Whole30: Week 1 Diary and Week 2 Recipes
I don’t know whose idea it was to start this process the day after Halloween… My clinic is full of leftover Halloween candy and my manager ordered pizza for the work meeting. But I stuck to my plan and ate tuna salad and a sweet potato.
I do have to say, I technically broke the rules of Whole30 almost instantly. I did not even consider that my daily vitamins might have sugar! And I ate an IceBreaker or two before realizing what I had done. Oh well. I’m trying and 98% of my food was on point today.
P.S. Never start Whole30 the day Aunt Flo comes to town. The cravings are so real.
I have to say the craving weren’t as bad, but that may be due to not having to smell pizza at work! I definitely wanted something sweet while I was cooking a late dinner, but dried figs seemed to do the trick. Maybe this won’t be so bad…
Soooo, I may have cheated. Okay, I definitely cheated. I was invited to go to the Mermaid Winery with a friend and a couple of her friends from PA school. I am still in the process of trying to meet people down here, because as you may or may not know, making friends as an adult is tough! I tagged along and had a few glasses of wine. But, I did not have any food and am so proud I resisted. Especially considering they ordered poutine and those cheese curds were calling my name.
Today did not feel that tough. Although we were running errands up by one of our favorite breweries, Wasserhund, and knew they just released a new beer. It was just a tad torturous that I could not partake and I’m sure Jarrett was a little disappointed as well.
Started the morning off with eggs and a great 6-mile hike! I have been feeling that I am bound to tire of having eggs for breakfast, so I made a Pumpkin Apple Breakfast Bake, courtesy of the blog Wholesomelicious. I just had a square of it warm, and it was tasty, but I think I am going to prefer it chilled. In either case, it’ll be nice to mix up the breakfasts this week. 😊
Major Tip from Week 1
Almond butter that is Whole30 compliant is kind of nasty… I mean its literally just blended almonds. I have found though, that adding cinnamon and pumpkin pie spice, makes it so much better! Like a world of difference. Currently devouring an apple with this spread.
Weekly Recipe Round-up
Bison Sweet Potato Chili
I am really excited to try out this dish and Jarrett’s mouth started to water as soon as I mentioned bison. Because we are not going out to eat, I am more willing to splurge on quality ingredients, like ground bison. This recipe again, comes courtesy of the Whole30 Instagram account, but is from Grace Brinton, whose website can be found here.
2 Tbl ghee or coconut oil
2 lbs ground bison beef and lamb work too)
1 3/4 lb butternut squash (or sweet potato)
1 yellow onion
1 bell pepper
6 oz carrots
2 1/2 tsp cumin
2 1/2 tsp paprika
1 1/2 tsp oregano
1 1/2 tsp thyme
2 tsp garlic powder
½ tsp cinnamon
1/4 tsp salt
1/4 tsp black pepper
3/4 cup broth
14.5 oz diced tomato, 6oz tomato paste
3 Tbl coconut aminos
3 Tbl coconut milk
Heat a large pot over medium heat and melt 1 Tbl ghee.
Add bison to the pot and bcook until browned, stirring occasionally.
Remove from pot.
Add the remaining 1 Tbl ghee to the pot and melt.
Add onion and sauté 5 minutes.
Add remaining veggies, spices and herbs, stir and sauté 5 minutes.
Add remaining ingredients, cover pot and bring to a simmer.
Reduce heat to low, add bison back into pot, stir.
Cover and simmer until veggies are soft, about 20 minutes.
This recipe can also be done in the slow cooker!
This is such as easy dish and can be customized to fit Whole30 for me and a regular, if not more carb-heavy diet for Jarrett. Just make sure to make your own spice mix, because a lot of pre-made Mexican spice blends have sugar in them! I am planning on eating this with cauliflower rice, and Jarrett will have white rice. And beans. And probably tortillas haha
Salsa Verde Pulled Pork
This is a crockpot meal I’m really looking forward to trying! The Whole30 Recipe Instagram is amazing and from The Kitcheneer. If you saw my intial Whole30 post, you know I have already made and loved a recipe from this fantastic food blogger. If you missed it, you can catch my grocery haul and week 1 recipes here.
2 tbs olive oil
2-3lbs of pork shoulder, fat trimmed and cut into 2-3” pieces
5 tomatillos cut in half horizontally
1 head of garlic, with the top cut off
1 red onion, quartered
1-2 jalapenos, halved lengthwise
1 tbs cumin
1 tbs salt
1 tbs pepper
½ tsp crushed red pepper flakes
¼ cup fresh cilantro, chopped
Juice from ½ lime
Preheat oven to 375
Add tomatillos, onion, garlic, and jalapeno peppers to a baking sheet and roast in the oven for 20-25 minutes (until the tomatillos have turned a darker green color)
In a large heavy bottom sauce pan (or Instant Pot in Sauté mode), heat oil on medium high heat and add pork to brown on all sides (2-3 minutes per side). Transfer pork to slow cooker or Instant Pot (now in slow cooker mode) with cumin, salt, pepper, and chili flakes.
Blend all roasted vegetables (tomatillos, garlic, jalapeno peppers, and onion) plus the lime juice and cilantro in a food processor or blender until smooth.
Pour verde sauce over pork. Cook on low for 6-8 hours or on high for 4 hours.
Shred with two forks and serve over cauliflower rice with extra cilantro and avocado!
I hope you are enjoying this little recap, and maybe finding some inspiration to try Whole30 as well! If you have any recipes that are Whole30 compliant, let me know below. I have loved trying all of these new meals!