Wedded Bliss - Week 1 on the Whole30

I hear this all the time... "what IS that?"  "WHAT are you eating for lunch today?"  I've been through the weird looks, crazy comments, half-jokes, and genuine questions... after five years of modified eating - I sort of got used to people questioning what I was putting in my mouth.

So for all of you, my internet friends, THIS is what I am eating today and every day for the next 20 days.  I am providing you amateur food porn through my Whole30.  For the HD, high quality stuff... NomNomPaleo is the master, but there are many many others that post beautiful pictures of their Paleo meals as well.  I am merely keeping track of what goes in my mouth - so if I like it - I can remember to make it again another time.  The picture is only for record keeping and to help you folks see that Paleo is much more than just stir fried meat and veggies.

WHOLE30 - WEEK 1 (with the hubs)

At the beginning of the week, I browned and seasoned a pound and a half of organic ground beef from Costco.  We aren't privy to grass-fed meat round these parts of Nowhereseville, CA... so I do the best I can with what is available.  The ground beef would be a breakfast base for Matt each morning.  While I was doing that, Matt seasoned and grilled about two pounds of boneless, skinless chicken breast tenders from Costco.  The chicken would be the protein for his lunch every day.  From every Paleo article, book, and blog I've read - the "weekly cook-up" makes all the difference in being successful and consistent with this lifestyle.  I just wanted to make sure Matt had plenty of good food choices within eye-shot that would be easy to grab and reheat as necessary.  

I can't provide a 100% meal-by-meal breakdown, but will do my best to give you ideas around HOW we ate and the thinking that went behind it...

Breakfast ALWAYS consists of a meat, leftover veggies (or fresh if I'm not too lazy), and eggs - either scrambled or poached.  Matt has been eating similar concoctions, but instead of a veggie will eat a piece of fruit or half of a grapefruit.  We toss a handful of protein source (ground beef, leftover steak from the night before, etc) into a skillet to warm the meat...sometimes I will start with a TBSP of Coconut Oil, sometimes not.  Then I throw in ~2 cups of veggies... whatever happens to be in the fridge... and when it is all warm, I'll either scramble two eggs with everything or put the skillet makin's on a plate and top with a poached egg.  Add diced avocado and eat!  Matt likes to keep it quick and simple with scrambled eggs, beef, and his grapefruit.  Towards the end of the week, I had a few veggies ripe for the usin' in the back of the fridge - I cut them all into bite sized pieces and sauteed them with salt, pepper, garlic powder, turmeric, and chili powder.  There was enough to last me for about four more breakfasts.

Matt also likes to keep his lunches simple and easy... and chose to not deviate too far from what he was used to eating the week before.  He packed a baggie of carrots, an apple, a few of his prepared chicken tenders, and plenty of water.  It was pretty much the same thing every day.  Lunch for me tends to coincide with breakfast.  I tend to not be hungry in the morning and will usually combine breakfast and lunch late into the morning or early in the afternoon.  I have found this works very well for me and I am extremely satisfied until dinner.  This hasn't always been the case, but for now - it works.  I heard a quote this weekend from a fellow Paleo lifestyler, "We are our own little experiment"... and that couldn't be more true.  It is all about finding what works best for you.  One day I DID get creative and hungry prior to heading out to CrossFit and put together a nice fresh salad of chopped English cucumber, red onion, albacore tuna in water (the ONLY two ingredients in the can), and mixed in diced avocado.  I added salt and lime juice and was in heaven.  Crunchy, creamy, and delicious.

Dinner is probably my most favorite meal of all.  It is the one time of day that Matt and I sit at the table together, electronic devices off/away... and talk about our day, about life, and just genuinely enjoy good conversation, good company, and a good meal together.   Since this tends to be a special time for both of us, I like to spend a lot of time thinking ahead about what I want to make during the week and then most of each morning preparing (by choice) each recipe.  I get excited to try new foods, veggies, and combinations of seasonings.  I have never had this type of healthy 'relationship' with food and I rather enjoy it.  The following were meals for Week 1... and on days when I was home late from working out or Matt was out of town - we relied on leftovers.  And they are ALWAYS just as delicious as the first night we ate them.

Roasted Spaghetti Squash with Rao's Arrabbiata Sauce and Seasoned Ground Beef

Well Fed Czech Meatballs, NomNomPaleo's sauteed red cabbage (slighty modified), and a post-heavy lifting/WOD sweet potato.

Grilled Well Fed Ginger Lime Shrimp and skewers of sweet onion, asparagus, and Japanese eggplant tossed in balsamic vinegar (no added sugar) and olive oil

Snacking has been limited during this Whole30 for me... I tend to go overboard on the nuts once I get started, so I avoid the muchies to the best of my ability.  When I DO need a small crunch or something to fill in a hunger gap - I opt for toasted unsweetened coconut flakes seasoned with chili powder and salt...

or one of my all-time faves - Kale Chips!  I cheat and buy the pre-cut prepped kale pieces at Whole Foods.  I set my oven to 400 degrees F, toss the kale with a little drizzle of olive oil and kosher salt, and roast it on a cookie sheet for 30 minutes... gently "stirring" the pieces halfway through for even cooking. 

Crispy, salty, and healthy goodness all in one healthy and very fulfilling snack!

1 comment:

  1. man, March is going to be a helluva week.

    seriously though, i want to try some of this (but not all...you ALSO know how i feel about avocados ever since i was like three and accidentally stuck my finger through an overripe one in my kitchen...TRAUMA).