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!

Whole 30, Week 3 Update

Whole30 Week 1 Update and Meals

Whole 30, Week 1 Update

It’s Saturday…my favorite day of the week! I live for Saturdays filled with a little bit of sunshine, relaxation and productivity. I am lucky enough to have my entire family in town this weekend. My sister and almost brother-in-law are staying with us and are officially crowned as our first overnight guests in our new house! I’m sure they feel quite honored.

Moving on! Today is my 1 week marker for W30 Week 1 – cue the trumpets and confetti (but champagne would be nice if I’m being totally honest)! I feel tempted to say that everything has been rainbows and butterfly’s over here but it’s been a roller coaster of emotions and cravings. Last night was my first real struggle of temptation to sneak a small piece of cheese or morsel of bread, not to mention seeing all the Easter candy at the grocery store was pure torture. But nonetheless I’ll be the first to celebrate small victories over here and say I managed to suppress those feelings and push forward with nothing but compliant foods…minus the fact that I realized I was still chewing gum on Day 1 and 2 before nit wasn’t compliant.

FYI – If you’re wondering where this all is coming from take a glance back at last week’s post about why I’m completing this challenge and little bit more information about what the Whole30 is.

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Overall, my food has been good. Surprisingly, I think I miss coffee the most! I’ve made coffee blended with almond milk, coconut oil and cinnamon but it just isn’t the same. As I go into next week I’ll do a better job at capturing pictures of meals to share with you all.

My favorites foods so far: 

  • Roasted Whole Chicken: I adapted Ina Garten’s recipe just replacing the butter for olive oil to make it compliant. It was insanely delicious!
  • Mashed potatoes: cube them, boil them, mash them and I added a splash or 2 of chicken stock and truffle oil. If I didn’t know they were non-dairy I wouldn’t have had a clue.
  • Breakfast egg muffins: making breakfast on the go incredibly easy. Just whisk a few eggs, add your toppings (I added ground beef, tomato and bell pepper) and baked at 375 for 20-25 minutes.
  • Creamy sun-dried tomato chicken: I pan-seared some chicken in coconut oil. Removed and added chicken stock, a tablespoon of coconut cream, chopped sun-dried tomatoes, Italian seasoning and tomato paste.
  • Tahini tuna salad:  this was my lunch for the entire work week. 1 can of tuna (including the water) mixed with a teaspoon of tahini, cilantro, S&P & lime juice. I plaed this on a bed of lettuce and sprinkled with grapes and red onion.
  • Roasted strawberries: quarter a few strawberries,  toss in melted coconut oil and balsamic vinegar and roast at 375 for 15 minutes. I topped mine with cinnamon and coconut cream.

My feelings so far:

I feel like I’ve done more complicated tasks than this but the first week has been a true tug on my emotions. Day 3 and Day 7 have been the hardest so far. Between bad and irritated moods to constantly feeling hungry it hasn’t been easy emotionally. Shout out to my wonderful husband who unfortunately gets the brunt of this and is forced to eat a majority of this food! I’m beginning to realize the frustration behind just wanting to indulge a little bit but staying on track is so important! By placing high importance on the end product is imperative to my success on this. I look forward to incorporating foods back into my diet and seeing their effects on my body (this is huge for a girl who has been dealing with IBS for the past year and a half) so I use this to curve my cravings and desire to steer off track. I’m also feeling the frustration of cooking so much. You all know I love to spend time in the kitchen but making breakfast, lunch and dinner for every day of the week is not only incredibly time consuming but exhausting.

But there have been positives too! When things are good — they’re good! I’ve stopped missing my one-a-day Diet Cokes and actually enjoy my morning green tea. I’ve begun to feel less bloated and think I’ve lost maybe a pound or two even though I haven’t checked. I don’t regret starting this journey and I’ll continue to keep it up and report back on week two next Saturday.

In the meantime, follow me on Instagram and see other things I’m cooking throughout the week! Have a great weekend.

Whole30 Week 1 Update and Meals