Whole30 – Day 4


BREAKFAST: Egg whites with butternut squash hash and an applegate sweet italian sausage

For breakfast today I had one of my favorite post-WOD breakfasts – a butternut squash hash. It’s super easy to make, you can prepare it the night before and it’s delicious!


Ingredients (1 serving)

  • 1 cup butternut squash (diced into 1/2 inch cubes)
  • 1/4 yellow onion (diced)
  • 1/2 cup mushrooms (sliced)
  • 1 garlic clove (minced)
  • 1/4 tsp dried basil
  • Dash of salt & pepper
  • 1 tsp coconut oil
  • Additional veggies optional


1) Heat the coconut oil in a frying pan and add the squash, mushrooms and garlic. Cover with a lid and cook for approximately 5 minutes.

2) Next, add the onion, basil, salt and pepper. Mix well, cover and cook for an additional 5 minutes or until the squash is tender (stir occasionally).

3) Lastly, serve and enjoy with your favorite protein. I like to mix in some sauteed sausage or steak and pair it with eggs whites and some fruit. Delish!


LUNCH: Mediterranean Turkey Burger with steamed broccoli and a cup of mixed berries



SNACK: Green apple with 2tbsp almond butter


DINNER: Italian Turkey Meatballs with marinara on top of grilled eggplant and half an avocado


Only 26 more days to go!


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