We are currently doing a Whole 30! As a gym we started this challenge on January 4th and we are having weekly meetings on Tuesday evenings at 6pm. We have a great time sharing recipes, ideas, success, and every day challenges we face. Planning meals is one of the hardest things to do on the Whole 30 because you can’t eat just anything!
Here’s a recipe we shared this week:
4-5 slices of bacon
Diced veggies of your choice (We use sweet potato, onion, mushrooms, and kale)
8-9 whole eggs
Salt & Pepper to taste.
Use an oven safe skillet (cast iron is great).
Preheat oven to 350 degrees.
Cook your bacon based on package directions.
Drain off some of the grease.
Add veggies to hot skillet. (except leafy greens...do that last).
Once veggies have cooked down, add greens and let wilt, depending on your preference.
Whisk eggs with Salt & Pepper.
Add eggs to skillet.
Put in oven for 20 minutes or until eggs are done.
Cut into slices.
Serve two slices per breakfast with fruit, avocado, and/or tomatoes. :)
This recipe serves as a great example for meal prep and planning. And, it allows for leftovers!