Easter 2018

Easter is one of my favorite holidays each year. It’s also the one holiday that we host at our own house. But mostly I love Easter because it’s the start of Spring and warm weather. And it’s a spring weekend when we get to slow down and stay home and spend time with family. Also Jesus. Of course.

We woke up Easter morning to the sound of someone digging through Easter baskets (actually buckets, but whatevs). It was James. Ha! He was just looking!

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The boys LOVED Easter. They ate at least 1/2 of their chocolate BEFORE breakfast. And that was just the beginning. I only got pics of Logan, but his brothers ate almost as much chocolate as he did. Also, side note: if you haven’t tried Kinder Joy eggs run, don’t walk, and go get you some. You can thank me later.

After a slow easy start to the morning we got dressed and went to church. The boys wore seersucker suits. Because . . . well because. That’s all. They looked amazing. I actually bought these 2 years ago and they just now fit! And they may fit next year too. Yay!

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We tried to get a nice family picture after church. Didn’t happen. This may be better though. About as close to real life as it gets.

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I tried to get a picture of the boys in their suits too. Also didn’t work out. (I got one later though. Yay!)

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After church we had 20 people over at our house for lunch. And me . . . I made nothing. I do like to cook, but everyone else made the Easter food. #winning.

After lunch we did a HUGE Easter egg hunt for the little kids. 160 eggs I think. All filled with candy.

As you can see Mason stopped to eat candy as he went. And somehow he managed to find all the peanut butter cups. Lucky kid.

After we finished they went through their buckets to see what they got.

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And then Coco colored on Mason’s face with chalk. At least that’s the story I got from Mason.

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Nicholas tried to teach James how to skateboard. Seems safe right?

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And Grandpa tried on the Easter bunny ears and it was basically one of the best things ever.

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And I got a good picture of the boys in their suits. I’m so in love with these suits!

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And this one too. Actually lots of outtakes. But this is my fav.IMG_8046

And the best picture of the day goes to Lolo. So many things I could say about this one. But I’m definitely saving it for his wedding, high school yearbook, whatever opportunity presents itself.

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Oh and we dyed eggs.

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They were amazing. Read about that in this separate Egg Dying post!

Egg Dying

We dyed eggs a little differently this year! With Cool Whip! (You have to say it like Stewie of course. Addison had no idea why we were saying it like that. Ha!) This is seriously the best way to dye eggs. Waaayyyy better than using the dye tablets with vinegar that you have to let the eggs soak in for basically an hour to get the color you want. And these turn out so much cooler too!

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Here’s what we used (instructions at the end!):

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Brian made the boys watch a YouTube tutorial first.

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I think they paid attention. A little. They kinda understood what to do.

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I think Logan ate more Cool Whip than he used for egg dying.

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Then Mason tried to eat an entire egg. Kids are crazy y’all.

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After we cleaned up we had to eat the rest of the Cool Whip. Straight from the container of course. The way my mom taught me.

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Otis got some too.IMG_7917

So I’m going to teach you how to do this. Because you will want to do it next year.

  1. Boil your eggs like normal
  2. Soak eggs in a vinegar bath. This will help the color stick
  3. Make the dye trays – fill with Cool Whip, then drop food coloring throughout.
  4. Swirl the food coloring around with a toothpick.
  5. Roll the eggs around in the Cool Whip so they are coated.
  6. Let the eggs sit for 15 minutes or so.
  7. Rinse the eggs off with cold water.

Seriously that’s it. Best part . . . it’s edible. Which is a good thing because Logan ate at least half of his Cool Whip. Ha!

Whole 30 – The Last Week

Today is Day 30. I did it! I knew I could do it so this isn’t really a surprise. But still . . . yay me! But do you know what Day 30 means? It means tomorrow I get to eat cheese. And the Halo Top that’s sitting in my freezer just waiting for me. I’m pretty excited. The rest of the Whole 30 exclusions can stay, but I LOVE cheese and ice cream so dairy comes back first (and maybe alcohol).

So this week went great. I ate more awesome food. I actually got a little sick last weekend. BUT I powered through. I actually ran 10 miles on Sunday. That was the morning I woke up feeling the worst. Headache included. I made my new fav breakfast, sweet potato hash. Of course. And this time I added an egg. The egg made it a little too filling, but it helped with my run for sure!

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And I drank Thieves Tea every night since then and I’m almost back to 100%.

So here’s what I ate the last week:

Breakfast:


Paleo Sweet Potato Pancakes – just 5 ingredients!

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Ingredients:

  • Sweet Potato – 1/2 cup (1 medium sweet potato cooked and mashed)
  • Banana – 1/2 cup (1 large banana)
  • 4 Eggs
  • 1/2 tsp Cinnnamon
  • 1 tsp Baking powder

Directions:;

  • Cook and mash the sweet potato (I used the micowave
  • Mash the banana
  • Add all ingredients to your blender and blend until smooth
  • Cook pancakes, making sure to cook all the way before flipping. I did about 4-5 minutes on the first side, then 2 min on the other side

These were so yummy. I’ll definitely make them again. For people not on Whole 30, you can add syrup or honey. I just added some extra banana slices on top.


Dinners:

Most of these are Mealime this week. The sweet potato chili and chicken sweet potato curry are repeats from earlier in the month. Seriously, try the chili. It’s so good.

I also went out to dinner twice. One night I had fajitas with no tortillas, no toppings. The other night I had chicken with veggies and a salad. I’ve learned how to order at restaurants. And which restaurants to visit. Oh and I’ve also learned to have no shame.


Best Whole 30 take out – Chipotle. Last time I did Whole 30 I went to Chipotle at least 5 times. This time I only went once! Here’s what I get. All Whole 30 compliant. Super delicious.

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Chipotle Whole 30 Special (My name for this dish. Don’t ask for the Whole 30 special. They may look at you like you’re crazy.)

  • Carnitas salad
  • No rice or beans
  • Add fajita vegetables
  • Any salsa is ok. I get mild
  • Add guac

That’s it. So yummy.


And now for this week’s food pics:

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Sweet Potato Bacon Breakfast Casserole

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Shrimp Scampi with Spaghetti Squash

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Steak and Brussels Sprouts Stir Fry

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Salmon with Garlic Leeks

And a food prep picture. Because veggies are beautiful.

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My opinions of this week’s new recipes:

Shrimp Scampi with Spaghetti Squash is AMAZING. I’ve actually made it before. It’s a Mealime recipe. My tip – cook the spaghetti squash twice as long as the recipe says.

Steak and Brussels Sprouts Stir Fry: This one was just ok. It looked delicious. But I didn’t love it. I’ll try Brussels sprouts roasted next time I think. And no one but me will even attempt to eat Brussels sprouts so . . . I may not try again. (Actually James loved helping me prep this one but he didn’t ever try to eat it so who knows. I’m assuming he’ll hate them though because they’re green).

Paleo Enchilada Bake: This one was good. It tastes kinda like the insides of an enchilada. Brian added chips to his and he liked it. So this one is a keeper. I can add cheese and chips to the half for Brian and Addison and I can eat the paleo side.

Salmon with Garlic Leeks: The salmon is sooo good. And so easy. Olive oil, salt, and pepper. That’s it. But I had never cooked leeks before but I tried them. And . . . they were sooooo good! I’ll definitely make them again. Have you tried leeks? Everyone I’ve asked says they’ve only had leeks in potato leek soup. I guess I need to make that next.


Last weekend was a little rough for my Whole 30 restrictions. First Addison had dress rehearsal for dance. (Stay tuned for a new Dance Mom Angela post). Sunday night during the showcase I almost died of starvation. Luckily I had a Larabar in my purse so that helped.

I only got 1 picture. This is her solo costume. LOVE.

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Then Saturday I spent the day with MLJ. We went for haircuts, then the Children’s Library (where James threw up. So embarrassing). Then Mason, Logan and I went to Panera. I let them have cookies. And I let them eat their cookies BEFORE their lunch. I of course did not get a cookie.

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I’m basically the best mom ever.


Oh and I had my biggest running month ever, and while on Whole 30 . . .

I RAN 100 MILES IN JANUARY!!! 

My goal was 75 miles but I realized last Saturday that I could make it to 100 if I pushed for it. So I did it! Goal is 100 miles for February too! Also, heads up . . . Today I learned how to put my run stats on my selfies. So . . . now I have no choice but to take running selfies right? Look for them on my Insta story.

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And finally, one more thing I’m doing for me: wearing lipstick and/or lipgloss. Here’s one I got in my Sephora Play box. I really like it. So far. Let’s see if I can keep it up.

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Ok so that’s it for my Whole 30! I don’t know how much weight I lost. But I do know I feel amazing. I got the reset I wanted. And I hope I can keep up with a Whole 30-ish/paleo-ish diet for the foreseeable future.

I’ll maybe keep posting food pics. And maybe more food blog posts. What do you think?

Whole 30 – Week 3

Week 3 is the best week of Whole 30. Just my opinion. But this past week I have felt great! Lots of energy. I ran 9 miles on Saturday and felt great! Less cravings for snacks and desserts. And of course, more delicious food. I’m pretty sure I could do this forever. Modified to allow alcohol of course. Sometimes this mama needs a drink. Sometimes 10.

Here’s what I ate this week:

  • Steak with Sauteed Veggies
  • Chili-Rubbed Pork Chops with Apple Salsa and Sweet Potato Mash
  • Salisbury Steak with Mushroom Sauce and Asparagus
  • Hearty Veggie Soup with Ground Beef
  • Cilantro-Lime Chicken with Thai Mango Salad

All of those dinners are from Mealime except the soup. My favorite though is definitely the pork chops so I’m going to share the recipe at the end of this post.

Food pics. Because I get to take pics of food now! Yay!

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Chili-Rubbed Pork Chops with Apple Salsa and Sweet Potato Mash

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Ribeye Steak with Sauteed Veggies

How amazing do these veggies look?! I think I ate half of them myself. Which is totally cool on Whole 30. Eat however much you want, as long as it’s Whole 30 approved (except fruit I guess).IMG_5999

 

Hearty Vegetable Soup (click on the link for the recipe!)

I made this veggie soup with the intention of taking for work lunch. And guess what? I took it to work a total of 0 times. It was sooo good. And it didn’t last long enough for me to take it to work. Oh well!

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And here’s how I cook. I cut everything up first and separate into bowls according to when they get added to the recipe.  Fun fact: my mom made the blue and green bowls! They’re my faves!IMG_6084

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Salisbury Steak with Mushroom Sauce and Asparagus

The asparagus was gigantic! Like abnormally large. And I know my mom taught me not to play with my food. But . . . asparagus fingers!IMG_6104

And finally tonight’s dinner. Brian refused to even try the mango salsa. Actually he didn’t eat the chicken either. His loss though. It was delicious.

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Oh and I ran out of lime tonight. I had 1, needed 3. Luckily I had my lime vitality oil so I used that instead. Perfect substitute! And in case you’re wondering, Young Living makes a line of vitality oils that are safe for consumption. I tend to use the real thing if possible, but it’s a great backup plan! I used it in guac and the mango salsa tonight!

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This week for lunch I took leftovers several times and I also took butternut squash soup and the turkey burgers I made last week. No new lunch recipes this week! And no new breakfast recipes either because I just finished the pizza egg muffins from last week. And I made sweet potato hash 3 more times. It’s so so so good.

Also I went out to dinner once this week. I had guac with yucca and cucumber for my appetizer. And this delicious (poorly lit) plate of fajitas. My fave. If you live in Little Rock or if you visit Little Rock, you must go to Local Lime. Everything is amazing. Especially the margs. Confession: I may have cheated and had margs on Saturday night.

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Best moment of the week though had to be this:

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Yep. I took 3 3 year olds to Kroger. Not that big a deal in itself. Brian does that most weekends. But in a moment of weakness, I let them all have their own tiny buggies. They loved it. I got hit in the ankles 1000 times and deadlegged at least 5 times. Mason kept running into things and acting like he was stuck so I had to rescue him. James wanted ALL the groceries in his buggy. And he also wanted to be in front the whole time. Lolo was pretty happy just pushing his cart around and observing how the wheels turned. So basically I had 1 kid with me at all times, while simultaneously telling Mason to catch up and James to slow down. It all worked out though and they had fun.

And another favorite thing: James asks every night to “make your dinner” before he goes to bed. So we prep my dinner together, then he goes to bed and I eat without him. Mason helps some too.

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And finally, the recipe:


Chili-Rubbed Pork Chops with Apple Salsa and Sweet Potato Mash

Ingredients:

  • 4 boneless pork chops
  • 2 Granny Smith apples
  • 2 jalepeno peppers
  • 1 bunch green onions
  • 1 lime
  • 2 sweet potatoes
  • black pepper
  • chili powder
  • cumin
  • olive oil
  • honey (technically not Whole 30 but I do this one cheat)
  • salt
  • coconut oil

Instructions

Sweet Potato Mash: peel and medium dice sweet potatoes. Put these in a medium saucepan, cover with water. Bring to a boil, then cook until tender (you should be able to smash with a fork). It should take approximately 15 minutes. Drain then return to the pan. Add 2 tbsp coconut oil and salt/pepper to taste. Mash. Then eat all of them because they’re amazing. I make these all the time! So easy and so yummy!

Pork Chops: Prepare rub in a small bowl: 2 tsp chili powder, 1 tsp cumin, 1 tsp salt, 1 tsp pepper. Dry pork chops with a paper towel the rub the spice mixture you just made on both sides.  Cook in a skillet with 1 tbsp coconut oil on medium heat. Make sure the pan is hot first! (This is a cooking tip I just learned within the last year!) Should take 3-5 minutes per side.

Apple Salsa: small dice apples, finely dice jalepenos, chop green onions and place all in a small bowl. Juice the lime into this bowl. Add 1 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, 1/2 tsp pepper.

* This recipe is mostly the Mealime recipe, but I’ve modified it some based on my personal preferences.

Important: Eat the apple salsa with every bite of the pork chop. It’s amazing. You’ll thank me later.

Also important: If you take the leftovers for lunch at work, make sure you remember a knife. Otherwise you’ll have to eat the pork chop like this.

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Whole 30 – Week 2

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.

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Gym Selfie. Ha!

So what did I eat this week? All the delicious things.

Breakfast

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.

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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:

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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.

Dinners:

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

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.

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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

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Ingredients:

  • 1.5 lbs Salmon – or however much you plan on eating
  • 1 bunch asparagus
  • 2 cloves garlic, minced
  • Olive oil
  • Salt
  • Pepper
  • 2 tbsp balsamic vinegar
  • 1 tbsp coconut aminos
  • 4 tbsp coconut oil

Instructions:

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.

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Meatballs and Zucchini Noodles.

Another Mealime recipe. But one of my all time faves.

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Barbacoa with Cauliflower Rice and Guacamole

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James helped too

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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:

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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:

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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
  • Cilantro
  • Lime
  • Salt

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

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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.

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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!

Whole 30 – Week 1

I’m sure you’ve heard of Whole 30. You probably have a friend or several friends who have done a Whole 30. Well add me to that list. This is actually my 2nd time. I didn’t document the first round. But that’s my goal this time.

So what exactly is Whole 30? Well it’s pretty simple actually. For 30 days you follow a strict real-food-only type diet. The type of foods the cave men ate. That’s it.

The Whole 30 Rules:

No dairy.

No grains.

No soy.

No legumes.

No alcohol.

No added sugar.

These categories of foods are the most common inflammation-causing foods. Phase 2 of Whole 30 involves reintroducing these foods one at a time to see how each affects (or doesn’t affect) you. I thought dairy would be my main issue. But I learned that my issue is mostly grains. I can’t eat grains during the day or I crash in the afternoon. Dairy for the most part does not affect me. In fact after this Whole 30 I intend to stick with a paleo plus dairy diet.

So what do you eat on Whole 30? Meat, veggies, eggs, a little fruit. It’s paleo but way more intense. Whole 30 requires a lot of planning. For me I MUST plan lunches. Week 1 I made butternut squash soup for lunch and I added leftovers from my dinners.

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Butternut squash soup – this is all you need!

I use the app Mealime for my dinner recipes. The first week here’s what I ate for dinner:

  • Chicken Teriyaki Drumsticks with Broccoli
  • Ribeye Steak with Sauteed Carrots and Onions
  • Pan-Seared Cod with Asparagus and Carrot Puree
  • Sweet Potato and Chicken Curry with Spinach
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Teriyaki drumsticks and roasted brocolli

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Sweet Potato and Chicken Curry

All of these are from Mealime. Check it out. It’s my favorite. You can set whatever diet you want, exclude things you don’t like (like olives), and then you pick how many meals you want for the week. It also gives you a grocery list and substitutions in case you can’t find something. I basically try whatever recipes it gives me. I’ve discovered a lot of things I didn’t know I liked. Like curry. And cabbage stir fry.

Week 1 Recap:

Day 1 (Wed.): I felt AMAZING. Not hungry at all. I ate a hardboiled egg and a banana for breakfast, butternut squash soup for lunch, and then I made teriyaki chicken drumsticks with broccoli for dinner.

Day 2 (Thurs.): I was hungry. But not cranky (ok maybe a little cranky but I’m pretty that’s just who I am at this point). I actually ate more than Day 1, but I needed more calories. But dinner was steak with sauteed veggies. Yum. And my favorite way to cook steak: in the skillet with coconut oil, seasoned generously with salt and pepper. AMAZING.

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Some people experience a crash around day 2 or 3 but I never really had the crash. I think it’s because I don’t consume much sugar and I don’t have a carb-heavy diet. Whatever it is I’m grateful. Brian tried to do Whole 30 with my over the summer and he was pretty convinced he was DYING. (He totally wasn’t. I think it was a side effect of being a man).

Day 3 (Fri.): I had a super busy day at work with back to back clients. I thought I had 30 minutes between clients so I tried to eat during that window. But then the guy was early. Luckily I had finished my chicken legs by that point. Yikes. Need to plan non-bone food for client meeting days I guess.

Friday night we went out for dinner. Japanese. Brian picked it. His favorite restaurant. I did some research (totally required when eating out on Whole 30) and figured out what to order. Turns out it’s really hard to eat at a Japanese restaurant because SOY. It’s in everything. The online forums all suggested that I bring my own coconut aminos but I didn’t because Brian would have left me there if I had pulled a bottle of coconut aminos out of my purse.

I asked our waiter if the soup had soy in it and explained that I couldn’t have soy or dairy. I’m pretty sure he didn’t speak English. His response to my question about soy: “we have a gluten free menu.” So . . . not helpful. I went with hibachi steak and sauteed veggies. And tuna sashimi. Mason loved it. But he called it “tunuts.”

Mason even posed for a sushi picture for me. Ha! (Then he didn’t actually eat that piece).

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James made this non-Whole 30-compliant creation:

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He also didn’t eat that. But in case you don’t feel like zooming (Ali I know you will), that’s a combination of edamame, sushi, carrots, rice, teriyaki chicken, steak hibachi, and hibachi veggies.

Day 4 (Sat.): This is the day I didn’t eat enough. I didn’t plan weekend lunches so I just had a single serving bowl of butternut squash soup. And I ran 7 miles that day. Oops.

Saturday night Brian and I had a date night. Yay! At first Brian didn’t want to go out to dinner. Apparently I embarrassed him on Friday night with the whole “no soy in the Japanese restaurant” episode. I wasn’t embarrassed. And the waiter had no idea what I was saying so it’s all good I’m sure. We ended up getting Mexican on Saturday. Because fajitas without tortillas or condiments are totally Whole 30 approved. My fav Mexican place (Local Lime. Try it if you’re in Little Rock. You can thank me later), but they had a super long wait. So we went with a more traditional Mexican place. I asked for raw veggies to dip. This is what I got:

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Raw onions. That’s exactly what I wanted. (insert eye-roll). So I couldn’t really eat that. Ha! It was a good try I guess?

Day 5 (Sun.): Again I didn’t plan lunch. And I work on Sundays so this was not good. I actually ran by Whole Foods and grabbed some chicken and veggies from their hot meal bar (that’s what it’s called right?).

That night I meal prepped for this week. Here’s what I made this week:

  • Whole 30 fiesta chicken salad
  • Vegan creamy cauliflower soup
  • Breakfast sausage and egg bake

I know cauliflower soup sounds weird. But it’s AMAZING. The onion flavor really comes out. And the cauliflower makes it creamy and delicious. Just try it. Oh and it’s super easy.

And I MADE MY OWN SAUSAGE (not in the casing because that’s weird). Sausage at the grocery store is almost always non-compliant. The 2nd or 3rd ingredient in every single type of sausage is sugar. So that’s a no go. But I bought the pork and made my own and it’s perfect.

Recipes with links (and some pictures because I get to be annoying and post food pictures):

Paleo Fiesta Chicken Salad

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Creamy Vegan Cauliflower Soup

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Sausage and Egg Breakfast Casserole

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Immune-Boosting Detox Soup (leave out the chickpeas for Whole 30). No picture because I haven’t actually made this yet. But I’ve made it before and it’s one of my favorite soups.

Week 1 I learned that I really need to plan for more calories. A few days last week I didn’t eat enough. Turns out calories come from grains and dairy. Who knew? Me now. And you if you’re still reading. So where do I get calories? Healthy fats. Avocados, nuts, oils (coconut oil is AMAZING for cooking).

Oh and I’m the only one in my house doing Whole 30. So my kids still eat (or don’t eat depending on the day) things like mac and cheese, chips, candy (for pooping in the potty of course), sandwiches, cereal. Basically nothing I can eat. And it’s totally fine. I don’t crave those things this time. Last time I did somewhat. But not this time.

And you’re probably wondering WHY I would put myself through this. Why did I choose to do Whole 30? Well not to lose weight. I did it the first time because I was crashing in the afternoons. Hard. Like could hardly keep my eyes open at 3:00 each afternoon. Which makes it pretty hard to get work done. And this time I decided to do it because my healthy eating habits just went out the window over Christmas and I need a reset.