Week two flew by, I literally don’t know where the week went. Not once did I panic about food or what I was planning, nor did I ever feel hungry. I continued to enjoy my smoked salmon, boiled egg and spinach for breakfast each day, as well as a salad from my work cafeteria.
I cooked my first ever roast beef on Monday night and my other half was thrilled – he’s northern, so anything roasted with meat and vege is his absolute favourite. It was even pink in the middle and not chewy at all! We skipped the gravy of course, but it was full and happy bodies all around.
On Thursday I tweaked Daniel Green’s nut crust salmon recipe from his cookbook: instead of adding macadamia nuts, almonds, almond flour and an egg, I wanted something crisper with more BANG flavour. So I through almonds, lemon rind, chilli, cracked pepper and dill into my food processor to whizz up the salmon crust. Amazing.
On Saturday I made a Whole 30 approved Thai green curry using a paste I found in the supermarket that was completely compliant – win!
Sunday was the best breakfast of the week, partly because we had been out for a walk around Greenwich Park first to work up an appetite, but mainly because my other half made it and I didn’t have to move a muscle (except to pour my coffee).
I did weigh myself on day one, Monday 17th, and weighed myself again a week later, on Monday just been. In Whole 30 rules this a huge no-no. But I love seeing the progress – you can’t see the difference straight away, even though you feel lighter and 100 gazillion times better. I still like to see the weight loss – to me that is fact that I am going in the right direction and to keep me motivated. Plus I’m a rebel. The good news is that in a week I had lost 1.7kgs (3.8lbs). But that’s mostly butter and wine weight, there’s lots more to go. I’m excited to see what the difference is this Monday coming.
I have felt really good this week, light, bouncy and happy. Only on Wednesday did I have a slight headache, I think it was the change of having no sugar in my diet. It hit. But by Thursday it had passed, my tummy was feeling flatter (not thinner, but not bloated) and I was sleeping so well. Straight to sleep each night quickly, without waking up in the middle of the night. The dream (excuse the pun)!
I have thoroughly enjoyed all of my meals this week. Taking the time and making an effort with dishes and recipes really does make a difference. I have found so many amazing recipes through Pinterest and Instagram – so many inspirational and creative people out there eating well!
Here are some snaps below of my various meals over breakfast, lunch and dinner. Click on some of the photos to find the recipe. I should mention that I am spoilt at work and have a kick-ass cafeteria on the 15th floor that serves up great salads every day for super cheap. So I haven’t had to prepare the three salads below, I was just excited about picking new things.
I am really excited about week two and I’m hoping I can only feel better after day eight. I won’t lie, I was in a pub this afternoon and it was cold and bitter outside and I nearly caved and bought a red wine. I changed my mind before ordering and instead had a sparkling water and fresh lime. I was so close. I can admit it – I’m human. I’m proud of myself for not failing though. Seven days down, 23 to go.
One of my good friends is currently staying with us, having just arrived in London. Last night we enjoyed a girls night in watching trash TV, drinking red wine and eating pizza oozing with cheese. It was magic. But we discussed how blah we both feel, sluggish and heavy and not at our optimal health. We decided that starting Monday we would start a Whole 30 detox and body reset. It’s usually easiest to start on the 1st of the month, but I just want to get into action, not wait two weeks. My other half and I have social events booked in but I’m just going to make it work – there’s never a good time to be on a restrictive food plan, you just have to get on with it. As previously mentioned I first completed a Whole 30 in January 2013 and loved the outcome; my skin was clear, I didn’t feel bloated, no sugar highs and lows, I slept better and I managed to lose a few kilos.
I have managed to persuade the other half to join in this time too. I can tell I’ll be pulling him kicking and screaming over the finish line in the first week, but hopefully he gets the hang of it and reaps the benefits early on to keep him focused.
Last week I spent time reading through all the information I had previously received when signing up for Whole 30, as well as perusing my friend Leah‘s website. Leah is a Whole 30 champion, she’s done it four times now and swears by it.
I also spent time mapping out my meal plan for first week as I think one of the most important things I learnt was how important it is to prepare. PREPARE. Otherwise you find you come home after a long day and reach for your Just Eat app on your phone. Which completely undoes anything good you’ve done.
Throughout I will post details of my meals and how I’m feeling, the ups and downs. Posting updates is the perfect accountability – no cheating or quick trips to the chip shop allowed!
I’m just so over being unhappy with my body. SO, SO OVER IT.
I’m trying my best to be healthier, so after last night’s martini, gin & tonic, wine and pizza, I needed to be extra good tonight. I decided to try and make up a yummy vegetable soup. Both the man and I were pleasantly surprised and thoroughly enjoyed it. As we were having just veggie soup with no pasta, protein or lentils I decided to add a potato which I ended up blending with a few of the other veggies to thicken it.
I was shocked at the colour, but who doesn’t love eating food that looks like it’s radioactive, but knowing it’s so damn good for you?! I brightened mine further by adding a swirl of hot Sriracha sauce.
3 garlic cloves
1 celery stick
1/2 head broccoli
1 bay leaf
Sauté the garlic and onion in a little olive oil. Add cubed potato, carrot, celery and leek and stir for 2-3 minutes. Add your vegetable stock and bring to the boil. Next add the broccoli, bay leaf and thyme and season with salt and pepper.
Simmer the stock and veggies until the veggies feel soft. Scoop out the veg into a blender (remember to remove the bay leaf and throw it away) and keep the stock simmering, pulse the veg until a smooth paste. Add mushrooms and peas to the stock to cook through while you’re pulsing the rest.
Add back the veg paste to the stock and see how thick and rich your soup is now! Bring to the boil and stir through some freshly chopped parsley.
Serve with an awfully large glass of red wine.
I can see this being an autumn favourite of ours.
What’s your favourite vegetable soup recipe? I need some more!