So I’m on the final week of Whole30, I feel pretty, pretty good on it! I haven’t seen the kind of dramatic change that a lot of other people have, but I was already Paleo before hand, so maybe that’s why. But I do feel great. No sugars. No cheats. Just real food for 30 days! I also stopped weighing myself. Let me tell you how scary that is. So I’m not sure if I lost any weight, but I really need to break this reliance on the scale. But I do feel good and nourished on it, so I think I’m going to keep this strict Paleo regime up even after tomorrow. I do think I’ve slimmed down in inches some more- in my arms, legs and face (here’s my original post and starting point, 50 lbs ago), and my friends say they can see the difference- what a wonderful feeling!
Running! I’m the coordinator now for 2 awesome nights with Running For Brews. Here are my runners- aren’t they fab?
Running is still going well. I still don’t like it, I really don’t. I think it’s the feeling of not breathing, lol. I can now run a mile and almost a half without stopping, and even with intervals, I’ve gotten my 5k time down to around 36 minutes. I know, I know, it’s not great. But the fact that I can run at all without wanting to cry makes me really proud of how far I’ve come. I actually got myself into a size 10 pair of pants comfortably. Instantly, Billy Bob from Varsity Blues started playing in my head.
Now, while the running is getting better, my CrossFit and lifting is taking a toll. I talked at length with my coach before I started this running routine, and we agreed that I would run to help me break this plateau and finish losing these 25 lbs I still have to lose (I’m estimating on the actual pounds…since I stopped weighing myself, I’m going off of how I look and how my clothes fit). Once I hit my weight loss goal, then I’ll be back to a full on CrossFit routine. To help keep my strength up, I’ve been just lifting on running days, which has helped. The days I go to CrossFit, I do moderate weight and focus on my form. But the running has helped my endurance like you would not believe. So I’m thankful for what it is doing, but I miss being a hardcore CrossFit cult….err….athlete. I’ll continue running after I hit my weight loss goal since the group of people I’ve met through RFB have been so awesome, but I will definitely get back to focusing on building muscle.
Which brings me to my next chapter- I’m starting the Advocare 24 Day Challenge on Monday. Everyone from the Box has been doing it, and having ridiculous results, so I figured I might as well try it too. I’ll document with before pictures on Monday, which will be day 1. There are about 30 of us doing it, and there’s money on the line, so you better believe I’m
Anyway, since I’m just about done with Whole30, I figured I would share some recipes that got me through. They were all super tasty, and went a long way. I use Sunday’s as my food prep day because I just don’t have time now that I have all of these things going on. So, if you’re thinking of trying a Whole30, and don’t want to spend your life cooking, here are some go-to’s that really made a difference.
Guys, I freaking love me some Cuban food. Like no joke. There’s a place in Sarasota called Jose’s Real Cuban Food that looks like it’s going to fall down any moment (no, really, there’s a 2×4 holding up the ceiling) but the minute they slide Taste of Cuba in front of me, I cry. Happy little tears.
So when I found this recipe for Picadillo, and coupled it with the Crockpot, I was in Whole30 HEAVEN. I boiled up some yucca and poured this over said yucca with some sliced, sauteed plantains. It was good eating for DAYS.
I made this again in the Crockpot. Can we see a pattern emerging? I just find pork to be so versatile, buying a pork loin and tossing in a Crockpot to marinate and cook down to total tender loveliness is my jam. I ate this with sauteed plantains, roasted broccoli, roasted brussel sprouts and asparagus.
Chicken thighs are cheap. Even the farm fresh kind. I was pretty amazed and I’m also cheap, so when I found this recipe I decided to try ’em out. I did go with boneless though, because I’m lazy and I just wanted to tear into them. But again, they’re cheap, and they go far, so this was a great meal to make.
Once they were fully cooked, I removed the bacon and finished it off in a pan because I found it was too mushy for my taste. Coupled these with caulimash and roasted asparagus and it was food porn.
This is, like, my favorite meal even when I’m not on Whole30. I can’t get enough of the dang chipotle mayo. I always make my own (I can’t ever find Sir Kensington’s or whatever his name is) but for this, I used just a mix of chipotle spices instead of the Adobo sauce because of sugar.
Another meal I love dearly, and that LJLD loves too, so it’s a win win. This time though, I had to nix the chorizo, again for the sugar, but I spiced it up with Mexican spices to give it some zing. That PaleOMG lady, she knows her stuff
Creamy Broccoli, Cauli and Sweet Potato Soup, Featuring Bacon
Ok so this one is a recipe I dreamed up in my head. If someone else has created it, my bad, I didn’t copy off of you. I literally had broccoli, cauliflower and sweet potatoes chillin’ in the fridge that needed to be eaten. so I decided to whip up a soup. It was raining here in Florida and rainy days always make me want soup. So there you go. And I didn’t take a picture so you’ll just have to imagine the goodness of this really filling soupettysoup.
5 cups of homemade chicken stock
2 cans of full fat coconut milk
2 heads of broccoli, separated, cut down to florets
2 heads of cauliflower, separated, cut down to florets
2 cups of white onions
2 sweet potatoes, peeled and cubed
10 pieces of bacon, fried and crumbled
1 tbsp of Kerrygold butter
2 tbsp of minced garlic
2 tbsp oregano
2 tbsp thyme
1 tsp salt
1 tsp black pepper
First I sauteed the onions in the butter until they were fragrant and brown in the bottom of a large kettle. Then I added the garlic and let that get super fragrant. In the same kettle, I poured in the chicken stock, the coconut milk, one head of broccoli florets, and one head of cauliflower florets, along iwth the oregano, thyme, salt and pepper. I like all of that simmer down for about 30 minutes. Then I took my immersion blender and blended everything up into a nice, thick consistency. Then I added my remaining broccoli, cauli, the sweet potatoes and the bacon, and let the soup simmer on low for another 30 minutes, until everything was nice and tender. It easts like a stew, lasts awhile and tastes like unicorns are parading on your tongue.
Again, another recipe I concocted based on the ingredients I had in my house. I like sleep. A lot. And I don’t necessarily like getting up all the time to make breakfast. If I can get that extra 5 minutes in the morning, I will. So I made this hash a few times to let me stay in dreamy land longer.
1 lbs grassfed ground beef
1 cup of diced white onions
1 sweet potato, peeled and diced
2 tbsp Cinnamon
First, brown your onions and your sweet potato, until the onions are tender and fragrant and the sweet potato is soft. In a separate pan, brown your ground beef, and drain if needed. Combine the onions, sweet potato and ground beef. Whisk all 6 eggs and the cinnamon in a bowl, and then pour over the hash. Cook until the eggs are at your desired level of done-ness and boom. You got breakfast, baby.
So there you go. What I ate for my main meals during this Whole30!
Things I missed? Freaking treats. And alcohol, I’m not going to lie. A glass of wine, or cider or a craft brew. I missed those things. Oh man, especially with all the pumpkin ales coming out. Could anything be better than pumpkin season? No, for real. I know that beer isn’t Paleo by any way, shape or form, but I’m lucky that my body tolerates it pretty well. And I don’t drink it that much. I’m so far past the point of slamming brews. Now I enjoy a beer like I do a glass of wine….I try to taste all the flavors in it and appreciate the craft.