Saturday morning M and I started on the Whole30 Program. It was quite a spontaneous decision … Thursday evening was the first time I heard about Whole30, I got curious and read more about it on the website, and thought, why not. And even better M liked the idea of going paleo as well, so here we are five days later …
The Whole30 is a strict paleo challenge so quite similar to low carb, and Yay! fat, i.e. flavour is allowed as well, so what’s the challenge then, you may ask! For me it is NO dairy and NO “sugar”, for M it’s going to be NO bread.
So for the next month this blog will be more of a diary … with some recipes thrown in here and there.
Breakfast and lunch was whatever we had in the fridge, breakfast was ok, but lunch left us craving … something in the afternoon. So either we need to have some snacks ready or we need to plan over meals better. Dinner hit the mark.
Breakfast: bacon and eggs, with mushroom and peppers
Lunch: a can of tuna, a drizzle of olive oil and lemon juice, cucumber, tomatoes and peppers
Dinner: roasted pork joint with crackling, cauliflower ratatouille (see recipe below)
1/2 head cauliflower (roughly chopped)
1 1/2 diced peppers (I used a mix of red, yellow and orange)
1 diced medium courgette
1 diced small onion
1 large red chili (chopped)
1 tbsp coconut oil
2 cloves of garlic (crushed)
200ml stock (I used the juices from the roast)
1/4 tsp ground cumin
salt and pepper to taste
Melt the coconut oil in a large frying pan. Over a low heat cook the onion until soft, then add the garlic and fry for one minute. Add the diced peppers and cook for two minutes, add the chopped cauliflower and the stock together with the cumin Let it simmer over a low heat for 5 minutes before adding the courgette. Season with salt and pepper. Leave on a low heat until the vegetables are cooked but still have a bite to them.
Breakfast kept us going through a work-out in the allotment. Lunch was nice, but still felt a bit peckish in the afternoon, and snacked on some nuts. I made some spicy meatballs and mini prosciutto-wrapped spinach frittatas from 30-minute paleo meals, by Melissa Petitto for breakfast, snacks and lunch. Dinner was a filling and very tasty soup, which kept me surprisingly full. I got a headache in the evening, whereas M was fine if a bit hungry.
Breakfast: left over pork, diced and fried with coconut oil, fried eggs and peppers
Lunch: leftover pork and cauliflower rataouille
Dinner: courgette and leek soup with bacon (from 30-minute paleo)
Monday morning, never easy to get out of bed and I doubt it had anything to do with the Whole30 challenge – have felt good the rest of the day. I have been feeling full and have not felt like snacking at all. M feels full just after the meal, but then get hungry again after a little while. So good thing we got the snacks in the fridge so he can have one of those instead of falling into the bread basket. And I have been drinking liters of water … a bit of cleansing going on …?
Breakfast: spinach frittatas, avocado and peppers
Lunch: was supposed to be spicy meatballs, salad and a vinaigrette dressing, but forgot it in the fridge, so ended up buying a M&S salad with some chicken on the side. M did the same
Dinner: turkey wrapped in bacon, a salad with olive oil and lemon, and wilted spinach