Whole 30 Tomato Herb Salad

As of today I am on my 5th day of whole 30. Yay me! I am feeling awesome about it, especially the fact that I have been able to resist eating things from Christians plate that he doesn’t finish! That’s a pretty huge accomplishment for me, really. The reason I have gotten this far with a program that has you cook pretty much 100% of your food is having premade things around. I made Costco run on Tuesday and then cooked my butt off for the next few hours until I had to go to work. I managed to get a lot of food prep done, including this delicious tomato herb salad. I have been using it alone, or as a topping or filling and it’s great however you have it. Even though I am doing Whole 30 and you don’t have to/aren’t supposed to calorie count I am anyway. I really don’t like not knowing how many calories I am eating, and it helps me get an overview of my other nutrition as well. Such as how much fat, carbs and sodium I am getting with my meals. Not eating sweets is a pretty big deal for me since I almost always eat a little something sweet after every meal. EVERY MEAL. And now I can’t even have a smidge of honey or one chocolate chip. This is a pretty intense way to break yourself of a sweet addiction! That being said, I have started to really be able to taste the natural sweetness of other things. Roasted sweet potatoes have been amazing, and even the little tomatoes in this salad have their own sweetness along with the bright acidity. I love that I got to use herbs from my own backyard and can’t wait till my basil is a little bigger and I can use all basil for this salad! If you aren’t doing whole 30 this dish would be so good with the little pearl fresh mozzerella balls in it for a summer cookout. Pair that with a sizzling steak off the grill and don’t forget to lick the plate when you are done.IMG_5184

Tomato Herb Salad

Yield: Makes about 691 g total, and I divided mine into ~49g portions for 14 portions

Nutrition per serving

Calories 26.5

Fat 1 g

Sodium 103.1 mg (I used about ¾ tsp)

Carbs 1.1 g

Fiber 0.4 g

Sugars 0.6 g

Protein 0.4 g


1 bunch Green onions, sliced thinly, white and green parts

1 lb Zima (orangy-yellow grape size) tomatoes, quartered

5 oz red grape (cherub) tomatoes, quartered

3-4 garlic cloves, minced

1 TB extra virgin olive oil

kosher salt and fresh cracked pepper to taste

fresh herbs of choice minced, mine were basil, thyme, rosemary and oregano from the herbs my momma got me for my birthday!

Mix all ingredients in a bowl and adjust seasonings to taste. I put mine on salad greens with some kalamata olives for a super fast salad. Delicious in a lettuce wrap with grilled chicken, and on top of just about anything. Also great alone as a side dish.IMG_5181


Lunchtime Eggs

Today for lunch I couldn’t decide what to have. None of my proteins were appealing to me and I wasn’t in the mood for a sandwich. Since lately I’ve been eating sweet breakfasts I haven’t been going through my eggs quickly. I do love eggs, I have just been crazy about sweets and trying to get Christian to eat oatmeal for breakfast. Today however for lunch there was some very enticing goat cheese and basil just begging to be eaten. I decided that I needed goat cheese in my life, so I was going to make an egg white omelet with goat cheese, basil, hummus and red pepper. I threw on some salsa and avocado for good measure. I was mixing my food ethnicities, but it turned out to be amazing!


Here it is without the salsa

Yield: 1 omelet


Calories: 336

Fat: 16.7 g

Sodium: 725.5 g

Total Carbs: 21.9 g

Fiber: 6.1 g

Sugar: 4.6 g

Protein: 24.2 g



4 Egg whites

53 g (1/2 small pepper) Red bell pepper, diced and cooked in pam

1 oz Goat cheese, crumbled

5 fresh Basil leaves, ripped up or cut into a chiffonade

2 Tb Hummus (homemade for Rowans party, and it contributed 108 cals. I usually would use a lower cal hummus, but I want to use this up)

1.25 oz Avocado, (3/4 of a half an avocado)

2 Tb Chunky Salsa


Cook your egg whites in pam or 1/4 tsp of oil of your choice. When the egg is done fold it up in half and cook the red bell pepper in the same pan until softened. Plate your egg, top with bell pepper, hummus, basil, avocado, goat cheese, and salsa. Enjoy!