I’ve been eating Whole 30 for one week now, and I am feeling good. Actually I feel pretty much the same. The Whole 30 book lists some not-so-fun symptoms of sugar withdrawal – headaches and fatigue mostly – and I’ve been lucky not to have any of that (so far at least). Other than some tiredness from all the cooking, it’s going well.
The key they say is in preparing, and I did that – maybe a little too much. I got a bunch of Paleo cookbooks from the library and planned out breakfast and lunch for each day and then 4-5 dinners per week.
I made a trip to Whole Foods to pick up a few essentials – coconut oil, Paleo mayo (I got Primal Kitchen), and salad dressing without soy, sugar, or cheese.
I’ve deviated a little from my calendar, but it has been really helpful with grocery shopping and curbing my desire to eat bad things to have it all planned out.
All. The. Cooking.
Other than the few staples I got at Whole Foods, I cannot eat any pre-packaged food, so that means I have been doing A LOT of cooking. Wednesday, Thursday, and Friday, I felt like all I did was cook (aside from working of course).
By Saturday morning I was so happy to eat leftovers for breakfast. When I was reading the Whole 30 book, I scoffed at the idea of eating “dinner foods” for breakfast, but let me tell you, those chicken meatballs tasted pretty awesome at breakfast when all I had to do was heat them up.
I had the same breakfast and lunch as Day 1.
Shrimp & Asparagus Stir Fry
I used this recipe and made it without the soy sauce. I didn’t miss it at all. Again, I didn’t know about the bottled lemon juice at the time, so next time I’ll use fresh lemon juice. Jim and I both LOVED this recipe. In fact, I was sort of heart broken that I had to share the leftovers with him. I need to make this again ASAP. It was so great. The crushed red pepper gave it a nice kick and the ginger (I used ground dry ginger) wasn’t over powering. Neither was the lemon.
I ate mostly left overs on Saturday, and it was wonderful! I had chicken (turkey) meatballs, strawberries, and avocado for breakfast.
For dinner, I made our pork chop with sweet potatoes and apples crock pot recipe with a few adjustments. I exchanged the chicken bouillon cubes for some salt and pepper. And I skipped the sugar. It wasn’t quite as good, but it was still very tasty.
More leftovers on Sunday for breakfast and lunch.
Then Jim cooked steaks, while I microwaved sweet potatoes and steamed broccoli. He added butter to his, but I was fine eating them plain.
Again, I had leftovers for breakfast and lunch.
Then for dinner I made this stuffed pepper recipe I found in The Whole 30 on page 222. It was quite a lot of work, but the tomato paste made it reminiscent of Jim’s mom’s stuffed pepper recipe (at least for me). I enjoyed this recipe although I didn’t eat the pepper because I don’t actually like them. It left behind a good flavor, and I’ve had one left over so far. Jim didn’t really like these, but he did eat the one on Monday night.
Roasted Red Potatoes
I also made this potato recipe (cut in half). I put these in first because they had to cook longer and at 400 degrees. I turned the temperature down to 370 after 25 minutes, so I could cook the peppers and just let the potatoes go a little longer. They turned out perfect, and Jim said, “The potatoes saved this meal.”
Kale with Almonds
The kale was pretty quick, following a recipe I found in The Whole 30 on page 298. The flavors were pretty weird. Neither Jim nor I were thrilled with this recipe, but I did eat it left over.
I made this ground beef recipe (from Well Fed, page 31) on Tuesday morning, so I would have meat to make an egg mash each morning this week. I left out the garlic though, so I wouldn’t end up with garlic breathe all day. The onion was enough.
Egg & Meat Mash
This was my own creation. It was supposed to be a sort of omelet, but that didn’t really work out. I cooked a handful of baby spinach in coconut oil (or olive oil) and then added about a cup of meat. Then I added two eggs and kind of scrambled it all up, mixing every few minutes until the egg was cooked through.
I paired it with blueberries and half an avocado for breakfast.
I had leftovers for lunch and dinner.
I had another egg/meat mash for breakfast with strawberries and avocado.
Then I met a friend for lunch at Panera Bread and got the Seasonal Green Salad without dressing. I brought my own dressing from Whole Foods. I also had an apple. It wasn’t really enough food, so I had a leftover pork chop when I returned to the office.
For dinner, I made my walnut-crusted salmon recipe.
I paired it with a recipe from Well Fed 2, page 204. I used a little ground cumin instead of cumin seeds, and I just squeezed the lemon half over the beans at the end, and it was the perfect amount of lemon juice. Jim and I both really loved this recipe.
On the blog last year…