Mission Whole30 week 1 is in the books; we are now 25% of the way through the Whole30 program! If you haven’t read about the prepwork we did to make this a successful month you can do so here.
Here’s what’s been happening…
Dave and I both went through a regret phase where we vocalized all the foods we wished we could have. Let me tell you how ridiculous it got:
We took a long holiday weekend up north (that’s Northern Michigan for you non-Michigan folk) with some friends and were all gathered around a bonfire one night. When someone said “dry ice” this mental tangent occurred: “I went to a Halloween party in 4th grade where they had dry ice by all the food. There were mummy dogs at that party (mini hot dogs wrapped in a croissant)… man I would love a mummy dog right now.” I probably haven’t had a mummy dog since that party but since it was on the no-list I simply craved it.
Vacation with friends
Aside from craving a mummy dog, I did well for being surrounded by friends and their snacks. I even ate out successfully! We ate at Georgina’s in Traverse City and I ordered the Vaca Frita- pulled flank steak and Spanish onions seared hard in infused garlic oil. It came with rice & beans but I had them swap it for their vinegar-based coleslaw sides instead. I still think about how delicious that meal was. Oh my word.
I had to make sure we had Whole30-approved food for the entire weekend which was a bit of a nuisance at times since we often cooked meals for all 6 of us.
No, sorry, there’s carageenan and corn syrup in them. We’ll stick with burgers.
Eggs for breakfast?
Go ahead and make your own. We have to cook ours in olive oil instead of butter.
I did have some eggs that were cooked in butter when a plate of scrambled eggs was ready for me when I woke up. That would be my slip up but I’m not starting the Whole30 program over. Sorry.
I didn’t plan ahead with this either but Dave’s birthday was June 28th and I got him a bottle of Woodford Reserve with some cool whiskey rocks. Happy birthday! Now don’t drink it for a month. What a mean wife…
The only thing that changed from my usual breakfast is that I cook my eggs & veggies in coconut oil or ghee instead of butter. Thank goodness I still get my eggs. This is my favorite meal of the day.
Dave always has a PBJ with his lunch. He usually has a yogurt, tuna is mixed with store-bought mayo, and he dips his veggies in hummus. Therefore, we had to get a little more creative with his lunch. I started packing homemade mayo I’d season with various herbs but it wasn’t that great. Then I found a recipe for sweet potato hummus and fell in love.
I’ve been making giant salads- homemade balsamic vinaigrette first followed by the toppings. That way the dressing stays on the bottom until he’s ready to eat and keeps it from being a soggy mess. I’ve been putting organic mixed greens, artichokes, beets, walnuts, half of an avocado, and some form of protein like tuna or chicken. I add two eggs on top just because they fit in the container; he usually eats those as a mid-morning snack with a piece of fruit. Other items in the lunch include leftovers and some raw veggies with sweet potato hummus. I’ve also made chicken or tuna salad with homemade mayo, raisins, and pecans. Since I don’t need to pack my lunch, it’s been a giant salad with all the PFC+Whole30-approved fixins.
Here’s what we ate for Week 1 of Whole30 starting with Tuesday, July 1st:
Day 2: leftover stir fry
Easy night for me!
Day 3: Grilled sirloin steak with mushrooms & onions, asparagus, and some homemade tomatillo salsa
Day 4: Grilled ribeye steak with tomatillo salsa, grapes, and a baked sweet potato with almond butter
Day 5: Burgers on the grill topped with fresh guacamole, a fried egg, tomato, lettuce, and sauteed mushrooms & onions. I had some watermelon too.
Day 6: Taco salad- ground beef with homemade taco seasoning, mixed greens, tomatoes, cucumber, avocado, and a sweet potato on the side.
Day 7: Quiche made with eggs, chorizo, and spinach with a side of really good sweet potato hash. No recipe for the quiche; just whisk 6 eggs together, pour on top of ingredients, bake at 375 for 35 minutes. Tada!
You’re technically not supposed to have snacks on the Whole30 program buuuuut I’m not a fan of 3 big meals a day so in order to avoid HANGRY Jess I planned ahead so I could continue my normal eating habits every 3-4 hours. I made a big batch of mini sweet potato muffins (I skipped the vanilla and used almond butter instead of peanut butter) and we also had fresh blueberries or bananas with hardboiled eggs for other snack ideas.
Week 1 = success
Despite the challenge of being surrounded by food we couldn’t have during our holiday weekend I’d say this week was a success. They say it gets better after the first week so we’ll see if that rings true after a weekend trip to Chicago and NOT having Chicago-style deep dish pizza…
Have you done Whole30 before? What was the hardest part of the program?