Whole 30 Recap

Hello friends!

I know I didn’t update after week 2 of the Whole30 but my schedule has been very busy. It’s hard to take photos of every single meal or snack that I eat! But anywho, I’m here now to give you the recap of my 30 day journey.

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Whole 30 Week 2


Week 2 of Whole 30 in the books, guys. Still going strong! This week was significantly more busy for me because I went back to school and also started my internship.


Sticking to the strict Whole30 diet, making time for the gym, and driving around between classes, work and my internship, has turned me into quite the bag lady.

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It’s been a challenge to take pictures of my meals every single day. Most of the time my mornings are rushed, my lunches are eaten at work, and by the time I get home for dinner, I easily forget about taking pictures of my food when my primary focus falls on how fast I can get into sweatpants… oops.

Instead of specific details about each and every meal, I’ll share a few of my favorites from week 2 with photos to keep your attention 😉 This post will be short ‘n sweet.

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YUM. I made a Spicy Mango Chicken CrockPot recipe that was delicious. You can stuff bell peppers with it, or you can see what I did and use it for lettuce wraps! Topped with Whole30 homemade salsa, hot sauce and guacamole. No that’s not beer on the side… I wish. It’s unsweet tea with raspberries!

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Thank goodness for Larabars! These are perfect on-the-go snacks to toss in one of my twenty bags. I’ve tried a handful of flavors, but these two are my favorite (Whole30 approved) ones.

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I have to admit that I was NOT a fan of LaCroix in the beginning (I mean I was referring to them as LaCrap briefly). We’re used to sugar sweetened drinks. These are Whole30 approved, flavor infused sparkling water. Now, I LOVE them. My palate has adjusted and I can’t get enough. I found the LaCroix jackpot at Target! My favorites right now are grapefruit, coconut, cherry-limeade, and lime. I got a box of peach-pear to try for week 3!

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BANANA PANCAKES. My favorite dish of the week. I found a Whole30 recipe for these delectable flapjacks on Instagram. So easy.

  • 1 large organic banana
  • 2 eggs
  • 1/8 tsp. of baking powder
  • 1/2 tsp. vanilla extract
  • pinch of sea salt

Blend ingredients (I did mine in a Magic Bullet) and cook on a skillet over coconut oil. I mixed 1 tbsp. of almond butter, 1 tbsp. of coconut oil and cinnamon then warmed it in the microwave for my “syrup.” Topped with unsweetened coconut flakes and banana slices. Holy yum.

Delicious grilled turkey sliders for dinner, topped with turkey bacon and mustard! I made crispy sweet potato wedges on the skillet for a side, with guacamole on the side. Don’t forget the LaCroix!

Thai Chicken Coconut Soup

Every week, I’ve made one, large CrockPot meal to eat throughout the week. I found this one on Pinterest! Below are the listed ingredients. I cooked it all Saturday afternoon so that I have easy meals to grab and pack throughout the week.


This is a screenshot from my phone, but you can find the detailed recipe on my Pinterest.

It smells SO good. But I’m a sucker for Asian dishes and anything with cilantro and lime. Keep an eye out for photos of the finished product in next week’s blog post!

Whole30 Week 2 Recap: All in all, the Whole30 has been pretty doable for me. Like I’ve mentioned before, a big part of that is my already-healthy eating habits and preparation. Willpower plays a large part in it too. This week, one of our clients brought homemade chocolate chip and m&m cookies… this was the toughest to turn down. It wasn’t the end of the world. I didn’t NEED a cookie. Yeah, they’re good. Ok… REALLLLY good. But it wasn’t worth the the cheat. Neither was the pizza party. It feels good to be able to say “no thanks!”

Food can have such control over our lives. Especially for people who are struggling with undereating or overeating. I don’t have to count calories because all of the food I’m putting into my body is ACTUAL FOOD. This week I also watched the documentary FED UP – you can watch it on Netflix. It takes a deeper look into childhood obesity and the truth about all of the artificial crap we put into our bodies every day. I recommend you watch it. Oklahoma is in the highest percentile of overweight children and people in general. Some of the documentary is even filmed in Oklahoma. Taking care of your body today is going to make a difference tomorrow, in the days, and even the years to come. Think about it.

If you’re at all curious about the program, I’ll suggest again that you visit the Whole30 website, or reach out to me!  Follow me on Pinterest and Instagram to see frequent updates! @masongrimez

That’s what’s in my jar.

Foodie Friday – Breakfast Overnight

I got a crock pot last year when I moved into my apartment, but until recently have not put it to use.

I’m a big breakfast eater. I love most breakfast meals and I go through a carton of eggs and a bag of bagels within days. My mornings are typically pretty busy. I like to wake up at 5 and go to the gym, so by the time I get home I’m starving! I want more than just a bowl of cereal to fuel my day. This is a great option that cooks over night so it’s ready by the time you wake up! AND it’ll feed you for a few days.

This is a recipe I modified to fit what I like.



-1 green pepper

-1 red pepper

-1 cup chopped red onions

-Turkey sausage (I prefer turkey or Morningstar veggie, but any sausage works fine!)

-1 package of frozen shredded hash brown potatoes

-12 eggs

-1 cup milk

-Shredded cheddar cheese


1. Cook sausage according to package. I cooked on skillet and sprinkled with brown sugar.

2. In a bowl, combine chopped red onion, green pepper, and red pepper.


3. Spray the interior of a 4-6 quart crock pot, or (I prefer to) use a crock pot liner for easy clean up!

4. Layer half a bag of frozen hash browns on the bottom.

5. On top of the bottom hash brown layer, evenly distribute the sausage so it covers the hash browns.

6. On top of the sausage, you will layer in the pepper/onion combination.


7. Use the rest of the frozen hash browns to create another layer on top of the peppers and onions.

8. In a bowl, combine the 12 eggs, 1 cup of milk, and salt & pepper to taste. Pour the mixture on top of the layered ingredients.

9. Finally, top it off with shredded cheese.


10. Cook on low in the crock pot for 8 hours.

It’s ready to serve!


Because I have a 6 quart crock pot, this meal will serve 8! The most I ever cook for is 2, so I stored the rest in a container to eat for breakfast for the rest of the week!


I’m starting to become a huge fan of crock pot recipes. They make it easy to mix up your meals and try new things. And with crock pot liners, the clean up is light!

What are your favorite crock pot recipes? Add me on Pinterest (@masongrimez) to see recipes I’ve pinned!

That’s what’s in my jar.

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