Thursday, January 12, 2017

Kicking 2017 off with Whole 30

The push to do Whole 30 could not have come at a better time.  I spent the last week of December and first week of January at World Juniors (Go Canada!! Silver!), which meant eating out every meal and drinking a lot of Molson Canadian and wine at the games.  Combine that with my severe lack of training and general indulgence over the past few months, and my body was screaming at me to kick my junk food and booze habits.  I literally got a funny taste in my mouth after eating candy on January 1st and then had a bathroom break reminder not to eat candy (sour jujubes are soo good though) pre-run in Montreal (yikes! and sorry for the TMI).  Anyways, Whole 30 will give my body the reset that it needs to start the year right.

For those unfamiliar, Whole 30 is a 30 day plan that prohibits added sugars (even natural sweeteners like maple syrup), dairy, legumes, and all grains.  It is not meant to be continued strictly beyond 30 days, and is not a "diet."  Other restrictions include not being allowed to weigh yourself during the plan (which I never do anyways and didn't do before starting) and no recreating "junk" with approved ingredients. Here are the Whole 30 rules.

I usually keep a pretty solid nutrition plan going, where I limit sweets and refined grains and eat mostly veggies, protein, and complex carbs from sweet potatoes, oats, and fruit.  I have lots of healthy fats in my diet as well.  However, I eat a lot of dairy, though I've cut back a lot on that over the years, I usually have Greek yogurt at least once a day.  Lately though, things have gone south with the sweets and the alcohol, plus some not great food choices - pizza, I love you, but really shouldn't eat you more than once a week! So I'm mostly using this challenge as a way to hold myself accountable to getting back on track. It is really helpful to have my Coeur Team sisters doing it too! (See #CoeurWhole30Challenge on Instagram). And I'm hoping to see how I do with no dairy and no sugar.  Plus, reducing my alcohol intake isn't a horrible idea.

Note, while I understand that Whole 30 is meant to be followed to a T, I am just going to do my best to stick to it 90% or more of the time.  I'm on day 5 and I've already had two glasses of wine and a few tortilla chips during taco night on Tuesday.  Am I a failure? Not in my books, though the die-hard Whole 30 crew may disagree.  For me this challenge is mostly just to get back on track with my eating and not to determine if I am actually allergic to any foods.  So I'm doing my best and t that will be that.

Here's to feeling better inside and out, and to a healthy, happy 2017!

The key to Whole 30 is eating delicious, nutritious and varied meals.  I'm taking this as a great opportunity to get back to my food blogging ways, so I'll share all of the recipes that I make for this month!  Starting with week 1...

Week 1 Recipes: 



Mexican Meatball Soup - modifications were to use all broth in place of broth/water combo and to use sweet potatoes, as my store was sold out of butternut squash.



Crockpot Sweet Potato Chipotle Chili - modification was to cook this on the stovetop in my Le Creuset.  I cooked the meat first along with the onion and then added spices as it was close to finished cooking, then I added the remaining ingredients, brought it to a boil, then turned the heat down and simmered for about an hour and a half.  Serve with avocado for some healthy fats!



Chorizo Egg Cups

6 eggs
1 link chorizo sausage (ask your butcher if it has sugar in it!)
1/3 red bell pepper, diced
1 cup chopped spinach
Salt and pepper

Remove the sausage from the casing, and cook over medium heat, breaking the sausage up as it cooks into small pieces.  When the sausage is nearly done, add the diced red pepper, and cook for 2 minutes. Remove from heat and stir the spinach into the sausage and pepper mix. 

In a separate bowl, whisk eggs with salt and pepper. 

Grease 6-8 cups of a muffin tin with coconut oil, then divide the sausage and vegetable mix evenly between the cups.  Divide the egg mixture between the cups (I used a 1/3 cup measuring cup and poured the egg over the sausage and veggies).  Bake 18-20 minutes or until the muffins are firm to the touch.  Cool and store for up to 4 days. 

Date Balls

1 cup dried, pitted dates
1 cup nuts (I used almonds and walnuts)
1 tablespoon cocoa powder
1 tablespoon shredded coconut
1 tablespoon almond butter
Himalayan salt

In a food processor, process nuts until finely ground. Add remaining ingredients and process until a ball starts to form.  Refrigerate mixture for 15 minutes, then form into small balls. Return to either the refrigerator or freezer for storage.

Some other things that I've been snacking on include dried figs, apples with almond butter, nuts, and Coconut Barnana!  While snacking is also not technically recommended on Whole 30, I have allowed myself snacks between meals.  I'm trying to get better about grazing, and I am going to work on reducing my reliance on dried fruit and fruit for sweets next week after a better meal prep this coming weekend for week 2!



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