Okay, time for a check in. This 10 days has gone by fairly easily! I feel like it’s become more second nature, and so it’s not as much of a struggle. Both my honey and I feel fantastic…like, I actually have thoughts first thing in the morning,(which have always been a sore point for me) while jogging or working out, or even just having a cup of coffee, like “It’s an incredible day to be alive!” Not sure yet which foods are the culprits but it’s obvious that it’s because of the diet.
The one thing that’s kind of a bummer is that it’s boring. I could totally see having this as the base of your diet, but the strict nature of this specific time period that I’m asking myself to not cheat at all, ever, is unrealistic and not maintainable. I can do it for the 60 days (I hope!) but I do find myself trying to avoid going out to dinner, or meeting friends for a drink, or doing anything with anyone that I’m not in charge of what I’ll be able to eat. And that’s a super bummer.
But, ya know, I feel good. 😀 I’ll be happy though when I get to the part where I can ease up a little.
Anyways, here are some of the things I’ve been eating:
More coming with recipes. These are just for inspiration. I find I eat a lot of big breakfasts and a lot of salads with a protein on top…sometimes taco meat, sometimes canned mackerel, sometimes tuna fish salad, sometimes grilled chicken, and so on.The trick is always having fresh and seasonal stuff around. I’ll keep posting recipes for the more complicated.
Again, with the big and wonderful breakfasts. Also again, thank you The Piggery for your awesome, sugarless breakfast sausage.
For lunch today we shared the leftover taco meat in a big taco salad. It’s exactly the same as yesterday’s, but I’m going to show you a picture anyway since it’s so pretty.
Today was meat club day (the best day) and we got a bunch of amazing meat, including a half chicken. They always include ideas of what to do with the meat which I never do, because I’m me. But their suggestion this week for the half chicken piqued my curiosity… so I tried it. It’s called oyakodon, and they say it’s a classic Japanese home style dinner.
The photo doesn’t do it justice. I wish I had taken a photo before I transferred it to the platter…it looked so cool in the pan. I’ll have to make it again and post a photo because this even looks a little gross and this is so, good. I had to change a couple of things to make it Whole 30 friendly, but it was very little, really. Here’s what I did:
In a small pan that will just comfortably fit the chicken, sweat some sliced onion, garlic and ginger. Add a cup of chicken stock, splash of coconut aminos, two teaspoons of rice wine vinegar, salt and the chicken on top. Simmer until the chicken is 75% cooked. Flip and cook a few minutes longer. Lightly beat two eggs and pour around the chicken into the broth/sauce. Simmer for a few minutes, until the egg thickens and is almost set. Serve over cauliflower rice. Anyway, again, this is really good. It cooks through tenderly and perfectly and the flavor of the sauce is spectacular. I swear a better picture will be posted eventually.
I’m really enjoying the big breakfasts, which I’ve never gotten into the habit of over the years. I used to not eat at all until lunch, unless it was like a hang over day when breakfast was at noon or 1 (back in the day) or just once or twice a week for a real breakfast. But I’m having a love affair with breakfast lately. Who knew. Maybe it has something to do with homemade bacon!
Anyway breakfast WAS late today (hahaha) and so I went with a small quickie lunch of heirloom tomatoes and avocado, which I could eat constantly, really, I think. Of course, you can still find perfect heirlooms this time of year, so I’m looking at it as taking it while I can get it.
I’ve really been craving tacos lately. So, I decided to have a taco salad for dinner. It fulfilled all of my desires, and then some. It actually tasted really close to a taco bowl from like Chipotle or something! Recipe below.
- 1 lb. ground chicken
- 1 medium yellow onion, chopped
- 1 tbls. cooking fat
- 1 avocado, chopped
- 1 heirloom tomato, chopped
- 2 cups spicy salad greens
- 1 portion taco mix (recipe below)
- 1/4 cup water
- salt and pepper to taste
- Heat cooking fat (I used beef tallow) in a skillet over medium heat. Once it’s melted, add onions, and cook until soft, about 5 minutes.
- Add ground chicken and cook until browned.
- Add taco mix and water and stir well; cook down until the liquid is almost all gone. Remove from heat.
- Throw salad greens, tomato and avocado into a bowl, and top with taco meat. Toss well and serve.
Taco Mix: (makes 1 serving)
- 2 teaspoons Ancho Chili Powder
- 1-1/2 teaspoon Ground Cumin
- 1/2 teaspoon Paprika
- 1/2 teaspoon Crushed Red Pepper
- 1/2 teaspoon Salt
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon White Pepper
Oh! At the end of the day I roasted up a bunch of veggies that were getting older, now I’ll have roasted veggies ready to heat ‘n’ eat. So pretty, too!