Whole 30: How’s it Going?

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For those who embarked on the Whole 30 Challenge with us starting on Monday, September 15th, how is it going?

Comment below!

22 Responses to “Whole 30: How’s it Going?

  • Geraldine McClendon
    3 years ago

    Pretty good for me, I actually am enjoying the vegetables because I am at home and in control, when I go to a restaurant it worries me. I have to take a deep breath and make the right choices despite the delicious looking choices my husband makes. So I rather do my own food and stay in control at home.
    I went to Kroger last night and bought some apples called “honey crisp”, these apples are the best! who needs sugar when you have a honey crisp apple! MMMMMMMMMM!

    • I definitely agree! We’ll have to try honey crisp; over here, we get a lot of Gala and Fuji apples, which are great, too.
      And you are definitely right about the restaurant stuff. When you make your own food, you know exactly what you put in it, and then, you are away from all of the other tempting foods that the restaurant serves, like hot yeast rolls and stuff.

  • I miss bread :(. Everything else is no problem.

    • I heard that. Only after restricting bread do I actually realize how much I’m used to eating it with.

  • Geraldine
    3 years ago

    My dinner today was hard. What’s healthy at Carrabbas? I managed with a Caesar salad,no Caesar, shrimp and water for 15.00. Then we went to the movies, now I’m really mad! Popcorn with butter aroma in the air , it was so strong, or was that my flesh talking to me, my mouth watered as soon as we walked in the door then on my right husband eating a peppermint patty( one of my favorite candies) and on my left lady eating M&Ms ( another favorite candy) and on top of that the movie wasn’t that good. I got through it though. Oh well, I’ll go home and eat a few cashews and a banana and call it a night!

    • Oh gosh! Yeah, I know that was hard. Good work, though.

  • Geraldine
    3 years ago

    Today I am feeling less bloated and tight, some of my muscles are trying to cramp up on me a little but I know that voice ( my flesh crying out for sugar and salt but I won’t listen)
    Today I had breakfast meatloaf, sunny side up eggs with 2 thick slices of tomato, lunch was turnip greens, mashed cauliflower with homemade ghee, and rotisserie chicken. I am trying to get my water in which is a little hard. Dinner grapes and cashews. Doing good!

    • Good!
      And good with the consistent commenting as well.

  • Geraldine
    3 years ago

    Sunday I only ate one meal the entire day and was a Cracker Barrel 2piece grilled lemon pepper trout. Side salad, turnip greens, green beans, and grapes for dessert.
    Today I had my breakfast meatloaf, tomato slices, 2 sunny up eggs fried in coconut oil, grapes for snack and a peanut butter larabar. Water.

    • Only one meal? Wow.
      All of that sounds very good, by the way. Careful with the peanut butter larabar, though…the Whole 30 doesn’t allow peanuts. I think all the others are alright, though.

  • Geraldine McClendon
    3 years ago

    Oops! thanks for reminding me. I’ll remember that.
    This mooring I again had my regular breakfast meatloaf,tomato and 2 eggs. Lunch was rotisserie chicken great, with stewed potatoes and slow cooked squash. Water of course. I went to a Zumba class today and thank God I survived it. Going next week too!

    • Excellent! We have to try that breakfast meatloaf…if you remember, please post how you prepare it!

      • Geraldine McClendon
        3 years ago

        Here you go:

        Slow Cooker Breakfast Meatloaf
        Prep Time: 10 minutes

        Cook Time: 3 hours

        Total Time: 3 hours, 10 minutes

        This Breakfast Meatloaf has all the flavor of traditional breakfast sausage, but is easier to make & more convenient.

        Ingredients

        1 tbl coconut oil
        2 cups diced onion
        2 lbs ground pork
        2 eggs
        1/2 cup almond flour
        2 tbl maple syrup {omit for Whole 30 / 21 Day Sugar Detox}
        1 tbl garlic powder
        2 tsp fennel seeds
        2 tsp dried oregano
        2 tsp red pepper flakes
        2 tsp ground sage
        2 tsp dried thyme
        1 tsp black pepper
        1 tsp paprika
        1 tsp sea salt
        Instructions

        Soften the diced onion in the 1 tbl coconut oil at low-medium heat, cooking until they are just translucent. Remove from the heat and set aside.
        Add all remaining ingredients except the ground pork to a large bowl. Whisk or stir to combine.
        Add the ground pork and softened onions to the bowl and use your hands to evenly combine all the ingredients.
        Gather up the meat mixture and place it in the center of your slow cooker’s insert. Use your hands to shape the loaf so that it has at least a half inch gap between the loaf and the sides of the insert.
        Pat the top of the loaf flat and put the lid on the slow cooker.
        If your slow cooker has a temperature probe, slide that into the meatloaf now, making sure not to let it touch the bottom of the pot.
        Cook the meatloaf on low until it reaches an internal temperature of 150F, about 3 hours.
        You can remove the meatloaf from the slow cooker straight away, but it is easier and more sturdy if you let the meatloaf sit for 15 – 30 minutes in the turned off and uncovered slow cooker before trying to transfer it to another dish.
        The meatloaf can be eaten immediately, but is much better if it is refrigerated overnight and then sliced in the morning. Reheat the slices in an oiled skillet at low-medium for 1 – 2 minutes per side before serving.
        Notes

        If you don’t like whole fennel seeds, use a spice mill to grind them before adding to the meatloaf mixture.

        Omit the maple syrup to make this Whole 30 and 21 Day Sugar Detox compliant.

  • Well for me the bread a.k.a sugar was the hardest part. Also wanting something to eat “right now!” Was nerve racking. My solution was to have a Tupperware full of emergency meat. What is emergency meat you might ask. Simply put I took all my favorite meat ( bacon, ground beef, ham, smoked turkey, ground sausage and chicken) and cook them up. Once I did that I was good for a week. If I get a hunger rush I reheat the meat in a pan with onion and baby spinach. I crack a couple eggs and eat them up making sure to get a lot of air in them and pour them over the meat. I take my flap jack spatula and flip to cook the other side. After a total of about 10 minute I plating and ready to eat. Top it with fresh salsa and you’ve got good eats people.

    I still miss bread though…lol just saying

    • Lol…thanks for posting this! I like the term “emergency meat”…we’ll have to do some adapted version of this sometime.

  • Geraldine McClendon
    3 years ago

    Let me know if you got that recipe.

  • Geraldine McClendon
    3 years ago

    I was trying to find the last time I replied.
    I am finding it kinda fun changing up on some of my recipes. finding new ones is pretty neat! This morning I made a new breakfast with my muffin pan. These are called “Egg McNothings”
    Here is the recipe. but I will give you my version afterwards:

    Easy Egg McNothin’

    Ingredients
    *Makes 6

    6 slices of organic meat (Ham, turkey breast, chicken, etc. Watch out for nitrates in the ingredients!)
    6 organic eggs
    Sea salt, pepper, basil, and cayenne pepper to taste

    Instructions

    1. Line a muffin tin with 6 muffin cup liners, and place organic meat slices in the muffin cups.

    P1080879

    2. Crack eggs into each muffin cup, and sprinkle seasonings on top according to taste preference.

    3. Bake at 350 degrees for 15 – 20 minutes, until the egg white is thoroughly cooked, and the egg yolk is slightly cooked but not dry.

    4. ENJOY!!!

    THIS IS MY VERSION

    2 to 3 tbspn of cubed rotisserie chicken breast
    1 egg
    1 teaspoon diced red onion
    sea salt (optional)
    pepper

    Mix all of the ingredients in a cup . Spray you muffin pan. Pour ingredients in muffin cup and proceed the follow instructions for the remainder of the muffin cups.
    Bake in 350 degrees for 15-17 minutes depending on your oven.

    Lunch I had a homemade chef salad that was better than from a restaurant.MMMMMMM!

    • Wow…Lol I like the “McNothings” name. This sounds great!

  • Geraldine McClendon
    3 years ago

    What’s out there that I can drink other than water? I think I need a change.

    • Hmmm…as far as Whole 30 is concerned, I am honestly not sure. Maybe you can squeeze lemon or lime into your water.

      I’ll have to see myself because off the top, I think it’s only water.

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