Tag: Whole30

Whole30, round three: what I ate in week three

This week sage has become my favourite herb. So much so, I want to name mine and Phil’s first daughter after it but he’s not having any of it. Especially, if you already know his surname which he shares with a common vegetable (similar to a zucchini/courgette) he’s scared she’ll sound like a recipe. I was all, mate, she’s a reflection of us and I LOVE cooking! He’s still not keen…

You can see week’s one and two here and here. You can see what I ate this week, below:

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Recipe: Thai prawns with zoodles and a whole lotta coriander

First up, if you’re one of those people who tastes soap when they eat coriander (true story), then don’t make this. You’ll hate it. Also, I feel for you. If you’re like me and adore the fresh taste and fragrance, then get involved! This is the laziest, quickest, easiest of Thai-inspired dishes that packs a punch in the flavour zone. Even better, it’s paleo and Whole30 approved!

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Whole30, round three: what I ate in week two

This week, week two, Phil tried to break me by dangling a pizza flyer in my face and saying I could have a night off cooking. I won’t lie, I nearly faltered – but then I slapped that flyer down and told him to bin it. It felt goooooooooooood.

I was feeling good at the end of week one, no sugar hangovers and no drastic changes in weight. But I find it takes 2-3 weeks to really see the results.

If you missed week one, it’s over here.

Week two eats are below – I’ll admit, I ate some meals again, from week one. Because I LOVE THEM. I also tried out some brand new recipes! It’s cold, so we are eating lean roast meat quite a lot – it’s super packed with flavour and if you only add a small dollop of coconut oil to the roasting pan, it’s not greasy or fatty. Just be careful not to pick the fatty cuts of meat (ie. pork with crackling, drool.).

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Whole30, round three: what I ate in week one

When I did my first Whole 30 I remember my biggest question was “but what do you eat?!“. I’ve compiled my eats for the first week of my third Whole 30. Yeah, third time. How many times does it take to make one a Whole 30 addict? I think five times.

Read on for photos of food (because in 2017, this is all we take photos of), recipes and my thoughts on the days as they progress.

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“Today I’m channeling Meghan Markle goes to yoga.”

This was my outfit description I gave to my good friend, Eileen, on my way to meet her for our Saturday of adventure. We had booked brunch and a free meditation class that Eileen had heard about from Lululemon, so the plan was to rock some casual yoga pants and black trainers, with a top, scarf, coat and shades for a hint of celeb style. If you’ve been reading up about Meghan and Prince Harry – you’ll notice the paps seem to only get her when she’s in her yoga pants on the way to a class.

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Creamy chicken and mushroom soup, with no naughty bits

After our weekend away in Prague scoffing only carbs, fatty meats and beer we’re both feeling rather sluggish and keen to eat light meals consisting of mostly vegetables. Because it now feels like the middle of winter we thought we’d get going with soup.

I am a huge fan of a creamy mushroom soup, but often with all the added cream, butter and salt, it can be healthier for you to pop down the road and order a BigMac. Last night I whipped up a creamy chicken and mushroom soup with no added naughty bits, but still with the indulgent creamy texture and packed full of flavour. This soup is also very filling as we are back to skipping carbs at night, so didn’t have it with any bread. Completely satisfied.

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Thai prawn boodles

With the release of the new season of Gilmore Girls my friend and I decided we wanted an indulgent Friday night in. We grabbed a bottle of wine and some dinner to whip up. I decided on a Thai inspired prawn stir fry using boodles (butternut squash noodles) instead of pasta so it remained paleo/Whole 30 compliant. Of course, the wine isn’t compliant – but sometimes you need to enjoy and compromise.

The Thai prawn boodles went down a treat, here’s what I did:

Stir fry garlic, onion and chilli in a little coconut oil. Then add sliced red pepper, mange tout and spring onions. Cook for 2-3mins. Add the prawns and boodles to cook through. Squeeze over the juice of one lime. Toss through some chopped coriander, sesame seeds and cashew nuts. Cover and cook for 3-4 mins to ensure everything is hot and cooked through. Serve. Hey presto! Easy peasy.

Definitely a new favourite – I’ll be making this one again.

 

Whole 30: Day 30!

Boom, alright! I feel amazing. I’m not stopping at 30 days, I’m carrying on. I won’t be as stringent, because hello! Christmas is on it’s way. But apart from Christmas celebrations and my trips to Prague and Salzburg – I will be eating Whole 30.

Last time I did a Whole 30 in 2012 I was straight onto a glass of wine the day after, to celebrate. Seems silly, I know. But this time round I’m older, more determined and ultimately just not as beholden to a glass of wine like I used to be.

The results:

  • I sleep soundly every night. Every! I have more energy, I get up and move about more, I’m overall less lazy.
  • I have lost 4.7kgs (10.3lbs) and not only do I feel and notice the difference, people are commenting on it. The frustrating thing is that my weight loss is all around my face and shoulders and décolletage. They always say you lose it top to bottom, so I really need to get stuck in now to slim my tummy and ass.
  • My skin is clear, my hair is glossy (I think it’s all the salmon and avocado I’ve been eating); religiously drinking water really does have it’s benefits.

I won’t be posting weekly reviews moving forward, instead the odd catch up post on how I’m progressing.

If you are wondering about a Whole 30 and if it’s right for you – start reading up. Knowledge is power. If you understand the eating plan of Whole 30 you can make a judgement. Don’t jump in knowing half the facts. Especially make sure you understand what is approved to eat and what is discouraged. A simple slip up of eating peas (nearly happened to me on day 24) could ruin all your hard work. Not ruin in the fact that you gain weight or your body falls apart, but more your sense of achievement for not making it the full 30 days!

Whole 30: Week four in review

We are beyond fully in the swing of this thing. We are owning it like Whole 30-champions. Every day I’m excited to look up new recipes or simply experimenting with the fun things I find in the vegetable zone of the supermarket: courgetti, boodles (butternut squash noodles) and so many different types of mushroom.

Cracklin' chicken
Cracklin’ chicken

Also people are noticing the changes – my face is slimmer, my skin is clearer and my other half is grateful that my emotions and mood are now under control and I’m not up and down every other hour.

On the weekend I finally got around to trying Nom Nom Paleo’s Cracklin’ Chicken. Devine. The boyfriend was overjoyed. I was amazed at the flavour and crunch. It’s a great alternative to roast chicken paired with oven roasted sweet potato and a huge heaps of steamed brocolli. Perfect winter fodder. So easy to make and so cheap considering you’re using chicken thighs – which I think always has more flavour than the breast meat.

Hearty beef and tomato soup
Hearty beef and tomato soup

I cooked a piece of beef earlier in the week in the oven, roasting it to a crispy outer but still moist in the middle. No idea how I actually managed that – but I’ll take it. There was beef leftover so froogle, money saver me (not me at all, normally) decided to whip up a hearty tomato, beef, chilli soup with the leftovers. Adding mushrooms, carrots, onion, garlic, the leftover beef, a can of tomatoes and a hint of chilli the soup thickened and I was pleasantly surprised as to how it turned out.

I’m looking forward to the week ahead. I feel like we are in full swing and nothing is going to throw us off. Today is day 28, we technically have Monday and Tuesday to go to hit our 30 day completion. But the other half and I have decided we’re going to keep going. Christmas is coming so things will get mental soon. But we’ve decided that unless it’s a special event or night out or Christmas, we won’t be breaking from how we’ve been eating. We’re reaping the benefits and we don’t want to give it up.

Whole 30: Week three in review

Week three of Whole 30 was yet another success, we stuck to it and I tried out even more yummy recipes that I’m keen to share. People are even noticing how different we look now – clear skin and eyes and even seeing the weight we’ve lost.

I’ve felt more energetic this week and have been out moving about – we’ve been on walks to and through Greenwich Park. I’ve been getting off the bus earlier to walk further. Little things, but they’re adding up and I’m feeling better for it.

With every week we complete the more my determination grows to continue eating the Whole 30 way for longer. It really makes me feel so much better and I’m enjoying cooking new recipes. We’ve decided to continue eating this way except for the odd night out or celebration. But definitely no more bottles of wine at home on a Monday night.

Plus, I’ve now lost a total of 4.3kgs (9.4lbs).

Baked salmon with spicy baked vegetables and macadamia nuts
Baked salmon with spicy baked vegetables and macadamia nuts
Bacon, vege, lemon, chilli courgetti
Bacon, vege, lemon, chilli courgetti
Autumnal roast lamb
Autumnal roast lamb
Cardamom + sea salt ganache tart
Cardamom + sea salt ganache tart