Cooking

I am documenting my Whole 30 journey to help me see how far I’ve come and to keep me inspired through the whole process. I’m looking forward to the transformation in how I approach food, cook with it, and enjoy it. Read why taking on this challenging dietary adventure is so important to me HERE. 

{Day 1}

Monday, February 2nd:

Well, I worked at home today because of the stupid snow storm Linus. I had some extra flexibility as I was able to cook part of my lunch at lunch time, and not just reheat it then. I felt full throughout the day as I ate well and drank a lot of decaffeinated Lady Grey tea with lemon. I wanted a cookie at the end of the day.

Breakfast

A crustless quiche made with sauteed mushrooms and caramelized onions. I added Franks Red Hot on top. And a few strawberries.

I prepped this Sunday night by cooking the mushrooms and onions, separately. I then beat 16 eggs in the morning and mixed the chilled mushrooms and onions into that. I put all of that in a pie plate that I generously coated with olive oil. Baked for 65 minutes at 350 degrees, cut 6 slices.

Lunch

A big salad with sauteed pork seasoned with Adobo. I used 1/2 a romaine heart, sprouts, about 2″ of English cucumber that I chopped up, little bit of broccoli, 1/2 of a tomato, and a few radishes I sliced very thinly.

I made the dressing with the juice from half a lemon, 1 heaping tablespoon of organic stone ground mustard, a generous pinch of cumin, champagne vinegar, and extra virgin olive oil. I made made enough for 3 salads.

Dinner

Thai pork burgers with roasted portobello mushrooms ‘buns’ with roasted broccoli.

I added some green curry paste to the 1lb of pork, and made 3 patties. I used 2 for our dinner and saved the other for Day 2 breakfast. I sprayed a bit of olive oil (using my Misto Olive Oil Sprayer) on the mushrooms and placed them under the broiler with the broccoli, which I also sprayed. I chopped up some cilantro and mixed it into 1/2 an avocado and put that on the cooked burgers. I sprinkled some Toasted Sesame Ginger spice blend and then squeezed some lemon over the broccoli.

The flavors were good but I don’t like to actually eat burgers portobelo buns… too messy!

{Day 2 }

Tuesday, February 3rd:

The day was a piece of cake. Honestly. I didn’t have any real cravings so yay! I felt great. Making breakfast is a pain as we juggle so much in the morning but worth it as it done with by when we leave for work.

Breakfast

Roasted butternut squash with fried eggs and bit of leftover ‘sausage’.

I just used the rest of the pork that we didn’t use at dinner as our meat for breakfast. I hope to make my own breakfast sausage one day.

Lunch 

 

I had a big salad with leftover mushroom and caramelized onion quiche and a kiwi.

I love eating salads but I always stay so hungry afterwards, unless it is a monster salad like this one. I was hungry for a while afterwards but then it settled down for a bit.

Snack

 

Organic Spouted Mixed nuts.

My day started to get crazy and I was running around so I needed a little something. I ran down to the continence store in our office building and found they had a lot of Whole 30 compliant snacks. Woohoo!! These were really good, I could have had the whole bag easily but I had half.

Dinner

Turkey tenderloin with peppers and roasted red potatoes. Served with mustard.

I cooked 2 turkey tenderloins on a bed of peppers and on a separate baking sheet I cooked the potatoes. I seasoned everything with some olive oil, Goya Adobo, chili powder, and pepper. I saved half of the potatoes and a tenderloin for lunch the next day.

{Day 3}

Wednesday, February 4th:

Breakfast

The last bit of the mushroom and caramelized onion quiche with a ton of roasted butternut squash.

ugh I literally shoveled this into my mouth. I was rushing to get to the dentist and has about .2 seconds to eat before leaving the house at 6.30am to get to the dentist for 7am. Def not the ideal way to eat.

Morning Snackish

Fruit- pineapple, blueberries, strawberries, honeydew melon

We had a breakfast presentation at work so I grabbed some fruit. It helped me not reach for muffins and pastries. Plus it already had been 3 hours since I had eaten and I figured a bit of fruit would help carry me over to get to lunch, still 2.5 hours away.

Lunch

Leftover turkey tenderloin with roasted red potatoes with roasted broccoli and portobello mushrooms.

We had the Patriot’s parade go by my office so I stood at the window eating my lunch while I watched. Not ideal (duh!) , but at least it wasn’t while sitting at my desk scrolling through pinterest. #progress?

Dinner

Steak with steam carrots, organic spinach (Trader Joe’s), and some mango.

We hadn’t had steak in a while so it was so good to have some. It’s usually a summertime thing for us so it was nice to feel a bit of summer in the dead of a New England winter.

____________________

So far so good. I’ve completed 3 days out of 30 and it feels good to be (slowly) accomplishing something. I feel the same so I’m glad that I don’t feel that sugar withdrawal that I read could happen. Maybe it will hit soon, but ultimately, I think this process will be worth it in the end.

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