Whole30 Egg Salad

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I’m just going to jump in cold with this one, even though I haven’t written anything fresh here for over a year (don’t judge).

I’ve had a request for my exact Whole30 egg salad recipe, so I am happily acquiescing. I didn’t actually know my exact recipe, so I had to make it the other day to come up with an approximation that would work.

Without further ado, Whole30-compliant egg salad:

3 hard-boiled eggs, chopped
1 1/2 Tbsp. mayonnaise (make your own with this recipe)

1 tsp. Dijon mustard
1/8 tsp. paprika
sprinkle dried dill
salt and pepper to taste

Mix all ingredients together and dig in!

Optional (and flavourful) add-ins: onion (of any type), celery or cucumber (for a bit of crunch), avocado! This last one should really not be in the optional section, because avocado makes everything better!

Adjust proportions to taste. Get creative. Try omitting the Dijon and paprika and adding curry powder or paste.

And let me know how you make out or what your other ideas are!

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omelette

Real Food: Life after the Whole30

omelette

Many of you have read all about my recent adventures with food, or, more accurately, lack of many “normal” foods. Towards the end of February, I started what ended up being 54 days of the Whole30 diet, as proscribed by the Whole9 Life founders Dallas and Melissa Hartwig. Yes, that “30” in there refers to 30 days, but I decided to go hard-core and do 60 54.

You will probably also be able to tell from the plethora of posts about the Whole30 that I enjoyed it. It was difficult at times, but it forced me to learn about good food. Real food. I had to start making my own salad dressings and using better oils. I began to use all those dried spices that had been taking up space in my cupboard. I started reading labels and growing increasingly disgusted with the food and beverage industry.

For 54 days (not including a “cheat weekend” after the first 30 days), I avoided all dairy, all grains and grain products (including corn and all of its derivatives), all sugars and sweeteners (including honey and maple syrup), all legumes (peanuts, soy, etc.), and most preservatives and additives.

After the first few days, I started to feel consistently great. I had a predictable and steady amount of energy from morning til night, and got great sleep. I was motivated to start running and do ab workouts.

I ate a lot, learned a lot, went through vegetables and eggs like nobody’s business, spent a lot of money on groceries (and I didn’t even get the ideal grass-fed organic meats I was supposed to), and ultimately lost at least 15 pounds (I haven’t done a final weigh-in since losing more weight after the diet was completed). I was getting “wholly healthy,” as I called it.

At the end of my 54 days, I needed a change of pace. Even the Hartwigs admit that the Whole30 is a bit too extreme for anyone to keep up for any extended length of time. The Whole30 is actually a stricter version of the Paleo (Paleolithic, Stone Age, Caveman, etc…) diet, and only meant to be undergone for 30 days here and there.

Having done such an intense diet for two months and then needing to break free, then finding myself in exams, then packing, then moving (to a city and in with my boyfriend=major transition), then looking for a job, and on and on, I fell off the good-food wagon. I guess I’m “lucky” to be one of those people who wasn’t wracked by cramps after every bite of “normal” food after so long an abstinence, but it was altogether too easy to fall back onto more convenient foods.

Convenience and frugality warred against my new good-food habits, and cooking for a non-vegetable-or-healthy-food lover further compounded my dilemma.

I still haven’t fully made peace between the warring factions. Farmer’s Markets have made it easier to justify the purchase of good-quality vegetables and meats, and I am attempting to home-make bread, dressings, sauces, burgers, chicken fingers, and other favourites and staples.

My plan of action is to real-food-ify my kitchen as much as possible. By “real food” I mean non-processed, non-preserved, organic ingredients wherever possible. I will use honey instead of sugar, olive oil instead of vegetable oils, organic flour and vinegar, make my own spice mixes (like seasoning salt), and generally go back to buying items without preservatives and additives.

The trick will be bringing Johnathan along with me, but I accept it as a personal challenge!

Two amazing bloggers help our real food revolution on an almost daily basis: Lisa Leake of 100 Days of Real Food, and Heather of A Real Food Lover. These ladies have made the spices and the sauces, the breads and the pastas, and have real food solutions for almost any “normal” junk-filled dish.

The bread recipe I have been making lately is from 100 Days of Real Food. It has turned out differently every time I’ve made it (I think I’ve been making it with 4 1/2 cups of flour instead of 4 1/4. Oops), but it’s infallibly delicious!

Honey Whole Wheat Bread recipe

What are your go-to real food solutions? How have you managed to wean your household off of additives and preservatives? I’d love to hear your stories!

chicken and cauliflower

2nd Whole30, Day 23-24

chicken and cauliflower

I was working all day both of these days, so once again, I had to pack breakfast and lunch..

Breakfast

  • Made-ahead but baked in the morning: 3 eggs with veggies in a stoneware dish

Lunch

  • Egg salad
  • Tuna salad
  • Raw veggies

Snack

  • Almonds

Supper

  • Herb & Garlic chicken drumsticks
  • Roasted cauliflower

Evening snack

  • Banana bites (chunks of banana, covered in a mixture of cocoa, coconut oil, cinnamon, and vanilla, then sprinkled with crumbled flakes of toasted organic coconut chips, then frozen)
lime cilantro coleslaw

2nd Whole30, Day 25

lime cilantro coleslaw

So this morning I announced that yesterday was my last day of my second Whole30. Then, I proceeded to eat a Whole30-compliant breakfast, lunch, and supper. Hmm. Granted, the smoothie was a bit of a step away from how I’ve been eating this past month, but still. I have yet to taste cheese, dairy, or grains. I should probably admit to eating one dark chocolate truffle last night after midnight.

Anyway, since I ate (mostly) Whole30 today and I discovered a yummy new recipe, I thought I’d share.

Breakfast

  • Smoothie (I was out of Spinach, so this smoothie was NOT the best idea. Also, having gotten used to the protein of eggs, almond butter paled in comparison. I didn’t feel quite right this morning. :s)

Lunch

  • Tuna salad (tuna, homemade mayo, Dijon mustard, chopped pickle, chopped onion, chopped celery)
  • Raw veggies

Afternoon snack

  • Boiled eggs

Supper

Snack

  • Kale chips… mmm! (olive oil, a spray of balsamic vinegar, and some salt)

2nd Whole30, Day 22

Today felt like the first time I have been free in a long time. I wrote my first of two exams yesterday, and I did alright, but then my purse/wallet with all my cards and ID in it went missing, and it all went downhill from there.

So I really needed a day off, and I got it!

Breakfast

  • Veggie omelette with salsa

After breakfast, I spent a few hours with my good friend Robyn over cups of coffee. Man, did I need that solid girl time!

Lunch

  • Egg salad (2 eggs, homemade mayo, salt & pepper, Dijon mustard, paprika, dill Epicure mix)

Then, John & I went to his parents’ house for supper. It had been too long since we had seen them, buried as I was under mountains of schoolwork. They’ve been so good to me throughout this diet!

Supper

  • Roast beef with broccoli, green beans, and roasted sweet potato

Evening snack

  • Apple with cashew butter (which I shared with Johnathan!)
frozen chocolate coconut banana bites

2nd Whole30, Day 21

frozen chocolate coconut banana bites

Breakfast

  • My quiche-to-go breakfast, which I actually baked this morning! (but prepared last night)
  • Black coffee (I’m out of my trusty coconut milk)

Lunch

  • Leftover “spaghetti” with zucchini
  • Raw veggies

Supper

herb and garlic drumsticks

Evening snack

  • Half of my lovely banana treat (I know, I know, it’s not strict enough, but it is sanity)
  • Decaf coffee
V8 and Coffee: Breakfast of procrastinators

2nd Whole30, Day 14-20

V8 and Coffee: Breakfast of procrastinators

These seven days were the possibly the most stressful of my life. I handed in four papers in seven days and wrote an exam. I got about 3 hours of sleep per night. I lived on coffee and whatever I could find (Whole30-compliant, of course), and ignored the dishes.

So, needless to say, I stopped putting any extra effort into anything that wasn’t absolutely necessary, including blogging about what I was eating. This post is an overview of the good, bad, and the ugly.

Breakfast

  • Good: Eggs and veggies, what else?!
  • Bad: Some eggs, not enough veggies.
  • Ugly: The morning after the last all-nighter, I didn’t feel like making eggs and didn’t want to take the time to chop vegetables. So I drank a V8, ate a couple of boiled eggs, and then ate some almonds later.

Lunch/Supper/Other Meals

  • Leftover pork sausage
  • Leftover avocado green cold soup
  • Raw veggies
  • Boiled eggs
  • Leftover Easter ham
  • “Chock-full-of-veggies spaghetti” with ground beef and zucchini instead of noodles
  • A salad at East Side Mario’s (without the goat cheese and dressing, without even the oil ’cause they only have a canola/olive oil mix: weird!) on a date with the BF on the evening of the day I handed in my last paper.

Snacks, etc.

  • Kale chips
  • Apples with cashew butter
  • Sweet potato chips
  • Parsnip chips (not my favourite)
  • A special I-handed-in-all-my-papers treat: some grapes
  • When the Easter chocolate temptation really started bugging me at 2 am, I made a substitute: banana chunks covered in a cocoa-coconut oil-cinnamon-vanilla mixture and sprinkled with crushed toasted coconut flakes, and frozen! Mmmm!
coconut chunks

2nd Whole30, Day 13

Breakfast

  • Omelette with the usual, plus cilantro and my fave salsa. Mmmm!

Mid-day grazing

  • Fresh coconut chunks
  • Dates

coconut chunks

Evening Meal

Later that Evening…

  • My increasingly frequent study buddy, an apple with cashew butter
spinach salad

2nd Whole30, Day 12

Breakfast

  • My first breakfast at a restaurant since starting my first Whole30, and I chose a diner. Hmm. I sucked it up and got a dairy-free omelette with tomatoes, onions, and mushrooms, and tried not to think about what kind of oil it was fried in. I paid for the toast, home fries and coffee, but just drank water. Argh.

spinach salad

Lunch

  • A small bowl of the chilled green soup I made the other day. I added chopped cilantro and lime juice for flavour. I am a little bit unsatisfied with it, but I can’t put my finger on why.
  • A spinach salad with tomatoes, cucumbers, sauteed shrimp, a pinch or two of chopped cilantro, and my favourite homemade dressing yet: Apple Cider Vinegar dressing.
  • 1 piece of locally-made garlic pork sausage (get it at Zehr’s Country Market on Hwy 21 South of Bayfield)

Supper

  • Reheated oven-roasted chicken drumsticks
  • Sweet potato “chips” (1 medium sweet potato, peeled & thinly sliced, coated lightly with olive oil, laid out on a parchment-lined cookie sheet, sprinkled with salt and cayenne pepper, baked at 350 for about 20-25 mins, turning a few times and checking regularly to make sure thinner slices don’t burn)

Snacks

  • A few pieces of the fresh coconut I cracked last night
  • 2 dates (I know)
  • A few chunks of frozen banana

 

 

 

 

 

fresh coconut!

2nd Whole30, Day 11

omelette with green salsa

Breakfast

  • An omelette, with the addition of cilantro (mmm) and my favourite green salsa (MMM!!!!)
  • Coffee (do I even have to mention this anymore? :))

chilled green soup

Random uncoordinated eating throughout the day (finals! papers!)

  • Re-roasted chicken drumsticks
  • Kale chips (with olive oil and a mixture of salt, garlic powder, and cayenne pepper. Would’ve been awesome if I hadn’t overloaded the salt. Oops)
  • Cold green soup (cucumber, avocado, green onion, Granny Smith apples, coconut milk, lemon juice…so yummy!) (I’m not sure if this recipe has a website, but I will find out)
  • Carrot sticks and yellow pepper slices
  • Raw coconut (I opened the coconut myself!!!)
  • 2 dates. Yup, 2.
  • Egg salad (like the one I made the other day)
fresh coconut!
I'm not sure this one was worth all the work, but now I know how to do it!