Archives for posts with tag: diet

I went to go see “Fed Up” with the milk smuggler today. Definitely a must see for all Americans. We need to band together to fight this horrible, sugar induced epidemic we are facing.

I know we’re a few days past Day 30, but life came up, sickness, and blah blah blah. Sorry to keep you waiting, but here is the catch up!

The last few days were basically the countdown to me having to face my ability to keep up the diet and harness my self control (a very daunting task for a girl who loves to eat EVERYTHING!).  The last few days felt routine in the eating world, but still full of some very yummy food.

BOYS READ ON WITH CAUTION:

I also want to take a moment to talk about some lady aspects of Whole30, namely, the period.

I know that many women suffer from cramps. Some have them a little, and some have them to the point where they have to call in sick to work and lay on the couch for a day or two. It is no fun, no matter what end of the spectrum you wind up on.

This was the first period that I have had in almost 15 years without cramps! I don’t know if it was because I hadn’t been eating soy (which is my first guess), sugar (my second) , or dairy (it just might be), but no matter what the reason was I am so thankful. It was also shorter. Perhaps a little bit heavier over the course of the fewer days, but I am by no means complaining.

I hope all you other Whole30 ladies had the same happy realization!

Here are a few food photos from the last 4 days:

Boneless chicken thighs with broccoli, chunky olive tapenade, and sun dried tomatoes in coconut oil.

Boneless chicken thighs with broccoli, chunky olive tapenade, and sun dried tomatoes in coconut oil.

Soy and Sake-free Bulgogi with cauliflower, broiled cherry tomatoes and an arugula salad with sunflower seeds, pecans, strawberries and homemade balsamic vinaigrette.

Soy and Sake-free Bulgogi with cauliflower, broiled cherry tomatoes and an arugula salad with sunflower seeds, pecans, strawberries and homemade balsamic vinaigrette.

The "before" of my first roast beef! Olive oil, S & P, and garlic rubbed eye of round.

The “before” of my first roast beef! Olive oil, S & P, and garlic rubbed eye of round.

The "After" shot. Beautiful!!

The “After” shot. Beautiful!!

Roast beef with homemade sweet potato fries and green beans with onion.

Roast beef with homemade sweet potato fries and green beans with onion.

Towards the end of my adventure I decided to cheat a little (only in the sense of not having anything normal "Paleo-fied). They are awesome!

Towards the end of my adventure I decided to cheat a little (only in the sense of not having anything normal “Paleo-fied). They are awesome!

Breakfast wraps with eggs and peppers.

Breakfast wraps with eggs and peppers.

All wrapped up!

All wrapped up!

 

There was one day I didn’t feel  like eating at all. It was Day 18 and I was feeling like I was going to turn into an egg…

Mom and I went to Potomac Vegetable Farms and were looking through the veggies for some inspiration to cook and eat. Okra was a plenty, and even though we had already made okra cakes, somehow we turned to our little green friends again. This time making a Whole30 friendly gumbo.

We started off by cooking some italian sausage from a local farm. Next, we sautéed the rest of our ingredients in the big soup pot.

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Coooking some chicken backs along with celery, leeks, red pepper, onion, and garlic along with our okra in olive oil, salt, and pepper.

We pulled off any meat from the chicken backs for the gumbo and then added in our homemade chicken stock, and the rest of the ingredients; being sure to add the shrimp in last to make sure they didn’t over cook.

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Then, we added chicken stock, local italian sausage, bay leaves, fresh chopped parsley, and some Whole30 friendly hot sauce and apple cider vinegar. Then, lastly we added the shrimp.

We also added a tiny bit of arrow root powder to thicken up the stock a bit. Be sure to keep stirring the arrow root when you add it in to make sure it doesn’t get lumpy!!

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Et, voila!

This really may have been the most amazing meal we made so far on the Whole30 challenge.

I’m sorry I cook with my eyeballs and my tongue, but if you have any questions let me know!! Give it a whirl!

Last night was a late night, so this post is going to be quick before Day 8 gets rolling!

Yesterday felt great! Energy felt normal to better than normal, and I think that was thanks to the decent night of sleep. Although, it was interesting having nightmares about cheating on Whole30 and having to start over again! Haha! The only downside to Day 7 was that the detox breakout began.

If you have ever heard of Face Mapping or believe in such things, my break out has been in the hormonal fluctuation section. I feel like on the one hand my skin is looking better since I haven’t been having any sugar, but the lack of soy, and probably some other additives I didn’t even realize were effecting my hormones, I’m sure is what is making my hormones start to even out somehow. I’ve even notice my sex drive has been revving up, too.

I had training all day yesterday for my new position at work, so my quest to consume less sugar didn’t quite work out. The tables we were sitting at were filled with snacks and fruit. I had baby carrots in my bag, but I also ate a bunch of fruit throughout the meeting, along with some SeaSnax (they are strangely addictive!) and a bunch of coffee.

For lunch I had to maneuver through the Naked Lunch counter at MOMs Organic Market in Rockville, MD. I could eat any of the items on the menu because they were all vegan and containing some type of grain and legume, but I designed my own sweet potato. It was one of the most delicious sweet potatoes of my life!!!

Baked sweet potato with raw red onions, avocado, bell pepper, tomatoes, and Mojito Pesto dressing. Yum!

Baked sweet potato with raw red onions, avocado, bell pepper, tomatoes, and Mojito Pesto dressing. Yum!

The hardest part about putting this together at the lunch counter was reading through all of the different dressings and figuring out what type of sauce I could go with. The Mojito Pesto was just perfect!

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After training I came home and made sure I got some more veggie intake for the day. I picked up some Rainbow Chard and cooked it in ghee with garlic, salt, and pepper (my go to seasonings). I made a big batch so I could have some left for Day 8 leftovers.

Rainbow Chard, the most stunning of all the leafy greens!

Rainbow Chard, the most stunning of all the leafy greens!

So my pre yoga snack was some chard, nut butter, and a giant glass of water.

Pre-Yoga snack!

Pre-Yoga snack!

My post-yoga snack was a bison burger cooked in coconut oil with a grainy dijon mustard and then I snack on kumquats, grapes, and pistachios later in the evening hanging out with friends.

I was actually tired last night when I went to bed, and I slept. Like a rock. I think I may finally be catching up on some zzzzzz’s. Yay!

Sleep didn’t go as well as I hoped last night, but it was far better than the night before, so I can’t complain there!

I woke up and had a hardboiled egg wrapped in roast beef (possibly my new favorite snack), a handful of blueberries, and grabbed a cup of coffee with coconut milk on my way to Bethesda. Then I had enough time to swing by the house again on the way to work and ate some almond butter with the rest of my coffee. I love that I can drink as much coffee as I want on this, and I have been– even if I haven’t been documenting it.

When I went to work we were in a special diets class where we were covering vegetarian, vegan, and gluten-free diets. The pros of working at MOMs Organic Market is there are so many great dietary options for everyone, including all of us doing the Whole30 challenge. Today, however, it was slightly torturous as everyone around me was tasting yummy sweets and other snacks. I grabbed a jar of applesauce, cashew butter, and SeaSnax to keep my appetite at bay, and lucked out when we got to the raw vegan section and I got to sample a few different nut and seed based savory treats.

After work I ate some smoked salmon, green olives stuffed with jalapeños, and some more cashew butter (it’s the new crack) before taking about a 3 mile walk around Theodore Roosevelt Island.

For dinner tonight, I sautéed an adorable heirloom zucchini in coconut oil with salt and pepper along with a fried egg and bison burger followed by a spoon full of almond butter for desert.

Sautéed heirloom zucchini, bison burger and fried egg.

Sautéed heirloom zucchini, bison burger and fried egg.

Tomorrow is going to be another busy day, but I’m planning on trying to cut back on the fruit and nut butter since I can tell my body is working on me getting my sugar through them. I’ve been doing more research on sugar and how it’s processed in the body. I’m fairly certain that the lack of sugar and increase in protein has been keeping me up at night, so I also need to make sure I’m eating my protein at least 4 hours before bed.

Now it’s off to try to sleep again. Hopefully tonight will be better. I ate about 3 hours ago, so we’ll see.

It’s hard to believe that tomorrow with be a week!

Today was tough. Not because I was moody or sore, but because I was exhausted.

Last night I went to bed around 11pm and didn’t fall asleep until 4…a…m…

I tossed and turned and sweated and wished and prayed I could just fall asleep for 5 whole hours. So, when the alarm went of at 7am, I was less than thrilled.

When I woke up, I was barely hungry, but I knew I needed to eat, especially after the little I ate yesterday. I ate berries with chia and coconut on the way to the chiropractor (and boy did I appreciate that adjustment) and then headed to work. Once I got to work I realized how hungry I actually was after chatting with my fellow Whole30 co-worker who was noshing on some salami that smelled divine. So, I crushed a package of Applegate turkey bologna and some baby carrots.

That was when I got thirsty. The sodium content of the bologna just made me parched. I drank so much water, and more water, and more water.

Once my thirst had subsided, for lunch I ate salmon, a yellow pepper, an apple, cashew butter, and almond butter.

lunch.

lunch.

After work I had a very productive afternoon. I cleaned. It was amazing how much better and alert and clear it made me feel. I found myself sweating a lot so I drank a few huge glasses of water. Then, I ate a hardboiled egg wrapped in Applegate roast beef before I left to teach yoga.

Now I’ve just finished the left over steak and veggies that I mostly just ate the steak and avocado out of. Not feeling to hungry, but I will be eating a spoonful of almond butter shortly and hitting the hay. I’m hoping that I’ll sleep a heavy, solid sleep tonight since I’m basically sleep deprived.

Well, good night for now, and hopefully tomorrow morning I will be refreshed and well rested.

Today has been difficult. I was working so I didn’t really get a chance to eat a solid breakfast or lunch, although I did get to munch on some leftovers from yesterday.

It’s mostly been hard because I started getting headaches last night after posting about Day 2. I also woke up at 3 am drenched in sweat. I had been having hot flashes (keep in mind I’m 26, so we’re not talking menopausal… I hope.) the day and night before but hadn’t realized that they might actually be related to the Whole30. But today I’m certain of it. I’ve been having these temperature spikes all day whether its stress induced or just hits me. My hips have also been feeling much tighter and sore than usual.

After experiencing all of these withdrawal symptoms, I started googling and found out about something called the Carb Flu. These flu-like symptoms hit you while your body is transitioning to a strict paleo diet. It can be achey body (check), headaches (check), moodiness (check), shakiness and fatigue (check and double check). I’ve always been very conscious of what I put in my body, so I didn’t think that this transition would be as tough as it has become, but I’m certain that I will get through it and feel better soon. A lot of the posts I’ve seen say that the Carb Flu may last up to two weeks, but once you get through it you feel amazing, so that’s what I’m planning on.

To combat the sugar and carb with drawl I made a sweet potato with coconut butter, ghee, cinnamon, nutmeg, coconut flakes, and a touch of sea salt for minerals, along with a GT Original Kombucha, so I’m hoping that these few naturally occurring sugars and starches with help my body chill the eff out!! (There’s that moodiness…)

Baked sweet potato with coconut butter, ghee, cinnamon, nutmeg, coconut flakes and a touch of sea salt.

Baked sweet potato with coconut butter, ghee, cinnamon, nutmeg, coconut flakes and a touch of sea salt.

I also made chicken liver and onions, both just flavored with salt, pepper, garlic, and ghee for a little extra nutrient dense snack.

Chicken livers and onions sautéed in salt, pepper, garlic, and ghee.

Chicken livers and onions sautéed in salt, pepper, garlic, and ghee.

For dinner I went to a friend’s house. I was sad that I couldn’t partake in their creamy dressed shrimp salad, so they helped me make my own Whole30 kosher salad on the side. Their dressing had homemade mayo (but the mustard had white wine in it) and yoghurt, so that was a no-go. My little salad was so perfect for dinner, though, and I barely missed the glass of white wine along with dinner or chocolate chip cookie dough ice cream for dessert.

Shrimp salad with grapefruit, avocado, cherry tomatoes, salted cucumbers, red onion, cilantro, Bragg's Apple Cider Vinegar, olive oil, and fresh ground pepper.

Shrimp salad with grapefruit, avocado, cherry tomatoes, salted cucumbers, red onion, cilantro, Bragg’s Apple Cider Vinegar, olive oil, and fresh ground pepper.

Now to permit myself a good night sleep and hopefully no waking up sweaty!! Good Night, blog land!

Day 1 went really well!

I woke up, had three fried eggs (from our new baby pullets) and crimini mushrooms sautéed in Ghee with rosemary.

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For lunch I more-so snacked. I know that on the Whole30 you’re more supposed to eat three main meals, but with my job, I rarely get the opportunity to sit down to lunch and usually just snack through the lunch hour or whenever I get a chance. I’m going to let this one rule slide simply because my body needs to be used to that since that’s just the way it is. I snacked on baby carrots, raw cashews, and hard boiled eggs.

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Last night we went to see OAR play at Merriweather so I packed a bunch of snacks to get me through the evening, but I found I had already eaten them by the time we got to the lawn to watch the show. I ate seaweed snacks, blueberries, more cashews, and more baby carrots, but by the time we were inside I was STARVING!! I was luckily able to order two burger patties with absolutely nothing on them. The people at the stand were a little confused, but I was so thankful. I didn’t even have time to take a picture of my beef patties for the blog. They were ingested pronto, and I felt so much better.

Side Note: There was a girl at the concert who drank so much she was throwing up and because totally non-responsive and the EMTs took her away on a stretcher. While I hope she is okay, I have never felt better giving up alcohol for the next 30 days 🙂

So, what did I learn from Day 1? Eat more!! Even tho raw veggies and other things are safe, I still need to make sure that I am ingesting sufficient fats to feel satiated.  Bone broth/stock, eggs, meat, they are all super crucial and I need to start eating more of those when I’m hungry.

I made sure I had good food in my fridge before the Whole30 challenge even started!

I had a whole batch of paleo, Whole30 friendly chilli.

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I made a big pot of beef stock.

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And a bunch of hard boiled eggs.

I also stocked up at the store on frozen cuts of fish, seaweed snacks, and coconut milk for coffee.

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A while back I posted a recipe for an Oven Pancake, and after feeding my WAP pal, Chad, the other week, he was inspired to try one on his own today! The pancake I made him was with almond flour, but he decided to give it a whirl with some buckwheat flour and had tremendous success! He used a 1/4 tsp. of baking powder to help it rise (my recipe doesn’t use it because most baking powder has corn starch in it, and I worry about GMOs and my mom is allergic, but you can find corn free if you try!), honey for sweetener, and blackberries and blueberries.  Yum!

Have you tried to make anything on the blog, or have a WAP recipe to share? I’d love to hear about it!