Breakfast: egg breakfast bake and black coffee
Morning Snack: red and green grapes, mixed raw nuts (wow, that sounds awkward lol)
Lunch: Chipotle! 🙂 I’ve been reading paleo forums, and a lot have mentioned that you can eat paleo at Chipotle. I went with their suggestions and ordered a salad with meat (mmm barbacoa), 2 salsas, guac, and extra lettuce on top. Normally douse it with the green or chipotle Tabasco, but unfortunately, those 2 have sugar. It was delicious without my other usual “toppings” – beans, brown rice, and corn. I think the meat was cooked in non-Paleo oil though because I was feeling a little sluggish in the afternoon.
Afternoon snack: more grapes and raw nuts
Dinner: I threw this salad together with leftover pork, spinach, arugula, tomatoes, and avocadoes. No dressing needed; I just used some of the gravy/glaze from my pork. Soooo gooood.
- Anytime I tell someone that I’m eating paleo and explain the diet, I always get the responses: “What CAN you eat?” or “What’s left?”
- I still think about carbs and sweets. This is exactly what happened to me when I was a vegetarian last month: I actively think about the foods I can’t have on my diet.
- I slept like a baby last night. This is good. However, I overslept by an hour. That’s not so good.
- Coworkers from a different department at work insist that I join them for their potluck tomorrow. Ahhh. Wish me luck in staying paleo when I eat with them!
- I feel like I’ve hit a plateau with running. Or maybe it’s just on off week.
Before the Whole30, Chobani Greek yogurt or oatmeal with fruit were my go-to quick breakfast choices on workdays. Because dairy and grains are forbidden on the program, I did some digging on breakfast suggestions and came across a bunch of egg bakes. (I’m not sure whether or not to call this a quiche since it doesn’t have a crust or cheese in it.)
Here’s the original recipe: http://wholefoodhalfass.com/post/33712015566/october-16-whole-30-day-16-breakfast-beef
Of course, I had my own modifications…
- 6 eggs
- 3/4 – 1 cup of coconut milk
- 3 cups of chopped kale
- 1/2 onion, chopped
- 1 red bell pepper, chopped
- 1 cup of chopped mushrooms (I used cremini and white.)
- 1/4 cup of chopped scallions
- 1/4 lb of ground chicken
- olive oil
- spices of your choice (I use ground pepper and garlic salt by default.)
- Preheat oven to 350 degrees F.
- Grease a round pie dish with olive oil.
- Heat about 1/2 – 1 tbsp of olive oil in a skillet.
- Over medium heat, saute onions until they are translucent. Add in the chicken to the skillet. Cook the chicken until lightly browned. Set the chicken and onion aside in a small bowl.
- Lightly grease the skillet with olive oil again. Saute kale until it’s wilted. Set aside kale in a separate bowl.
- Saute red bell pepper, mushrooms, and scallions. After these are finished cooking, turn off the fire. Toss in chicken and kale.
- In a large bowl, whisk eggs and coconut milk together along with a pinch of salt and pepper.
- Fold in the chicken and veggie mix in the egg mix. After all ingredients are mixed together, pour into the pie dish.
- Bake for 30-45 minutes.
Makes 4 servings!
Sorry folks. No pretty pics for this post.
Breakfast: egg breakfast bake with sun-dried tomatoes (recipe), black coffee, berries with sunflower seeds and coconut flakes
Morning snack: green tea, a handful of pistachios and raw almonds
Lunch: Whole30-friendly chicken adobo (recipe), leftovers – prosciutto-wrapped asparagus and garlic-roasted cauliflower/broccoli
Afternoon snack: 1/2 a Fuji apple with almond butter, a handful of pistachios, homemade Lara bar
Post-workout snack: 1 banana, coconut water with pineapple
Dinner: leftovers – macadamia-crusted chicken, prosciutto-wrapped asparagus, and garlic-roasted cauliflower/broccoli
- I can lift a lot more at the gym!
- Core/ab exercises aren’t difficult like they used to be. This means I need to step it up with my workouts.
- VitaCoco brand coconut water with different flavors… so bomb!
Before I started the Whole30, I was a little sad to find out that soy sauce is forbidden on the diet. However, after reading blogs and forums here and there, I found out that there’s a Whole30-friendly substitute for soy sauce: coconut aminos! A bottle of coconut aminos is super expensive online, but luckily I was able to find some at The Vitamin Shoppe. Soy sauce is one of the main ingredients in Adobo, a well-known Filipino dish. I’d like to attempt to paleo-fy traditional Filipino dishes this month. Anywho, here’s how I made Whole30-friendly chicken adobo:
- 1 bottle of coconut aminos
- 1 cup of white vinegar
- 1 tbsp of applesauce (I normally use sugar. To make it Whole30-friendly, I used applesauce as sweetener.)
- 1 tbsp of peppercorns
- 3-4 bay leaves
- 1/2 onion, sliced
- 3-4 cloves of garlic, sliced or minced
- 1 1/2 lbs of chicken (Bone-in. I recommend thighs or drumsticks. Chicken breast will dry out.)
- Place all ingredients in a pot as shown in the picture above. (There’s no right or wrong order.)
- Simmer on low – medium fire for 30min – 1 hour.
That’s it! Easy peasy 🙂
Pre-workout (breakfast/snack?): Tuna with cucumber slices, 1/2 a Fuji apple with almond butter, black coffee, agua
Post-workout snack: 1 banana
Lunch: mmmm more smoked salmon! 🙂 With arugula, spinach, 1 chopped Roma tomato, and 1/2 chopped avocado tossed in olive oil and black pepper. Coconut water to wash it down.
Afternoon snack: Coconut cream pie Lara bar. This was extremely sweet to me, almost inedible. 😦
Late Dinner: Leftover shrimp curry
- I’m noticing that I have more stamina when I exercise. Sweating feels really good.
- Family and friends are noticing that I’ve lost weight since I last saw them. Yayyy!
- I use very few ingredients in what I eat now, and yet my food is so tasty. I love that my meals are so colorful.
- Coconut water tastes a lot better than the first time I tried it last week before I went paleo. I bought 2 cases of coconut water at Sprouts this afternoon since they’ve got a BOGO deal going on.
- Found a bottle of coconut aminos (soy sauce substitute) at The Vitamin Shoppe. Also picked up a case of coconut water in juicebox form.
- Black coffee actually tastes good! I won’t be putting coconut milk in it anymore haha.
- I spend at least two hours when I meal prep/meal plan for the week. I’m getting used to cooking 3 or 4 different entrees in one night. It’s starting to feel like a routine for Sunday nights.
Pre-run: coffee with coconut milk, 1 fuji apple with almond butter
Post-run snack: 1 banana, 1 glass of coconut water, 1 handful of Raw Trail Mix from Ralphs
Post-run brunch (pictured below): kale/mushroom/spinach scramble, smoked salmon with 1/2 an avocado and 1/2 a roma tomato. The scramble started off as an omelet, but ended up being a scramble because the eggs were stuck to the pan when I was trying to flip the thing over.
Dinner (pictured below): I took my little brother out for AYCE Korean BBQ. It’s very tricky to stay completely Whole30 when dining out because you’re not sure how certain foods are cooked. I tried my best to stay paleo though by eating only the meat and the veggies that were served. I won’t lie – the meal was incomplete without having the rice paper, pancake, and noodles. I’m pretty sure that some of the banchan wasn’t paleo-friendly because I felt kind of… off when I was eating. (I’m thinking that some of the banchan/side dishes were prepared with small amounts of sugar and soy sauce, two things that aren’t Whole30-friendly.) Or maybe my body was thrown off by all the red meat because I haven’t had it for awhile.
- I still don’t like the taste of coconut milk with coffee. I think I might just learn to drink my coffee black.
- I have difficulty running in warmer weather and when trying to actively listen to my running buddy talk the whole time.
- Still no luck finding sugar-less, unsweetened coconut flakes at the store.
- Like I mentioned before, it’s very difficult to stay completely Whole30 when dining out. Some die-hard Whole30 enthusiasts (and even paleo people, too) would probably scold me. But in my opinion, being “that person,” the stickler, ruins the fun out of enjoying a good meal at a restaurant with good company. Throughout March, when dining out, I will try my best to stay paleo, but I won’t guilt trip myself for not being 100% Whole30.
Another popular Whole30 dish I’ve seen online is curry. Thankfully, I was able to find a curry paste with no additives! I tried to follow this recipe: http://everydaypaleo.com/red-or-green-thai-curry/. I was expecting something more soupy, but maybe I didn’t reduce the coconut milk properly. Oh well. Instead of adding the raw veggies at the end, I cooked them in a separate skillet. Here’s what I did:
- 1/2 a pack of cremini mushrooms
- 1 red bell pepper
- 1 zucchini
- 1 serving of baby carrots
- 2 handfuls of green beans (Note: legumes are not Whole30-friendly. However, according to the guidelines, green beans are allowed because there’s more pod than bean. Whatever, I like my green beans, so yay for that exception.)
- Wash all vegetables before chopping. Chop your veggies to your liking. I decided not to julienne the zucchini.
- Cut up your protein. In my case, I had to peel all the shrimp…
- Heat about 1 tbsp of coconut oil in a skillet. When the pan is hot and the coconut oil is melted, saute green beans and carrots for 2 min. Add in zucchini, bell pepper, and mushrooms. Season with salt and pepper to your liking. Cook for another 2 min. Don’t let the zucchini get all soft and soggy. Once the veggies are cooked, turn off the heat and set aside.
- While the veggies are cooking, heat up 1/2 can of coconut milk in a wok over medium heat. You’re supposed to stir and boil the coconut milk for 3 minutes. I have no idea what coconut milk is supposed to look like when it’s reduced, but after 3 minutes, I stirred in about 2tbsp of red curry paste into the milk.
- When the curry paste is blended well with the coconut milk, add in your protein. It took me about 5 minutes to cook my shrimp.
- Once the protein is fully cooked, toss in your cooked veggies. Add the remaining coconut milk to the wok. After tossing all the ingredients together, I let it simmer for about 5 minutes. Here’s how it turned out:
And it was pretty tasty. 🙂 Would definitely be better with rice, but oh well. Makes 3-4 servings.