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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