Whole 30 Experience – Days 19 thru 23

Day 19

I skipped my walk this morning and attempted to sleep in, but I basically got up at the same time and got some things done around the house before heading out to work and away for the weekend.  (I settled on a mini-walk around town before work started.)  For breakfast I had two eggs and coffee.

Throughout the morning, I snacked on and off on plantains – and I had a second cup of coffee.

For lunch I had a piece of fish and left over zucchini.  I also snacked on some apple slices mid-afternoon.

I had a Larabar post-workout, and for dinner I had some broccoli with beef.

Later in the evening I snacked on half a dragon fruit and some plantains.

Day 20

Today was my day off – from work and from working out!  Loved it…but I always feel a little guilty about not working out.

For breakfast I had 2 eggs and a breakfast sausage, and of course, coffee.

I spent most of the day in the City doing some shopping and celebrating a birthday, so for dinner out I had a small steak with onions, mixed veggies, and potato.  This was a really great meal out and it kept me satisfied and feeling full all night.  Which worked out well because I had a wedding reception to go to and there was food and booze and dessert…and this gal did not indulge in any of it.  I just enjoyed the company and the atmosphere.

Day 21

Breakfast this morning was one egg, a breakfast sausage, a very small peach, and coffee.

At lunch, I hit the gym and then did some grocery shopping as I’m getting a little bored with veggies and meat.  I also picked up some pumpkin spice coffee because I am a nut for everything pumpkin.  (I also found some pumpkin spice wafers but I’m not able to eat them until October.)

Post-gym/post-shopping, I snacked on a Larabar to tide me over until dinner.  I spent the weekend away so I had some cleaning and laundry and food making to do.  When I finally had dinner, I made a fish taco bowl.  I’ve never made this before but it was so good and I’m definitely going to be making it again.

I had large leaf romaine lettuce (which formed the bowl inside my bowl, but eventually, I made into tacos), diced cucumer and green peppers (I thought I had red onion, but I was wrong – next time, onion for sure), baked haddock, and baked heirloom tomatoes drizzled with olive oil, diced black olives. I tossed in a handful of the veggies on top of the lettuce, then added the fish, and spooned some pesto onto it, and added in some avocado, then tossed on some more veggies.  SO GOOD!

Taco

I was sort of bored last night and decided to make Whole 30 compliant cookies/pancakes (they’re pretty flat).  I mashed up two bananas, mixed in two eggs, and some cinnamon.  I blended it up really well then poured it onto a baking sheet and tossed in the oven.  Once they were cooked, I ate two of them. They’re not bad.

Day 22

This morning was a walk/run before work.  It was cool and dark (still dark when I got back home) and the only bad thing about being outside this morning was that a skunk had been hit right by my house.  I could smell it all thru the neighborhood.  I was trying to plug my nose while running but 1. it’s not easy/it’s hard to breathe thru panting and a closed nose 2. I really must have looked stupid to the passersby.

This morning I was happy to (finally) indulge in some pumpkin spice coffee!  So excited. For breakfast I had two eggs and one of my cookies/pancakes with some homemade pumpkin butter spread on.

Pumpkin Butter
 
What You Need:
2 15-ounce cans plain (organic) pumpkin (not pie filling)
1 cup good quality apple juice or apple (I diced mine and threw them in the food processor)
1 1/2 tsp cinnamon
pinch of cloves
pinch of nutmeg
 
To Make:
if cooking in a saucepan:
put all ingredients into a saucepan, and bring to a boil, immediately after mixture comes to a boil, reduce to low, partially cover to (help prevent splattering) and simmer about 30 minutes stirring frequently. The pumpkin butter is done when is is slightly darker in color, and you can run a knife through it and the line will stay in the butter. Allow to cool. Store in the fridge or freezer.
 
if cooking in a crock pot:
place all ingredients in a crock pot, and cook on low for a whole day, about 10 hours. Once finished cooking, stir, and let cool. Store in the fridge or freezer

For lunch today I had Eggs in Purgatory – which is a simpler take on Shashuka.  I love this dish.  It’s warm and, although it’s only tomatoes and eggs (I also added mushrooms and spices), it’s hearty.  I have made it with meat before – sometimes chicken and sometimes ground beef or sausage removed from the casings.  It’s really good.  If you like eggs, then I suggest you try this dish.

I had a Larabar mid-afternoon as a pre-workout snack.  And for dinner, I made cauliflower rice stir-fry with chopped up sausage.  Before dinner, I also had 2 of my pancakes with pumpkin butter.  And later in the evening, I snacked on a handful of coconut bites.

Day 23

This morning I was up at 20 to 6 to meet a friend for a pre-work run.  We walked/ran for just under 5k.  We could have gone further but she has to be to work an hour before I do, so we headed back before 7.  Great morning tho and we’re intending to do it again tomorrow.

I had my regular breakfast of coffee and two eggs.  For some reason, this morning they were extra spectacular and tasty.

Once I got to work, I snacked off and on on nuts and cranberries.

For lunch I had leftover Eggs in Purgatory and a lot of water.  I was really full.

Late afternoon, I ate a mango as a pre-workout snack.

Post-workout, I made Pumpkin Cauliflower Rice-otto (instead of risotto).  Oh.Em.Gee.  I’ve made regular pumpkin risotto before, and the cauliflower-rice version is just as good. And super easy to prepare:

Risotto

Here’s my recipe:

I sauteed 1/3 onion and 3 small garlic cloves in ghee (clarified butter) – but you can certainly use olive oil.  I sauteed them for a few minutes then added in 1/2 cup of mushrooms.  Once that was sauteed for about 2 minutes, I dumped in a big bowl of riced cauliflower…I used up what I had left which worked out to be about 2 cups.  The regular calls for vegetable or chicken stock, but for the healthier version I just added in water. You have to add in a bit of water every few minutes and stir it in.  Eventually, I also added in some more ghee, about a half a teaspoon.   Cook the rice for about 7 minutes and then add in the pumpkin.  Because I had so much rice, I used close to a cup and a half.  Mix it and keep an eye on it.  You may have to add a little more water (the cauliflower is very absorbent).  Cook for another 5-7 minutes, add in salt and pepper, and serve.

I have to also admit that, since I went shopping after teaching my boot camp class, and by the time I showered and did laundry and was making dinner, I totally snacked on some plantains and coconut.  🙂

~FB

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