Day 30

Well here it is! The 30th day of my Whole 30! I’ve just survived a month without sugar (real or fake), dairy, grains, legumes, soy, or alcohol. Hear me when I say it WAS a challenge, but the benefits of a clear mind, clear skin, and happy body are so worth the restriction. I have proven to myself that I can live without excessive and unnecessary eating and that’s what this is all about to me- realizing what nourishes and what is just excess.

Tonight I wanted to make something special for the last meal! Blaine suggested his favorite W30 meal so far- my zucchini noodles and eggplant chips, but it just wasn’t special enough, plus we had already had it once and I wanted to try something new. Then I thought “eggplant, zucchini, GOT IT…” I’ve always wanted to try ratatouille! So I made a compromise and made my own “ratatouille” with eggplant chips on top!

Thanks for following me on my food journey! I hope to continue to post loveable, healthiful recipes! Tomorrow night, I’m celebrating with chips and salsa (;


  • Eggs and a cutie


  • Chicken Salad




  • 1 can of tomato sauce
  • 1 tsp oregano
  • 1 tsp red pepper flakes
  • 1 yellow squash
  • 1 zucchini squash
  • 1 red bell pepper
  • Extra virgin olive oil
  • Salt and pepper
  • 1 eggplant
  • 1 egg
  • 1/2 cup almond flour
  • 1/2 tbsp italian seasoning
  • 1 tsp garlic salt


Preheat oven to 400°. Pour tomato sauce in the bottom of a round casserole dish and add oregano and red pepper flakes. With a mandolin slicer (or a steady hand), slice yellow squash, zucchini, and bell pepper into coins and layer one over the other along the bottom of the casserole dish until you run out of room. Drizzle olive oil over the squash and salt and pepper generously. Put in the oven and bake for 20 minutes. While the squash is baking, combine almond flour, italian seasoning and salt in a shallow dish and beat the egg in a bowl. Slice eggplant into coins and dredge in egg and then coat with almond flour mix. Lay eggplant chips on a well oiled baking sheet and after the squash has been in the oven 20 minutes, put eggplant chips in the oven on a seperate rack. Bake both for 10 more minutes, then, using a spatula, take the eggplant chips off of the baking sheet one at a time and lay on top of the squash bake in an even layer. Put oven on broil until chips are browned!


Day 14

Another beautiful day in Nashville!
I do not have a photo for lunch today. I got to spend the day with family and we all had lunch together! However, for me, lunch was mostly snacking on fruit and carrots and eventually a Larabar (:
Tomorrow is the half way point!
I have noticed a few great changes in myself. Mainly that my skin is clearer and softer and I’m not bloated all the time like I was over the holidays! I feel like an all around lighter person and I’m loving to eat such pretty food.
Best thing about this detox is the brain re-wiring : Eat to live vs. live to eat.

Onward with week 3!


  • Bulletproof Coffee: 10oz black coffee, 1 tbsp coconut oil, cinnamon – blended


  • Baby carrots and guacamole, fruit, and Larabar


Day 2

Recipes featured: chicken salad

Kept it pretty simple today! Mostly just a mishmash of yummy things for each meal.
Dinner was packed up and reheated and just as good out of the microwave as it was from the pan(:

  • peppered scrambled eggs with spinach- Don’t judge, I ❤ spinach.
  • apple slices and almond butter (no sugar added and dry roasted)
  • hot Caramel Chai herbal tea


  • Chicken Salad: pan fried chicken breast, homemade mayo, mustard, smoked paprika, garlic salt, celery, grapes, and pecans


  • Pan fried sweet potato and 2 Applegate Naturals beef hot dog
  • balsamic peppers and onions: 1 tbs olive oil, 1tsp balsamic vinegar, italian seasoning, and salt
  • Coconut sparkling water

Day 1

Recipes featured: Homemade Mayonnaise, Paleo Hacks’ Beef Stew (link)

Happy first Monday of 2015! I hope everyone is starting the year off right with a positive outlook on life and determination to enjoy the year.
For me and Blaine, we are taking on another Whole 30 Challenge in hopes to detox from Christmas feasting (and candy,) and to get our brains back on the track of eating real, God-made food.
If you click on the link above, you can read all about the Whole 30 program and how it’s supposed to work.
Here are the very basic rules of the challenge:


  • Meat
  • Lots of vegetables
  • Fruit
  • Nuts and Seeds


  • Sugar in any form, including artificial sweeteners
  • Grains
  • Dairy
  • Legumes
  • Soy
  • Alcohol

I have done 2 previous Whole 30 Challenges and I guess you could call me a little obsessed. The way I feel and the things I learn are what makes this “diet” so great. I’ve had a lot of people ask about the challenge, many interested in taking it themselves.

So here I am, documenting the way I eat for the next 30 days. I really hope that these meals, photos, and recipes inspire you to eat foods that are beneficial to your body and health. Hopefully this will be a guide for many of you to follow on your own journey (:


  • Eggs
  • Half an avocado
  • “Bulletproof Coffee”: 10oz coffee, 1Tbsp extra virgin coconut oil, and a dash of cinnamon. (Blended)


  • Whole 30 BLT

Homemade Mayo:

  • 1 large egg
  • juice of 1/2 a small lemon
  • 1/4 tsp mustard
  • 1/2 tsp salt
  • 1 cup of Extra Light Tasting Olive OIl.

Method: Add all ingredients in a large jar or measuring bowl. Blend with a stick blender! I wish I could recommend a different method for this, but the stick blender is the only surefire way to get mayo 99% of the time. BE SURE the stick blender is touching bottom of jar and leave it that way for 20 seconds as you blend. After 20 seconds, slowly pull the blender upward until all the oil is turned to mayo!


Paleo Hacks’ Crockpot Beef Stew-

So excited to share this journey with you all!
Again, if you have questions about the Whole 30 Program, visit their website at!
Thanks for the encouragement!

Kaitie Holley, housewife

Fave Roast Recipe

This is going to be a quick little post, just to get one out there!
We have just returned home from family vacation this week and have hopped right back into the swing of things. It has been a busy week already for me, therefore, a crock-pot-dinner week! I’m going to share my favorite Roast Beef recipe with you (:

Balsamic Roast Beef


photo (2)


  • 1 3-4lb beef chuck roast
  • 1 cup beef broth
  • 1/2 cup balsamic vinegar
  • 1 tbsp Worcestershire
  • 1 tbsp Coconut Aminos (a soy sauce substitute)
  • 1 tbsp honey
  • 4 cloves minced garlic (fresh is best but if you’re out, jarred kind works too!)
  • 1/2tbsp paprika
  • 1 tsp pepper
  • 1/2 tsp salt
  • pinch of red pepper flakes


Wash roast with cold water and pat dry with paper towel.
Set roast in crock pot.
Pour beef broth, coconut aminos, balsamic, and worcestershire over the roast.
Drizzle honey on top of the roast and also add garlic and sprinkle spices on top. Brush the honey, garlic and spices over all exposed parts of the roast.
Cook on low for 6-8+ hours! The longer it cooks, the more caramelized it gets ❤


Hoping my schedule becomes a little less hectic so that I can to post some exciting things soon! Stick around!

Kaitie Holley, housewife