Whole 30, Week 2 Update
I’m halfway there!! Que Bon Jovi’s Livin’ on a Prayer. Can you believe it? I’m happy that the past week has flown by and has gone by a little smoother than the last. I’ve been mentally noting my feelings and symptoms everyday and comparing them to this calendar which summarizes how most participants feel on each day. So far, it’s been pretty spot on. I do feel that I rode the cranky train a little longer than just 2 days…it was more like 4. I tried my best to slap on a smile and keep moving forward but I felt even more frustrated by not being able to just snap out of it. I would be curious to know if any Whole30 alumni have ever experienced this. Let me know in the comments below!
Staring around day 14 however things seemed to gravy. My mood light switch flipped and I’ve now gotten adjusted to the taste of foods that aren’t carbohydrate and diary focused or loaded in sugar. Not to mention I feel I’ve come a long way in reading food labels. I know if I’ve learned anything in the 17 days so far it’s that there is so much hidden sugar in the prepared and processed foods I was commonly buying. Ketchup, frozen hash browns and fruit bars. I’ve forced myself to think outside the box and come up with ways to make things from scratch – something I never mind doing :).
What I Ate
- Egg Omelet Muffins – which I talked about last post
- Aidell’s Chicken Apple Sausage
- Whole30 Pancakes (my new favorite when I have the time) – 1 part mashed banana to 2 parts egg. Mix together and fry in coconut oil. I add a little bit of cinnamon and baking powder to give it some rise. I love drizzling them with almond butter or reduced fruit.
- Coffee – I still miss my coffee but no longer feel like I need it get my morning started. During the week I primarily stick to green tea but if I have the time to make a cup I gladly do. I add about ½ of a tablespoon of melted coconut oil and ¼ cup unsweetened almond milk and use a frother to combine. If I’m feeling fancy I’ll add a little bit of cinnamon or pumpkin pie spice.
- Leftover Pork Pineapple Salad: this week we had pulled pork for dinner so for lunch I had a mixed green salad topped with pulled pork, pineapple, red onion, cherry tomatoes and cucumbers. I dressed it one day with a failure of a homemade dressing but the other days it did just fine dressing-less!
- A Pantry Smorgasbord: if you follow my Instagram stories you’ll know this was my lunch on Saturday. A smorgasbord of items we had in the fridge that needed to be eaten. I live by Trader Joe’s Everything but the Bagel seasoning these days but love it particularly on a fried egg.
- Grilled Chicken topped with fresh Strawberries and Kiwi – I added cilantro and lime juice as well.
- Slow Cooker Pulled Pork – using this tub from Costco made it so, so easy! To a slow cooker I added water, chicken stock, onions, apples and grated ginger and let cook on low for 10 hours.
- Slow Cooker Chicken Cacciatore – dummy me cooked the zucchini on the wrong night but I used this recipe and it wasn’t half bad! I made E’s with brown rice spaghetti noodles and mine with spaghetti squash.
- Sloppy Joe topped Potatoes – the original recipe called for a baked potato but I had a few Yukon golds there were about to go bad so mashed potatoes it was. I’ve found if you splurge a little for a nice can of tomatoes it goes a long way.
- Chicken Wings – yes, Frank’s is Whole30 Compliant. I made my own ranch dressing and called it a day.
Sides and Sweets –
- Roasted Vegetables – the staple on our dinner menu at least 3 times a week. I’m loving roasted zucchini and squash with red onion or carrots and parsnips. Here is a great infographic on cooking times for roasting veggies.
- Roasted Pear topped with Coconut Cream – I try to treat myself to dessert at least one night a week (Whole30 or not). This week I made a roasted pear topped with cinnamon, nutmeg and coconut cream. Split a pear in half, submerge halfway in a baking dish with water (cut side down) and bake at 350 for about 40 minutes.
This week I made a trip back to Trader Joe’s and grabbed a bottle of clarified butter (or ghee) and already know it’s going to be a major game changer in the taste and cooking of my food. I’ll be back next week to share recipes and thoughts! Fingers crossed I can keep this good momentum going – 13 days left! And as always, thanks for listening :).