This week was all about fighting against cravings, and not being so concerned with meal planning, which fell to pieces anyway…it’s just not my thing. I can see how it’s helpful for sure, but by the time I say, “Yes, I will cook that,” I don’t want to eat it or make it come grocery shopping time, so then, I’m searching for something that looks more appetizing about a half hour before I hit the store, and that’s what I end up making for dinner…which is super weird for me because I’m totally an OCD planner rather than a fly by the seat of my pants kind of person. (I have a large suspicion that this is Frankie’s spontaneity rubbing off on me.) But it works for me and my method of cooking, and that’s what counts. And I always try to plan around what’s already in my fridge so I’m not wasting (like how a recipe calls for spinach or collard greens, but I have a bag of green beans that haven’t been eaten yet, so that’s what I end up making instead).
But the cravings have been…particularly bad this week. Pizza has been our biggest craving, especially Lou Malnati’s thin crust sausage & sliced tomatoes, no, wait, Piece Pizzeria pan pizza with white sauce, mashed potatoes (I promise, this is NOT a weird topping for pizza, it’s so so good), sausage, pepperoni, and sliced tomatoes…with a growler of Golden Arm…oh my gosh I’m not doing myself any favors by talking about it, but there you have it. It’s not that pizza was our crutch, it definitely wasn’t, but pizza is something that we would gravitate towards when it was date night at home or one of us had a REALLY crappy day (we’re talking borderline tears territory to require a pizza pick me up). But we’re halfway through and feeling more determined to make it than ever! Pizza cravings be darned! And honestly, I think it’s also that, because Frankie was born & raised in Chicago, pizza (among other Chicago staples) was a big part of his diet in the grand scheme of things (not the everyday or weekly scheme of things). Family dinners with his family on Sundays usually involved pizza because it meant getting more things done and spending more quality time together, and there’s nothing wrong with that, but I think that’s definitely where this particular craving stems from for him, and in a way for me too, since I’ve been going to Sunday dinners for the past, oh, five/six years?
That’s not to say we haven’t learned anything about this experience. Frankie has definitely felt the effects of eating cleaner, on top of being more mindful of what he’s eating. For me, I think it’s more about strengthening my willpower to not give into to unhealthy foods, that and not being so hesitant to try Paleo/Vegetarian dishes more often. Veggies never hurt anyone, and I will also say that both Frankie and I have noticed we’ve slimmed down a little, which is always a great benefit, and when you see good results, you’re more likely to continue to eat better too. I’m not saying this whole process is easy, it isn’t, but it’s not impossible, and a lot of times, I think that’s been the most difficult hurdle to jump in starting this. Can we do it? How much of a change are we going to have to make to be able to accomplish a goal we’ve set our minds to? Honestly, not much change—maybe 1 hour on the weekend to organize our cupboards/fridge/freezer and post stickies where bad food is hidden so we know to avoid it—and yes, we can do it, we are doing this.
I know this isn’t for everyone, and in absolutely no way and I’m trying to push this on anyone because that’s not fair, and that’s not doing anyone any favors, BUT from my personal experience, this has been really helpful in shifting our view on food in our everyday life. We’ve even talked about doing a Whole10 or Whole7 every month/every other month just to keep these lesson we are learning fresh and ensure we’re not slipping back into bad habits. THAT’S been the biggest thing we’ve learned and fought against. No more bad habits, though I’m not going to lie, the occasional shared pizza with a growler of beer with Frankie is something I have no plans or intentions of giving up. Moderation is key here. Not every week or month, but occasionally, especially when those nights involve a movie at home and my sweatpants! <3 Ah, l’amor! — Cooking Maggie
Breakfast: Smoothie – Banana & Berries
Lunch: Leftover Stuffed Pepper
Dinner: Steak, Lobster, & Roasted Cherry Tomatoes
Brunch: Hashbrowns with Onion, Bell Peppers, & Ground Pork
Note: I added to the ground pork the following: ½ teaspoon of cayenne & crushed red peppers, 1 teaspoon of caraway seeds, oregano, Italian seasoning, salt, & pepper. This will kind of get you that breakfast sausage taste using pork that’s compliant! I also diced up ½ an onion, ½ green bell pepper, and ½ a red bell pepper for color & veggie freshness!
Note: To quote one of my favorite rascals, OH MY LANTA! These are so, so good! Even Frankie liked them, and I know I shouldn’t be shocked, BUT I AM! The dude actually ate these healthy nuggets, and we made them again on Sunday because we had some left over tenders! I did use ground flax seed instead of almond flour, but I don’t think there’s much difference between the two.
Brunch: Zesty Chicken Bites & Marinara
Note: The chow mein was SO good! Definitely a keeper and one I will be returning too in the future when I want to make something just a little healthier. The beef & broccoli was super delicious too, and there was barely enough leftovers for just one of us! This was a solid meal, and I think next time, I’ll be doubling it! YUM!
Breakfast: Cold Banana Coconut Bowl
Note: Tastes just as good cold as it does warm, and I was feeling incredibly lazy this morning, so sue me…sometimes my lifestyle does not fit into what the recipe calls for.
Lunch: Leftover Shrimp w/Chimichurri Sauce
Dinner: Lettuce Taco Night (Leftover Carnitas, Guac, Homemade Pico, Leftover Salsa Verde, & Leftover Chimichurri)
Note: Honestly, chimicurri on tacos, not my favorite, even though it’s delicious on steak and can be delicious on jerk or lime cilantro chicken, but my carnitas were better accentuated with the guac and pico pairing.
Breakfast: What was supposed to be a Paleo Strawberry Pineapple Smoothie Bowl that turned into just a smoothie because I was running late…
Note: Okay, so picture this, it’s 6:45am and if I want to make it to work by 8, I need to be out the door by 7:10/7:15, and I’m not dressed, the pup needs to be fed and taken out, and my lunch bag isn’t packed…I was rushed, and last night was too tired to prep bags/containers for the next morning, BUT that won’t be a problem tomorrow morning, so I can actually eat this the right way! Oh, and to make it whole30 compliant, don’t add honey, which it honestly didn’t need anyway, and don’t add oats. When I make it tomorrow, I’m going to top it with some blueberries, nuts (undecided as to which one, but probably going to be walnut because I’m super predictable), and coconut flakes! Oh, and for the fruit, I used fresh pineapple (which you should be able to buy in two forms: cored but unsliced, which is cheaper, and cubed), fresh strawberries (about 10 small ones), and frozen mango chunks. I also used a whole30 compliant almond milk from Califia Farms (unsweetened!)!
Lunch: Left over beef & broccoli & spaghetti squash chow mein
Dinner: Bacon Ranch Chicken Poppers w/ Ranch Dipping Sauce
Note: A no no recipe here, the first in our entire month that we haven’t liked, so I’m not going to include the recipe. The texture was too soft, and the carrots that were included in the recipe made the whole thing too sweet. And the ranch dipping sauce was off…Frankie said too oily, and I did use avocado oil, so he’s not wrong, but I’m not sure what was so off putting for me. The whole meal just wasn’t the best, so Frankie & I both agreed that we would not try this one again. Not all of them can be winners after all…BUT I have a feeling that using ground chicken was where I erred. The chicken bites we made over the weekend were OUTRAGEOUSLY good, so I think tomorrow, I’m going to try again with some chicken tenders, and perhaps almond flour vs. coconut flour, and see if that doesn’t produce some better results. I’ll even add the bacon to the top of each nugget so it looks cute! And I found a different ranch that actually looks yummy!
Breakfast: Apple Sandwiches! Yum!
Lunch: Sweet Potato Soup, topped with bacon, and served with a side of roasted green beans
Note: Another loser recipe for us…it could be that I used sweet potato instead of butternut squash, or maybe it was because there was ginger in it? I don’t know, but it just had no flavor depth…it was weird, and I was a good sport and ate it for lunch, but nada. I’m not going to make this one again. Whomp…
Note: Okay, so after yesterday’s complete failure, I couldn’t let myself be defeated, so I decided to try again, and this time, I kept the bacon separate, no carrots, and used tenders like I did over the weekend. The covering was the Ranch spice mix linked, and I used almond flour instead of coconut flour, and I cooked the bacon separately, cutting them into bite-sized pieces to top each nugget with. They were BOMB! And I liked this ranch recipe way more than the other, but Frankie has this weird gift where he can tell when something isn’t actual dairy…it’s the main reason he hasn’t jumped on the almond milk/coconut milk bandwagon that I’ve become a part of. And I know this because I have tried purchasing other kinds of milk (ranging from fat free to 2%) and he hasn’t liked ANY of them. If it’s not Oberweis 2% milk, he won’t drink it. It’s weird, and I have no idea how he can tell, but he can…so Whole30 Ranch is not going to be a thing for him. Ohhhhh well, still a great dish, and a VERY easy to make appetizer! Possibly one that will make a reappearance at our annual XMAS party!
Breakfast: Pineapple Strawberry Smoothie Bowl, the right way…
Lunch: Chicken Piccata with Green Beans
Note: I made this last night, and it was SUPER easy to make! However, 1) I did not butterfly my chicken breasts and kept them whole. 2) I did not coat them (didn’t feel like it, and frankly, I don’t always like the coating), just salt & pepper, and pan seared them to almost fully cooked. 3) Once I removed them, I added in the stock, lemon juice, and capers, let it bubble, then added the chicken back in, and stuck it in the oven (375℉ for 15 minutes), adding a bunch of green beans, garlic, and lemon slices at the 8 minute mark. I did check the chicken with my meat thermometer at the 15 minute mark to make sure it was fully cooked, and if it isn’t, check again every 1 minute till it is. But it was easy and it came out smelling great! Frankie even had the smallest portion for dinner last night because it was fresh, and he ate every bite!