Whole30 Week 2: Getting Into the Groove

After my shortcomings in the challenge last week, I was a little nervous about how this week would go, but I really feel like I have settled into a good place with prepping, eating regularly, and feeling satisfied. I have been excited to tell people about my challenge, I got back into Instagram to share pictures of the awesome food I have been making, and I’m really starting to see and feel a difference in myself! My tummy and waistline are trimmer, I have more energy, I have way less cravings…I’m feeling so much better about keeping this up!

  • Monday: Day 3
    • Prep: Power Hummus Salad for tomorrow’s lunch – spinach and arugula, red onion, cucumber, leftover turkey burger, leftover hummus, and 1 1/2 lemons to squeeze over it all
    • Eating
      • Breakfast: Leftover Zuke Pancake (see Week 1 for details) and grapes
      • Lunch: Leftover Chili (see Week 1 for details)
      • Dinner: Zucchini spirals with Aidell’s Apple Sausage and San Marzano Tomato Sauce; Salad with Green Leaf, cherry tomatoes, red onion, cucumber, black olives, Roasted Garlic & Peppercorn dressing
    • Snacks: Apple with almond butter
    • Feeling: I got pretty annoyed with my boyfriend and roommate drinking beer and eating candy around me. I understand that I made the decision to do this challenge and they didn’t, but especially after watching everyone indulge all weekend while on vacation, I was just kind of over being around that.
  • Tuesday: Day 4
    • Eating
      • Breakfast: Leftover Kickasserole (see Week 1 for details)
      • Lunch: Power Hummus Salad
      • Dinner: Crockpot Carnitas in romaine with bell pepper slaw, Mango Habanero Pace, chopped red onion and some lime for squeezing over the top
        • I used a little OJ in the slaw instead of the sugar.
      • Snacks: Savory Ants on a Log – Celery with chipotle Bitchin’ Sauce and sliced black olives
    • Feeling: I was still hungry pretty consistently and was getting pretty bored with my snack options; especially since I would normally snack on some cheese or yogurt. I got a little creative with the savory Ants on a Log, which made me a little more optimistic that I would figure out a lot more snacks to keep me on track. I could NOT get tired and ended up staying up until about 2 and was awake in bed for about another hour.
  • Wednesday: Day 5
    • Eating
      • Breakfast: Leftover Goddess Bowl (see Week 1 for details)
      • Lunch: Leftover Carnitas
      • Dinner: Greek Turkey Burgers topped with Baba Ganoush; Salad with the leftover burger stuffing mixed with tomatoes, artichokes, ACV and more tahini over romaine with some sliced almonds; Roasted sliced sweet potatoes with ghee, cinnamon, nutmeg, paprika and salt
    • Feeling: I enjoyed everything that I ate this day and got compliments on the look and smell of both my breakfast and lunch at work.  I was pretty tired from being up so late and ended up going to bed at a much more reasonable time.
  • Thursday: Day 6
    • Eating
      • Breakfast: Leftover Goddess Bowl
      • Lunch: Leftover Turkey Burger with baba ganoush, the rest of the salad topping with romaine and arugula and cherry tomatoes, leftover sweet potatoes
      • Dinner: Beef Stew with Mom
    • Feeling: I was feeling very happy with my progress and could really feel a difference in my energy at work. I couldn’t help but notice myself whenever I walked by a window or mirror. I can already see a big difference in my waistline! I woke up easier this day and was more energetic than I had been thus far.
  • Friday: Day 7
    • Prep: Make marinade and marinate steak for tomorrow
    • Eating
      • Breakfast: Leftover Goddess Bowl
      • Lunch: Giant salad from Whole foods salad bar with Tessamae’s creamy ranch and Epic bacon bits, Whole Foods Broccoli and Roasted Tomato salad, Passionberry Kombucha
      • Dinner: Cuban Sandwich Bowls
        • I looked at three stores and couldn’t find any compliant ham, so I used an Aidell’s chicken and apple sausage instead. I also used leftover carnitas and Trader Joe’s plantain chips instead of making them, and used whole grain mustard instead of yellow.
      • Snacks: Baked apple with 4th & Heart Madagascar Vanilla Bean Ghee and chopped pecans; Passionberry GT’s kombucha with kiwi strawberry La Croix and frozen pineapple (I drank this out of a wine glass so I felt like I was partying with the rest of the house! :P)
    • Feeling: Prepared AF. I did all of the shopping in the world! It was pay day, so I hit Costco, King Soopers AND Whole Foods to restock my freezer with meat and  get some Whole30 approved staples that I’ve been wanting to try, like the ghee mentioned in Snacks (this stuff is seriously glorious), Tessamae’s creamy ranch (ohmygod it’s like real ranch and I’m so happy), Epic bars (haven’t tried one yet, but I stashed them in my car and at work for emergencies) and a whole case of kombucha!
  • Saturday: Day 8
    • Prep: Cooked and crumbled Wellshire Sugar Free, Dry Rubbed Bacon
      • I like this bacon A LOT better than Pederson Farms I had gotten last time.
    • Eating
      • Breakfast: Shakshouka
      • Lunch: Lettuce wrap with Diestel Organic Naturally Smoked Turkey Breast, Treeline scallion cashew cheese, tomato, onion, pesto mayo, black olives; Leftover roasted sweet potato
      • Dinner: Marinated steak with chimichurri; baked potato with Tessamae creamy ranch, bacon and green onion; salad with green leaf, spinach, tomato, red onion, Tessamae dressing
    • Feeling: I went to a party and wanted to take plenty of compliant food so I wouldn’t be tempted by everyone else’s food and booze. I made some barbeque sauce and tossed it with the last of my leftover pork. I also made some guacamole and took the last straggler chips, crackers, popcorn and other non-compliant snacks in my cabinet, but brought some Terra Sweets and Beets for my own snacking pleasure! I drank more GT’s Trilogy kombucha mixed with Lemon Raspberry Sparkling Water and hardly missed drinking with everyone else AND was able to safely drive home to a nice steak dinner! Hollaaaa!
  • Sunday: Day 9
    • Prep
      • Bagged up 4 individual portions of the quiche for this week’s breakfast on the go
      • The quiche only called for 1/2 a butternut squash. I went ahead and chopped up the remaining half and roasted it with 4th & Heart Vanilla Bean Ghee, cinnamon, nutmeg, paprika and pink Himalayan salt.
      • Chopped 2 small heads of broccoli, 1 small onion, 3 medium carrots, 2 golden beets, 6 mini sweet peppers, 3 smashed cloves of garlic, 1 stalk celery, 2 small zucchini, tossed with about 1 tbsp. balsamic vinegar and a little bit of fresh thyme and rosemary, and roasted at 400 for about 25 mins.
      • Chopped and bagged my remaining veg for quick prep and cooking later: separated broccoli into florets, cut celery and carrot sticks, made some zucchini noodles and sliced the other zucchini,
      • Chopped green onions
    • Eating
      • Breakfast: Caramelized Onion and Butternut Squash Quiche with Strawberries, Kiwi and Dragonfruit
      • Lunch: Mushrooms stuffed with scallion cashew cheese, bacon and chives
      • Dinner: Stuffed Spaghetti Squash with Italian Sausage and Veggies and salad with spinach, tomato, red onion and Tessamae’s creamy ranch
        • I chopped up 3 True Story Organic Italian Chicken Sausages in place of crumbled Italian sausage
        • Instead of jarred marinara, I blended some leftover sauce from the shakshouka with a can of diced tomatoes, some basil and oregano, and some balsamic vinegar.
      • Snacks: A few spoonfuls of CoYo Mango Coconut Milk Yogurt – Not bad! It’s just as thick and rich and tangy as good ol’ cow’s milk Greek yogurt. I would like to try the plain yogurt though as the mango is kind of a funky flavor.
    • Feeling: I can see a huge difference in my body already. I slept in nice and late, made a beautiful brunch and meal prepped the fuck out of the day. I’m really starting to get into a good groove with prepping and eating! The results I’m seeing after just two weeks is such great motivation! I even started planning out my reintroduction schedule. Stay tuned for more details. 🙂

Be well!

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