Hey, I'm on day 23 of The Whole 30! According to the timeline, between days 16 and 27, I should feel like this:
You’ve hit the downhill slope of your Whole30 and life is beautiful. Your energy is through the roof, you’ve kicked the cravings, you’re experimenting with new, delicious food, and you’ve finally got the time to notice that your clothes fit better, your workouts are stronger, and you are generally more awesome.
That is EXACTLY how I feel! My palate is changing and I am LOVING the foods I'm eating!
I am spending a LOT of time in the kitchen, but it's been fun. I am trying to learn to cook more of things (and even cook and freeze things ahead -- I did a double batch of paleo meatballs the other day and they all went into the freezer), so sometimes it's easy to just pull leftovers from the fridge and whip them into some sort of mixed-up bowl of happiness, as I call it:
I have various sizes of glass Pyrex containers in my cupboard, and I am using them CONSTANTLY. We don't waste leftovers anymore! Whereas leftover green beans would have been wasted in the past, I am happy to find them when I go to the fridge because they're an easy add on to my lunch.
I've been trying to get some new recipes in, too. I bought the book Well Fed, which is full of Whole 30 compliant recipes. Here's one I tried and really like: meat and spinach "cupcakes". They make a super easy grab and go breakfast or lunch. I've been making a batch of 12 for the week just to have around.
I've been creating yummy stir fry concoctions with coconut aminos instead of soy sauce:
and sometimes serving them over the new love of my life, cauliflower rice.
Yes, that's actually CAULIFLOWER. All you do is add cauliflower florets to your food processor and pulse in 1-second pulses until it's chopped small like rice. Don't fill your food processor too full, or it won't work as well. Then sautee in coconut oil and add salt and pepper. YUMMY. And you can really load up your plate because it's a VEGETABLE. The only downside is that regular rice is much, much cheaper.
I have also been eating lots of fabulous local, in season veggies.
Green beans from our CSA, and butternut squash from our own garden:
I made a chunky tomato sauce with all the tomatoes we've been bringing in from our garden. Mixed in some ground beef and there you have it.
I am also LOVING the zucchini right now. It's on the side of half of my meals, it seems!
So that's what I've been up to, lots of cooking! Everything else, including running unfortunately, has kinda been on the back burner lately. Gotta get some balance as we are ready to be out of summer mode and back into the swing of things. But I am SUPER happy with how I'm feeling and eating, with only 1 week left to go of the Whole 30!