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 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 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 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 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 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.