Whole 30, Week 3 Update

Whole 30, Week 3 Update

Greetings from a dreary Sunday where I am 23 days complete on my Whole 30 journey. Am I boring anyone yet? I hope not but if you are keeping count this is my last week as I’m closing this book in five days and to be honest I have mixed emotions about it. But before I dive in here’s a recap thus far:

Introduction and My Why  |  Week One  |  Week Two

You’ll notice that in previous posts I have been documenting my meals and sharing as much as I can. This week I feel like I failed to capture pictures as I’m less conscientious of documenting my everyday meals. While this doesn’t help on the content front I see it as a good sign. I’ve moved on from savoring over breakfast, lunch and dinner and my body (and mind) is accepting this way of eating as its new normal.

As far as overall feelings…I feel great! Yes, I still crave sweets but I’ve come a long way. These days I love having fruit as a healthy sweet treat and certainly do not mind having repetitive meals. Prior to this appetite change I felt I was always looking for savory recipes to fill that bottomless pit of cravings full of sugar and fats. Today, I am proud to say that I finally feel in control of my cravings and eating habits. I feel confident in my choices and comfortable enough to say no to the cupcake across the room. I wish I could explain how freeing this feels to you all, particularly since this was one of the main reasons I chose to embark on the Whole 30 challenge. It is overcoming things like this that empower me to continue the remaining few days.

With only 5 days remaining I’m beginning to examine and think about how I intend on incorporating this way of eating into my everyday food and lifestyle choices. I wouldn’t be honest without admitting that I am a little fearful of how my body will react to incorporating certain food groups back into my diet but I am also excited to learn so much more about these targeted food groups, their effects and very much look forward to a glass of wine or two. I hope to be back next week with an overall summary of my journey and my post Whole 30 choices.

What I Ate

BREAKFAST

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Hashbrowns, Fried Egg & Mashed Avocado with Fruit
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Sweet Potato Toast topped with Almond Butter, Cinnamon and 1/2 of a Banana

I’ve come to the conclusion that breakfast may be the hardest meal to find variety on the Whole 30 challenge. Between the constant rotation of eggs, fruit, chicken sausage and my Whole 30 pancakes I typically stick to the items I have come to know; however, this week I tried Sweet Potato Toast and absolutely love it.  They are the perfect carbohydrate and protein balanced substitute for what I was typically eating before my morning workouts.

Slice a sweet potato 1/4″ thick, puncture with a knife or fork a few items and microwave for about 3 to 4 minutes. I then toast under my oven’s broiler and top with almond butter, cinnamon and 1/2 of a banana. I have no doubt that this recipe will be a keeper post Whole 30!

I also began to research frozen hash browns and here’s a fun fact: it is extremely difficult to find a frozen variety of shredded potatoes that is not laced with hidden sugars or other preservatives. I found myself becoming frustrated while grocery shopping and not finding a single brand that was Whole 30 compliant — even at Trader Joe’s. Instead of resorting to something else I decided to make my own. Here’s the recipe I used which is already compliant.

As far as coffee goes I do still miss the rich taste of coffee with sweetener and creamer and unfortunately I do not think that my desire will ever go away. I am happy however that I no longer feel dependent on coffee to get my mornings started, a huge win in my book. I plan on doing some research this week to decide how to bring back coffee in a healthier manner as I end the program.

LUNCH

Sorry if I am a disappointment but nothing new here! Lunch typically consists of dinner’s leftovers or a thrown together salad with a protein (typically a hard boiled egg). I have however tried RxBars this week and love them! They are higher in protein than Larabars and I love that they are “BS” free.

DINNER

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Crispy Chicken Thighs with Roasted Fennel, Potato and Carrots as well as Balsamic Brussel Sprouts

 

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Dijon Pork Tenderloin with Balsamic Mushrooms and Onion as well as Mashed Sweet Potatoes 

I love telling people that I have yet to repeat a single dinner since being on the Whole 30. Other items yes but dinner can come so easily if you train yourself to keep it simple. This week our menu included:

Potato and Fennel Baked Chicken – another easy weeknight dinner to prep in advance and throw into the oven after a long days work. The recipe calls for chicken breast but I used thighs and it turned out delicious. I paired mine with brussel sprouts that I sauteed in coconut oil and splashed with balsamic vinegar.

Dijon Pork Tenderloin – an easy dinner that does require at least 1 hour to cook. I served with onion and mushrooms sauteed in coconut oil and then splashed with balsamic vinegar. I paired the pork and veggies with these mashed sweet potatoes. This recipe has changed my life! So creamy and rich without an ounce of dairy.

That’s it! I’m having a hard time imaging next post I will be a Whole 30 alumni. Thanks again for following this journey. I’m having so much fun interacting with so many of you, hearing about your Whole 30 experiences and acquiring recipes you have tried. I’ve come to learn that Whole 30 is a community filled passionate folks. Have a great week!

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Whole 30, Week 3 Update

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