Tag Archives: broccoli

Whole30 – Day 29

8 Nov

So close I can almost see the end!  Must be my internal excitement because I should be sleeping right now and can’t, which is a really big bummer considering I have to work tonight.

I did my fifth massive cooking session and am pretty happy with the results!

I decided to try to make my own kombucha at home.  The first step is to make (or buy) a scoby.  I decided to try to make one since I’ve been successful doing this several years ago, but I never really got into actually making the kombucha.  Kombucha contains lots of probiotics which help your gut and although the process involves sugar, the fermenting process eats up most of the sugar.  In two to four weeks I should know if my scoby is going to grow.  Maybe in a month and a half I’ll actually have home-brewed kombucha!  If I get this to work I’ll post more about it in the future.

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See the little floating things in there?  That’s part of a scoby that came in my drink and what will hopefully continue to grow.

Look what I found, finally!  I’m so excited!  Coconut Aminos.  Now I can finally make my crack slaw (and many other recipes) as intended.  Thanks D for letting me know where I could find it locally.  For those of you in the PNW, the co-op in Astoria has it in stock and if I remember right it was $6.99/bottle.  Much better than the $16.99 I saw it for on Amazon.

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From top to bottom, left to right, I made a balsamic pot roast with sweet potatoes and green beans and a gravy similar to the one I made for the chicken last week, spaghetti squash pad thai with chicken and shrimp, roasted vegetables including carrots, broccoli, brussels sprouts, and green beans, cauliflower rice, and crack slaw.  The pad thai recipe made a ton so I froze some of it immediately.  It’s not as delicious as pad thai from my favorite Thai restaurant but it’s still pretty good.  I made fewer vegetable dishes and a larger quantity of the ones I did make this week which saved a little time.  Also, I stuck to vegetables I know I like so I won’t have the rutabaga/turnip debacle I had last week.

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I’m seriously so excited!  I can’t believe I’m really starting my final day (officially).  Like i’ve said before, i have no intentions of stopping my whole30/wholelife way of eating any time soon.  But just know that I can commit myself to such a big change for 30 days and accomplish it is huge.  If you set yourself up for success this is actually a pretty easy process, so long as you focus on all the things you can eat instead of all the things you can’t.

My Whole30 Journey Starts Now!

10 Oct

Hello and welcome to my Whole30 journey where I’m going to start repairing my body by eating whole foods for (at least) the next 30 days.

Today was prep day which means tomorrow I officially start day 1.  I’m not much of a cook.  Don’t get me wrong, I can cook I just usually don’t.  I have a hard time cooking for myself.  It’s just not as enjoyable as cooking for someone else.  Since G is a very picky eater that means I have to find motivation to cook a wide variety of meats, vegetables, and fruits for me.

I don’t know if it’s my weird work hours or the job I have but I just cannot make myself cook on a daily basis.  That’s why I’ve decide to prep my food for the week on my weekend so I don’t have to cook much during the work week.  Everything but breakfast is ready to go and I plan on eating a lot of eggs and spinach for breakfast which should be pretty easy and quick to cook up.

So, here’s what I made tonight:

Crack Slaw: Ground beef, ground turkey, 1 package cole slaw, 1 package broccoli slaw (I could only find a kale broccoli mix), hot sauce, and lemon juice

This is the only recipe I made that wasn’t in the Whole30 book.  So good!

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I made my own mayo and ranch dressing from scratch.  They both taste way better than anything I’ve ever bought from the store.

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Cold Thai Salad made with Sunshine Sauce.  The sunshine sauce is supposed to use sunflower butter.  I didn’t bother to try and find any and used freshly ground almond butter instead.  I can’t compare to how it’s supposed to taste with the sunflowers but it’s amazing the way it is!

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Balsamic Sweet Potatoes and Brussel Sprouts – I thought I didn’t like brussels sprouts but these taste so good.

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Spaghetti Squash – one of my favorites.  I can eat it just like this.

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Stuffed Peppers – ground beef and butternut squash.

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Protein Salad – made with the fresh mayo and canned chicken breast.

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Chicken Chowder – This is the only thing I made that came out looking so much different than the photo in the book.  I think I used more broccoli than they called for but looks are only part of the equation.  It tastes really good.  I like broccoli anyway!

How it’s supposed to look:

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How mine looks:

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My kitchen was a disaster.  Before today I had liked my kitchen but I didn’t fully understand how awesome the huge granite countertops were.  So easy to clean up and room to stash the pots and pans until I was done and ready for clean-up.

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And now my fridge is bursting at the seams!  No, the Pepsi is not mine.

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All in all it took me 6 hours to cook 9 different dishes (including sauces).  That’s a lot of time but considering that saves me time during the week I think it’s well worth it.  I think with time I’ll get at least a little faster.

I’m nervous that I’ve cooked too much food but I really didn’t know how much to cook for the week.  It’s different not being able to just run out and get something if I’m hungry and don’t have anything at home.  I have to be prepared or I don’t think I will succeed.

I took my beginning weight, measurements, and photographs today and won’t check them again until after the 30 days is over.  I’ve seen some really great transformations online and I’m hoping to see drastic differences in myself too.  Beyond hoping to lose a few pounds and look leaner what I’m most hoping for is to feel different.  As I stated in my last post I’m doing this to hopefully heal my body with food rather than medicine.  I can’t wait to start feeling better!