I’m happy to say I made it through my first week of The Whole 30 with shining success! No grain, no pain!
I’ve had sustained energy and an extremely steady mood. I’ve known for some time how gluten and wheat caused me to have mood swings, but in the past week, in addition to being quite chipper for no reason, my chronic back pain has dissipated and my skin is perfectly clear and evenly toned – radiant! It’s crazy to think that the foods we eat release hormones that can cause our bodies to act against us. As described in the book I reviewed last week, everything we eat sends messages through our body and when we eat things like dairy, sugar, grains, and alcohol especially, our bodies struggle to balance it out, releasing insulin and leptin and a whole bunch of other hormones just in order to not get sick.
All our bodies want to do is feel good, naturally. With the way I’ve been eating the past week, I intrinsically feel like my body is not at war with food and it’s thanking me for taking better care of it by being way more alert, steady, and ridiculously happy for no reason! Like earlier today, I had a Michael Jackson dance party in my kitchen for no particular reason! I mean, well it IS Michael – care to join me for another?
Now THAT is good cooking music!
And I have been cooking a LOT – I have turned on the burner for almost every meal over the past 6 days. I’ve been trying out some new recipes (with some epic wins and some semi fails) but mostly have been making “hot bowls” – a mishmash of sauteed veggies with a generous serving of protein mixed in. I also started a new exciting full-time job with a very fun company this past week and have been pretty busy with that, so I’m happy that “hot bowls” are so easy to make.
Day 1 breakfast: 3 pastured eggs cooked with organic red onion, broccoli and spices in coconut oil, topped with guacamole and fresh diced roma tomato. Black coffee on the side.
Day 2 lunch: Organic spinach salad with chicken breast, broccoli, carrots, tomatoes, pepitas & my savory herb vinaigrette.
Day 3 lunch: Curried onions and red peppers with chicken and cashews on a bed of coconut sauteed kale.
Day 4 dinner: Big winner! Onion, garlic, lamb burger topped with grilled red peppers and guacamole on a bed of spinach surrounded by steamed broccoli and carrots. YUM! Then again, in case you didn’t know, I LOVE lamb.
Day 5 breakfast – I scrambled 2 pastured eggs with onions, peppers, and spinach, then topped it off with fresh plum tomatoes and guacamole. I also made home brewed coconut cream chai and savored a medley of blueberries and macadamia nuts. Easy and delicious.
Today, Day 6, I went grocery shopping to stock up for the next week. I bought a wide variety of organic produce and sustainable organic meats and spent around $100 for what I’m hoping will last me the next week and a half. Following the advice in the Well Fed Paleo Cookbook, I prepped a bunch of stuff this evening to help make meal prep easy and seamless throughout my upcoming busy week.The fun included baking 2 pounds of organic chicken breast tenders that I can use in salads or toss into stir fry or other hot bowls throughout the week. I shredded cabbage and beets and steamed a large yam. I made cauliflower rice (a recipe from Well Fed) and added cashews. I made more of my savory herb vinaigrette (sans the tamari since no soy) and whipped up a jar of spicy salsa fresca. I did all this prep in under an hour! I feel like I’m ready to rock out another week!
I’m not gonna lie – over the past week, though I’ve been fully satisfied and never hungry between meals – I’ve had subtle cravings, specifically for wine and chocolate.
I’m a single woman in my 30’s, go figure.
However, I’ve resisted the temptation and leaned on ginger tea and blueberries in my times of need.
Feel free to follow my daily activity on Instagram, Twitter, and Facebook. And I’m happy to explain any of my technique or go into more depth for any of the dishes above. Please leave your questions in the comments section below.
Thanks for reading and have fun cooking!