Whole 30 Week 2

2 WEEKS OF WHOLE30 completed! We’re halfway there, folks and it feels amazing! I

We survived a trip to my parents’ house and a concert! Initially I was nervous about traveling because in the past, traveling meant free-for-all. When I’m traveling, even just the hour and a half drive to my home town, all good eating rules fly out the window. Not this time! I acknowledged the treats, but then moved past them onto my strawberries.

Here’s what was on the menu this past week:

SUNDAY

  • Breakfast: Cherry Pie Larabar
  • Lunch: Pork Loin, Roasted Potatoes, Roasted Broccoli, and fruit for dessert
  • Dinner: this Apple Salad with Cinnamon Tahini dressing. YUM.

MONDAY

TUESDAY

  • Breakfast: Sausage and fruit
    I have to brag for a second. This morning we had an All Staff meeting for the church we work at. People brought Chick-fil-a biscuits, donuts, juice, and a fruit tray. I didn’t deviate from my plan! I ate the sausage I brought and a nice plate of fruit. I even brought my own coffee creamer.
  • Lunch: Leftover Pecan Crusted Chicken, potatoes, and green beans
    mahi
  • Dinner: Blackened Mahi Mahi, Brussel Sprouts with Bacon
  • Snack: Apple and Almond Butter

WEDNESDAY

  • Breakfast: Sausage. I burned my sweet potatoes in my breakfast hash, so I had to throw them out.
  • Lunch: Salad with leftover Mahi Mahi and bell peppers
    salad
  • Snack: Strawberries
  • Dinner: Coconut Chicken Curry with yellow bell peppers and zucchini and pan roasted sweet potato cubes

THURSDAY

  • Breakfast: Coffee. Skipped breakfast, which I realize is a no-no, but we were traveling and I just wasn’t hungry. In fact, I wasn’t hungry until 12:30ish.
    IMG_0690
  • Lunch: Leftover Chicken Curry
  • Dinner: Roasted Broccoli with Carnitas.  This was the very first time I’ve ever made anything with pork. Because I knew we were going to be traveling, I planned ahead and made a big crock pot full of carnitas! I packed a big bag full of food to bring with us to my parents’ house. I used this recipe. I really like mixing together my own spices and rubs!

FRIDAY

  • Breakfast: Big cup of black coffee. Yes, BLACK COFFEE and I didn’t hate it.  Historically I’m a heavy sugar and creamer user, but I’m working on needing less and less.
  • Lunch: Carnita Meat in the skillet with sautéed sweet potato cubes and broccoli. I added a little chili powder to my sweet potatoes and I’m never going back! The extra spice is super welcome!
    steak
  • Dinner: Ribeye steak, baked sweet potato, and roasted broccoli. There’s something you need to know about my family. Steak is reverred and my dad is an excellent grill man. This was without a doubt the best steak of my life. Also, I went through all the seasonings he uses and make sure they were all Whole30 compliant!

SATURDAY

  • Breakfast: Larabar
  • Lunch: Roasted Sweet Potatoes and Grilled chicken from my parents’ house
  • Dinner: Coconut Curry with bell peppers and zucchini with mashed potatoes. Yes, I make curry all the time. No, I’m not tired of it. Give me more!

saenger

This is the venue where Luke played with our friends Oh, Jeremiah. Their first record is coming out soon! They’re SO GOOD! The Saenger is a beautiful old theater. It’s a real treasure!

Here’s to looking forward to week 3! It will be a much more normal week with no traveling. Let’s hang out!

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Whole 30 Week 1

I’ve completed my first week of Whole 30!! I’m really proud of myself for sticking to the program and not cheating! I’ll be honest, the week went by really really slow. Did this have anything to do with Whole30? I’m not sure. Maybe?

I definitely underestimated how much food we’d need for the week. I’m used to buying what I thought was a lot and then hitting a few restaurants here and there. Having to have something prepared for every meal was a real eye opener. We had to run to the grocery store a couple of times to have enough food!

I want to share a detailed account of what we ate this week so I can remember what I liked and how we ate it.

SUNDAY

  • Breakfast: Black Coffee & an Apple Pie Larabar
    Sundays are our busiest mornings. We’re at church from 6ish-1:00ish. #churchstafflife. I have a really bad snacking habit on Sunday mornings. It’s going to be a big habit to break.
  • Mid morning snack: Lemon Bar Larabar
    If eating two Larabars keeps me away from the Donuts and out of the snack baskets, so be it.
  • Lunch: Dry Salad (hadn’t figured out salad dressing at that point) with chicken (cooked in olive oil and seasoned with salt, pepper, and garlic powder) and bell peppers, Surprisingly delicious even without salad dressing.
  • Afternoon Snack: Pineapples and Strawberries
  • Dinner: Pan seared prime rib (cooked in olive oil and seasoned with salt, pepper, garlic powder, and onion powder), roasted sweet potatoes, and roasted broccoli.

MONDAY

  • Breakfast: Coffee with a scoop of coconut milk (unsweetened) and Sweet Potato Breakfast Hash
  • Mid Morning Snack: Pineapples and Strawberries
  • Lunch: Dry Salad (still hadn’t made salad dressing #facepalm) with chicken, bell peppers, and leftover roasted broccoli
  • Dinner: Burrito bowls with Fajita Chicken and bell peppers for Luke and Ground Turkey Taco Meat for me. I used this homemade taco seasoning mix and this Cilantro Lime Cauli-rice recipe. Delish!

TUESDAY

  • Breakfast: Sweet Potato Hash and a cup of coffee with a scoop of unsweetened coconut milk
  • Mid Morning Snack: Pineapples and Strawberries
  • Lunch: Salad with chicken, bell peppers, and a homemade balsamic vinaigrette
  • Dinner: Leftover Burrio Bowls

WEDNESDAY

  • Breakfast: Sweet Potato Hash with a few bites of cinnamon bananas and a cup of coffee with a scoop of unsweetened coconut milk
  • Lunch: Chicken, green beans, and roasted sweet potatoes
  • Snack: Apple with a scoop of Almond Butter
  • Dinner: My new obsession – Coconut Curry. I used this recipe and I want to eat it every day.

THURSDAY

  • Breakfast: Key Lime Pie Larabar
  • Lunch: Salad with chicken, bell peppers, strawberries, blueberries, and homemade balsamic viniagrette
  • Dinner: Leftover Coconut Curry
  • Snack: Apple Bake – Apples, cinnamon, almond butter, ghee, and pecans. YUM.

FRIDAY

  • Breakfast: Lemon Bar Larabar and Coffee
  • Mid Morning Snack: Small Apple
  • Lunch: Taco meat with homemade seasoning and diced zucchini
  • Dinner: Coconut Chicken Curry with yellow bell pepper, pan roasted red potatoes, roasted broccoli, and cauli-rice. I mixed everything together in a big bowl and it was amazing. Yep. I made curry again and it was phenomenal. 

This night was the first night I wasn’t craving something sweet after dinner!

SATURDAY

  • Breakfast: Sweet Potato Hash with Bacon (Whole30 approved) and green bell pepper
  • Mid Morning Snack: one plum
  • Lunch: Leftover taco meat with diced zucchini and a spinach salad with strawberries, pineapples, and blueberries.
  • Snack: Pecan Pie Larabar
  • Dinner: Leftover Coconut Chicken Curry with roasted broccoli and cauli-rice.

Whew! That’s a lot of food!! That was a lot of time spent in the kitchen! I love to cook, but I can honestly say that this past week was the most time I’ve ever spent at the stove. I felt like a modern day pioneer woman making every meal and not relying on restaurants.

Here’s to week two! I’ll take more pictures this week- JJ

Sweet Potato Breakfast Hash

13112818_10206592935923946_7146748421109807011_o I’ve made this breakfast hash a couple of time this week and I’m obsessed! It’s simple, filling, delicious, and Whole 30 compliant.

Ingredients:
1 tbsp Coconut Oil
2 Cups of diced Sweet Potato
1 Apple
Aidells Chicken and Apple Sausage or any other Whole 30 approved sausage. We found Aidells at our local Kroger.

  1. Peel and cut sweet potatoes. We try to do all of our major food prep like washing and cutting vegetables on Sunday afternoons or evenings. It’s helpful to cut what you can ahead of time. I didn’t cut the apple ahead of time because they brown so quickly. 
  2. Heat one tbsp of coconut oil over med-high heat. Once it’s warm, throw in your sweet potatoes and season with salt.
  3. Cut your chicken sausage and add it to the pan. Luke makes his own breakfast scramble (I’m not an egg eater) so we split one Aidells sausage. They’re pretty big! You can add as much or little sausage as you like.
  4. Dice your apple and add it to the hash. I used a small lunchbox size apple. I don’t aim to cook the apple, just warm it up and incorporate the other flavors.
  5. Enjoy!

I’ve also made a variation with chopped up bell peppers instead of apples. Equally delicious!

You can make a big batch and keep it in the fridge, but I like making it fresh every morning. Whatever works for you! Also, I’d totally eat this for any other meal, not just breakfast. Try it out and let me know if you like it as much as I do! – JJ

My Whole 30 Expectations

Yesterday Luke and I started our very first Whole 30! Since we returned from our mini beach vacay  we’ve been making plans, researching recipes, reading It Starts with Food. and trying to put together a complete Whole 30 meal plan for a week. Y’all, I’ve dabbled in meal planning before, but this is takes it to a whole different level. Originally we were going to start on May 2nd because Sundays are kind of crazy for us (we both work at the same church), but we decided to go ahead and start our Whole 3o and have it correspond with the calendar days.

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Saturday afternoon as we were sitting in our backyard watching Buddy chase bugs and squirrels, we started talking about what we want to get out of our Whole 30 experience. If you are unfamiliar with the inns and outs of Whole 30, go read their website. FASCINATING.

What I don’t want to happen is to revert back to destructive habits on May 31st. I want this month to catapult me into habits that support a healthy lifestyle and I think it can! Here’s what I’m expecting / wanting to happen / working toward over the next month:

  • Developing a healthy relationship with food again. Enjoying what I eat, yes, but not eating for pleasure, to cope with emotions, or out of boredom. This is something I went through when I did Ideal Protein last year. I’m confident I can learn again.
  • Becoming a somewhat more organized person. Organization is not high on the list in my personality characteristics, and that’s okay, but as I’m getting older and having to be more responsible, I could definitely benefit from organization. The food prep and meal planning alone is helping me want to be more organized in my house!
  • Feeling better. I haven’t been listening to my body only my food feelings eating whatever I wanted when I wanted it even if it was at midnight. Just like having a healthy relationship with food, I’ve done this before. I’ve experienced how good it feels to cut out certain food groups. I’m excited to feel that again!
  • Dropping a few pounds and inches. I’m doing what they recommend in taking measurements and weighing myself at the beginning and the end, not during the process. This will be weird for me. I’m a weigh myself every day type of person.
  • Trying new food and cooking techniques. I’ve already fallen in love with coconut oil.
  • Continuing on a clean eating / paleo lifestyle after the 30 days.

I want a lot out of my life and it’s time that my actions back up my dreams and ideals. Luke and I want a family and a big life. We can’t have what we want when we’re living irresponsibly with our health.

It’s going to be a big month! Y’all help me hang in there! – JJ

You can follow along with my Whole 30 journey on instagram – @mrsjjcampbell