Paleo/Whole30 Spicy Pork Breakfast Sausage

If you've been following my blog, then you know that I was doing another round of the whole30 in January. I made it to day 23 before I had to go off plan. I am proud to say I didn't go off plan because I couldn't hack it, or because I ate something that I wasn't supposed to. I made a conscious choice to go off plan because I have an appointment today that I need to be at a certain weight for. One of the most important aspect of the whole30 program is to not weigh or measure yourself for the entire 30 days and I didn't want to violate that, but I had to step on the scale!

Today I will be meeting with a surgeon to see if they will do a replacement of my right knee. This is something I desperately need due to the amount of pain I am in constantly and the decreased quality of life. I am a few pounds off from where they wanted me to be. It is so hard to lose weight in a healthy way when you are so limited by the exercise you can do.

But enough of my pity party! A few weeks ago I tried my hand at making my own breakfast sausage. I love sausage, but with all of the preservatives that are in store brands, my body didn't love it. I read a few different recipes online and made them a few times before I feel like I got it right. Last Sunday I asked my son what he wanted for breakfast and sausage was one of the items he listed. I asked him if he wanted the sausage from the grocery store, but he said no and that he wanted my homemade sausage. What a mom victory! My smile was huge the whole time I was cooking!

The spices are what makes sausage yummy. Without the spices you
are just eating bland pork patties! I love sage in the sausage and my son likes his sausage with some spice, so we came up with a yummy compromise.

Paleo/Whole30 Spicy Pork Breakfast Sausage

Recipe by Sarah Golnik

Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 servings
Ingredients

• 1 lb Ground Pork
• 1 tsp Sage (ground or dried)
• 1 tsp Fennel Seeds
• 1/2 tspGarlic Powder
• 1/2 tsp Onion Powder
• 1/2 tspRed Pepper Flakes
• 1/2 tsp Black Pepper
• 1/2 tsp Paprika
• 1 tsp Coconut Oil (or other cooking oil)

Cooking Directions

1. Mix ground pork and spices in a large mixing bowl.
2. Add oil to a large skillet over medium heat.
3. While the pan and oil are heating, use your hands to create 8 patties out of the meat mixture. I normally roll them into meatballs and then flatten slightly as I am adding them to the pan.
4. Once all of the sausage patties in the pan, cook covered, checking often to make sure they aren't burning. Once the first side has browned, flip and brown the other side. At this time I add just a tablespoon of water and recover. This helps them cook a little quicker.
5. Once the patties are cooked through, remove from the skillet and place on a paper towel to soak up any extra grease.

Whole30 home stretch...Garlic lemon caper chicken

I am on day 22 of my second Whole30 which means I am in the home stretch. I'm through with all of the carb flu/sugar withdrawals and no longer craving chocolate. I am falling asleep earlier, sleeping more soundly, and waking up earlier feeling rested. My energy is higher and by default my house is cleaner...LOL. I have even started making my son's lunches with healthier options which he likes because they are more filling than the sandwich, chips, and applesauce that he has taken daily for many years.

Yesterday when it came time for me to make dinner I got a little flustered. I had been planning on making NomNomPaleo's Cracklin Chicken, but realized that the chicken thighs I bought were boneless and skinless and her recipe wouldn't be a good without the skin. So I had to think quickly to throw something else together utilizing those chicken thighs I had already defrosted. My dad makes an amazing baked dish featuring lemon caper chicken and rice. Being on the whole30, rice is out, but thinking about his yummy dish got the wheels turning and I came up with what is now my favorite meal. I love lemon and this chicken has such a good flavor and lemony kick. I didn't know I was going to share this recipe until after I tasted it, so I didn't take any pictures along the way...I didn't even write down the recipe at the time, but I believe I've remembered it correctly. ENJOY!!

Garlic Lemon Caper Chicken

Recipe by Sarah Golnik

Prep time: 10 minutes
Cook time: 35 minutes
Yield: 4-5 servings
Ingredients

• 6-8 Boneless skinless chicken thighs
• 1 tsp olive oil
• 1 medium onion, diced
• 1 1/2 tsp or 3-4 cloves, minced garlic
• 1 tsp thyme
• 1/2 tsp Italian seasoning
• 1/2 cup lemon juice
• 3 tbsp ghee, melted
• 1/2 cup chicken broth (bone broth preferred)
• 1 tbsp capers
• 1/2 tsp ground black pepper
• salt as needed
• zest from half of a small lemon

Cooking Directions

1. Preheat oven to 375 degrees.
2. Coat baking dish with olive oil and then place the chicken thighs in the bottom of the dish evenly spaced apart.
3. In a bowl combine the remaining ingredients, except for the ghee and lemon zest. Add the melted ghee last stirring quickly. If the other ingredients are too cold, the ghee will solidify again, but if you stir quickly it will be in evenly distributed tiny clumps. 
4. Spoon mixture into the baking dish around the chicken thighs. Sprinkle the top with the lemon zest. Bake uncovered for 30-35 minutes until chicken is no longer pink when you cut it.
5. Serve over cauliflower rice or mashed potatoes using the juice from the dish as gravy.

Whole30 Day 14...Tiger Blood

 

"Days 16-27: Tiger Blood. Goodbye cravings, hello Tiger Blood! This must be what everyone is talking about. You’ve hit the downhill slope of your Whole30 and life is beautiful. Your energy is through the roof, you’ve kicked the cravings, you’re experimenting with new, delicious food, and you’ve finally got the time to notice that your clothes fit better, your workouts are stronger, and you are generally more awesome."         - See more at: http://whole30.com/2014/04/tiger-blood/#sthash.vwF8Jm9w.dpuf

I got tiger blood on day 10 this round. I woke up at 6:30 am without an alarm and spent all day Saturday cleaning my kitchen. I believe I cleaned areas in my kitchen that haven't been cleaned in the decade I've lived in my house and probably weren't cleaned by the previous home owner either!! I cleaned out my spice cabinet, organized it and refilled spices in my spice rack. I even went to the store to buy organizers for my cabinets! I know...crazy, right?!?

I figured that I need to put all of this energy to good use by working out a little harder. Both Monday and Tuesday this week I hit the gym at 6 am to get a workout in before work. I've been working out everyday during this whole30 in hopes that I would get even better results, but my workouts have been at home and have been centered more around physical therapy than sculpting, so it was nice to get back in to the gym. Today it is icy out so I'm planning on doing some arm and shoulder exercises with the dumbbells I have at home and doing some yoga/Pilates exercises for core strength.

Last night I tried something new for dinner as part of a challenge that was issued by several of the Paleo bloggers. I made NomNomPaleo's Spicy Tuna Cakes and served them with oven zucchini fries and my paleo ranch dressing. Making oven fries out of veggies is a great way to get your kids to try new veggies because they are in a familiar french fry shape and they are finger foods that are great for dipping.

Whole30/Paleo Oven Zucchini Fries

Makes 2-3 servings. Recipe can be easily doubled. 1 zucchini cut in to fry like pieces 2 eggs ½ cup almond flour 1 tsp garlic powder 1 tsp Italian seasoning ½ tsp salt 1 tsp olive oil

Preheat oven to 400 degrees. Brush the olive oil on a large baking sheet and set aside. Mix almond flour, garlic powder, Italian seasoning, and salt in a large bowl and set aside. Beat the eggs in a separate bowl. Dip the zucchini pieces in the egg and toss in the flour mixture. Place on the baking sheet. Repeat until all of the zucchini pieces are coated and on the baking sheet. Bake for 10 minutes and then flip each fry. Bake for 10 additional minutes.

Whole30 day 8: Whole30/Paleo Chili

So...we had a crazy cold snap last night and it was 8 degrees outside this morning! I'm sure most of my readers are experiencing the same thing considering 80% of the country had below freezing temperatures this morning. When it get's cold, I start thinking about hot stews and soups that I can make that will warm me from the inside out. Chili is a go to for most people, me included. I am such a fan of my dad's chili, all full of kidney beans, but being on the Whole30 that is forbidden. I read over some interesting recipes for paleo chili. Some recipes had squash, some had unique ingredients like coffee or cocoa powder, but none really sounded like they would cure my craving for my dad's chili.

The first thing I needed to do was to put together some chili seasoning. Most chili seasoning that you can buy pre-made at the grocery store is laden with sodium and MSG, not to mention sugar and various types of flour. Chili seasoning is so easy to make and if you cook even a little you will find most of the spices you need for it in your spice rack already. Chili powder, garlic powder, onion powder, cumin, cayenne pepper, black pepper, and salt are what you need. The measurements I've included in my recipe below are more guidelines than rules. That is what I start with and after the pot has simmered a bit, I taste it to see if I want to add any more of any one of those spices.

I thought about just making a meaty chili, but decided I wanted a hearty substitute for beans. Ultimately I decided to add a diced sweet potato. I also kicked the spice level up a little by adding diced jalapeno. I've always big a fan of mixing sweet and spicy, so why not try it in chili?! I wasn't disappointed! It is the perfect combination and it still tastes like traditional chili.

My favorite thing about the Whole30 program is that it encourages you to step out of your comfort zone. During my first whole30 I realized how much I truly love to cook. I enjoy experimenting with flavors and making meals from scratch. That is one non-scale victory that stuck with me after that 30 days and I have really been embracing for the last six months.

It is day 8 for this whole30 and I'm feeling pretty good. My ring that I always wear is too loose to wear on my ring finger and I expect in another week I'll be able to wear it on my middle finger. My arthritis has been horrible for the last two nights because of the sudden change in weather. I wish that I could be one of those people who could say they are pain free at the end of a whole30 round, but sadly I don't think that will ever happen to me. What I can expect though is a healthier me and I'm okay with that. This whole30 hasn't been as much of a struggle. I attribute that to eating one or two compliant meals a day since I completed my first round. I've also really plugged in to the community aspect of this. I am so excited to be talking to so many people that are also on this journey. It is so much easier when you aren't doing it alone!

Well....on to the recipe!!! Make a double batch and freeze some!

Whole30/Paleo Chili

2 lbs. lean ground beef 1 large yellow onion, diced 4 cups beef broth (bone broth if you have it) 1 tbs. chili powder 1 tsp. ground cumin ¼ tsp. cayenne pepper ½ tsp. onion powder ½ tsp. garlic powder 1 tsp. salt ¼ tsp. black pepper 2 whole bay leaves 2-28 oz. cans of crushed tomatoes (I prefer no salt added) 1-14.5 oz. can of diced tomatoes (I prefer no salt added) 2 bell peppers diced 1 jalapeno pepper diced (can use a small can of green chilies to save time) 1 sweet potato diced in to ½ inch cubes

Add beef and onions to a large stew pot over high heat. Break up meat and stir with a wooden spoon until meat is cooked through. Drain any unwanted grease. Add the spices, tomatoes, peppers and sweet potato. Cover and simmer 45 min. Optional: Serve with avocado.

First day of a new year and another whole30 round!

Happy New Year!!!! I am so excited about all of the possibilities that a new year brings. I am hoping to have a much needed knee replacement this year...and yes, I know 34 is way too young to be having joint replacements! My appointment with my surgeon is scheduled for Feb. 11 and they want my BMI just a little bit lower. Since 75% of my weight loss is through diet and only 25% through exercise, I decided another round of the Whole30 is the way to go. I lost 23 lbs and 5 inches off my waist in May of last year on my first Whole30.

Breakfast this morning had to be quick. Scrambled eggs, chicken apple sausage, and steamed broccoli did the trick. I decided against coffee and went with herbal tea to drink because I figured this might also be the perfect time to break my coffee habit too.

Lunch today was one of my favorite meals, a buffalo chicken salad. I tossed baked chicken tenders in Tessemae's wing sauce and served the chicken on a bed of lettuce and spinach with tomatoes, and cucumbers and drizzled with my paleo ranch dressing. So tasty it doesn't even seem healthy!!

When I was thinking about what I was going to make for dinner tonight I had to think about tradition. Traditional dinner on new year's day includes cornbread, black eyed peas, and collard greens. Well, I've never cared too much for black eyed peas, so no great loss there. I can do without cornbread. Collard greens though, I love! So how happy am I that the way I fix my collard greens is whole30!!! So dinner tonight was steak grilled with Trader Joe's Everyday Seasoning, roasted red potatoes with rosemary, thyme, and garlic powder, and my yummy collard greens.

Sautéed Collard Greens

3 Tbsp. bacon grease or oil 2 Tbsp. minced garlic 3 tomatoes 1 bunch of collard greens, rinsed

Heat the grease in a large skillet. Add the garlic and tomatoes. Tear apart the leaves of the collard greens separating the leaves from the large parts of the stems. Add the leaves to the skillet, covering it after each handful and stirring occasionally. Once all of the collards are in the skillet, cook over low heat, stirring occasionally until they reach the desired tenderness and are a dark green in color. About 10-15 minutes. Salt to taste.

Whole30/Paleo Asian Turkey Lettuce Wraps

What got me through my first whole30 was trying new recipes. Since I had never had many of the dishes before, I had no unhealthy version to compare it to in my mind and therefore I wasn't disappointed if it didn't taste as good. One dish that I saw online was Asian lettuce wraps. Never in my wildest dreams did I think that there would be a substitute for soy sauce and needless to say I was over joyed to see coconut aminos mentioned on the discussion boards on the Whole30 website. Coconut aminos and fish sauce are a great combination to use as a base for any Chinese dish you may be trying to adapt for the whole30 or paleo lifestyle. Most of the fish sauce options at the regular grocery store do have sugar in them. I was able to find several sugar free options at an Asian grocery store in a neighboring city. This combination of coconut aminos and fish sauce is also good if you love Chinese food like me, but are allergic to soy or MSG with are found in most dishes. The recipe I have come up with is so easy to make for a week night since it takes about 15 minutes. It is protein and veggie packed that side dishes are not even needed. My son loves this dish and asks for it all the time. I've learned that if a child can eat the food with their hands, they are much more willing to try something new.

The leftover meat makes a great salad when heated and served over lettuce and spinach.

Asian Turkey Lettuce Wraps

2 lb. lean ground turkey 1 small onion chopped 1 tsp. minced garlic (3-4 cloves) 3 tbs. fish sauce 4 tbs. coconut aminos 3 tbs. red wine vinegar 1 tbs. Thai basil or cilantro ½ tsp. pepper ½ sweet potato shredded (optional) 1 bag of broccoli slaw Lettuce leaves for serving

Cook ground turkey, onion, and garlic in a large skillet. A little grease if fine, but if there is too much or you aren't using lean meat, drain the grease. Add the fish sauce, coconut aminos, vinegar, cilantro, and pepper. Cook 3-4 min. over medium heat allowing the meat to absorb the flavors. Add shredded sweet potato and broccoli slaw. Cover and cook, stirring occasionally, until veggies are tender. About 5 minutes. Serve in lettuce leaves.

Whole30/Paleo Easy Shepherd's Pie

Who doesn't love an easy casserole?! It doesn't get much easier than shepherd's pie for a quick and healthy meal. What makes this meal quick for me is that I make extra mashed potatoes with dinner the night before I make this and used leftover mashed potatoes. This meal is easy customize and a great way to sneak in extra veggies. For my shepherd's pie tonight I added grated carrots and diced spinach. I have learned that if you have a meal with tomatoes, it is easy to sneak carrots into a meal because the tomato flavor masks the taste of the carrots and if you dice spinach small enough most people will over look it as a spice. 

Brown 1 lb. lean ground meat, diced onions, grated carrots, and seasoning in a large skillet.

Add a can of diced tomatoes, green beans, and spinach. Stir well to mix.

Top with garlic mashed potatoes and bake.

For maximum flavor while keeping to Whole30 guidelines, make your mashed potatoes with chicken broth, sea salt, and a 1/2 tsp. of mined garlic. If you aren't Whole30 you can add cheddar cheese into the garlic mashed potatoes or top with Parmesan cheese.

Easy Shepherd’s Pie
1 lb. ground meat (beef, turkey or lamb) 1 small onion chopped 1 large carrot grated ½ tsp. Italian seasoning 1 can of petite diced tomatoes (14.5 oz) 1 can of green beans or 16 oz bag of frozen green beans ½ cup fresh spinach leaves chopped 3 cups garlic mashed potatoes	Preheat oven to 400 degrees. Cook the ground meat, onion, grated carrot, and Italian seasoning together in a large skillet until meat is thoroughly cooked. Mix in tomatoes, green beans, and spinach. Add mixture to a casserole dish. Top with mashed potatoes. Bake for 30 min.

Whole30 Day 1 recap...breaking habits again

Well...Day 2 of my second whole30 is winding down now. Yesterday went smoothly as I knew it would, but I came to a realization late in the day. I realized that the snacking habit that I had broken during my first whole30 had come back in my life during my two weeks on vacation. I didn't eat unhealthy snacks, but they were still mindless calories. So...that is my struggle again this time.

I went to the gym this afternoon for my workout and I am excited because I can feel myself getting stronger again with every workout. I am taking it slow, because, as I mentioned before, I will spend the rest of my life recovering from the damage I did to my body during my younger and more athletic days. That is okay though. Instead of increasing my weights each week and doing 3 sets of 10, 8, and 6 reps with a higher rep each set, I will be staying at 3 sets of 12 reps all at the same weight and not increasing until it becomes ridiculously easy. Just as with everything in life, the ability to adapt and change is the key to survival!



Day 1 recap

Breakfast:
2 eggs scrambled
3 pieces of compliant bacon
1/2 of a cucumber sliced
fresh cherries

Lunch:
Taco salad with seasoned ground beef, spring greens, spinach, cherry tomatoes, bell peppers, salsa, guacamole, and a sprinkle of lime juice

Dinner:
Steak grilled with Trader Joe's Everyday Seasoning
Boiled red potatoes with green beans (both from the farmer's market)
Watermelon

Workout:
30 min. of yoga
2 hours of yardwork ;-)

Wishing you love and sunshine,
Sarah

Whole30 Round 2 Begins!!

Since my first whole30 ended at the beginning of June, I have started working out almost daily at my company's gym and have tried to keep eating as healthy as possible. I have lost another 6 lbs and another inch off of my thighs and while that is great, I know I could be doing better for myself. So today I started another round with a vow to not only eat right for the next 30 days, but to also exercise which is something I didn't really do during my first round.

So, this morning I kicked off day one and did a lot of of cooking during my Sunday food prep time.

Whole30 Results and...the rest of the story

The results are in!! I applied for a new job at the beginning of this process and because of everything listed above, I had the confidence to go through the interview process. Yesterday, on my last whole30 day, I was told I got the job which is a huge promotion. I will be leaving the position I've had for 9 years! Oh and I guess I should also mention I lost 15 lbs, 3.5 inches from my stomach, 3 inches from my chest, 2 inches from my hips, and an inch from each thigh!!! All of those numbers are just icing on the cake!

Here is my whole story...

In 2004 I was having horrible mood swings and I just didn't feel good. That year I was diagnosed with bipolar disorder and started on medications. That started a 12 year battle with medications to control my sleep, medications for my mood, medications to counteract the side effects of other medications. I gained 100 lbs which I was told was a side effect of all the medications. The doctors had to keep switching my medications because nothing seemed to really work.

Things changed when we brought a puppy into our home and my allergies got out of control and to diagnose it my ENT ordered a full gambit of allergy tests. Other than the dog, we found out I had a huge reaction to yeast and mold. My allergist recommended that I go on a yeast free diet. I went home and immediately started researching what kind of diet that entailed, but also the symptoms of a yeast allergy. I noticed that there are a number of psychological symptoms to anaphylactic shock. I started thinking about the times when I felt the worse with depression and anxiety and realized that those were the times I was eating what was the worst for a yeast allergy- fast food and preservatives. I immediately started to clean up my diet. Luckily my psychiatrist was very open minded and willing listen to my theory that I wasn't bipolar, just having an extreme allergic reaction and the reason we couldn't find a medication to help me was because we were trying psychiatric drugs on a physical problem. He tapered me off of my medication and I continued cleaning up my diet. 

In March of this year I was official dismissed as a patient of the UNC Neurosciences Clinic and have been medication free for almost 2 years. I have struggled though when it came to sticking to eating clean. I started paying attention to the mood swings I would have and think about how they were caused by slipping in to old habits. That is why I chose to do the Whole30 program. I needed something to give me the kick in the butt that I needed to do what is right for me, not just for 30 days, but to be the first 30 days of the rest of my life.

I can't help but think about all the years that I have wasted by not trying to eat clean when I first started having problems, but I won't think about it too hard. At 33, I have a long life ahead of me and this 30 day period wad just the start!!!

Wishing you love and sunshine,
Sarah

Whole30- LAST DAY!!!

Finally! Today is my last official day! I am excited and saddened at the same time. I really am not interested in reintroducing some things to my diet, but I know I need to do the reintroduction just so I know what the effects are of certain foods I may eat (or may not be able to avoid). So...I will do the introduction but then I am going to go back to how I'm eating. I am planning on staying paleo and mostly whole30 from now on. I'm going to work for a 90/10 balance.

I am starting to feel like myself after being sooo sick for the first few days this week. Yesterday I went walking for the first time after three days of barely moving. I managed to get 6 miles done without feeling too bad, although I am a little dehydrated still.

Stay tuned for before and after pics, measurements, and weights.

Yesterday's recap:

Breakfast:
Scrambled eggs
Bacon
Steamed broccoli

Lunch:
Chicken soup

Dinner:
Tuna salad w/ olive oil mayo and
fresh spinach leaves

Wishing you love and sunshine,
Sarah

Whole30 day 32- new challenge I overcame

So, if you have been following my journey you know that I have to do 34 days due to non-compliant

bacon in the beginning. I am now on day 32 and while I have had many challenges, I hit the hardest one yet on Sunday morning. I woke up that morning with a slightly sore throat, but by that afternoon I was running a fever. Now, I am the type of person that can have full blown pneumonia and never run a fever so this was really unusual. I spent all day Sunday and Monday in bed and napped more than I have ever napped before. To make matters worse, I didn't drink enough water on Saturday because of the BBQ I hosted and was already dehydrated before the fever kicked in. Don't worry though, I got through it and stayed compliant even though a few tears were shed out of misery and frustration! I sipped herbal tea and the broth from chicken soup, gargled salt water, and discovered the wonder of an epson salt bath to help with the leg cramps I had from dehydration.

I am now feeling about 75% better and am thankful I didn't make myself more miserable by reaching for comfort foods I would have in the past. As I am wrapping up my first whole30, I'm thinking about everything that I've learned from this process and I'll be sharing those tidbits over the next few days. Here are a couple to get me started:

1. coconut is extremely versatile i.e. coconut oil, coconut aminos, coconut milk....
2. The term SWYPO (Sex With Your Pants On) makes me smile but is a great analogy and we all too often try to make substitutions to what we are eating but those substitutions aren't always good.

Wishing you love and sunshine,
Sarah

Whole30 day 28- Party time!!!

Whew! What a day!!! Had a most fabulous time at the BBQ for my family. I got tons of compliments on my Whole30 compliant food. Because I've been doing a lot of advance prep work on the weekends during this program, I was able to use this new found talent to have everything prepped and ready so I could still enjoy the party. I highly recommend bacon wrapped sweet potatoes as an appetizer for any occasion.

I admit I did look longingly at the cupcakes my sister brought for dessert. I took one and put it in a tupperware container in my freezer to eat after I introduce gluten back. A friend of the family left a few bottles of beer that he had brought for us to try, so I would be able to try it once I'm done with my Whole30. I feel so great with what I've been eating though that I am not looking forward to the negative effects that a beer will have on my body now that I have cleaned what I put in it. I also have a severe yeast allergy which amplifies the negative effects.

I'm looking forward to taking my after pictures, especially since I was constantly pulling up my jeans today. A smaller size is definitely a victory!

Today's recap:

Breakfast:
Scrambled eggs
Sweet potato hash
Blueberries

Lunch:
Chicken salad on a bed of spinach

Dinner:
Hors d'oeuvres:
Bacon wrapped sweet potatoes
Veggies w/ homemade ranch dip

Main Course:
Broccoli salad
Ribs with Cherry BBQ sauce
Deviled eggs

Wishing you love and sunshine,
Sarah

Whole30 day 27- in the home stretch!

I am finally sleeping better!!! It took more than 20 days for me to have that non-scale victory, but it has finally come. I have the fitbit flex on my wrist and have been using it to track my sleep. Previously I would have 12 times or so a night of 7.5 hours of sleep that I would be restless, but the past 4 nights I have only been restless 1-2 times. That leaves me feeling fabulous in the morning with extra energy. I am putting that energy to use this week too with having a BBQ at my house tomorrow for 12 people and I'm serving a ton of whole30 compliant food....ribs with cherry bbq sauce (I'll have regular sauce too just in case), deviled eggs, broccoli salad, cut veggies with paleo ranch dip, compliant hot dogs, bacon wrapped sweet potato bites....I can't wait!!!

Unexpectedly I have become a foodie! I have always loved food, but I feel that now I have stripped all the sugar and the other crud from what I am making, I have gained a greater appreciation of the natural flavors! I have added a recipe section to my blog that I am going to start posting my recipes on and am very excited about having pins of my recipes as opposed to me looking at other people's pins.

Day 26 recap:

I made chicken salad yesterday morning intending on it being for
lunch, but it looked so good I decided to make a breakfast of it! I then had an equally fabulous lunch with 2 hamburgers topped with Tessemae's ketchup, half of a sweet potato topped with cinnamon, and a salad of spinach, strawberries, blueberries, avocado, and sprinkled with balsamic vinegar. Dinner was beef stew made by my dad who again was excited that he made it without using flour or cornstarch to thicken it so that I could have it.

Wishing you love and sunshine,
Sarah

Whole30 day 26...more challenges I overcame!

I've been missing the last couple of days because I had to go into my office to work since I had to be onsite for some job interviews (I normally work from home full time). I really learned from some of the office eating mishap stories on the Whole30 forum and really made the effort the past two days to

Burgers, guacamole, spinach, apple and cashews

coconut shrimp, sweet potato, broccoli

make sure I had plenty of food with me and a couple compliant snacks (just in case). I made it through Tuesday without hiccups and even went out to eat for my mom's birthday that night. We went to Outback and since I went there on mother's day, I knew just what to order (steak grilled w/o seasoning, steamed broccoli, and a sweet potato plain). It was still yummy and nice to know that I can go out with my whole family and still stick to my healthy choices. They were advertising a new cocktail and I have to admit that the thought of alcohol makes me a little sick right now...and that is good. I actually have a yeast allergy and shouldn't have any alcohol, but before the Whole30, I would still indulge in a glass of wine or two on the weekend and wind up feeling horrible for days afterwards. I should hear about both of the new positions I interviewed for by the middle of next week. Hopefully it will be good news to celebrate along with the end of my whole30 (whole34 really).

Yesterday I was in too much of a hurry in the morning and didn't eat enough for breakfast. I only ate
about 2 eggs and half of the sweet potato hash...no other veggies. I paid for it and stayed hungry the rest of the day even after eating proper portions for lunch and dinner. That really cements for me that breakfast really is the most important meal of the day!!

The salad my dad prepared...so yummy!

My son and I often eat dinner with my parents on weeknights. I chose my whole30 start day purposely because they were going to be out of town for the first couple of weeks. They are back this week and each day I've called my dad to ask what he was making for dinner to see if I could eat any part of it and if I couldn't I brought my own. Yesterday my dad sent me a message through facebook
and was so excited that he was making a dinner I could have. He grilled chicken and we had grilled chicken salads with locally grown lettuce, strawberries, and blueberries. He also added walnuts and avocado. It was so great and felt so good to know that my dad was now thinking about the whole30. My mom has also expressed interest in reading the book and trying the whole30. I am so glad my family supports me and it definitely makes the process so much easier.

Wishing you love and sunshine,
Sarah

Whole30 day 22 and more revelations

Friday was a rough day where it seemed like everything that could go wrong, did go wrong. I missed lunch and really felt the repercussions by 3 that afternoon. It was a firm reminder that I am no good at helping other people solve their problems if I don't take the time I need for myself and that includes fueling my body. I guess that is why the book was so insistent about us taking the time to sit down and eat at a table. Taking that time not only helps you slow your eating pace down, but also gives you a great stress break. I'm so glad I've figured that out.

I also bought my first Lara bars on Friday. I will definitely be saving them for my backpacking trip because they seem a little like Paleo crack! So yummy and addictive!

A mug of chicken bone broth w/ breakfast

Right now I am planning a menu for a party I'm having next Saturday to celebrate my son and my mom's birthdays as well as my mom's retirement. I will be doing a bulk of the cooking myself and everything that I'm making is going to be Whole30 compliant. I figured that would be my best defense against the cakes that I'm ordering for dessert. I am planning on making a compliant lemon custard with raspberries so I can have something too. Fingers crossed!!

I had my first cup of chicken bone broth with breakfast. It took me a couple sips to get used to the

idea, but then I decided that it was great! I have a hard time eating first thing in the morning still. I'm hungry, but just don't feel like eating (if that makes sense). I'm going to start sipping on a cup of bone broth first thing in the morning to see how that might help.

Wishing you love and sunshine,
Sarah

Whole30 day 20: not weird to bring your own

Wow...day 20. This is such an amazing journey, but not without complications. My son and I typically have dinner at my parents' house during the week. They have been out of town most of this process and last night was our first night having dinner at their house. I called before going over there to ask my dad was he fixed and he told me it wasn't compliant. I quickly threw together a plate of food from what I had fixed in the fridge and took it with me. It wasn't weird and no one minded that I brought my own because I have been upfront with everyone about what I am doing and what it means to me. I did get questions and comments early in this journey about why I am doing this and why is it so restrictive. People had their doubts about my commitment, but I have to say now that I am on day 20, they see my commitment and they are seeing the changes in my mood and appearance.

Day 19 recap:
Breakfast:
Scrambled eggs with prochiutto
Sweet potato hash
Cucumber

Lunch:
Baked sweet potato
Steamed cauliflower w/ EVO
Chicken with cherry bbq sauce

Dinner:
Pork chop with cherry bbq sauce
Cucumber
Sweet potato hash

I'm going to be making bone broth tonight for the first time and I'm very excited. The name turned me off, but yesterday I finally read up on bone broth and its amazing health properties.  Here is an interesting article from Weston Price about it.

Wishing you love and sunshine,
Sarah

Whole30 day ?: who cares!!

Good Morning!!! I have reached the point that I am so happy with how good I feel I don't even care what day of my Whole30 that I am on! So, according to my calendar it is day 19. My son said that he can tell I am enjoying this so much that he thinks I will just not stop after 30 days. I will go through the re-introduction period though just to help me figure out what my body doesn't work well with, but I can definitely see me staying pretty compliant to the program.

Slept great last night despite an increased amount of joint pain (not sure why: weather? nightshades?). My dad was released from the hospital last night. He had a really really bad infection in his mouth and they think they have it under control. I feel like I have handled my stress a lot better this week, perhaps because of regulated blood sugar.

Made another batch of nomnompaleo's cherry bbq sauce last night. My son and I love this sauce!! We have had it on steak and chicken and my son asked if I could put it on ribs this weekend. It is simple to make and sooo very tasty!

I work from home and my team is having a meeting today and they wanted to have a breakfast potluck. I elected to not go to the office and will be calling in from home so I will not be tempted. I do have to go to the office next week for two days for round 2 of the interview process for a fabulous new job. Luckily we have big refrigerators and microwaves at work so I can bring everything I need to eat right.

Day 18 recap:

Breakfast:
Deviled eggs
Cucumbers
Sweet potato hash

Lunch:
Roasted chicken
Roasted cauliflower
Collard greens

Dinner:
Chicken legs w/ cherry bbq sauce
Deviled eggs
Steamed broccoli
1/2 Sweet potato with cinnamon

Whole30 day 18 and dealing with stress

I'm having a lot of stress right now but am staying compliant. My dad had to go into the hospital yesterday which was an unexpected curve ball, that led me to trying to throw together dinner for myself and my son at the last minute and eating dinner almost two hours late. I ate so quickly I don't think I tasted my Asian meatballs (nomnompaleo) and cauliflower rice. Then because I ate quickly, I ate too much for the first time in 18 days and felt miserably full instead of just satisfied. I am learning that no matter what you have going on, you need to find a way to stick to an eating schedule. If you are used to eating dinner at 5, not eating till 7, does not help you deal with stress better! Next time I find myself in that situation I'll try to snack on a handful of nuts or cucumber slices while I'm cooking.


Making sure I have food on hand for a Whole30 quick fix meal is essential to my survival during times of stress. I'm aware now, that in the past when I have had nights like last night, it was so easy to head to the local Mexican restaurant or to pick up Chinese take out. Eating unhealthy, preservative laden foods that I am allergic too will not help my body or mind deal better!!  I have a yeast allergy and preservatives are a big no no. When I got stressed out in the past I turned to unhealthy choices that would cause me to gain 5-10 lbs and feel depressed. It has taken the Whole30 program for me to see how bad my coping skills are. In just a few weeks I am feeling more confident in my ability to cope.


Day 17 recap:

Breakfast:
Deviled eggs
Cucumbers

Lunch:
Salad with roasted chicken, cucumbers, peppers, avocado, and home made balsamic vinaigrette dressing

Dinner:
Asian meatballs
Cauliflower rice


Wishing you love and sunshine,
Sarah

Whole30 day 16: Weekend recap and another eating out on Whole30 adventure!

Good morning! I finally discovered Tazo's Passion Iced Tea bags yesterday....sooo yummy!!!! It will

be a great sugar free drink for me to enjoy this summer! This was an eventful weekend for me. Saturday I celebrated my son's 12th birthday. We went to almost every sporting goods store within 3 counties of us and then had lunch at Chipotle. I found out by reading numerous other blogs that a salad with carniats at Chipotle was safe for Whole30. It was so yummy and nice to know that there is another restaurant that I can eat at and still make great food choices!

I had my parents over for dinner last night. Stuffed peppers, salad with home made balsamic vinaigrette dressing, and a dessert of berries topped with coconut cream and toasted coconut was all a big hit. Cooking such awesomely flavorful dishes are a great way to win your family over on the Whole30 adventure.

The highlights of my Whole30 food this weekend!

I took another set of pictures yesterday (day 15 for me) and am so amazed at the changes I see! I have decided to step up my activity level for the rest of the program. No...I am not becoming an admirable crossfitter...I'm just going to start adding in more strength and resistance training in to my daily routine of walking.

Have a great day folks!!

Wishing you love and sunshine,
Sarah