I just finished a Whole30 – 30 days of whole food, proteins, vegetables (some fruit), and good oils. Program rules are here. Here’s what I learned:
- I’m way more addicted to sugar that I thought, and this diet helped me overcome that!
- I can get a handle on my pain with eating better. This diet is anti-inflammatory, and I’m seeing a huge difference in the way I feel.
- I love coconut milk in my coffee (with a sprinkle of cinnamon)
- Zoodles have changed my life, I can eat a TON of veggies in noodle form!
- Cutting out sugar will improve your complexion, my acne is almost gone and I’ve been plagued with it my whole adult life.
- I love to make my own mayonnaise! (Here are some of my fav recipes on my Pinterest Board)
- It’s HARD to say no to goodies at the office, I’ve learned to be prepared by having almonds stashed in my desk.
- I actually saved money from not eating out (even though it seems like you spend a lot more at the grocery store)
- I’m stronger than I thought!
On that last note – I never believed I would make it through the first week, let alone the whole 30 days, honestly. But I did. I feel so much better, better than I have in a very long time. A friend added me to a Facebook group that all did the program together, so it was a great source of encouragement and ideas for food. Eating on this diet can be a challenge if you eat out a lot, so take that into consideration and prepare yourself by reading as much as you can, and find meals that you love in this program, b/c there are a TON of great things to eat!
My results were that I lost 9lbs and 2 inches. I’m ready to keep going and stay accountable to myself. It’s not really about weight loss for me, it’s about feeling better, and not being in pain all.the.time. Tell me about your experience if you’ve ever done this, and what worked best for you!
Here’s a great resource on getting started!
My husband has asked me to start posting how I cook certain things that he and the family like. I like to cook simply, with easy ingredients that I can throw together and have a meal in 30 minutes or less.
- 1-2 lbs boneless, skinless chicken thighs (or as many as your skillet will hold)
- 2 tsp olive oil
- 1-2 cups chicken broth
- salt and pepper to taste
- Heat the oil in a skillet over medium/high heat til the oil shimmers. Place chicken in pan and brown each side for about 4-5 minutes. You want a nice crisp brown on both sides. Lower the heat to low, and pour in chicken broth until it comes up 1/2 to 3/4 up the sides of the chicken, do not submerge. Cover with a tight lid and cook for 12 minutes. You can check for doneness with a meat thermometer. (165 for chicken thighs)
- Move the chicken to a plate and tent with foil to rest for 10 min. Serve with rice, vegetables, etc.
These two were just killing me tonight. Killing.me. As soon as I sat down from a long day of running around with the family (and work!), they both came right over to beg for treats. They are like clock work, those two.
So there’s your cuteness for today.
My brother sent us some halibut from Alaska, and I wanted to do something with one of the huge pieces. This stew was perfect for the cold day we had here. Give it a try, let me know what you think. I’m hooked!
- 1-2 lb halibut fillet (or salmon or any other fish you like) cut into 1 inch cubes
- 1 large onion, chopped
- 2 tbs butter
- 2 large carrots, shredded
- 3 large cloves garlic
- 4 baby bokchoy (or half a large), chopped
- 1 large potato
- 1 large sweet potato
- 1 can corn (or half bag frozen)
- 4 TBS chopped fresh parsley (I use Italian)
- 1/2 tsp red pepper flakes
- salt and pepper to taste
- 6 cups chicken stock
- 1 1/2 c. milk
- 1/2 c. heavy cream
- Melt butter in a large pot, add onions and cook until translucent, about 5 minutes. Add parsley, bokchoy and carrots, and cook for another 5 minutes. Add garlic and potatoes and continue cooking for a few more minutes. Add corn, and pour in the stock, salt and pepper and bring to a boil. Lower heat and simmer for about 20 minutes (until potatoes are soft). Add fish and cook about 10 more minutes, until fish is flaky.
- Add milk and cream slowly to soup and mix thoroughly. (you can thicken with corn starch if you want it thicker). Add red pepper flakes and salt and pepper to taste.
- Serve with crusty bread a sprinkle of parmesan cheese.
- One variation would be to add about 1 cup of shredded cheddar to the soup. I didn't have any onhand, but that would be a nice addition and add to the creaminess.