Yes you read that right. Game Day on Whole30. Sounds pretty impossible right? Or boring maybe? Well, you’re wrong! Thanks to my friends The Whole30 Dallas Duo I have some excellent recipes and recommendations so that you don’t have to feel like you’re sacrificing too much at the tailgate.
Whole30 at the Tailgate
When we think about September, we think tailgate, football and probably pumpkin spiced something. And most of those mean CALORIES. And not just cals but just crappy food. Don’t get me wrong, it’s delicious. And a treat never hurt anyone but I decided to try Whole30 starting in August so I’ve had some time to do some game day research.
The gals behind the Dallas Duo, Whitney and Andrea have AMAZING recommendations for recipes, restaurants and more. If you head to Whole30DallasDuo.com you can read all about their coaching program and it’s not too late to join the September reset, it starts 9/10/18. What I love about their program is it includes in-person sessions. And these aren’t just one on one, these are workouts, trips to the grocery store, coaching q&a, etc. And they make themselves available to you whenever you need.
Whitney is a dietitian and all her info can be found on her site WhitnessNutrition.com.
She offers nutritional counseling, community speaking, corporate nutrition, editorial content and killer product reviews in addition to being a Whole30 coach as part of the duo. You can also follow Whitney on IG @whitnessnutrition.
Andrea is the other half and she runs LoubiesandLulu.com in addition to being a Whole30 coach. She has tons of tips and recommendations for a successful Whole30 along with a myriad of fitness and lifestyle content. You can follow Andrea @loubiesandlulu on IG.
When I first met with Whitney and Andrea they sent me home with the planner, a ton of tips and a goodie bag. As I’ve continued with the program, they have sent recipe options and tons of dining out tips. Here are some of their best dining out tips:
Restaurant Research (from LoubiesandLulu.com)
If you have the info, look up restaurants where you’ll be dining before you go. Or if you can provide your opinion, do a little research beforehand for healthy or farm to table restaurants to make suggestions. Then, review the menu to find choices that work for you. Call and ask any menu questions during non peak hours. I’ve found that right before the lunch or dinner shift are best times to call. This helps me feel in control of my choices and confident when ordering.
If you’re not sure there will be compliant options for you off the menu, have a meal at home right before you leave and pack a snack in your bag or car.
If you’re staying with a friend or family, offer to help with dinner prep or to make a side dish. It’s a fun, no pressure way to get your friends to try new, delicious foods that just happen to be Whole30!!
You may not know what will be at the tailgate so why not bring your own goodies? Try one of these killer recipes from Whitney and Andrea.
Buffalo Chicken Casserole (from PaleOMG.com)
- 1 medium spaghetti squash (about 21⁄2 pounds)
- 4 tablespoons butter, ghee, or coconut oil, divided
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 stalks celery, diced
- 1⁄2 medium yellow onion, minced
- 1 small red bell pepper, diced
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1⁄4 teaspoon black pepper
- 1 cup hot sauce (I prefer Tessemae’s or Frank’s RedHot)
- 1⁄4 cup Super Simple Mayonnaise (page 274 in my new book) or store-bought Primal Kitchen mayo
- 3 large eggs, whisked chopped scallions, for garnish
- sliced avocado, for garnish
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheetand bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F.
- Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter.
- Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish.
- In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes.
- Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine.
- Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs.
- Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices.
Taco Salad (from TheDefinedDish.com)
I just made this one and its BOMB!
- 1 lb. Grass fed Ground Beef (or ground turkey)
- salt and pepper, to taste
- 1 tbsp. tomato paste
- 1 tbsp. adobo seasoning (I use Frontier Co-Op)
- 1/4 cup (or more) beef broth
- 1/8 tsp Cayenne pepper (optional, or more to taste)
- Heat a skillet over medium high heat.
- Add in ground meat and, using the back of a wooden spoon, break up the meat. Brown meat with a little salt and pepper until cooked through.
- Add in the tomato paste and the adobo seasoning, Stir into the meat.
- Add Beef broth and stir until there are no more clumps of the tomato paste.
- Add salt and pepper, to taste and add cayenne, if desired for additional spice!
- Serve in lettuce cups, in tortillas, or over a salad like I did for a taco salad!
And finally what tailgate is complete with out a beverage?! Since booze is a no no on whole 30 here’s a great cocktail recipe!
Sparkling Cranberry Kombucha Mocktail (from TheRealFoodRDS.com)
- 1 inch slice of fresh ginger, thinly sliced, plus more for garnish
- 1 large sprig fresh rosemary, plus more for garnish
- ½ cup 100% cranberry juice
- 2 12-ounce bottles LIVE Kombucha (Original or Ginger)
- Fresh cranberries for garnish
- Fill 4 double old-fashioned glasses with ice and set aside.
- In a pitcher or quart-sized mason jar, muddle sliced ginger and rosemary together using the end of a wooden spoon or a muddler if you have one.
- Add cranberry juice and kombucha, stir gently to combine.
- Pour into ice-filled glasses (using a strainer, if necessary) and garnish with sprigs of rosemary, a slice of fresh ginger and a few cranberries before serving.
I mean cranberries scream fall and tailgate right?
So there you have it!! And make sure to check out the Whole30DallasDuo!