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.
Random suppertime munchies (I’m deep in paper-writing, so my eating is less cohesive)
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!
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.
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.
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
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
“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.
A delicious omelette with 3 eggs, spinach, orange pepper, onion, jalapeño, and tomato.
Coffee with some coconut milk for creaminess and good fat
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
I ate my “breakfast” late in the morning, so I wasn’t hungry at lunch time… hence the snacking.
Another few mouthfuls of (mostly decaf) coffee with coconut milk
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.
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
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.
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.
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
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!)
Late-night Drive-home Snack
Raw veggies (carrots, celery, cucumber, and orange pepper today: not enough colours, but I was in a hurry. Sue me)