Week 2...Bam!

Hi Folks!  Hope everyone had a good a week.  I did!!!  I am thriving on The Whole 30 plan!  There is nothing like a bit of confidence that comes with success!  I feel great, my clothes are fitting better than last week and my motivation is stronger than ever.   This doesn't mean I haven't had cravings for forbidden foods, like donuts, specifically Vortex creamed filled with blueberry glaze...not that I've thought about it much!  Did I run out and get the donut?  No I did not!  Will I when the 30 days are up?  Most definitely!  And hopefully I will enjoy every bite!

Going into Week 2, I anticipated all the withdraw symptoms that were supposed to be experienced in Week 1.  Guys, it didn't happen!  I feel very lucky that  I have continued felt pretty good.  Only a couple of times this week did I feel poorly with digestive issues and I believe it was due to over eating.  This lesson will take time, but I am determined to learn to listen to my body, slow down and stop eating before I feel full.

The most difficult part of this week's journey was eating out with friends.  We chose a local Mexican restaurant which I typically enjoy, but this time it was different.  No queso dip, which made me sad.  Not to say the table side guacamole wasn't delicious, but there's just something about that cheese dip that calls my name!  I ordered shrimp pineapple fajitas, and they were fine, but I felt I could have made them taste better if I'd prepared them at home.  Not to mention I had to send them back because they were delivered covered in cheese. The hardest part of The Whole 30 is eating out.  It is difficult on this plan because of having to explain what you can't have to the waiter which most always never gets translated accurately to the kitchen.  I don't want to go through this stress and will be happy when the 30 days is done so I can relax a bit when dining out.

Luckily, there are a few places in Asheville that have specific Whole 30 menu items and this makes life so much easier and less stressful when taking a night off from cooking or sharing lunch with a friend!  Chipotle has a delicious Whole 30 bowl with Carnitas, fajita veggies, pico de gallo, lettuce and guacamole.  I don't usually frequent Chipotle and think I've only been there once before, but this will be a go to for a quick lunch or dinner after a long day.   The next yummy surprise of the week was 5 Guys.  Believe it or not, a hamburger in a lettuce "bun" is actually very satisfying.  One of my usual complaints when I order a burger is that the lettuce is soggy.  Not with a bun made of lettuce!  Zoe's Kitchen has a whole slew of things on their Whole 30 menu, and none of it disappoints.  All 3 of these places have an online App for easy ordering and pickup.  Still, I have to brag that my homemade meals surpass anything I could get a a chain restaurant. That being said, I cook every night on this plan and a needed break welcomed.

Guys, I'm feeling really good on this plan!  Yesterday I tried on a pair of jean shorts that I bought last year, but have never been able to wear because they would barely button.  Now, they slip over my hips without having to unbutton.  A victory in my book!  I feel a mental clarity and focus that has increased my productivity at work and in my personal life.  So far, I have been successful with this journey and I am anxious to get through the next 2 weeks so I can practice moderation and make better food choices without the strict limitations.  I feel confident that I can do it and am looking forward to proving it to myself!

I want to leave you with a recipe suggestion for the week!  Sweet Potato Waffle Breakfast Sandwich.
Y'all, it's good!  The recipe doesn't call for bacon, but I threw it on there, because...BACON!  It's like a healthy McGriddle (yeah, I know.  Don't judge me!).  The waffle is sweet and savory and oh so satisfying!  I sauteed some spinach and added avocado and scrambled egg and it was perfect.  To save time during the week, I prepared several waffles as this is the most time consuming aspect of the recipe.  Please try this recipe!  If you don't have a waffle iron, I highly suggest you get one.  I found ours on Amazon for $17!

Here's a link to Week 2 recipes!  Join me on this journey!  You won't regret it!

I Survived and Thrived Week One!

You guys, I did it!  I made it through the first week of The Whole30©!  To tell you the truth, it was easy and quite enjoyable!  Another truth...I feel fantastic and proud!

Don't get me wrong, it was more work than going through a drive thru, ordering takeout  or eating prepared foods from Trader Joe's, but the extra prep work over the weekend and  the 30-45 minutes I spent fixing dinner every night was totally worth it.  I'm feeling great mentally and physically!

Here is the Pinterest link to the recipes I made this past week:

Week One

Feel free to browse my Whole 30 board for more recipes.  If you decide to complete a Whole 30 round, the work will be done for you.  I've already created Week 2 and am working on Week 3 and 4. 

All the recipes were good, but some stood out as repeatable!  First off, Chia Pudding.  YUM!  Now, I know, there is a big controversy about Chia Pudding being compliant as it is considered a SWYPO (sex with your pants on).  I'm not a big fan of this phrase, but OK, whatever.  Here's the deal, the rules state that you can not use compliant ingredients to make foods that might substitute for food items that shouldn't be eaten, such as cupcakes, pancakes and ice cream.  Sure, I get it, but just because pudding is in the name, I'm not going to fret over eating it.  There's no sugar and I certainly don't have an obsession with pudding to the point it would trigger an unhealthy relationship with food.  If you are a Whole 30 enthusiast, as I have encountered on Facebook, save your comments, because you will not change my mind.  I know my triggers and pudding doesn't fit the bill.  If it is a trigger for you, please feel free to not eat it.  For me, this is a great go too lunch combined with fruit, veggies and protein, to keep me full  until dinner. 

I made the Sweet Potato and Bacon Quiche the day before I started to have a quick breakfast ready for a few days.  It was really delicious and my family really liked it too.  The breakfast sausage was very good and easy.  I'm making it again next week.  I also steamed a few sweet potatoes for the Sweet Potato Breakfast Bowl recipe.  Y'all, it was so good!  I topped it with cherries, coconut butter, and toasted pecans. 

The other stand outs of the week were  the Burger in a Bowl, Spaghetti Squash with Beef Ragu  and the Buffalo Wings recipe.  Easy, tasty and very good for left over lunches. 

Impressions so far?  The food tastes good and I don't feel deprived.  I also don't feel hungry because I am eating plenty of fat with each meal.  I'm still having a snack before bed, but I'm usually able to wait 4-5 hours between each meal, feeling satisfied with no cravings.  I also didn't feel the need to take a nap after lunch, as I usually do.  I had plenty of energy and focus.  I was more productive at work than I've been in months!  My sleep quality has been better, but I had a few nightmares where I am accidentally eating non-compliant foods and spitting them out!

The book stated that I should be feeling hung over with a head ache, exhausted, grumpy, emotional and at times angry.  I felt none of these feelings.  Maybe I will next week, but I hope not!  I was happy with my meals and was even able to eat out twice this week.  I'm very thankful that Zoe's Kitchen has a Whole 30 menu and I can always hit up a steak house to get a compliant meal.

As I start Week 2, I feel confident that I will be successful.  Thanks to those of you who have reached out to me with your support and encouragement.  It makes a big difference in my mental strength to feel supported through this journey!  Until next week...

The Whole 30...Ready or Not, Here I Come! (Ready Preferably!)

Since my sweet Baby Dog Trace died in October, I have been eating anything and everything I want.  I've had no control and honestly haven't cared about what I put in my body.  Grief is a strange beast.  Feeling empty and trying to fill the hollowness that is my heart, isn't relieved by filling my tummy, yet I keep trying, knowing it's not going to work.  I've tried to find the motivation to get back on track and take care of myself, but unfortunately, motivation has not showed up to the party.  The only thing that has showed up is 8 unwanted pounds and a whole lot of pain and shame.

I've decided to do my best in my attempts to change the bad habits that have evolved over the course of my life, specifically since October.  On May 13th, I am going to start The Whole 30©.  Understanding my destructive patterns revolving around food and the need to discover the source of inflammation causing pain in my body led me to choose this program.  The Whole 30© removes sugar, dairy, gluten, sweeteners, alcohol, grains, legumes and all processed food from one's diet.  Basically everything yummy. Poof. Gone!

I started preparing a month ago, ordered the book and the companion guide and began to research and mentally psych myself up for this transformation of eliminating all that is yummy, yet not satisfying to my grieving brain and my aching body.  Honestly, I am scared to death.   I am depending on my therapist to guide me through this journey because I know negative self talk will come into play.  Boy, does she and I have some work ahead of us!  I appreciate any encouragement you can throw my way!  I welcome feedback from anyone who has attempted this journey.  Of course, if anyone wants to join me on this adventure, please do so!  We'll hash through it together!

For the most part, I embrace my curves.   I mean, I have had them since 4th grade!  Unfortunately, as I age, my weight contributes to health issues.  I have type 2 diabetes, high cholesterol and hypertension.  I'd say it's about time for me to take control of these issues and focus on my desire to be a better version of myself.  Actually, the time has come and gone more times than I can count, so in what is left of my 45th year, I'm jumping in, no looking back!

So here's to a healthier future.  I'll keep you posted along the way.  The good, bad and ugly, you're probably going to get a variety because I'm not going to hold back!

Pasta Ala Greque

In the little town of Sylva North Carolina, there is a restaurant called Lulu's on Main.  I've been ordering this dish for near 20 years and it never disappoints! I was told that ownership changed a few  years ago.  When they revamped the menu and removed this entree,  there was an outcry to bring it back and thankfully they listened!

I've recreated it several times at home and it's a hit every time with our guests.  Thank goodness there was not much to decipher since the ingredients are straight forward and simple.  Feel free to add grilled chicken breast or shrimp if you desire!

1 lb linguine cooked as directed
1 cup diced tomatoes

3/4 cup diced red onion

3/4 cup chopped pepperoncini

3/4 cup chopped pitted kalamata olives

1 cup crumbled feta cheese

1/2 cup of toasted walnut pieces

1/2 cup Lemon Oil (see recipe below)





Toss pasta in large bowl toss with 1/2 of the lemon oil to prevent sticky pasta.  Portion pasta on 4 separate plates, top with equal amounts of the remaining ingredients and drizzle with more lemon oil.  Toss to combine for perfect bites!  Salt and pepper to taste.


Lemon Oil

1/2 cup of Extra Virgin Olive Oil
Peeled zest of 1 large lemon (no pith) I use a potato peeler!

Pour EVOO in sauce pan with peeled lemon jest.  Warm for 10 minutes, but do not allow to simmer.  This will prevent the oil from becoming bitter.  I usually place the oil on the burner where I boiled the pasta.  The residual heat does the trick!  If you don't have a flat top stove that retains heat after turning off, place burner on the lowest setting and watch to make sure it doesn't simmer.  Smell and taste the oil to ensure the lemon has infused.

Note:  I've made this for a potluck, substituting the linguine with fusulini, placing the colorful veggies on top of pasta for a beautiful presentation, tossing with remaining lemon oil just before serving.