Week One Recap:
I think the first week went really well. I don't think any of us experienced any of the tiredness or other physical symptoms that my daily emails from Whole30 warned us of. That may be because we do eat fairly well to begin with and our diet isn't anywhere close to that of the Standard American Diet.
I did have cravings... CHOCOLATE being number one! And going to the grocery store was difficult. I've never noticed so many people standing around with their coffees before. I have gotten into a habit of treating myself with a breve latte when I do my weekly grocery store shopping so that was hard. Also, walking past the Easter Candy displays - even though their isn't any candy we can have there (we can't eat anything with artificial additives) just reminded me of the chocolates that I CAN have and wanted desperately.
We stuck to the menu for the most part. There were two days we switched around and we also ended up having leftovers on Sunday after Church because even with eating leftovers for lunch there was still plenty left at the end of the week. So I think I'll just keep my leftover day planned for Sundays and just have some sort of stir fry thing I can toss together as a back up plan if there isn't enough leftovers to make a meal.
We set exercise goals and I think we all managed to keep them. My own was to simply do some very simple weight exercises most mornings and to use either the treadmill or stationary bike for ten minutes 2- 3x a week. It's not much - but it's more than I've done in a few months.
Week 2 Menu:
Breakfast - Scrambled Eggs, Pork Sausage (I'm doubling this as my son asked if he could have some for snack time!), Sweet Potato Hash w/ steamed kale & Healthy Fat of Choice
Lunch (EACH DAY) - Leftovers OR Egg Salad or Tuna Salad over greens with tomato and a drizzle of oil and nuts
Supper - Sweet Italian Sausage Soup (I'm doubling the recipe to either freeze for lunches for another week or another Supper sometime), Salad
Breakfast: Broccoli Quiche, Hot Pepper Sausage, Avocado or other Healthy Fat of Choice
Supper: Greek Chicken (This was planned for last week but got moved), Baked Sweet Potatoes, Green Beans
Breakfast: Scrambled Eggs, Sausage Hash, Healthy Fat of Choice
Supper: Thai Shrimp Soup, Salad
Breakfast: Broccoli Beef Sausage Frittata, Steamed Kale ( possibly a baked sweet potato for my son) and Healthy Fat of Choice
Supper: Venison Loin in the Crock pot w/ tomatoes, mushrooms and onions, Zucchini Noodles, Salad
Breakfast: Scrambled Eggs, Sliced Ham, Steamed Kale
Supper: Salmon w/ cream sauce, Baked Sweet Potatoes, Asparagus
Breakfast: My husband will make some sort of egg dish 😉
Supper: Seafood Chowder, Salad
SNACKS: There will be on hand, if necessary for ourselves and always for our sons - Lunchmeat (no sugar added and of course, no nitrates!), vegetables and various Paleo dressings or dips, nuts, and fruit for the boys (we, my husband and I, allow ourselves fruit but not by itself... only a small amount and with a meal)
Healthy Fats: Just to clarify what healthy eating fats are according to Whole30 guidelines (and myself), a healthy fat according to my standards and those of the Whole30 is avocado, cashews, coconut butter, coconut meat, coconut milk, hazelnuts, macadamia nuts, macadamia butter, and olives as well as Extra-Virgin Olive Oil, Coconut Oil, Ghee and animal fats.
Venison Crockpot Supper
This dish is so easy and, of course, could be used with venison (our usual) as well as any beef or chicken meat you have available. Be creative!
- 2 lbs. meat (the meat itself can vary - I like using venison steaks or loins - as well as the amount), left whole to cut later OR cut in bite sized pieces
- 1-2 medium onions, halved and sliced thin
- 8-16 oz. fresh (sliced) mushrooms of choice (If you love them, add more!)
- One Large Can Diced Tomatoes (I like Fire-roasted!)
Simply prep by putting the meat and vegetables in the crock pot together, meat on the bottom. Cook on Low 6-8 hours (more time for more meat). That's it! Easy Peasy! And really delicious. We like to serve it now with zucchini noodles and a salad. ENJOY!