseball game right from work means packing dinner in the morning to eat at the game. Roasted chickpeas, hummus and carrots, and a pear.

Day 4 Thursday

  • BREAKFAST: Smoothie
  • AM SNACK: No time to stop for a snack!
  • LUNCH: Salad with tomatoes, cucumbers, edamame, balsamic vinegar, and an apple.
  • PM SNACK: Banana
  • DINNER: Leftover cauliflower tostadas.

Day 5 Friday

  • BREAKFAST: One egg baked in half an avocado (see above), sliced tomato, pear.
  • AM SNACK: Almonds
  • LUNCH: Black bean soup, Greek salad.
  • PM SNACK: Banana
  • DINNER: Olives, cucumber/tomato/red onion salad with balsamic vinegar. Made one of our favorite comfort dishes – mashed potatoes (just potatoes, pepper and a little salt), mixed with steamed cabbage and caramelized onions. But instead of using butter on top, here’s where I used the Ghee. Overall very tasty and comforting on a cold Friday evening.

Day 6 Saturday

  • BREAKFAST: Omelet with peppers and onions, fried apples (from week 1 post).
  • AM SNACK: No snack today.
  • LUNCH: Miso soup, veggie stir fry with tofu.
  • DINNER: Last of the cauliflower tortillas with guacamole, applesauce.

Day 7 Sunday

  • BREAKFAST: Spinach and tomato omelet, mixed berries.
  • AM SNACK: Clementine.
  • LUNCH/LATE BREAKFAST: Last of the veggie stir fry and tofu 🙂
  • PM SNACK: Caperberries, banana.
  • DINNER: Went to a new Indian grocery store to check it out and picked up some delicious garbanzo beans in a tomato sauce (making sure it had no added sugar) and potatoes. Applesauce.


Jennifer Strilko

Jennifer is the Director of Operations at DI/LDM, keeping the train moving for several operational teams and helping them meet their goals. Jennifer believes that everything happens for a reason and that we don’t meet anyone by accident. She’s looking forward to meeting new people and widening her tribe through this blog project. In her spare time Jennifer enjoys DIY projects (upcycling curbside finds is her favorite past time). Her Mom Hustle includes being a dance and baseball mom, maneuvering teen drama, and preparing her kids for college. She lives in the western suburbs of Chicago with her husband, three teenagers and two dogs.