Confessions of a Whole 30 Drop-out

Edit: I did Week1, took 3 days off, following most, but all of the rules, then started over. So depending how you count, Day 6 was actually Day 13 or Day 11.

I made it to day 6, feeling progressively ickier. The food was fine, the cravings were unpleasant, but tolerable. But my body was unhappy.

I had no energy, muscles aches, headaches, nausea, vomiting and shakes. I was hungry all the time, eating more than usual, and I was not seeing any positive changes after my first week 1. The restrictive plan was causing me anxiety in feeding myself and my children. We ran out of food, because no one was satisfied, and eating more than usual, and I had to go buy groceries again on Saturday. 

It is possible that I was detoxing and it would have passed and I would have felt wonderful in a week. I don't think so. 

I learned 2 things from my Whole 30 experience. 

#1. There is room for improvement in my diet. 
I can cut the sugar, refined flour, white rice, and breads considerably. I knew those foods had snuck into my diet in too large quantities. I know they aren't good for me. I can still have them, but I need to have less of them. Just because there's rice on the table, doesn't mean I have to eat it. 

#2. No one diet is right for every body. 
I know some of the participants are doing great, feeling good, living and loving life. But some (myself included) weren't. 
I don't think it's a matter of good vs. bad foods. I don't think it's a matter of having or lacking will power. I think it's a matter of listening to your body and knowing when something makes you feel healthy and whole and good, and when something makes you feel icky. 
I got a little caught up in the "I can do anything for 30 days" mind trap. Yes, I can but that doesn't mean I should.
Last night, as we were driving home from his mom's Mother's Day celebration, D said, "This diet really took it out of you." I don't want a diet that takes from me. I want a diet that gives to me. 

It's been 2 days, and I'm still recovering from this experience. By day 6, I felt so depleted, I could barely get out of bed. I've been eating whatever sounds good, in an attempt to replenish what I've been missing.
For the next few days, I'll eat meats, veggies, fruits, and some refined carbs. At the end of the week, I'll re-evaluate whether I want to continue this way, or go vegetarian. 

So there it is. If you have tried the paleo way of eating, and loved it, great! Stick with it. 
If you have not tried it, go ahead and give it a go. It might be a great fit for you. 
If it doesn't sound like a good fit, or if you have tried it or are trying it, or any other plan, for that matter, and you are not feeling healthy and empowered, stop. 
Focus on the foods that make you feel good, and avoid the ones that make you feel bad. Choose whole, nourishing foods. Listen to your body. Feed your body. Food is love. Love and respect your body as the amazing, unique creation that it is. 

Whole 30 Week 1 Do-over

I had a hard time with week one. I took the weekend off, ate reasonably well, but did not follow the Whole 30. I had a talk with D, and posted on my Whole 30 group. I made some alterations to my plan, including many more legumes and allowing for some carbs (my family is still eating them, even though I'm not and they do sneak in here and there). I have been craving meat, so I am bringing some meat into my diet as well.
I made a new meal plan for these 2 weeks. It's Friday, and I'm feeling much better than I did last week. I am not being as strict as I originally intended, but I'm not losing my mind, either. 
I decided after a 3 day break, that I needed to start over. So this was week one again. I didn't take very many pictures, won't be writing many recipes for this week. My focus has been on other things. I'd like to pick up my daily blogging, but we'll see how it goes. 

Here's today:

Breakfast:
Chocolate Cherry Smoothie

Lunch: 
Oven Baked Sweet Potato Chips
Tossed green salad with Pomegranate Red Wine Vinaigrette
Orange and Cucumber Fruit Water

Dinner:
(Very un-Whole 30)
Crock pot 15 Bean Soup
Pea Salad


Pomegranate Red Wine Vinaigrette
1/2 cup Pomegranate red wine vinegar
1/2 cup olive oil
generous pinch fleur de sel
3 grinds black pepper
Combine all ingredients in a jar. Seal and shake well.
Drizzle generously on a tossed salad.

Cherry Cream Smoothie
12 fresh or frozen cherries
1 TBS coconut cream
1 handful smoothie greens 
ice
Almond milk

Place all ingredients in blender jar. Add almond milk to cover. Blend until smooth. 

Variation: 
Chocolate Cherry Smoothie
Prepare as above, but add 1 TBS cocoa powder.

Orange-Cucumber Fruit Water
Thinly slice one orange (well scrubbed) and one cucumber into a pitcher. Fill pitcher with water. Refrigerate one hour. 
Serve water over ice. Refill pitcher with fresh water. 

Crockpot 15 Bean Soup
This soup obviously does not comply with the No Legume rule of paleo/primal/Whole30. However, I did clean it up as much as possible. 

Soak 15 bean mix (of other beans of your choice) in warm water, changing water every 1-2 hours when possible, for a total of 18-24 hours. 

Place 1/2 cup minced onions, 1/2 cup chopped celery, 1/4 cup minced bell pepper, and 1-2 shredded carrots in crockpot along with drained, rinsed beans. 

Cover 3 inches deep with water. Cook on high 6 hours, or until beans are tender. Add more water if needed. DO NOT cook beans in salted water. The salt will toughen the beans. 

Once soup is fully cooked, season with salt and pepper. Serve with a nice green salad. 

My Mama's Guacamole 
I made an unremarkable taco soup this week, but I topped it a special dose of heaven. I will share that.

6 avocados, scooped and mashed
3 tomatoes, seeded and diced
1 onion, diced
The juice of one lime or half a lemon
1 tsp each salt, garlic powder, and onion powder

In a large bowl, scoop and mash avocados. Beat in juice and seasonings. 

Fold tomatoes and onions into avocado mixture. Chill 1 hour for best flavor. 

Serve with chips, on tacos, in burritos, or pretty much anytime, anywhere, because it is crazy good. 

Olive Oil Simmered Garlic
You may not know this, but when whole garlic cloves are cooked slowly, over low heat, they turn into surprisingly sweet, mashed potato-y textured little niblets of yumminess. 
This isn't a recipe per se. Just a tip. 
Heat a skillet with an inch of olive oil over low heat. Add in garlic and simmer until it browns lightly, or until it is very soft. Stir often to prevent burning or uneven cooking. 
Remove from oil, drain and salt. 
these are delicious on good french bread, or tasty as a snack all by themselves. I sprinkled these over my salad, and mixed a few into the yummy coconut curry that follows. 

Easy Coconut Curry
This is one of my go-to comfort food recipes. I developed a taste for thick, warm curry gravy while living in cold, wet Japan.
Include any veggies you have on hand. At least one starchy veggie is a must- sweet potatoes, carrots, turnips, white potatoes, cauliflower. Anything else is bonus.
I used a yellow curry powder for this batch, but you can experiment with red or green curry pastes as well as brown, Japanese curry bricks, of course. 
1 sweet potato, peeled and diced
2 carrots, sliced
2 turnips, peeled and diced
1 onion, sliced
1 eggplant, peeled and diced
1 large handful fresh green beans, ends removed
1 can coconut cream/milk
3 TBS curry powder (or paste, if you prefer)
Water to cover
Salt and pepper to taste

Place all ingredients in a large pot. Bring to boil. Reduce heat and simmer 1.5 hours, until all veggies are tender. 

Serve over rice or with a side of stir-fried greens. I especially enjoy this curry over a scrambled egg. 

Cinnamon Apple Snack
This evening, I was silently bemoaning the absence of fries, potato chips and, most egregiously, popcorn (popped in coconut oil, topped with butter and exotic sea salts). Sigh.
I thought I might satisfy my hunger with an apple. Maybe my sad little apple would feel a little fancier dressed up in some yummy cinnamon. 
MMMMMMM. Oh. Mmmmmm. It was reallyreallyreally good. Yeah. I'm going to have to do this again. 

Whole 30 Day 4- Country Veggie Stew, Drunken Veggie Stew, Apple Pie Smoothie

I'm still here. 

I wrote my good-bye post on my Whole 30 group page, but after some discussion and some meal planning for next week, I decided not to break it off. I am making some changes, modifying the program even a bit more, and even adding some meat into my diet. 

I believe in the Whole 30 and I believe in a whole foods diet. Especially for me. I've done this off and on forever, and I know this is the way I need to eat. It's certainly not a perfect Whole 30, but it's what is best for me. 

So here we go. 

Breakfast:
Iced Pumpkin Spice Tea (YUM, by the way)
Chocolate Almond Butter Smoothie, minus the greens and with unsweetened applesauce instead of dates

Lunch:
Leftover tilapia and roasted asparagus and mushrooms
Iced Pumpkin Spice Tea

Dinner:
Drunken Flemish Stew 
Smothered Cabbage

Snack:
Apple Pie Smoothie

This is my kid's lunch. 

Country Veggie Stew
I promised this recipe yesterday. I cooked it on day 2, but didn't feel like eating it. I had it for lunch yesterday, and served it to my kids again for lunch today. 
This is a hearty, mildly sweet stew. It's very satisfying on a cold, wet, rainy day, or when you need some comfort food.
I like dried mushrooms in my stews because, besides the convenience of being shelf stable and less expensive than fresh, they lend a meatier flavor to the gravy. I used a mixture of buttons and shiitakes. You may use any mushrooms you like.

3 carrots, sliced
1 cup chopped celery
1 onion, chopped
1 medium sweet potato, diced
1/2 a medium cabbage, chopped
1 tbs olive oil
1/2 cup dried mushrooms, or fresh, sliced
1 cup white wine
2 cups water
1 bay leaf
salt and pepper

Saute carrots, celery, onion, sweet potato, and cabbage in oil for 10 minutes. If using fresh mushrooms, sauteed them with the other vegetables.
Add dried mushrooms, wine, water, and bay leaf. Bring to a boil. Reduce heat and simmer 30 minutes, until sweet potatoes and carrots are tender. Remove bay leaf. Season with salt and pepper. 
Serve over rice or noodles, or alone. 

Drunken Veggie Stew with Roasted Asparagus

Drunken Veggie Stew
This is a vegan take on a Drunken Beef Stew. Dark beer is usually used as the base, but I had Ginger Hard Cider in the fridge, so that's what I'm using. A few lentils would serve to bulk up this stew and increase the protein. I don't have any :( so my stew is lentil-less. 
The vinegar and mustard give this stew a sweet and tangy flavor that is unique and inviting. 

2 onions, sliced
1 large sweet potato, diced
3 carrots, sliced
1 cup celery, diced
1/4 medium cabbage, diced
2 TBS oil, butter, or ghee

1 bottle hard cider, or dark beer
1 TBS fresh thyme or 1 tsp dried
2 tsp Dijon mustard
1 TBS red wine vinegar
1/2 cup dried mushrooms

Saute veggies in butter until slightly softened. Sauteing the veggies speeds the cooking process and caramelizes the sweet veggies, bringing out their sweet flavor.

Add cider, thyme, mustard, vinegar, mushrooms, and water to cover. Bring to a boil. Reduce heat. Simmer 30 minutes, or until sweet potatoes and carrots are soft. 

Serve over rice, egg noodles, or alone. 

Apple Pie Smoothie
So yummy, I enjoyed it for dessert.

2 TBS unsweetened applesauce
2 TBS coconut cream
1 TBS cinnamon
1/2 tsp ground nutmeg
ice 
Almond milk

Combine all ingredients in blender. Add almond milk to cover. Blend till smooth. 

Whole 30 Day 3 -Orange Cream Smoothie, Curry Baked Tilapia, Roasted Asparagus and Mushrooms

So far, this is the best day yet. 

I started off with a walk and smoothie, and remembered my vitamins. Everyone seems to benefit when the babies, the puppy and I get out in the fresh air and sunshine first thing in the morning. 

I got through teaching my kids with no problems, cleaned my house, and have been taking the rest of the day easy. I had a quick bit of real food after the schooling was done, before getting back to the work of the household. Laundry to wash, babies to potty train. The usual. 

Doing some school

After talking this over with D, I have decided that this plan is too restrictive for me. I've taken to eating many more animal products than I'm comfortable with.

I will continue to strive for whole foods, less refined carbs, less dairy. But I will have to add in grains and legumes for a balanced diet. 

My Whole 30 turned out to be a Whole 3. I'm ok with that. I'm on the same path, moving at a slower pace. 

Breakfast:
Chocolate Almond Butter Smoothie minus the greens. My blender is as old as I am, and not so powerful. 

First lunch:
Leftover veggie country stew (recipe to follow in tomorrow's post)

Second lunch:
Asparagus, red onion, garlic, mushroom scramble topped with fresh tomato-balsamic sauce

Lunch and bad photography

Snack: 
Orange Cream Smoothie (recipe follows)

Dinner: 
Curry Baked Tilapia (recipe follows)
Roasted Asparagus and Mushrooms (recipe follows)
Orange Cream Smoothie

the juice of 2 oranges-approximately 1 cup
4 TBS coconut cream or milk
splash vanilla extract (ideally vanilla paste or scraped vanilla bean, if you have it)
Ice

Place all ingredients in blender jar. Blend until smooth. 

Curry Baked Tilapia

Tilapia fillet
Curry powder
Olive oil
Salt and pepper

Place tilapia in shallow baking dish. 
Sprinkle with curry powder. Drizzle with olive oil. Season with salt and pepper. 
Bake at 350 for 15 minutes. Let rest 5 minutes.

Roasted Asparagus and Mushrooms
1/2 pound asparagus, ends trimmed, cut into 2 inch pieces
1 cup fresh mushrooms, quartered
1/4 cup sliced red onions
Drizzle olive oil
salt and pepper

Toss veggies with oil, salt and pepper.
Spread in a shallow baking dish. Bake at 425 for 15-20 minutes, until just tender. 
Serve alongside fish. 

Whole 30 Day 2

I'd rather not talk about today. It was rough. 


Breakfast:
Bad Earl Grey tea with unsweetened almond milk {shudder} Bad. 
Sweet potato, red onion, mushrooms, bell pepper, 2 eggs and red salt

Lunch: 
More sweet potato hash
Sauteed asparagus, garlic, mushrooms, and red onions

Lunch

Dinner:
Poached asparagus with black salt
Green salad with cucumbers, strawberries, balsamic and black sesame seeds Alaskan smoked salmon, mushroom, red onion and garlic scramble with cracked pepper

Dinner

Snack: 
Cracked pepper and sea salt peanut, almonds, and sunflower seeds

Whole 30 Day 1 - French Onion Soup and Caesar Salad

My biggest challenge is going to be keeping my kids' food out of my mouth. 

Aside from the half and half in my tea this morning (I mixed it up last night, but didn't drink it), I tasted a yogurt, cocoa krispies, and cinnamon toast crunch. All concessions I made to my children in anticipation of not wanting to cook breakfasts that I can't eat. I can't wait to run out.

Breakfast:

Iced English breakfast tea with half and half. I was happily surprised that the cream did not add to the experience. I can now happily drink my creamless tea without a pang of longing. 

Lunch: 

Bagged green salad topped with shredded carrot, green bell pepper, chopped boiled egg, sunflower seeds, mushrooms sauteed in olive oil and grey salt, diced fresh tomato and balsamic vinegar.
Yummy. Standard lunch for me. This part was easy. 

I was really hungry about 2 hours later, so I made a second, small meal.
Sweet potato hash, fried in olive oil. Sauteed mushrooms, green bell peppers, and fresh tomatoes, one egg, seasoned with Slap Ya Mama.
I drank another glass of iced English Breakfast Tea, sans cream. It actually tasted better. 

Dinner:

French onion soup (recipe follows)

Caesar Salad (recipe follows)

The kids had :

Breakfast:

Fruit blended yogurt topped with cocoa krispies.

Lunch:

Hard boiled eggs

strawberries

Cinnamon Toast Crunch, dry

Dinner: 
French Onion soup
Caesar Salad
Whole wheat toast with cheese

French Onion Soup

6 onions, thinly sliced

Olive oil

salt

2 bouillon cubes or soup base

dash Tabasco 

Raw onions

Saute onions in oil, sprinkled with good salt, over low heat until soft. 

Soft onions

Add water to cover. Stir in bouillon cubes or soup base.

Onions with water and soup base

Bring to a boil. Reduce heat. Simmer 20 minutes. 

Add Tabasco to taste.
Garnish with minced fresh parsley.

Serve hot. 

Caesar Salad

2 heads Romaine lettuce, torn

1/2 red onion sliced thinly, and soaking in cold water 15 minutes

2 boiled eggs, diced

1 tsp dijon mustard

2 TBS lemon juice

2 cloves garlic

dash salt and pepper

Splash olive oil
Nuts/seeds if desired

Place lettuce in large salad bowl. Top with drained onions, and eggs.

In a small blender or food processor, combine mustard, lemon juice, garlic, salt and pepper with enough olive oil for the blades to run smoothly. Blend until smooth and frothy. 

Whizzing up the dressing

Pour over salad. Toss and serve. Garnish with nuts and seeds if desired. 

Cajun Boil Chowder

Did you go to a boil last night, and now you have a ton a leftovers you don't know what to do with?

Don't live in Louisiana, you want to pretend that you do?

D boiled some potatoes, sausage and corn last night. We had 2 gallon bags in the fridge, so I got creative for lunch. 

The resulting chowder is deeelicious, and it only took a few minutes to make. 


First we're going to make a white roux.

Add 1/4 a cup each oil ( I used olive) and flour to a good sized soup pot. Heat on low, stirring constantly until it's nice a bubbly. Cook and stir one minute. 

To the pot, add diced boiled red potatoes, corn, cut from the cob, and whatever else you have - smoked sausage, cooked shrimp, cooked, cleaned crab, peeled crawfish, cooked onions, cooked garlic, cooked mushrooms, etc. Total volume of add-ins should be around 3-4 cups. Cook and stir, still over low heat, for about a minute.

Now, add milk to cover (I used almond), one bouillon cube, or equivalent soup base, and Cajun seasoning to your liking. Stir well to incorporate liquid into roux (no doughy lumps), then frequently. Heat until just heated through. 

Serve warm. Makes 5 serving.