Whole 30: Days Two through Four

I made it through a couple more days, so far so good. Although, if you were wondering, here's what I've been craving that's off the menu... and here's what I've been eating instead:

Day Two
Breakfast
Mashed Sweet Potatoes (made with coconut milk, ghee, and cinnamon) with Raisins and Roasted Pecans.*
*This dish was leftover from our NYE dinner.

Lunch
Mixed Green Salad with Roasted Pecans, Apple, and Lemon Pepper Chicken, topped with a hard boiled egg and Tessemae's Lemon Garlic dressing.

Dinner
Sauteed Shrimp with Garlic and Lemon
Steamed Broccoli

Day Three
Breakfast
Sauteed Shrimp with Garlic and Lemon (Leftover from Day 2 dinner... I will eat anything in the morning!)
Apple
Hard boiled Egg

Lunch
Two Hard boiled Eggs
Broccoli
Pistachios
Remainder of the Mashed Sweet Potatoes
Baby Carrots

Dinner
Roasted Spaghetti Squash (cut in half, emptied out, baked face down for 45 minutes at 375) with Ground Beef (garlic, cumin) and Lucini Sicilian Olive & Wild Caper Sauce.

Day Four
Breakfast
Roasted Spaghetti Squash, Ground Beef, Pasta Sauce from Day Three

Lunch
Collard Greens with Baby Carrots and Whole 30 compatible sausage (made in slow cooker)
Banana
Raisins

Dinner
Raw vegetables (tomatoes, carrots, broccoli, and cauliflower) off a party tray
Cocktail shrimp (without the cocktail sauce)
Hawaiian Meatballs (Whole 30 compatible recipe)
Fruit Salad

I Won't Be Able To Live Without... 

• Lucini Pasta Sauce: Pricey at approx. $9 a jar, but it's Whole 30 compatible, and convenience is important. 
• Spaghetti Squash: So easy to make and I am not lying when I say it tastes better than pasta.
• Tessemae's Lemon Garlic Dressing: Whole 30 compatible, subtle flavor, and it really went well with the fruit in my salad.