One week down, 3 more to go! Ugh, I miss cheese! And chocolate, but mostly cheese. That’s really about it though, yay!! I don’t miss the sugar in my morning coffee and while my evening cup of tea isn’t quite as pleasurable as it was before, I’m learning to enjoy it.
Overall, I’m feeling really good. Pain is still currently an issue, but the cold and I are old enemies, nothing new there. Winter is always bad for me as far as pain goes. The Reynaud’s really starts acting up, adding an extra layer of pain to my already aching hands and feet and the fibro itself always seems to get more active in the cold. The snow storm I mentioned in my last post has finally cleared up, so that helped a little. We’ll be back up in the 60s by the end of the week, so I’m hoping the rest of my pain will ease up by then.
In the meantime, I can enjoy the extra energy and clear headedness I’m experiencing from clean eating. So, what have I been eating that’s allowing me to feel so good? Here are a few of the things I’ve been eating during week one of my whole 30:
For breakfast, I’ve been enjoying fried eggs with, (un cured, no sugar added), bacon and a hash made of baby potatoes and fresh veggies such as kale, cabbage, asparagus and Brussels sprouts.
Earlier this week, I used my instant pot, (AKA the most amazing contraption EVER!), to make a huge batch of kale and potato soup, which I’ve been eating for lunch. Note: to make this recipe Whole 30 compliant, I omitted the beans. I also added some ground turkey “sausage” and used no sugar added chicken broth, so my version is definitely not vegan.
I’m not supposed to be counting calories while on the Whole 30, but I have to point out that this whole bowl of soup comes in at under 300 calories and is super filling!
One of the more difficult things about the Whole 30, for me, is that you’re not supposed to snack between meals. I’m terrible about eating 3 meals a day, I prefer 5 small meals, so this is a huge adjustment for me. This week I ate a larger breakfast and an earlier lunch to cut out my mid morning snack, but I couldn’t quite make it to dinner, so I’ve allowed myself a compliant afternoon snack of either fruit or this awesome roasted cauliflower “hummus“. I think it sort of looks like cat food with green bits in it, but it tastes awesome.
Dinner this week was Kalua Pig (another instant pot success!!) with coleslaw, (epic use of the home made mayo), and fresh green beans. Note: while most legumes are banned on the Whole k30, green beans are an exception since they’re mostly pod.
For those of you wondering, yes, we did eat the same thing for dinner every week night this week. I made a huge batch of everything and portioned it out into lovely little boxes to make life easier. I don’t know about you, but I rarely have the energy to worry about cooking every single night, so this process helps A LOT. It also helps cut down dishes, so major bonus.
On the weekends, I do try to make dinner both nights, as a kind of reward for finishing up all of the prepped meals. Last night, we tried a paleo beef stew with roasted beets, carrots, parsnips and Brussels sprouts and some mashed potatoes. 
Tonight’s dinner is going to be carne asada with pan seared asparagus, but I’ll have to share that in my next post since I haven’t made it yet.
Happy Sunday!
Fighting Fibro with Fire 