Tomorrow will mark the halfway point of my 30 days. And I’m still going strong. This week I made some AMAZING food. The non-Whole 30 crowd in my house also liked it. Yay! Also I’ve learned that I love cooking. And I love taking pictures of my food. Check out my IG story sometime. There’s probably a food pic or 2 on there. Addison hates it. So I have no intention of stopping now for sure.
Recap of Week 2:
I feel great. I’ve struggled the last few days with cravings for desserts and snacks. I’ve eaten lots of raisins because they’re Whole 30 compliant and sweet. I’ve also had some Whole 30 approved chips and salsa. (Well technically no chips are Whole 30 approved but I found some that meet the Whole 30 parameters).
The most amazing thing that happened this week: I ran 8 miles on Saturday without using gels. That’s right . . . no gels!!! Last time I did Whole 30 I really struggled with my running, especially long runs. Whole 30 isn’t called a low carb or low calorie diet, but it ends up that way. So this time I’m loading up with sweet potatoes and proteins. And it’s working!!! Yay! So excited. You see, I’m planning to run the Little Rock 1/2 Marathon. It’s March 4. So only 1 month after I finish Whole 30, which means that a big portion of my training falls during the Whole 30. Last week I ran 21 miles with absolutely zero issues. Well zero food-related issues. The weather was a completely different story. One day it was almost 60 and super foggy, then it was 35 and windy, then yesterday it was 17 and snowing. I ran inside yesterday. And hated every second of it.
So what did I eat this week? All the delicious things.
Sweet potato hash is my new favorite thing. And it has bacon. I found whole 30 compliant bacon which is basically the unicorn of Whole 30. Because sugar. All bacon is cured in sugar. Except the last one I checked of course – the low sodium one. The recipe is for a single serving so perfect for a weekend morning breakfast. Yep I eat by myself a lot, especially for breakfast. Brian and I take turns sleeping in on weekends. And Addison always sleeps in on weekends. Of course. But seriously so easy. I’m making it every weekend.
And pizza egg muffins. OMG. They actually taste like pizza! I miss pizza. So so much. I didn’t get any artistic photos of these. Just this one:
I may have almost thrown my cupcake pan away because they stuck to my pan in the worst possible way. But I have been taking them to work for weekday breakfasts. And they’re worth the extra clean up. And by extra clean up I mean extra clean up that Brian did. Next time I’ll use liners I guess. Or I’ll invest in muffin pans and just keep buying new ones. Ha!
I used chicken and apple sausage from Whole Foods in these. And it’s perfect. And whole 30 compliant. Not quite as special as the bacon. But still hard-ish to find.
This week I made a combination of recipes I found online and Mealime. Here’s what I made. Links on the ones from blogs. The others are Mealime. (If you have Mealime just ask me and I’ll send you a link. I don’t think the Mealime links work otherwise.)
- Sweet Potato Chili
- Meatballs with Zucchini Noodles (Mealime)
- Salmon with Asparagus and Balsamic Butter Sauce (recipe below)
- Barbacoa with Cauliflower Rice and Guacamole
- Turkey Jalepeno Burgers with Guacamole and Sweet Potato Fries
Sweet Potato Chili
I made the chili on Friday night. It was a last minute menu change. And it was so worth it. I got in sweet potatoes for my run AND it warmed me to my core. I’ll be making it again. I intended to take this for lunch this week but it didn’t last past the weekend.
Oh and I made the sweet potato chili in my instant pot! So it was a 1 pot meal, done in like an hour total. And tasted like it had been on the stove all day.
Salmon with Asparagus and Balsamic Butter Sauce:
This is a Mealime recipe. But I’m going to share it because it’s a staple at my house. It’s not the prettiest but it’s seriously so good. My balsamic-hating husband even loves it. Addison too. #winning
- 1.5 lbs Salmon – or however much you plan on eating
- 1 bunch asparagus
- 2 cloves garlic, minced
- Olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp coconut aminos
- 4 tbsp coconut oil
Snap off ends of asparagus and put on sheet pan. Toss with olive oil (I eyeball it but approx 1-2 tbsp), and 1/2 tsp each salt and pepper. Put the salmon on the same pan in the middle of the asparagus. Top with olive oil and salt and pepper. (Again I eyeball it but basically just coat the top with oil then add as much salt and pepper as you like). Bake at 400 for 15 min. That’s it!
Sauce: Melt 4 tbsp coconut oil in a sauce pan. Add the coconut aminos and balsamic vinegar. Stir until blended. Pour over the top of the salmon and asparagus.
Meatballs and Zucchini Noodles.
Another Mealime recipe. But one of my all time faves.
Barbacoa with Cauliflower Rice and Guacamole
James helped too
This is another Instant Pot recipe. This link has recipes for rice and corn salsa. I’ve made these before but they’re not Whole 30 approved so this time I made cauliflower rice and guac. Still amazing. This was by far my most difficult recipe of the week. Not because any of it was hard. Mostly because I’m special. In that not-so-good way. Important tip for Instant Pot users: don’t forget the sealing ring! Ha! My barbacoa turned out ok luckily, but it had no liquid in it. And my IP looked like this after:
Oops. But it came out! Yay!
Cauliflower rice is super easy. If you’ve never made it, or if you’ve made it and thought it was so hard grating the entire head of cauliflower with a cheese grater, I’m here to save the day. Here’s how to make cauliflower rice:
Yep. In a blender. Roughly chop the cauliflower then throw it in the blender, cover with water, and pulse until it’s rice-sized. Seriously. #gamechanger. Then I cook in a skillet with ghee (my new discovery this week! Yum!) covered for about 10 minutes. Add salt and pepper. That’s it.
And because I’m sharing recipes, here’s how I make guac:
- 1 avocado
- Chopped red onion
My mom’s recipe is more like the kind you get at On The Border, with tomato and garlic added. Mine is more Mexican. According to DB, my only source for Mexican inside info. Apparently real Mexican guac is just green. Anyway, I just add a little onion (about 1 tbsp probably per avocado), about 1 tbsp chopped cilantro, and juice of 1 lime. Add salt to taste. I like mine pretty salty. So easy. So delicious.
Jalepeno Turkey Burgers with Sweet Potato Fries
I planned to make these turkey burgers for work lunches, but I made them tonight. Dinner for 1. They were amazing. I made my own guac but I did refer to this same blog for my sweet potato fries. They totally satisfied my craving for chips. So . . . more sweet potato fries to come. Maybe I’ll make more than 1 serving next time.
Also, a confession: I spent way too much time trying to get the right angle on my turkey burger and sweet potato fries meal tonight. Ha! Luckily no one was home to make fun of me. This time.
James helped with these too! He loves cooking too.
So to wrap it up, Week 2 went great. Some people begin feeling extra energy around Day 15. I’m feeling a bit of an upswing in energy but nothing crazy. Yet. I’m pretty sure I’ll be tired for the rest of my life no matter what I do. We’ll see though!