Well, I am presently thirteen days into the Whole30 and quite at ease with it. On the contrary to the Whole30 symptom calendar, I am not experiencing significant cravings for foods or quite ready to quit. Rather I am empowered by the willpower I displayed this past weekend, having gone to the bar with a group of friends and abstaining from alcohol. You didn’t misread that: I refused to cave to peer pressure and still had a fun evening. That being said the temptation was there. How easy it could have been for me to have a drink and start fresh again in the morning. But that’s just it: you don’t start fresh. As Melissa Hartwig so clearly states in her book, one bite of pizza or spoonful of ice cream and you’ve “broken” the reset button.
After being disciplined for the past thirteen days, it would be such a disappointment to have given in to a moment of weakness. Even after the bar, while my friends consumed pizza- that smelled quite delicious- I had potato wedges sans ketchup. Now I know french fries are considered one of those “junk foods” that are discouraged, but I worked up quite the appetite on the dance floor and needed something!!
As I mentioned the other day, I have been wanting to expand my breakfast scope from n’oatmeal and try something new. Thanks to Pinterest, I found a Sweet Potato Apple breakfast bake that piped my interest. With shredded sweet potato, apple, coconut milk, cinnamon, raisins and eggs, this recipe reminded me of both french toast and carrot cake. My roommate actually walked into the kitchen and thought that’s what I had make.
As tasty as this was, I would make some adjustments next time. With using the food processor, I shredded the apples and sweet potatoes using a shredding disk. While the recipe did not specify what attachment to use, next time I would like to try using the processor blade as the casserole had a hash brown like consistency. With this adjustment in texture perhaps the amount of eggs listed would be sufficient, however I would like to try using four eggs as opposed to two.
Having a bit of a new found addiction to almond butter, I drizzled that on top rather than using nuts and of course was happy with the result. Like everyday in this program, I am still having fun exercising creativity and exploring different twists on meals.
Not Another Pulled Pork or Spaghetti Squash Dish
Speaking of new dishes, I prepared a chicken curry from scratch using several recipes for inspiration and my imagination for the rest. Needing to take a break from the spaghetti squash, my roommate suggested that I buy cauliflower rice from Walmart. For $3.97 you can get a bag of it that is sufficient for 2-3 servings (depending on your serving sizes).
Initially, I thought that I would prepare my own homemade cauliflower rice. Many sources online, as well as my roommate, warned me away from attempting such as it is apparently quite the ordeal. Many people experience difficulty drying the cauliflower out sufficiently to give it that “rice” like texture. That being said, I would like to still try making it on a day that I have both the time and patience. Yesterday just wasn’t the day for that.
- 2 garlic cloves, diced
- 1 large onion, diced
- 2 large carrots, diced
- 1 pepper- colour of your choice
- 3 small potatoes
- 2 cups spinach
- 1 can lite coconut milk
- 1 can sliced water chestnuts
- 1 cup almond milk
- 3 Chicken breasts, cubed
- 3 tbsp. coriander
- 3 tbsp. cumin
- 2 1/4 tbsp. turmeric
- 3 tsp. ground ginger
- 3/4 tsp. black pepper
- 1/2 tsp. chili powder
- Saute garlic and onions until soft. Add carrots, pepper, potatoes and saute about five minutes. Gradually add the coconut milk, almond milk and spinach, allowing to come to a simmer.
- In a separate bowl, combine the coriander, cumin, turmeric, ginger, pepper and chili powder.
- While the vegetables are simmering, cook the chicken in coconut oil. Sprinkle enough of the spices (prepared in step 2) to lightly coat the chicken. Add the remaining spice mixture to the vegetables.
- When the potatoes are soft, added the chicken breasts and water chestnuts. Serve on top of cauliflower rice or choice of vegetable. (Or a grain product if you are not doing the Whole30! 🙂 )
Prior to trying the cauliflower rice, my roommate had warned me that it was quite bland. Knowing that I loved cauliflower, I had thought that perhaps I would think differently. Unfortunately it did turn out to be a boring, which is why next time I would like to try adding spices into the cauliflower rice itself. Perhaps some curry, or even salt and pepper would be sufficient.
I’m Not Hungover, But My Legs Are
At this stage in the Whole30 I am coming over the “groggy”and beginning to have more energy. With that energy I prepared myself to head outdoors for a walk, knowing that I would benefit from some fresh air. As bundled up as I was, one step out of my shielded porch and I was back inside. For only -14, I was shocked at how chilling the wind was. Discouraged, I set up my at home gym and made up some leg and booty circuits to go through.
Legs and Booty
- five minutes of jumping jacks, skipping, butt kicks and high knees
Circuit One (Complete each circuit x4)
- 24 Weighted Walking Lunges
- 15 Weighted Squats
- 50 Mountain Climbers
- 24 Fire Hydrants (12 per leg)
- 24 Weighted Stationary Lunges
- 24 Squats with Side Kick (12 per leg)
- 24 Leg Lift Side Taps (on knees)
- 24 Lying Side Leg Lifts
- 30 Raised feet, weighted Glute Bridges
In spite of being tired after completing that circuit, I decided to do my Yoga with Adrienne day thirteen. Guess what area she decided to focus on? You got it. Legs. So let’s just say that tomorrow I will probably be suffering!! That being said, I am glad to be completing this thirty day yoga alongside my Whole30. Not only is it physically trying, but it provides a mental outlet as well. As this is a quest for an overall healthier lifestyle, yoga is an appropriate activity to accompany the Whole30.