I’m sorry for the length, but I did warn I was going to be as accurate as possible. So far, with a week in, and yes, I’m having some cravings, but not as bad as I would have thought. Day 2 I think was the worst for cravings (cheese, chocolate, rice), but after that, especially if I just started to walk around my office when I noticed I was having cravings, or go and get some water, it made all the difference in being able to stay strong and not give into temptations, which I’m incredibly proud of myself for this! Frankie’s biggest cravings are the Chicago staples he grew up on (and cheese, definitely cheese), but he has also noticed the positive changes to make this whole journey worthwhile! Where we are in the typical timeline are different (he’s going through the cravings phase right now, while I’m dealing with a slight decrease in my energy levels, which I know will get better in another day or two), but it’s safe to say that we almost should have done this sooner. It’s going to have a permanent effect on how we view food when we go out and how we eat at home (which wasn’t terrible to begin with, but now I know it can be better), which is part of what this whole experience is supposed to be helpful in dissecting! That and how certain foods have a negative impact on our bodies on a personal level, and I’m curious to see how the reintroducing period goes! Oh! And all links to recipes will be included within the post, rather than after the post like I normally do!
Oh my gosh, my work out today, the worst…definitely feeling the lack of energy for sure, but that was to be expected. I’m going to be taking the Whole30 advice and cooling my jets this weekend so as not to completely overdo it. I am, however, officially on the right track for making meatballs! Baking to have the meat set, then a quick simmer in sauce (which I think should be simmering about an hour prior to even making the meatballs themselves, is the way that best works for me! And the fact I don’t have to mess around with figuring out the egg and bread combination made it 100% easier! This time I used a mixture of pork & beef (2:1 beef to pork), and it was a tiny bit dry, but that was because 10 minutes in the oven and 20 on the stove was too long (I was following the recipe guidelines because I am still in my experimenting phase to just find a good point for me to work from, which I know I’ve found now!), so in the future 10 in the oven, 10-15 on the stove, CHECKING periodically! Oh, and I won’t use pork again because the meat came out white, which looked weird…instead I’ll use veal & ground beef, or just ground beef. But overall, really yummy, and I think next time I would even potentially double the spices so they really come through! Also, Frankie enjoyed the squash, which I never would have thought he would, but it’s so encouraging to know that he is really down to eat whatever I make, and instead of telling him ahead of time, just serve and let him enjoy it! We’re going to make it through this month! No question there!
Notes: Due to the fact that I couldn’t find any dried chilies or canned chilies without sulfites or non-compliant oils, I decided to simply make the meatballs with the spices I could, and made a different sauce that I had tried before. I will say one thing though – after you stick the meatballs in the oven, CAREFULLY remove them from the pan, drain the oil, THEN put them back in and top with sauce. Our sauce was super oily and didn’t thicken as nicely as I would have liked while simmering. Just a thought! I also added a little bit more of the spices I put in with the meat.
Definitely felt a little sluggish, and hungry, and don’t get me started on my cravings…being at work today was the worst because everyone was eating delicious Lebanese food (our office has an order in service that you can choose something from two previously chosen restaurants each day, which is great when I don’t have enough leftovers to make a meal) and then someone munched on a piece of chocolate…yeah, get out of here with all that! But, I was able to stifle my cravings with healthy food like carrots and Cutie segments, and a little walk around my office while sipping on some water! Thank you Whole30 for that trick!
Breakfast: Warm Banana Coconut Bowl
Notes: This was so easy to make, and while I did have to bring a bigger bag to hold my components—my own bowl, my adorable bowl holder, a jar to hold the leftover coconut milk, the can of coconut milk itself, and a can opener (I ended up buying a spare one to leave at my office)—it was really delicious, and I can’t believe how much I actually enjoy the taste of coconut milk!
Lunch: Leftover Chicken Thighs
Notes: For the skillet, I had a jar of homemade chili oil that a friend gave me, so used that in place of regular olive oil, and it was the best choice I could have made! The whole meal was soooooo delicious! Definitely a keeper recipe for sure, but I think I also need to learn how to make my own chili oil for future uses!
Day 3 & Day 4
Our first weekend on the Whole30, and probably not the smartest thing we could have done for ourselves, BUT it was the first time in…20 odd years that Salisbury was going to play Ohio Wesleyan University (OWU)—Frankie’s & my alma mater where we met and fell in love and all that romantic goodness—AT OWU! Frankie decided that we needed to be there and so we drove the 5 and 1/2 hours to Delaware, Ohio and went to the game! The difficulty in this spontaneous decisions was not whether we bring Tuggs or not—becuase we did, thankfully there are a couple of dog-friendly hotels about two minutes from the main drag—but rather, how were we going to eat. Delaware is a very small town in mid-Ohio, about 20 minutes north of Columbus & Ohio State University), and their restaurants aren’t really the most…dietary restricted friendly if that makes sense? We’re talking diners and burger joints and basic college town food necessities, all of which are incredibly delicious, but not great when you’re going Paleo. So, to make it as easy as possible, I packed. I packed A LOT! I packed dinner, breakfast, lunch, and snacks so as not to fall into temptation and dive off the Whole30 wagon. And let me just tell you, making dinner in a moving vehicle ain’t easy, and I don’t recommend it, BUT it wasn’t impossible either, and it kept us full and going for the small hiccup we had with Frankie’s car (which meant turning around an hour in to go back to Chicago to get my car) and the majority of the day that we were there! Plus, it meant we got to drive around real quick and visit old haunts and show off Tuggs, who was an INSTANT hit with the college kids, but that was a total given! Definitely don’t have ANY more plans to travel during this month if I can help it though!
Day 3 Breakfast: Bacon & Apple Slices with Almond Butter, Blueberries, and Pistachios
Notes: While I did buy pistachios, I actually decided to use walnuts because I prefer them, but the slices themselves were SO good, refreshing, and filling!
Day 3 Lunch: leftover meatballs
Day 3 Dinner: Chicken & avocado BLT on the road! & homemade mayo
Notes: The mayo recipe I got from the Whole30 Program Book, and it was really, really easy to make with my mini food processor, and I bought a Simply Organic Rotissere Chicken, but had to make sure there wasn’t added carageens or sugar, which I was surprised to see in a lot of the rotisseries I used to buy, but will never again. The Simply Organic chickens at Mariano’s are compliant for my Chicago readers! Also, here’s the Whole30 Cookbook Mayo Recipe!
Day 4 Breakfast: Hashbrowns with peppers & onion
Notes: We asked specifically for it to be cooked in oil, and Frankie got an egg to go with it! Worked out really well in our favor!
Day 4 Lunch: Greek Salad (from Whole30 Program Book), leftover chicken meat, Apples with Almond Butter, Blueberries, & Walnuts
Day 4 Dinner: Leftover Shrimp & Sausage Skillet
No real change today, but definitely feeling a little tired. Not a ton, but tired.
Breakfast: Breakfast Smoothie
Notes: I know, I know this isn’t the best thing to eat with Whole30 because they prefer that I actually eat my food, BUT when I have just driven back from Ohio, it’s late, and not enough time to go grocery shopping, you work with what you’ve got. I won’t make a habit of it, but it’s a great alternative for when I just don’t have any time.
Breakfast Smoothie – Banana & Berry
- 1 banana
- ½ cup of frozen berries
- 1 cup almond milk (unsweetened)
- 2 tbsp walnuts
- 2 tsp ground flax seed
- 1 tsp coconut flakes
Instructions: Blend all ingredients together until smooth. Then, well, enjoy!
Lunch: Leftover Greek Salad, chicken meat, blueberries, oranges
Dinner: Frankie’s Bunless Jalapeno Smash Burgers (with homemade ketchup from the Whole30 Program Book, AND we used lettuce instead of buns!)
Notes: The ketchup recipe in the book isn’t bad, but I didn’t feel like it was the best for what we were hoping/going for. SO! I started digging around and I plan to try this recipe out next: Whole30 Ketchup
Today I woke up feeling like a million dollars, but when we got to the end of the day, I have never felt more tired in all of my life. I felt hungover or developing a head cold, which meant I was stuffy and mentally sluggish, and the only thing I wanted to do was lie down and veg…so I did. I managed to still go to the gym (seriously patted myself on the back for putting the effort in), and then when I got home I cleaned my floors and get the kitchen in order again, but that’s when I said, “Nope, I’m done,” and proceeded to take an HOUR long bath (#treatyoself) and then vegged on the couch with Frankie in my comfiest pj’s and my 3DS (yes, I’m a super nerd, and it’s the best way for me to destress). Best decision I could have made for myself!
Breakfast: Oven Roasted Breakfast Potatoes
Notes: I LOVE these potatoes, and are my go to when I’m feeling like a hearty, easy to make hash! I have one more hash on the docket for this week, but I adjusted the recipe slightly by adding fresh thyme & rosemary into the potatoes before baking them, so they could get extra potent! I also added some diced green bell pepper too, but I know others who have added or changed up the veggies they used!)
Notes: I made these the night before and I adjusted the spices/added a few things because 1. It was a little dry after it was said and done, and 2. It tasted like…nothing, SO I Cooking Maggie-fied it, as I tend to do when things aren’t to my taste. Additions included: upping the ground pepper to 1 teaspoon, with a spare teaspoon at the end to taste; upping the chili powder to 1 teaspoon; upping garlic to 2 teaspoons; upping cumin to 1 teaspoon (all the increases are to match the 1 teaspoon of paprika because I think it should be a 1:1 ratio so it’s not just SPICE!); I added ½ teaspoon of onion powder, ½ teaspoon garlic salt or granulated garlic, ½ tsp crushed red pepper, and at the end ½ cup of chicken broth, but I added it ¼ cup at a time to ensure I wasn’t going overboard on moisture and ending up with a soup.
Notes: I know, I know, smoothie, not great, but I hit my major wall yesterday in terms of how I was feeling, which wasn’t great. I think I’ve had just a steady feel of the Whole30 hangover phase for this entire week, and usually at night, and by the time I finished cleaning the floors and my kitchen, I was just way too tired to make the carnitas I had planned to make, so, I just didn’t. Frankie had some of the breakfast potatoes for dinner, and I made myself a smoothie because I wasn’t feeling hungry to begin with, was slightly nauseous, and was the only thing that sounded remotely appetizing. Not great, but at least I had something, and in my mind, not eating anything is much worse than drinking my meal.
Definitely wasn’t feeling as burnout today as I was yesterday, but I definitely feel sluggish and took it easier. Still went to the gym and had my session with Dana, but thankfully, I had enough time beforehand to prep most of dinner so that, when I got home. it was a set and forget kind of situation, which gave me time to tidy the kitchen, prep lunch, AND do laundry. Still exhausted by the end of it, but in the good way. Oh, and physical changes include my normal work pants feeling looser and my stomach getting flatter (and I know that my working out has a good amount to do with this change as well)! I’m trying so hard not to focus on the physical aspect of this whole thing because that defeats a lot of what I am supposed to be focusing on, but that being said, I definitely feel more motivated to stick to these changes as a result of what I am seeing! Nothing better than feeling good in general, and feeling great about myself! All about that self-love right now!
Breakfast: Breakfast Potatoes
Lunch: Leftover Stuffed Pepper filling & Last of the Greek Salad
Notes: To make this Whole30 compliant, don’t use honey, and don’t serve it with rice or tortillas, but the chicken & spices portion are all compliant and makes for a great set it & (kind of) forget it meal during the week! I still didn’t make it with the pepitas or acorn squash because I was feeling lazy. I’m sure I’ll try the acorn squash at some point, but tonight was not that night. The veggies were just green bell peppers, onion, and zucchini.
Happy International Women’s Day! Today I’m feeling upbeat, bright, a little tired, but I went to bed way too late last night, which is my own fault, but I couldn’t care less because my lunch today is EPIC! SCALLOPS YA’LL! For real, big ol’ sea scallops! ALL FOR ME!!!! Mariano’s was having a GREAT sale on their frozen scallops, which came in a 1 pound bag for about…$12?? And I think there were 11 in there, but only 8 made it to lunch because, you know, I gotta make sure it’s not poisonous as I’m cooking it! So I definitely plan to keep my eyes peeled for more of those deals so I can snag a few more frozen bags to stash for a day when I need a lunch filler! But this salad, scallops aside, was bomb in itself! The vinaigrette was unbelievably tangy and slightly spicy, but completely light and refreshing! I ate EVERY bite, and might steal some of the shrimp I made for Frankie’s salad to make another helping of it for tomorrow! I don’t think it’ll be as good as my scallops, BUT I know it’ll be delicious! Another recipe to keep in the bank!
Breakfast: Apples with Almond Butter, Bananas, and Walnuts
Lunch: Asian Seared Scallop/Shrimp Salad (from Whole30 Cookbook)
Notes: Frankie doesn’t like scallops, so I seared up some shrimp for him, and some scallops for me because I LOVE SCALLOPS, so any excuse to get some and eat some (even if it means I’m cooking two proteins at once) I’m in! And it was SO SO good!!!
So that’s one week down, three more to go, and I will say, the days are flying and I’ve stopped noticing any cravings or that I’m even on a diet, though when my coworkers eat Lebanese food, or Jimmy John’s BBQ Chips (the best!), I do have those pulls of wanting just a little nibble….no, no, I’m going to be good and keep my will strong, but it’s not easy. It’s not hard, but it ain’t easy either. Anyway, until next week readers! Sorry for all the overload of recipes, but I hope some of them are helpful for any of you looking to take a healthier approach to eating at home, and if you do, you WON’T be disappointed! And to my East Coast readers, stay safe! — Cooking Maggie