The Edwards Dinner Party


January Whole30

Hey there! It’s been quite a while since I’ve posted, but I thought I would dust off the old blog in honor of doing #JanuaryWhole30. I’m posting partially to help me stay the course and partially because when I did my first Whole 30, I was constantly searching the internet for recipes and ideas. This is my second time to do Whole 30 and I am excited about it! The holidays were wonderful and filled with yummy food, but I am so ready to get back in a routine and swap sugar for veggies 🙂

Here is my loose meal plan for the first five days of Whole 30. I’ll be posting pics on my instagram feed if you want to see how they turn out! I’ll also probably post the recipe for the Carrot and Ginger soup later this week. It’s a delicious pureed soup that I’m convinced could cure anything that ails you.

I’m keeping things pretty simple this week, but want to add in some new recipes over the next few weeks. Would love any recipe ideas you have or if you’ve done Whole 30 and what you thought of it.

Happy 2017!

Monday, Jan 2
Meal 1: Hard boiled eggs with sauteed kale
Meal 2:
Grilled chicken and slaw
Meal 3:
Baked sweet potato stuffed with turkey and kale

Tuesday, Jan 3
Meal 1: Hard boiled eggs with sauteed kale
Meal 2: Chicken with winter veggies

Meal 3: Taco/Burrito Bowl

Wednesday, Jan 4
Meal 1: Frittata with kale, onion, carrot
Meal 2: Chicken with carrot and ginger soup (make ahead on Monday)
Meal 3:Whole Chicken in crockpot with slaw

Thursday, Jan 5
Meal 1: Frittata with kale, onion, carrot
Meal 2: Chicken with carrot and ginger soup (make ahead on Monday)
Meal 3:Zoodles with chicken

Friday, Jan 6
Meal 1: Frittata with kale, onion, carrot
Meal 2: Leftovers
Meal 3: No Bean Turkey and Sweet Potato Chili (from Skinny Taste… love her!)




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Delicious Breakfast Bars + a Book Review

Anyone who has known me for very long knows that I’m not much of a morning person. I wish I was! I always think one day when I’m a “real grown up” mornings will be easier, I will savor them, and pop out of bed with a smile on my face. Until then, I am always looking for a good way to have a nutritious and filling breakfast before work. To be honest, most days I’m eating a granola bar in the car!

When I found a recipe for Fully Loaded Breakfast Bars in My New Roots by cute blogger Sarah Britton, I knew I needed to try them!

Cover Image

The whole book is fun to flip through because of the gorgeous photography, creative recipes, and great tips Sarah weaves throughout. One really helpful section called “Stocking the Pantry” covers everything from different flours, beans v. legumes, and sweeteners. At the top of each recipe, there are little markers denoting if the recipe is vegan, gluten-free, or takes extra planning. The recipes is also divided by season and type of food: mornings, small measures (drinks and appetizers), mains, and sweets. The breakfast bar recipe is in the Early Summer section and I’m already excited to try Roasted Parsnips with Pomegranate Glaze and Za’atar this winter!

Dry Ingredients

These bars are gluten free and vegan! Instead of flour, Sarah substitutes white beans. Did you know that you can substitute beans for flour?! Very cool and it makes me feel extra healthy. They also have coconut oil, honey, pumpkin seeds, raisins  and dried apricots, making them a seriously delicious breakfast.

Breakfast Bars

Baked Breakfast Bars

These bars have definitely made my morning routine better. I can’t wait to try more recipes from My New Roots!

I received this book from Blogging for Books for this review.