Jan 2, 2020
Whole30, Round 3: Day 0
...bout that time again.
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Whole30, Round 3: Day 0
...bout that time again.
Getting prepped for tomorrow's Whole30. I'm doing things a little more lax this time with maybe a few legumes (lentils) and not killing myself to find sausages without sugar, etc. I don't have the time to hit up numerous different store and this is about healthy, sustainable choices. I don't have specific food sensitivities. I'm just trying to get back to true whole food good choices. On the left a ham and spinach frittata for breakfast. On the right spinach, steak, lentils, topped with Asian tomato salad for lunch. Maybe I should call this my wholefood30 to not piss off the powers that be.
Whole30 #2 starts Monday
Dread
I haven’t even started the program yet and I’m already regretting it. One of the things I HATE about trying to turn things around is how much I overthink everything. Already I’m tired of thinking about food and what I can eat and what I can’t eat, etc etc etc.
I know that the Whole30 program is supposed to help with this. Food is such an emotional thing for me that the idea of trying to live without my favorite things seems unmanageable. I obviously have an addiction to a certain degree. But I’m so scared to try.
It’s clear I’m coming up with excuses too. One of the thoughts I had was “well, i don’t know how to store real food” and “well, I never eat food I freeze”...as if I LITERALLY don’t stop at the grocery store everyday anyway for our meals now. It’s the same exact thing. I need to suck it up and do this.
Any motivation and encouragement will be welcome about now.
Cooking on Whole30
I love to cook. But I’m gonna BURN OUT. Not even a week in and I feel it coming. Three meals a day for two people plus other meals for the kiddo. You see with our schedules we don’t get to eat together during the week much and she’s allergic to eggs...
I need to start making MORE food at a go and eating leftovers.
Whole30 Beef Soup
I made a bastardized version of the beef soup found here: https://onceamonthmeals.com/recipes/tomato-basil-and-beef-soup/
Browned 1.5 lbs beef, drained the fat.
Removed from pan and used a bit of the fat to sauté a small onion and two cloves of garlic
When the onion and garlic started to get translucent I added two 14.5 oz cans of diced tomatoes without salt and 1 cup light coconut milk (all I had on hand). I used an emersion blender to smooth it almost completely.
Added the beef back, brought up to a strong simmer while stirring frequently.
Added salt, pepper, garlic powder, onion powder to taste.
Added four large handfuls of baby spinach and chopped fresh basil (one bunch).
Cooked until wilted.
Turned off heat, let cool – put into containers for lunches and froze.
Whole30 here I come.