Whole30 Food Journal 2013 – Days 9-13

by Angie Anew on January 13, 2013

Remember when I said on day 1 of my Whole30 food journal that I might need to revisit my intention to post daily? Yeah. Starting back to work full-time after the holidays changed my mind pretty quickly. Last week was busy and stressful, so my meal prep suffered and blogging took a back seat to everything else I had going on.

So here’s the catch-up post. Now on day 13 of my Whole30, I’m feeling great. I’m no longer “starving” between meals. (I understand that this is a sign of more even blood sugar/insulin levels.) I feel more energized. And meals with protein + veggies + healthy fats + a little fruit are becoming more routine.

Here’s what I’ve been eating lately (not pictured: daily spoonfuls of coconut butter…mmm):

Whole30 Meals

Whole30 Meals Day 9: Black coffee for “breakfast” (I know, I know); chocolate chili, apple and sunflower seed butter for lunch; a green smoothie* (lots of kale, coconut milk and a few chunks of frozen fruit) to hold me over until a late dinner; steak, mushrooms and brussels sprouts for dinner.

Whole30 Meals

Whole30 Meals Day 10: Green smoothie* for breakfast (lots of kale, coconut milk and a few chunks of frozen fruit); leftover steak, mushrooms, brussels sprouts and raspberries for lunch; baked tilapia, brussels sprouts and raspberries for dinner.

Whole30 Meals

Whole30 Meals Day 11: Black coffee, apple slices and sunflower seed butter for breakfast; chocolate chili, apple, and sunflower seed butter for lunch; roast chicken for dinner (not pictured: sauteed spinach and mushrooms, blueberries).

Whole30 Meals

Whole30 Meals Day 12: Homemade pork sausage patties (loosely followed this method), salsa, and green smoothie* (lots of kale, coconut milk and a few chunks of frozen fruit) for breakfast; leftover roast chicken, sauteed spinach, and apple slices for lunch; sweet potato and cucumber “chips” for a snacky dinner (not pictured: cold leftover chicken).

Whole30 Meals

Whole30 Meals Day 13: Pan-fried pork chop, sauteed apples and spinach for breakfast; Szechuan carrot soup (with cilantro thrown in), fried egg, hot sauce, and blueberries for lunch; green olives, pistachios, cold chicken, hot sauce, snap peas, guacamole, flattened banana, and jicama for a snacky dinner.

*A note about smoothies: Technically, the Whole30 crew doesn’t recommend “fruit smoothies”, but they aren’t exactly forbidden on the plan, either. The problem, they say, is that most people load up their smoothies with fruit and juice for a major sugar rush. (Kinda defeats the point of giving up sugar.) My smoothies are mostly veg (kale or spinach) with preservative-free, full-fat coconut milk and a few chunks of frozen fruit. It’s basically cold soup. But I thought I’d bring up the smoothie issue since “what counts as Whole30″ seems to be a hot-button topic.

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{ 10 comments… read them below or add one }

alissa January 13, 2013 at 6:49 PM

My smoothies are spinach coconut/almond milk, almond butter, egg whites, and fruit if I run out of greens.. I have a smoothie everyday, a large green one is often my breakfast. We are eating similarly

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Angie Anew January 13, 2013 at 7:05 PM

The only addition I will make is to say that I have, since dinner, eaten more flattened banana (Trader Joe’s) and pistachios… WHY did I buy those?!

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Christine January 14, 2013 at 5:04 PM

Good eats. I have to ask, what kind of fruit are you using for the smoothie? I usually use kale and a handful of frozen blueberries, and my smoothies turn this awful gray-greenish color. I also have a hard time masking the taste of the greens. What’s your secret?!

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Angie Anew January 14, 2013 at 6:26 PM

I use a few chunks of strawberries, frozen banana or an apple chunk. So no purple fruits to turn things gray! Unfortunately, the little bit of fruit I use does a poor job of masking the taste of the greens. One thing that helps, though, is adding a splash of kombucha (GT is an approved brand). The fizz and the light sweetness helps… a little. ;)

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Caitlin January 14, 2013 at 11:07 PM

I am interested to know what brand coconut milk you have been using. Can or boxed? I’ve been drinking coconut milk from a box all week and now just noticed there are additives in it – argh!! The canned milks seem so much thicker to me, am I wrong?

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Angie Anew January 15, 2013 at 7:13 AM

Caitlin- I ordered a case of Aroy-D coconut milk in boxes. (No additives.) I ordered it from this site: http://importfood.com/naturalcoconutmilk.html Thanks for stopping by!

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Angie Anew January 15, 2013 at 7:16 AM

I just saw your note about the thickness. The Arroy-D stuff seems fairly thick, but I’ve only used it for green smoothies and curry/soup. I don’t drink it straight. When I opened the cartons, I did have to blend the fat/liquid together in my blender because it had separated so much.

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Heather January 16, 2013 at 8:53 AM

I’ve been enjoying reading your blog! Question for you (non-food related) – what software do you use to post your pics of food? I’m starting my own Whole30 journey today and will be posting pics on my blog. Thanks!

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Angie Anew January 23, 2013 at 7:56 AM

Hi Heather! Sorry for the late reply. Lately, I’ve been using my iPhone for most of my photos because I don’t have the time or energy to haul out my SLR camera. I use InstaCollage and Instagram to set up and share the photos much of the time. Both programs are free through the app store.

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Marty Qualls January 4, 2014 at 12:30 AM

Angie, thanks for the list of foods that you have been using in your journey! Great ideas for smoothies, loved it! I’m on my 3rd Whole30 in 18 months and I needed some new food ideas and you gave them to me here, and with pictures too! Thanks! You are a rock star!

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