guacamole egg salad

2nd Whole30, Day 09 and 10

This week is a blur of eating when I can and drinking lots of coffee and sleeping 3 hours a night in an attempt to write 4 final papers due within 5 days of each other. Yes, it IS the hell you imagine.

That being said, keeping track of what I eat hasn’t been the highest priority for me. I know I ate something new and kinda cool for breakfast yesterday, and that I kinda slipped today and made a smoothie, and that lunches have involved veggies and egg salad and tuna salad, and that dinners have been mostly leftovers.

No, I haven’t cheated on the Whole30, but I haven’t been as strict about fruit as usual. It’s been more about survival than anything.

So. food.

guacamole egg salad
Guacamole Egg Salad with Tomatillo Salsa

Breakfasts

  • Last month’s breakfast star, the smoothie
  • A new and fairly delicious egg salad/guacamole combo (and my favourite salsa, which I just discovered that I can eat on the Whole30!! There was much delight in the Mexican aisle)
tomatillo salsa
My absolute favourite salsa.... I used to buy it 3 jars at a time!

Lunches

  • Egg salad with homemade mayo, paprika, Dijon mustard, green onion, salt and pepper, and the Epicure dill seasoning stuff.
  • Tuna salad with celery, onion, pickles (special kind with no vinegar, etc.), homemade mayo, salt and pepper, and Dijon mustard
  • Lots of raw veggies
  • Some olives
  • Etc.
tuna salad
Tuna Salad

Suppers

Snacks

  • Apples with cashew butter
  • Almonds
  • Boiled eggs

boiled eggs

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2nd Whole30, Day 08

Breakfast

  • A baked 2-egg dish with spinach, broccoli, onion, jalapeño, and tomato
  • Coffee, of course. 🙂

Lunch

  • Egg salad (with Homemade mayo, green onion, paprika, dijon mustard, Epicure dill seasoning, and salt and pepper)
  • Thai butternut squash soup

Snack

  • Raw veggies (carrots, peppers, broccoli)

Supper

20120403-123920.jpg

roasted chicken thighs & veggies

2nd Whole30, Day 07

Breakfast

  • Okay, I had another omelette and coffee. Sue me. It works, and I can’t get my head around eating chicken or beef for breakfast. Feel free to suggest ideas you think I should try. 🙂

Lunch

  • Oven-roasted chicken thighs as per this recipe (mmmm!!) with (frozen) green & yellow beans & carrots
  • Decaf coffee with coconut milk
  • A few extra small spoonfuls of coconut milk. It’s basically my last bastion of sweetness.

roasted chicken thighs & veggies

Mid-day snacks

  • A small handful of green olives
  • 3 dried dates

Supper

  • The last of the herb-rubbed sirloin roast, with some fried red onions

roasted chicken thighs & veggies

Evening snack

  • Apple with cashew butter (I probably shouldn’t eat a whole apple with my goal of wanting to take fruit out of the spotlight, but I don’t want to waste the other half of the apple… it’s a dilemma)
  • Loose peppermint tea
spinach, tomato, and egg salad

2nd Whole30, Day 06

spinach, tomato, and egg salad

Breakfast

  • A lovely scramble with 3 eggs, spinach, red peppers, green onions, and pickled jalapeños
  • Coffee with coconut milk

Lunch/First Supper (mealtimes are all screwy in paper-writing mania land)

  • Leftover veggie “spaghetti” sauce over half of a zucchini
  • A few pieces of frozen banana (after I discovered that the dried fruit I wanted a few bites of has added sugar and oil! (WTF?!))
  • A couple spoonfuls of refrigerated coconut milk (gawd I love that stuff!)

Second Supper

  • Spinach salad with sliced boiled egg and tomato wedges. Homemade dressing: homemade mayo, dill seasoning (Epicure), salt, pepper, dried mustard, finely chopped onion, lemon juice. Mix to taste.

Evening Grub

  • Lemon chiffon rooibos tea with coconut milk

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roast and guac

2nd Whole30, Day 05

Guac and eggs

Breakfast

Lunch

roast and guac

Midafternoon

  • More (mostly decaf) coffee with coconut milk

Random suppertime munchies (I’m deep in paper-writing, so my eating is less cohesive) kale chips

  • Kalamata olives
  • Kale chips (tried them for the first time – surprisingly crunchy and yummy!) from this recipe (season washed and dried bite-sized kale leaves with balsamic vinegar and olive oil, and bake at 350 for 10-15 minutes)
  • Reheated sweet potato fries from yesterday but made a dipping sauce of homemade mayo, garlic powder, cayenne, cumin, and cinnamon. It’s pretty good!
  • Carrot sticks
  • Reheated stir-fry from last night

Evening Eats

  • Decaf Earl Grey tea with coconut milk (not as tasty as conventional milk and sugar, but better than drinking it black, in my opinion.
Beef stir-fry

2nd Whole30, Day 04

Today was an abnormal day in that I was forced to skip lunch. Not a good scene. Fraught with frustration.

Breakfast

  • My usual omelette happened this morning… what can I say? It’s easy and delicious!
  • Coffee with coconut milk

Pre-supper Snack to tide me over

  • Sliced apples with cashew butter

Apples with cashew butter

Supper

  • Beef stir-fry with a homemade sauce
    • Steak marinated with lime juice and salt and pepper
    • Chunks of: celery, carrots, red onion, zucchini, broccoli
    • Sauce: sauted onion and garlic, tomatoes, orange juice, mustard, paprika, salt, pepper (simmered together for at least 20 minutes, then blended with an immersion blender)

Beef stir-fry

  • Sweet potato fries

Sweet potato fries

 

 

 

Frittata for one

2nd Whole30, Day 03

As eager as I was a few days ago, I already find myself wishing this Whole30 would go by faster. It’s only Day 3?!

Today was a school day, so everything was packed and prepared yesterday.

Frittata for one

Breakfast

  • A frittata of sorts, prepared yesterday and reheated this morning. I added 3 beaten eggs to a stoneware dish that I had put my usual omelette ingredients into: spinach, red pepper, onion, jalapeño, and tomato. I baked it, uncovered, at about 350 for about 15 minutes, then reheated it in the microwave this morning.
  • Coffee with coconut milk, for the road.

Lunch

  • Egg salad, made with my mouth-wateringly delicious homemade mayo (yes, it IS worthy of those superlatives) and chopped onion. Next time, I will use green onion and perhaps some celery. And maybe some curry powder.
  • A few raisins to get rid of the onion taste in my mouth
  • Some green olives
  • Raw veggies

Supper

One lonely espresso shot
One lonely espresso shot in a mug built for many.
  • Another dish of the herb-rubbed sirloin roast from the other day, accompanied by baked turnip
  • Some more green olives

After Supper I’m-Getting-Overwhelmed-With-Everything-I-Have-to-do Treat

  • 1 shot decaf espresso

Evening snack

  • “Green Goo,” aka tuna with avocado and some chopped onion. I really wish I had added mayo to it before mixing it up and putting it in a container, but oh well.
  • The rest of the container of green olives
  • Cinnamon rooibos tea with coconut milk
  • 3 half-inch frozen banana chunks
Chock-full-of Veggies Spaghetti

2nd Whole30, Day 02

Coffee with coconut milk

Breakfast

  • A delicious omelette with 3 eggs, spinach, orange pepper, onion, jalapeño, and tomato.
  • Coffee with some coconut milk for creaminess and good fat

Veggie omelette

Midday snack

  • The leftovers from a batch of egg salad I made for tomorrow’s lunch: enough to savour a few mouthfuls.
    • Random note: I started making the egg salad the other day, intending to whip up a batch of homemade mayo to go with it, but my double batch unexpectedly flopped, and I didn’t have the time or energy to fix it. Today, I remedied it and, to my delight, salvaged the delicious staple that no home should be without! I updated my mayo recipe post to include a blurb about my experience and how my mom’s recipe saved the day

Midafternoon snack

I ate my “breakfast” late in the morning, so I wasn’t hungry at lunch time… hence the snacking.

  • Raw veggies
  • Another few mouthfuls of (mostly decaf) coffee with coconut milk
dish of veggies
A li'l dish of veggies with my Afrofuturism reading...

Supper

  • A dish that I’m calling “Chock-full-of-veggies Spaghetti,” or a tomato and ground pork sauce with carrots, onions, celery, garlic, and red pepper over one thinly sliced boiled zucchini.

Chock-full-of Veggies Spaghetti

Evening snack

  • Apple slices with cashew butter (I know I said I was taking fruit out of the spotlight, but I haven’t had any in a few days, so I thought one apple wouldn’t go amiss) (PS: cashew butter = delicious!)
  • Vanilla caramel rooibos (naturally decaf antioxidant tea that I just realized I probably should avoid because of the caramel chunks. Duh.) tea with coconut milk

apple with cashew butter

doing ANOTHER whole30

Whole30: Redux

doing ANOTHER whole30

Yesterday, I started a Whole30. Again. As in, I’m doing a Whole60 (with a little 3-day break in the middle).

If you’re like most people and are very happy eating bread and flour and rice and cheese and yogurt and milk and candy and potatoes and chips and things out of cans, etcetera, this might seem crazy. One month ago, I may have agreed with you. Now, I am excited for another month of strictness–I’ve gotten so used to feeling great (see my last two posts) and I am eager to find out what else I can accomplish through my nutritional boot camp.

This second Whole30 is going to be even more hard core than the first. Before I explain how, though, I have a bit of an announcement: the founders of the Whole30 diet, Dallas and Melissa Hartwig, have asked me for permission to direct other Whole30-ers to my new Whole30 Eats section as food inspiration. Remembering how much I relied/rely on other people’s experiences for food ideas, how could I say no?

In the interest of maintaining the integrity of their program, they made sure I got a copy of their Success Guide. You don’t have to have the book to do the Whole30, but it really is a very handy tool, and it showed me where I could make even better food choices. Also, since I am basically receiving an official Whole30 endorsement, I need to shape up and do things the right way.

That means some things will change:

  • No chewing gum. Gum is artificially sweetened, so it’s a no-go on the Whole30. I wondered about that during my first month, but since I didn’t have the Success Guide, I didn’t have all of the details. I may look into other breath-freshening alternatives, or else really try hard not to breathe on anyone. My apologies in advance. 😉
  • Taking fruit out of the spotlight. Fruit tastes great, can be very fulfilling, is a fantastic complement to most meals, but there is so much naturally-occurring sugar in it that it helps keep the “sugar dragon” alive longer. I want to starve that monster to death. So: I will eat less fruit, including trying to abolish the breakfast smoothie, unless I can make an enjoyable version that contains lots of veggies and little fruit.
  • Abolishing the Breakfast Smoothie. I know. My trusty breakfast smoothie. I will be sad to see it go, but I learned in conversations with Melissa Hartwig that liquid meals aren’t the best choice for those trying to lose weight, because the “I’m full” signal isn’t quite the same as when you’re chewing. I also learned that almond butter, which I was going through at a steady pace, isn’t on the Whole30 “go for it” protein list, but rather on the “eating-it-occasionally-is-cool” list. All this, combined with my decision to move fruit out of the spotlight, means that I will be looking for creative ways to get “real” protein (eggs, meat, etc.) into me at breakfast time, along with veggies.
  • No Fudge Babies. These little balls of Paleo goodness got me through some long evenings of reading and studying. However, they fall into the “no-no” category of “Paleo-ified” desserts, which the Hartwigs clearly forbid, lest that “sugar dragon” be allowed to remain alive. When I get an evening craving, I will eat a few almonds and some veggies.
  • Cutting back on the bacon and cold meat. As much as I loved the (additive-free) bacon and smoked turkey that I found at the farmer’s market last month, I realized that neither one is on the “great” list of proteins, and should be enjoyed occasionally, rather than regularly.
  • Fewer almonds. If you’ve been following this blog for any amount of time, you’ve heard me talk about almonds before. They have been my super snack over the past year or two. While they’re not bad, they’re not on the “best” list, so I’m going to try to rely on them less. When in doubt, eat veggies!
  • New Balsamic Vinegar. I didn’t realize until I read the Success Guide yesterday that my balsamic vinegar (like most cheapies) has sulfites in it. Oops. Sulfites are a “no-no” on the Whole30, so it’s time for a new bottle.
  • Using clarified butter. This is the only “dairy” product allowed on the Whole30. Clarified butter has been melted and the milk solids skimmed away, making it a good fat rather than an evil one. It also helps to start with a good-quality, organic, grass-fed butter. I would venture to say it’s worth splurging on the good-quality stuff.
  • Eating more good fats. There is another diet out there where people eat coconut oil with every meal. On this diet, you don’t have to do that because you’re cooking with coconut oil and coconut milk and olive oil, and eating avocado, etc. I know it sounds backwards, but I’m convinced that good fats can make a lot of difference for a healthy diet. A diet without fats is difficult to maintain–you aren’t giving your body any extra calories, so without good fats, it won’t have much to run on. Besides, coconut and avocado are good for your skin and hair, etc. What did hydrogenated vegetable oil ever do for you?
  • Even more planning ahead. You really have to be on the ball with a diet like this. Especially if you have days like I do this term, where I leave my house by 8:30 am and don’t return until 9 or 10 pm. You have to get creative. You have to spend several hours cooking in order to have containers of good food to take with you when you’re out. You have to be disciplined in your determination to only eat foods you have made, unless you have access to a store or restaurant with Whole30-compliant meals. I don’t, so plan ahead I must. The tough part for me this month is going to be planning for breakfast. The smoothies were pretty easy, even though they took up more time than I had ever dedicated to breakfast on a morning where I had somewhere to be. Now, I have to prepare eggs and veggies… I’ll need even more discipline and creativity for that.

There you have it. My wee announcement, followed by several things that help you think I’m crazier than I was before.

Egg & Veggie Scramble

2nd Whole30, Day 01

Today begins my second Whole30. Yep, I’m crazy like that. Either that or I feel great and I am excited to see what else in my life will improve because of my newfound nutrition.

A warm welcome to those coming over from the Whole9Life website. Your presence here will help me stick to my guns and do this month by the book!

I welcome your comments and ideas: let’s do this together!

Breakfast

Egg & Veggie Scramble
Egg & Veggie Scramble
  • Egg and veggie scramble (slightly sauteed a handful of spinach, 1/4 raw jalapeno, 1 Tbsp chopped white onion, 1 tomato, and 1/4 orange pepper, then added 3 beaten eggs; stirred til eggs were done)
  • Black (fair trade organic) coffee

I wanted to start this morning right, even after too little sleep and with too little time available. I managed, though I may or may not have eaten my delicious egg scramble on the road. Shh.

I also returned to my black Americano with coffee from Coastal Coffee Company (check out their new website!).

This next month will be an experiment in on-the-go healthy breakfasts. Or perhaps I’ll develop the skill to wake up earlier and make and eat a hot breakfast at home. Don’t hold your breath.

Lunch

Thai Butternut Squash Soup
Thai Butternut Squash Soup (yup, almost eaten - oops!)

Today being a school day, I am dragging a small suitcase full of containers around with me for 12+ hours. Such is the life of a healthy and broke person.

  • Thai Butternut Squash Soup (from this recipe, which I made with water instead of broth and it is still quite yummy)
  • Tuna with chopped white onion, lime juice, a dash of sesame oil (in hindsight, I’m regretting that – doesn’t taste quite right), half of an avocado, and salt and pepper

Supper

Sirloin Roast with Baked Turnip
Sirloin Roast with Baked Turnip
  • Herb-rubbed sirloin top roast (from this recipe) with baked turnip (1 cubed turnip, 1 chopped onion, salt & pepper and dried red chili flakes to taste, 1-2 Tbsp fat (I used coconut oil but will use clarified butter next time), and 1-2 Tbsp water; baked in covered glass casserole dish for 1 hour, or until soft)
  • A handful of green olives (good fats, baby!)

Green olives

Late-night Drive-home Snack

Raw veggies
Raw veggies
  • Raw veggies (carrots, celery, cucumber, and orange pepper today: not enough colours, but I was in a hurry. Sue me)