Whole30 – Round 2

I had tremendous results from my first whole30, losing 9 pounds, and also generally feeling and looking better.  You would think it would be easy, with such clear-cut outcomes, to keep it up, but it was surprisingly difficult to start a second Whole30.  I’d think about it, and then have a beer.  I’d eat corn chips, feel terrible, and think about it some more, but then stock up on ice cream.  Why was this so hard?

After thinking about it, I decided that the problem was about meal planning.  By the end of my first whole30, I was thoroughly sick of eggs, coconut oil, and spinach salads.  I was in a menu rut, and I knew that I had to have a better plan if I was going to succeed at doing this again.  Tonight I am on day 14, and here are the steps that got me here:

Step one – clarified butter.  I cooked everything in either coconut oil or olive oil last time, and even the thought of eggs with either of those oils makes my appetite go “bleh”.  So if I was going to enjoy breakfast, I needed butter.

Step two – homemade mayonnaise.  Tuna, Salmon, Chicken, Eggs, they all taste better tossed with mayo and chopped veggies.  Making mayonnaise is my favorite food science experiment, and it’s not that difficult .

Step three – find awesome recipes to satisfy the dudes and make good leftovers for lunch.  I mean, chicken stir fry is fine, but it gets a little boring,  This is still a work in progress, but I found enough ideas to get started.  Here are my favorites:

  • Paleo Minestrone – okay, I could eat this every week and not get bored!  Even Gus, who would eat mac-n-cheese every day if he had his way, eats this soup.
  • Curry Beef – this has been a favorite for a while – I sub sweet potatoes for the regular potatoes, and add extra veggies.  The addition of a little coconut milk gives it a more saucy substance.
  • Savory Carrot Salad – the vinaigrette recipe needs to be modified for whole30, but otherwise this is a fast an easy way to get some veggies.  I imagine it would be just as good with some other veggies mixed in.  I like to add raisins to mine.
  • Chicken Salad – why I needed a recipe for this, I don’t know.  I just did.
  • Zuppa Toscana – I tried this a few nights ago, and it was pretty good – the broth was delicious, like sipping miso soup.  It didn’t stand up for leftovers quite as well as some other recipes, and I’m not sure the almond milk is really whole30-compliant, but overall it was a good dinner!
  • Mashed Garlic Cauliflower – I made this as a side to dinner, and it was really pretty good.  I stirred the leftovers into my Zuppa Toscana soup to add a little extra flavor.
  • Kale Chips – of course!  So good, but the amount of labor that goes into making a batch just barely justifies the result.  If I could buy kale chips that tasted this good, I would, but I haven’t found them yet, so I’ll keep making these and eating them all within a few hours and wishing I had more…

I have a number of recipes pinned to try – coming up this week: Chicken Artichoke Soup and Chicken Cauliflower Chipotle Casserole are all on the menu!  I also bought some leeks, not sure what to do with them yet.  Save me – whole30 impulse shopping!  :)

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2 Responses to Whole30 – Round 2

  1. Mike Sinkula says:

    Ice cream isn’t on the list?

  2. I stick more to raw and less to some of the whole 30 rules so cutting down on prep reduces some choices and makes it easier for me. For instance, A bowl of cut up fruit makes a great snack or meal, I like my salads without dressing so I don’t have to worry about what kind of oil I am using. I do use corn sparingly as a vegetable in a salad or a soup. A bag of lettuce, 3 Roma tomatoes, 1/2 cup corn, and mushrooms makes a great dinner. For ice cream, you are welcome to borrow my Yonanas machine for a week or so and see how you like it. Buy bananas when they are cheap and freeze them in baggies!

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