Bad news! Portion control sucks even when you are eating healthy but the food tastes damn delicious. That is one thing about this program that I like, the base recipes are pretty tasty and I can season to my heart’s content.
Last week, to ease confusion (and allow us each to focus on our preferred eating methods and times), we decided that I would still menu plan, but then tell him what dinner was and he could work out the rest of his containers from there.
I found out that even if I was hitting all my containers, I wasn’t actually getting enough calories and all I wanted to do was sleep. So now I track my containers and log everything in MFP to make sure I’m getting enough calories to continue to function instead of impersonating Prince Valium.
Water intake is up, but still not where it needs to be. So are bathroom breaks, which means more steps throughout the day. See how it all fits together?
I’m getting the hang of this system and last week was able to “fix” my old Beef and Broccoli recipe and even adjust so that we got double the veggies for the meal (we were both short on green containers by dinner time).
I mean honestly, how many times do I have to do this? You know, before I learn my lesson? And just stick to a maintenance way of eating?
Stress so gets in the way.
This week, I’m prepping us for another 3-Day Refresh and then
A 21-day Fix. Beachbody works for us, ok, and I’d rather do this than go through another Whole 30.
Apparently even with a pandemic going on, I am an overachiever. Pandemic 20? Nah, let’s make it 30. Ok, it feels like 30, but the actual data says 10lbs. Over and over apparently. Damn hormones.
I warned my manager last week and she suggested that I warn the team. I mean, caffeine withdrawal + sugar withdrawal. I don’t want to be around me either.
Ok, so this has probably been done before but I couldn’t find anything in my pre-coffee search.
I woke up late, haven’t been hungry, but I know I need to eat, but I really really really need coffee before even thinking about my Zoom meetings for the day.
I also wanted a reason to use the caramel extract I bought for a different recipe.
Week Three Formula: PMS + being “safe at home” (silver lining right) + nothing but rain and clouds for a few days = ultimate storm for emo-eating.
Right now, I am going to give my body and brain what it craves. With some veggies thrown in just to keep things moving. And these Bulletproof gels. I’ve been taking them for a week now, maybe two…
After a week, I can’t give a definitive answer as to whether they are working for me or not. Have any of you tried them?
Yesterday and today I scoured the pantry and freezer for things to cook so I could hopefully avoid the store this week. Unfortunately, I will have to go to the grocery store for sweet potatoes and a few other things. But I have enough to get us through Monday and Tuesday.
Monday: Honey-Mustard Chicken with Coconut Quinoa and Green Beans
Friday: Black bean and beef chili (I apparently stocked up on black beans when Trader Joe’s back at the beginning of March because they were out of all other beans, I swear, some people don’t know what they are missing by skipping the black beans).
So, here we are in Week 2 and I really should not be complaining. We have it relatively easy here in Massachusetts compared to other states and countries (as of Monday 3/23/2020 morning when I wrote this, who knows what it will be like tonight).
I did do a lot of bored eating this weekend and will have to work it off this week. But healthy eating instead of carb-loading like everyone else seems to be helping. I mean, the bread, pasta, and frozen aisles still look like this
And Instacart isn’t available for delivery until Friday, March 27, but I’m hoping my pickup order will, in fact, be available this evening.
Based on all of these uncertainties, this week’s menu is based on food I still have in the freezer and pantry and some fresh fruits and vegetables I was able to pick up last Friday.
Breakfast each morning will be an Aussie pie from my favorite coffee shop:
Lunch for me will either be a Shakeology shake or a canned salmon salad (spinach, dried fruit, nuts, olive oil). Quick, easy, and the only way I can think of to use up all the frozen fruit in my freezer.
Dinner (in no particular order):
Chicken Sausage and Squash Sautee (zucchini and yellow/summer)
Harissa chicken thighs from last week (the curry lasted a few days, yay leftovers!)
Roasted (with maple syrup and probably turkey bacon) Brussels sprouts and Lemon pepper chicken breasts
Turkey and butternut squash black bean chili
Short rib tacos
Bonus – if I do get everything on my grocery order, I will be making oatmeal chocolate chip cookies.
I’m kinda looking forward to cooking this week — all things tasty.
How are you holding up and what are you planning to eat? Will you be cooking or ordering from any local businesses that stay open?
I am not a hoarder. When I went to the grocery store on Friday, I got enough to get us through about a week. That was before all of the announcements that came out Sunday and the rumor of one coming out this afternoon.
I’m going to have to brave the grocery store again soon, or maybe I will do an Instacart pickup. Provided my store has anything in stock. I see myself getting up at 6am …
Anywho – we still have to eat and I have a whole lot of frozen fish and chicken to use up.
It’s January, and you know what that means. Whole 30. I won’t bore you. My attitude towards it hasn’t changed, though, to be perfectly honest, I think I have deviated away enough from clean eating that I am feeling the difference now.
This, on top of migraine-inducing weather. The plan this time for me is to K.I.S.S. — what can I cook that:
1) tastes good
2) takes minimal time to get from the fridge to the table.
I haven’t been meal-prepping on the weekends for a while now. Just haven’t had the energy, but that’s something to talk about in another post.
This post is totally sponsored by Whole Foods and Amazon Prime because I have also been too exhausted to grocery shop/deal with crazy Massholes. Bonus side-effect, it severely cuts down on impulse buying (aka “Let me grab that for Emo-eating later”).
The last two weeks, my grocery budget has actually been less than what I expected, even with the delivery fees thrown in. Shop those Prime Member discounts!
Almost everything below took/takes less than 30 minutes to prep and cook, provided I remembered to defrost the meat. Some meals provided leftovers for lunch or dinner the next day depending on what was going on at work.
Shrimp and Sausage with Zoodles (or any spiralized vegetable noodles) — um, I need to write this one up. I was using up food in the fridge.
Rotisserie Chicken (pre-packed, whole 30 compliant) Chicken Salad — in a big bowl toss together 2 cups of shredded rotisserie chicken, 4 cups spinach, 4 tablespoons of your preferred nut(s) (almond, pecan, cashew, walnut, all of the above, you get the idea), 2 tablespoons diced red onion, and mix together a little olive oil, salt, pepper, and vinegar for your dressing. Mix well. Makes 2-3 servings depending on how hungry you are.
Taco Salad Bowl – everything except the sour cream and taco shell. However, plantains are encouraged for crunch.
Stuffed Sweet Potatoes
The filling
Baked Chicken with onion, sweet peppers, and coconut quinoa
Turkey and Butternut Squash Chili — adapted from this HomeChefrecipe (use Daiya cheese and here’s a tasty lactose free sour cream). To be fully compliant, omit the dairy completely, but keep the recipe around for re-introduction
Stuffed Bell Peppers (also from the Whole30 Cookbook)
Writing this all out, I realized that I have a few more recipes to write up, including the test recipes I did between January 2 and January 12 (no menu plan then, I was just using stuff up out of the fridge and freezer).
I decided to try my hand at zucchini bread for the first time in over 20 years because we had entirely too much left over after a trip to the Farmer’s Market this past weekend.
I need to get myself a proper vegetable grater. This little cheese one is barely up to the jobs I expect it to do.
How am I going to grate all of this?!?
1/2 of that giant zucchini produced a little more than 2 cups grated
I have a Kitchenaid mixer so I tend to dump everything in and mix really well. Proper instructions are below. This batch of batter I split into 1 loaf and 1 batch of muffins. The loaf came out extra moist and the muffins about the consistency one would expect.
I made so much and had a presentation to give first thing Monday morning, so I brought in the loaf sliced up (when I got home, I found out that, like banana bread, I’ll have to make another batch).
Thinking ahead while I made this, one of my new team members is allergic to coconut and other tree nuts, so I had to make sure that I used a gluten-free flour that wasn’t coconut- nor almond-based. I took none home, three people asked for the recipe, and a few people had seconds and thirds. One person was vegan, which I didn’t realize so I will try a vegan version in the future.
I am definitely writing this one down to make again.
Zucchini Bread Author: Annette Holland Preparation Time: Cooking time: Servings: 24 Calories per serving: 193 per muffin or slice According to MyFitnessPal recipe analyzer
Zucchini Bread Recipe (Gluten-free but not low carb. Also makes great muffins if you don’t have a loaf pan).
Ingredients:
3 cups all-purpose flour (I used King Arthur GF flour, which is rice based)
1 tsp sea salt
1 tsp baking soda
1 tsp gluten free baking powder
1 tbsp ground cinnamon
3 eggs
1 cup vegetable oil (I use either coconut oil or Kerrygold butter)
1.5 cups organic dark brown sugar
1 tbsp pure vanilla extract
2 cups grated (and pressed) zucchini
Instructions:
Preheat oven to 325 degrees Farenheit. If you don’t press the zucchini, up the temp to 350 because there will be A LOT of moisture.
Grease your pan(s). This recipe makes two loaves or 1 loaf and 1 dozen muffins, or 2 dozen muffins.
Sift dry ingredients together in a bowl.
Beat eggs, vanilla, oil, and sugar together. Add dry ingredients to creamed mixture, mix well. Add zucchini and mix well.
Pour batter into prepared pans.
Bake for 40-75 minutes (depending on muffins or loaves) or unti the tester inserted in the center comes out clean.
Cool on rack for 20 minutes.
Remove from pan, cool completely, enjoy!
I wouldn’t mind one of these for a belated birthday or a Christmas gift. Just sayin’
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If you have an allergic reaction to The Big-8 allergens, this might be the banana bread recipe for you. It’s gluten-free, soy-free, nut-free, and can be made dairy-free/vegan.
Allergen-free Banana Bread Author: Annette Holland Preparation Time: Cooking time: Servings: 12 muffins or 1 loaf Calories per serving: Enter calories per serving here
Joy is currently allergic to everything but still wants me to bake. My banana bread has evolved with our changing dietary needs and even Hank likes this version. Including vegan options.
4 eggs (vegan substitution: 1 tablespoon of chia or ground flax seeds mixed with 3 tablespoons of water for each egg. Let the mixture sit for 15-20 minutes until it becomes a gel).
1/2 cup sunflower butter – We like Once Again Sunflower Seed Butter
4TBSP of your choice of either (melted) grass-fed butter (like Kerrygold) , ghee, or coconut oil
1/2 cup coconut flour
1TBSP cinnamon
1 tsp baking soda
1 tsp gluten-free baking powder, such as Clabber Girl
1TBSP vanilla
1/8 tsp (pinch) of sea salt
Instructions: So, if you are like me and love your KitchenAid mixer, you dump it all in and mix well for about 5 minutes while your oven preheats to 350 degrees Farenheit. Otherwise…
Next, add in coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt. Mix well.
Grease your muffin pan or loaf pan with fat of choice (grass-fed butter, coconut oil, olive oil, etc.)
Pour in your batter and spread evenly. If making muffins, fill the cups only 3/4 full. If using a metal loaf pan, your bread will cook faster, so start checking it at 35 minutes to see if is done.
Place your muffins or loaf in the oven. Glass loaf pan, bake for 55-60 minutes. Muffins or metal pan, cook for 30-35 minutes and then start checking for doneness.
Banana bread is done when a toothpick inserted in the center comes out clean.
