Today was a good day.  I'll admit planning meals for the whole30 is a bit difficult to get used to, but I'm new at it!  I've been making an extra large dinner so that I have leftovers for lunch the next day and finding that works really well.  It seems like it really comes down to preparation.  Especially breakfast because I like to sleep in, and sometimes that means a less than optimal meal.  So tonight I decided I would make sure that couldn't happen by preparing all the stuff I wanted to have ready for breakfast.  I cooked some chicken and chopped up some veggies, and that way in the morning I can just chuck them in the pan with a couple of eggs and they'll be ready in no time!

Today's recipe is also a great one for any paleo and whole30 dieters.


  • 1 pound chicken, ground or chopped into small pieces
  • 1 cup cauliflower, ground in a food processor to a rice like consistency
  • 4 bell peppers, tops removed and seeds scooped out
  • 1/2 onion
  • 2 cloves garlic, minced
  • 1/2 tbsp basil
  • 1/2 tbsp oregano
  • 1/2 tsp paprika
  • 1 zucchini
  • 1 can diced tomatoes
  • Salt and pepper


  1. Preheat oven to 350F
  2. In a large skillet sauté the onion and garlic for a few minutes, then add in your chicken and cook
  3. Next add in the ground cauliflower, can of tomatoes and zucchini and cook for another 10 minutes
  4. Add basil, oregano, paprika, salt and pepper and mix well
  5. Stuff each bell pepper to the top and place on a baking sheet
  6. Any leftover sauce can be used to top them off afterwards or saved for another meal
  7. Cook for 45 minutes

Preparation time: 30 minutes | Cook time: 45 minutes | Number of Servings: 4