So Week 3 of Whole30 has come and gone, and I’ve done better this week (for the most part). I’ll pick back up on June 16th:
For breakfast, I whipped up a smoothie with spinach, almond butter, banana, chia, flax, blueberries, strawberries, coconut water, and coconut milk. I also had coffee with coconut oil. For lunch I had yet another spinach salad with tomatoes, cucumber, blueberries, strawberries, slivered almonds and guacamole, deli turkey and blueberry balsamic vinegar and olive oil. Yes, I eat enormous salads. #noshame
My new obsession is with kombucha, and I’ve been having one every afternoon to combat the 3 o’clock slump. My favorite is the hibiscus flavor I think. Gingerberry is the bomb, too (I can only get GT Kombucha at the Thomasville Publix, but please clue me in to more resources!).
For supper I threw together this kitchen sink frittata, and it was awesome. Massive quantities of lightly steamed kale, onions, yellow squash, broccoli, tomatoes, and topped with a splash of hot sauce, of course. And eggs, obvi. I didn’t measure much, but I steamed a ton of veggies in my Le Creuset, whisked together 8 or 9 eggs in a mixing bowl with salt and pepper, poured them over the veggies and added sliced tomatoes on top. Let them sit for a minute to cook on the bottom side, then stick the whole thing in the oven on broil until the top is golden brown.
The next day (we’re up to June 17 now), I had leftover frittata with hot sauce, along with coffee and coconut oil, per usual. For lunch, we had Barbarito’s at the office, which was awesome. I made a small salad of lettuce topped with steak, chicken, pico de gallo, guacamole, and jalapenos. As a snack later on, I had a hard boiled egg and kombucha. For supper, we had this salad mountain, made up of spinach topped with blueberries, tomato, hard boiled egg, deli turkey, cucumber, raw yellow squash, pickled green beans, and guacamole (balsamic vinegar + olive oil dressing).
On to June 18: Breakfast was (yet again) leftover frittata (it was getting kind of gross at this point) plus a handful of blueberries. Lunch was a chef salad from The Scoop in Thomasville for a working lunch (no cheese, please!). It was sort of sparse, to be honest, so I got hungry later on and ate two hard boiled eggs with a 100 calorie pack of Wholly Guacamole. And a kombucha.
Oh, and I had about 1,000 cherries.
I’ll be up front: here’s my cheat this week:
Would YOU be able to resist fish as FRESH as it gets? Literally pulled from the sea moments before, then deep fried on the back of the boat for lunch? Yeah, me either. I don’t even care that the fish was battered with flour and fried in peanut oil. Or that the coleslaw was made with mayonnaise of unknown origin. Or that the hushpuppies are made outta cornmeal. Life is short and the fish were fresh.
We went on our annual awesome fishing trip with our friend Jacob at Lady J Charters on the 20th with my dad, Wheat’s dad, Marc and Cullen. We caught our limit of red snapper, a couple bee liners and a couple white snappers. It is always the MOST fun day. (link to last year’s trip)
Besides the fried fish (we won’t even talk about the hushpuppies and Parramores’ coleslaw), I did pretty well. I had ham and turkey, raw almonds and cashews, an apple, and watermelon throughout the day. For supper we ate the same thing again (fresh fried fish, coleslaw, hushpuppies), this time with a caesar salad. I resisted the chocolate cake. #nonscalevictory
Back to reality and on the bandwagon, we had a huge lunch for Father’s Day at my grandparents in Blountstown. For that event, I made this whole30 approved (and crazy easy) spinach salad in a flash. Fresh spinach topped with avocado, strawberries, blueberries and slivered almonds, with a really tasty dressing. Recipe for it below, copied and pasted straight from whole30.com.
- 6 cups organic spinach
- 2/3 cup blueberries + 1/3 cup blueberries
- 1 avocado diced
- 2/3 cup sliced strawberries
- ½ -1 shallot sliced julienne
- ¼ cup slivered almonds
- ¼ cup olive oil
- 1/8 cup apple cider vinegar
- 3 TBS lime juice
- Salt and pepper to taste
Place spinach in a serving dish. Top with blueberries, strawberries, shallot, and almond slivers. For Vinaigrette: Place blueberries in a food processor and pulse a few times. Add olive oil, apple cider vinegar, lime juice, and salt and pepper. Process until smooth. If necessary, add a little bit of water to thin out, depending on the consistency.
– See more at: http://whole30.com/2014/10/best-whole30-recipes-steal-salad/#sthash.MMnD9faH.dpuf
Despite my Auber-Southern family’s plethora of tempting and delicious treats, I managed to fill my plate with mostly whole30 compliant noms. Ignore that deviled egg. I’m sure Duke’s is whole30 compliant, right? ;) I also somehow managed to resist my grandmother Tezzie’s amazing, wonderful, possibly literally Heaven-sent homemade yeast rolls (think Sister Schuberts on steroids) for the first time in my entire life. I’m not even sure if that’s really a victory. :(
Tezzie and I both got a little bit of baby love with little Elah, who is growing like a weed. I die at that seersucker.
My salad, surprisingly (haha, psych) wasn’t really a hit with anyone else due to all the amazing food, so I added a bit more to it and brought it to Fathers’ Day meal number 2 at the Kirbo Kasa. It went over exceedingly well with that crew, and I didn’t even bring any home. I’ll definitely be making that one again, whole30 or no.
June 22: After a 3.7 mile run with my sweet accountability buddy (aka Juin, the never-tired bird dog) I had a couple hard boiled eggs, half an avocado, strawberries, and sriracha (just on the eggs, I swear), with a side of probiotics and zinc and coffee. Sweet handmade leather mug available at Maiden South. ;)
For dinner I visited another recipe from the whole30 book: balsamic roasted sweet potatoes and brussels sprouts. Basically you reduce an entire bottle of balsamic and drizzle it over roasted veggies. They make it sound way more complicated than that by making it a “recipe.” I also drizzled it over this pan-fried chicken breast. I did not drizzle it over the roasted okra.
Speaking of roasting tons of veggies, it works out well, since I get them delivered to my office steps by this dashing young farmer, David at Hopkins Farms. If you’re local, you can get a half-bushel of locally grown goodness (pictured below, $30) or a whole bushel by emailing firstname.lastname@example.org. He delivers to Thomasville and Cairo currently, and the veggies are amazing. If you’re doing Whole30, just let him know in your email that you want a Whole30 box, and he’ll even leave out the corn and peas and give you extras of the rest. :) Thanks, David!
I’m going to spare you the rest of my whole30 experience meal by meal. I can’t believe it’s almost over! I’ll be popping back in to share my final Whole30 thoughts and feelings, along with life post-Whole30 soon. It’s really difficult for me to keep up with extensive posts like this, and I’m sure difficult for you to pay attention that long, anyway, so I plan to keep my posts from here on out shorter and sweeter. :) Happy Summering!