I am starting to get really burnt out of dinner ideas–I refuse eat chicken and veggies for one more meal! Food boredom is real. Pinterest has been my go to resource for discovering new recipes and food blogs. The downside is, I often run into lots of other yummy meals that aren’t quite Paleo, but look so darn tasty. It’s really testing my willpower!
However, I did come up with a new yummy breakfast. I made a breakfast salad of spring greens, sausage, and soft boiled eggs. The runny yokes act as a delicious dressing!
I was inspired by Chipotle’s Burrito Bowls (tortilla-less burritos) and this slow cooker recipe to create Salsa Verde Shredded Beef Burrito Bowls. Instead of using a slow cooker, I used my dutch oven to brown the roast, which I seasoned with salt, pepper, and taco seasoning. Once browned on all sides, I arranged it, fat side up and poured verde salsa over it.
Herdez Salsa Verde is my favorite (and it’s Paleo/Whole30 approved). I used most of this 24 oz bottle.
I put the lid on and placed it in the oven at 300 degrees for about 4 hours. My roast was pretty big, so keep in mind that the time and/or temperature may need to be adjusted depending on the size of roast. Once the beef was nice a tender I shredded it and served it over greens (romaine and spring mix) and tomatoes and topped it will a couple big spoonfuls of homemade guacamole.
Best of all, there was plenty left over for tomorrow!
I have finished one whole week! Yippee! This morning I woke up with more energy than I have had in a long time. All day I was productive and happy! I danced and played with my toddler, cleaned the kitchen, mopped the floors, tried three new recipes, and pushed myself through an especially challenging CrossFit WOD. I am so glad I continued with my Whole30. And I hope this energy and motivation continues!
For lunch I made a Chicken Salad Over Greens with homemade mayonnaise. I used this recipe to make the mayonnaise. My first attempt failed miserably. I am not sure exactly what caused the problem, but my second attempt worked beautifully! Here is how to make this salad:
2 Tablespoons mayonnaise (use more if needed)
1/2 cup canned chicken (left over chicken, shredded or chopped would work great too)
1/3 cup grapes, sliced in half (about one handful)
1 very small apple, diced (or about 1/3 cup of diced apple)
1/4 cup cashews, roughly chopped
Salad (Mixed greens, romaine, spinach, spring mix, and/or shredded carrots)
To make the chicken salad mix the chicken, mayonnaise, apple, grapes, and cashews in a small bowl. If desired, add more mayonnaise. Scoop the chicken salad over a plate of greens and garnish with half an avocado. Makes 1 large salad.
Tonight we had baked potatoes, cracklin chicken, roasted green beans and mushrooms, and steamed broccoli.
I planned a lot of meat and potato meals this week. My goal for next week’s meal plan will be to limit potatoes and get more variety in my vegetables. Also, I want to get my daughters to enjoy and eat more vegetables. With few exceptions, they have been eating the same foods as Andrew and me. However, they have been eating mostly fruit and eggs, some meat, and a little vegetables. I hope that this month can help my girls be more open to veggies!
Yesterday I started reading It Starts With Food. I technically should have read it before starting my Whole30, but I am kind of glad I didn’t. It’s helping me feel more motivated and empowered to read it while I am already committed–like a really good pep talk! I just read a chapter that talked about psychological relationships with food and it made SO. MUCH. SENSE. The book goes into detail about stress eating and how processed/ sugary foods can become addictive and I felt like the authors understand my life-long struggle with food. It feels so comforting to be understood and told that it’s not my fault, and it’s not because of a lack of willpower.
My number one motivation for doing a Whole30 is to gain freedom from food. And today, I felt really good. I still think about chocolate/cheese/ice cream often but the cravings are easy to suppress. I suspect that wont always be the case for the next 27 days but I am determined to find the willpower to see this through. In case I need added motivation, I have decided that when I finish, I am going to buy myself a pair of new CrossFit shoes!
I made this for dinner today. I used regular potatoes instead of sweet potatoes because that’s what I had on hand and threw in some chicken sausage.
It was disappeared so quickly I had to make more! It’s definitely another meal to add to our rotation. Not only am I excited to have a few new dinner ideas, but ones that we would happily eat whether or not we were doing a Whole30!
I didn’t plan on writing about my Whole30 everyday, but I am finding it motivating. Anything that helps me get through this month! Today was easier than yesterday, which is the opposite of everything I have read. I think a big part of that has to do with what we ate today. I tried two new meals and they turned out awesome! Both left me satisfied, which I didn’t feel yesterday.
The first was my lunch, a yummy taco salad! I based it loosely on this recipe. I browned my beef, then seasoned it with equal parts cumin, onion power, garlic powder, and chili powder (about 1 teaspoon of each) a dash of salt and pepper and about 1/4 cup of water. I used romaine lettuce, for a nice crunch, as well as shredded carrots and tomatoes. I topped it off with a thick creamy dressing made from one avocado, the juice of one lime, a few pinches of fresh cilantro, and enough tatemada salsa to get it all to blend in my magic bullet blender. The result was delicious! I think I might try it with chicken tomorrow!
For dinner I made Roasted Italian Chicken Thighs. To make this I mixed ghee with garlic and some italian seasonings (fresh herbs would probably taste even better). I used bone-in chicken thighs with skin, patted them dry and then rubbed the ghee mixture over and under the skin. I chopped up an onion, drizzled it with a little olive oil and layered the chicken over the onion in a big baking dish. I lightly salted the top and then baked it uncovered at 400 degrees for about an hour. Everyone seemed to like it! My toddler came back to the table a while after dinner and wanted seconds!
I am starting to become more aware of the times of the day that I eat out of habit and boredom and more in tune with when I am actually hungry. I would still love to eat a bowl of ice cream in front of the tv but I am not hungry. Thankfully, this sugar urge is a little less persistent today than it was yesterday. Fingers crossed that it continues to get a little easier!