Whole 30, Day 13


One more week down! This week was mostly leftovers, which made it super easy, but here’s a run down of what kept me going!
For breakfasts, we had smoothies! Yum. We tend to find something we like and use it until we’re sick of it, so all of our smoothies this week were the same: 

  • 90g (1 cup) frozen spinach or kale
  • 1 frozen banana
  • 70g (1/2 cup) frozen blueberries
  • 32g (2 tablespoons) almond butter
  • 1 scoop of collagen peptides
  • 6 oz coconut milk
  • 6 oz cold coffee

I use a kitchen scale for most of my measuring, which is why everything is in grams. I just find it easier to just sit the pitcher on the scale and dump everything in, plus no need to dirty extra utensils! (I am a fairly lazy creature, after all.) I didn’t really take any pictures of the smoothies because they’re not very pretty. The coffee makes it a dark, unappealing color, but damn if it doesn’t make all the difference in my morning! 

This week, I really tried to start cutting out the snacks, but the results were disastrous. I’m going to stick to small, compliant snacks and leave it alone. Being grumpy and tired is just no way to be. For snacks this week, (once I realized cutting them out was a lost cause), I had an orange in the morning, if I needed it and a handful of raw almonds and plain walnuts in the afternoon. This helped keep my energy steady and kept me from being such a sourpuss. 

So, lunch! I tried sweet potato toast! It sounds weird, but I was very impressed; it’s super simple and very yummy, so win-win!

Take a whole sweet potato and give it a good scrub. Dry it off and slice it (lengthwise) so you get long, 1/4″ slices and stick it right in the toaster!


I toasted mine for about 5 min, until they were tender but not mushy. Slather on some almond butter, sprinkle with some cinnamon and a teensy bit of sea salt and enjoy! 

On the days I didn’t have sweet potato toast, I just had the kale and potato soup from last week,(equally quick and easy, since it was already made). 

Last weekend, we made the Paleo Beef Stew with roasted beets, carrots and parsnips; those leftovers served as dinner for the week.

I did, however make fresh roasted veggies to go with it, since I’ve found that those don’t reheat very well. Roasted cauliflower is officially my new favorite side dish. It’s soooo good!! I figured it would be fairly bland and tasteless, but it’s definitely not. Properly roasted, cauliflower has its own amazing flavor. It’s not a strong flavor, it’s very mellow, a little sweet and almost cheesy. Seriously, you have to try it! 


The other dish we made over the weekend was the Carne Asada, which is definitely a favorite around here. 


We found the recipe back in July when we did the Whole 30 for the first time and we’ve been making flank steak like this ever since. We had some cole slaw and pan seared asparagus to go with it. I can’t wait to make it again with the roasted cauliflower! 

This weekend, we’re trying all new recipes, including a curried shepherd’s pie, cilantro lime chicken and a pulled pork vegetable stew, (which I started this morning and it smells amazing!). Stay tuned!

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