Well, we have gotten through the first week of our Whole30 during this Lenten season.  It hasn't been terribly bad since I am motivated by the Lenten Season in addition to really wanting to alleviate my adrenal fatigue.

My cravings for sugar and chocolate are ever present, but I am focusing on selecting healthy snacks as my alternative.  Technically, you are not supposed to snack during a Whole30, but those with adrenal fatigue SHOULD snack, so I am focusing on snacking on healthy options rather than my usual ( you know , chocolate or sugared processed something) and not doing the no snacking option.  I'm also being quite diligent in getting my 5 glasses of water in daily and this seems to be alleviating me from needing as many snacks as usual as my body feels more 'filled' with the water intake.

Most of our breakfasts this week have been eggs.  Scrambled eggs as that's the easiest to get my 6 year old to eat.  But each day I try to serve something with them that varies so that it doesn't seem to be the same meal each day. I do this, though my son and I are really learning just how spoiled we are as we near the end of The Long Winter by Laura Ingalls Wilder, our most recent bedtime story selection.  Laura and her family had only white potatoes and wheat to make bread for the longest time, and then only seed wheat which they had to hand grind in their coffee mill for a couple of months!  Yeah, somehow I feel less inclined to worry about whether our meals feel so varied.

Lunches have been primarily leftovers with some greens or a few slices of organic luncheon meats with some raw veggies and a clementine and a Lara Bar or a handful of nuts.

Dinners have the most variation and I do believe that variation is important in regards to nutrition.  It does our bodies well to have a variety of vegetables and such to be sure we are getting an assortment of vitamins and minerals.  I want to share my dinner mealtime with you here:

Monday:  Paleo Chocolate Chili over mashed potatoes made with ghee, coconut milk and garlic   &Salad

Tuesday: Crockpot Potatoes (baked potatoes & Sweet Potatoes in the crockpot), Sausage & Peppers, Salad

Wednesday:  Sweet Potato Soup with Bacon,  Salad

Thursday:  Turkey Burgers on a bed of lettuce (no bun of course) , Brussels Sprouts, Baked Sweet Potatoes

Friday:  Clam Chowder  & Salad with greens, blueberries, green bell pepper, scallions and cucumber

Saturday:  Roast,  Asparagus and Roasted Carrots

Sunday:  Leftovers-

One of my biggest dilemmas over the years is figuring out what sides to make with my meals to make sure the meal stays easy and, yes, I'll admit it, to add variety (both nutrition and pleasure reasons).  Maybe I'm the only one that stresses over this.  But I like to have something besides the easy frozen broccoli steamed in the pan...  so here's a few of our favorite sides from the week.  I hope you try them and enjoy them!

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Easy Roasted Asparagus

Ingredients:

2 bunches asparagus

ghee or grassfed butter

lemon-pepper seasoning


For this recipe, simply break off the ends of the asparagus.  Fresh asparagus should easily snap about an inch or so from the bottom.  Spread asparagus out on a cookie sheet lined with parchment paper.  Simply dot the amount of ghee/butter that you wish to use.  I use approximately 3 Tablespoons.  Sprinkle with lemon-pepper seasoning to taste.  Bake in oven at 350 for 12-15 minutes until asparagus are crisp-tender.  You don't want to overcook asparagus-  that's when it gets stringy.  Enjoy this simple side dish!

Cook Time 12 minutes
Servings 4
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Roasted Carrots

Ingredients:

4-5 large carrots

Coconut OIl

Cinnamon or Cumin


Simply remove ends from carrots and peel.  Cut carrots into 3-4 inch pieces and slice the pieces down the middle into 2-4 sticks.  Spread sticks on cookie sheet lined with parchment paper and dot with coconut oil.  For this many I use about 2 Tablespoons but this can vary according to your taste.  Sprinkle with cinnamon or cumin to taste.  Bake at 350 for 15 minutes until carrots are tender.

Cook Time 15 minutes
Servings 4
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Roasted Brussels Sprouts

Ingredients:

2 Lbs Brussels sprouts (shaved in a food processor or quartered by hand)

4 Tablespoons ghee or grass fed butter

3 teaspoons sea salt

3 teaspoons ground turmeric

Spread the Brussels sprouts on a baking sheet lined with parchment paper.  Dot with ghee/butter.  Sprinkle salt and turmeric over the sprouts.  Bake at 300 degrees for 30-45 minutes until tender (20-30 minutes at 350) until tender.

You can certainly half this recipe, but I always use 2 lbs to assure that I have plenty of my favorite vegetable for my breakfasts!  These are great with bacon or another breakfast meat!


Cook Time 30 minutes
Servings 6