Well, look at that! I passed the halfway point and didn’t even notice. Aside from being hella tired of eating eggs all the time, I don’t really mind this. I think the Whole30 is definitely breaking in a habit of preparing food at home instead of eating out. Still, I look forward to bringing vital wheat gluten back into my life. And chickpeas. I’ll likely continue to cut sugar out, but beans must come back. I do plan to keep some gluten free recipes in my rotation, but assuming I don’t notice anything bad when I re-introduce gluten, I really need my vital wheat gluten. I love wheat meat! I thought I’d miss bread more than I do. We’ll see how I feel in a couple weeks when I wrap this thing up.
Here’s what I’ve been eating for the past week. You definitely should NOT use me as a model Whole30 vegetarian! I was the queen of skipping meals and relying on shortcuts to get through this one. What can I say? I’m busy and it’s tough to fit everything in.
Skipped breakfast. Running late. This was lunch at work – leftover pesto zucchini and organic strawberries. I didn’t eat all of it. I’m over zucchini noodles.
Dinner, though… yum! I had the last slice of my fathead pizza (pesto and caramelized onions), a sweet potato, and crockpot cinnamon applesauce. I also tried out a new soup recipe – cream of roasted asparagus. It’s so easy if you’ve got aor other high-powered blender. Roast a pound and a half of asparagus drizzled with olive oil and seasoned with salt and pepper (425F for 12 minutes). Throw it in the with 1 1/2 cups vegetable stock (I also add a dash of garlic powder and onion powder). Whir on high for 5-6 minutes until it’s smooth and hot. Add 1/2 cup heavy cream and blend on low for 30 seconds or so. Voila. Amazing soup. Active prep time is 5 minutes, tops. I got 4 small bowls out of this as a side dish; assume 2 servings if you’re eating it as a lunch/meal.
Breakfast/lunch combo again, eaten on the fly between classes at work. A paleo muffin and a veggie juice. I know. This is not ideal. It works in a pinch, though.
Dinner saved the day 🙂 Romaine salad with Tessamae’s ranch dressing. (The doggone avocados I bought a week ago STILL are not ripe). 3 scrambled eggs this time. One sweet potato, one banana.
Breakfast – at least I ate it at home before work! My last paleo cranberry banana muffin. I need to make more tonight. They will be blueberry this time. And some plain Greek yogurt with pineapples.
Late lunch. I was hungry as heck. 2 scrambled eggs with pesto, asparagus soup, a Romaine salad with Tessamae’s ranch, and some organic strawberries.
This is where eating minimal food for a couple days catches up with me. Need. More. Food! For dinner, I made another Fathead pizza. This time I did not have the patience to fully caramelize the onions. They’re probably half-caramelized. 😀 Pesto on top. There is also a splatter of shredded organic mozzarella, because the bag I bought for the crust contained 8oz of cheese and the recipe only needs 6oz. So I had some left over and threw it on top. I don’t plan to start gnawing on bricks of cheese for the rest of the Whole30, but since I’m eating dairy anyway, and this possibility was part of my original planned modifications, I’m OK with it. The bag of cheese I bought for my next crust is 6oz, so… Also had a sweet potato and the rest of the asparagus soup. It’s so good, you guys.
Yep. Juice for breakfast. I know the program says “no smoothies” but this is so normal for me. I’ve literally had smoothies for breakfast 90% of mornings for the past 11 years. Yep, I just did the math (because I remember my first homemade smoothie). I can’t often stomach the thought of food first thing in the morning, but I’m usually hungry. Smoothies have not only been a fast and easy way to get something in me that my stomach can take, but also one of the primary ways to get leafy greens in me that aren’t Romaine. I’m not a huge fan of eating other leafy greens (unless they’re kale chips) but I will throw spinach or swiss chard or any doggone thing into a smoothie. Thecan turn anything into velvety goodness. This, of course, isn’t as good as a homemade smoothie, but this time of year, I don’t have the time in the morning to make smoothies from scratch. I just saw a video of someone that makes them ahead for the whole week and says they keep well enough in the fridge, and I may try that next week – but for now, I’ve got 3 more Naked juices in the fridge to tide me over, and I’m fine with this.
Lunch: Romaine with Tessamae’s ranch. Plain Greek yogurt with dark cherries (!!!!). Green chai tea on the side.
I know. I’m like a broken record. But look – I split up the strawberries half and half! 🙂 Leftover fathead pesto-onion pizza, 3 scrambled eggs, and organic strawberries. This pizza is kind of giving me life. I bought more ingredients today to make it again.
Breakfast. At least I’m taking new pictures every time and not re-using the same old ones.
This dinner looks a lot like yesterday’s dinner! Only 2 eggs, though. No lunch. Wasn’t hungry.
I didn’t time things very well so my new batch of soup wasn’t ready until an hour later. I had to taste-test it, though.
The hardest part of making this soup is not eating all of the asparagus right out of the pan.
Taste test 🙂 It passed with flying colors.
I’ve got another dehydrator full of kale chips working overnight tonight, and I am going to go bake another batch of paleo muffins right now. 13 more days. Honestly, I don’t mind it. I’m glad I haven’t had any invites to go out to eat, because I don’t think I could manage the restrictions of both Whole30 and vegetarianism at a restaurant. But I’m the kind of person that can eat the same thing every single day for months (years) on end if it’s something I really like. So as I find things I really like, they’ll be on repeat here – which isn’t the best for nutritional variety, but it’s better than saying F it and ordering pizza every night. I’ve learned over the years that I’m far more successful when I set realistic expectations rather than striving for absolute perfection.
Here’s to Whole30, week 3! Bring it!