Today’s post is a huge thank you to Tarah over at What I Gather. Both my meals were inspired by two of her recent Whole30 posts. Also thank you to Jenn for hosting What I Ate Wednesday. I know not only do a lot of my readers come from this link up, but it’s also allowed me to find new blogs to follow. If you don’t know what I’m talking about, check out her blog post here.



Breakfast: This morning I hit snooze at least 10 times. I was dragging. So instead of waiting to drink my coffee at work, I decided to make some at home to take on the morning bus ride. Mixed in a little almond milk just because I had it.


Lunch: Speaking of this month’s WIAW theme “Summer Staples,” after looking back on some of Tarah’s old posts, I came across this salad. Avocado, bacon and strawberries? Sounded awesome. 

So I mixed half an avocado, a few strips of cooked bacon, strawberries, green onion and spinach. And added a little olive oil and balsamic vinegar. It didn’t turn out exactly the way I had wanted. I think it has something to do with the way the vinegar sits on my salad all morning before I eat it. 


By the way, did I ever tell you that I bake my bacon instead of frying it? It’s 100 times easier and you don’t get grease splatter everywhere. Just lay your bacon on a rack on a cookie sheet (I also put aluminum foil underneath so the cleanup is easier). Place it in a cold oven. Then turn it on to 400 degrees (F) and wait for about 20 minutes. I think I ended up cooking mine for 30. That’s it. Perfectly cooked bacon.


Snack: Mix of almonds, pecans and pistachios, all Whole30 approved. After explaining the Whole30 to my boss, he handed me $20 and told me to find office snacks that we could all eat. I was excited to find out that Walgreens brand of nuts doesn’t contain any extra oils or ingredients. 


Dinner: Another one inspired by Tarah. I had some leftover cilantro that was on its way out. And left over cauliflower rice from a few nights ago. So I heated up the “rice,” added boiled shrimp and covered the whole thing with a mixture of:

Handful of chopped cilantro
2 chopped cloves of garlic
About 2 T of olive oil
About 2 T of red wine vinegar
About 1 T of lime juice

I’m not 100% positive that red wine vinegar is Whole30 approved. I know we’re not supposed to drink wine, but this is vinegar. I decided it was OK. But had to take a close look because some red wine vinegars contain sulfates. Thankfully the one I used didn’t mention any sulfates so hopefully it’s alright.


Snack #2: Bacon.

8 thoughts on “WIAW and Whole30 Day 8: Strawberry Avocado Salad and Chimichurri Shrimp”

  1. The Whole 30 sounds really interesting! And even though I don’t eat bacon, I’m definitely going to pass along this tip to my dad. He always gets stuck making the bacon at my brother’s birthday parties 🙂

  2. I bake bacon as well but I’ve always put it right on the cookie sheet… may have to try it with the rack and see what difference it makes. I also love the Walgreens brand almonds and love them.

  3. Hey, Rachel! It is still a little strange to see someone else making my recipes (kinda like an out of body experience), but everything you make looks awesome! 🙂
    I think it is so great your boss sent you out to purchase healthy snacks, too.

  4. I love that you bake bacon in the oven. My husband taught me how to cook it in the microwave, which is WAY faster than frying or baking, and usually less messy if you cover the bacon with a paper towel. Good luck on your whole30, I’ve done two this year. They were challenging but totally worth it!

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