Day 4

BREAKFAST:

Apple Salad

1 apple, chopped

1 stalk celery, chopped

2 dates, chopped

1 cup 2% greek yogurt

2 Tbsp pecan pieces

Combine apples, celery and dates in a bowl.  Top with yogurt and sprinkle with pecans.

LUNCH:

Simple Salad

Romaine, arugula, spinach, tomatoes, avocado, hard boiled eggs with Herbamare, olive oil and balsamic vinegar.

DINNER:

Veggie Stir Fry w/ Cod and Apples

Onions, bell peppers, carrots, zucchini, broccoli, snow peas cooked in olive oil with sea salt.

Cod pan cooked in olive oil.

Apple slices.

Day 3

BREAKFAST:

Hard Boiled Eggs

Cucumbers

Watermelon

Trying to be creative with my presentation.  Was a surprisingly satisfying meal.

LUNCH:

Broccoli Salad

2 cups raw broccoli

1/4 cup chopped yellow onion

1 Tbsp raisins

Sauce

1 cup plain 2% greek yogurt*

2 Tbsp mayo fail dressing

1 date

Herbamare to taste

Garnish

2 radishes, quartered

Combine broccoli, onions and raisins in a bowl.  Blend yogurt, dressing, date and Herbamare in a blender until incorporated.   Mix yogurt sauce into broccoli and onions and top with radishes.

*I chose to use 2% greek style yogurt because of the higher protein content.  I'm not sure that this is actually an "allowed" food on the Whole 30 program, as the shopping list recommended Organic full-fat plain yogurt, which I was not able to find at the supermarket I was shopping at.  

DINNER:

Curry w/ Sweet Potato Hash and Edamame

Hash

1 Tbsp olive oil

1 sweet potato, shredded and finely chopped

sea salt

Curry

1 Tbsp olive oil

2 cups kale, chopped

7 crimini mushrooms, sliced

1/2 yellow onion, chopped

1 can light coconut milk*

2-3 kafir lime leaves**

1 tsp curry powder

Kosher salt

Side

1 cup edamame in pod

Cook finely chopped sweet potato and a pinch of sea salt in olive oil over medium heat, stirring occasionally.  About 10 minutes.  Hash serves 1-2

Cook onion in olive oil over medium heat about 3 minutes.  Add mushrooms, kale and sea salt to taste. Cook an additional 3-4 minutes.  Add whole can of coconut milk and curry powder.  Simmer for 2-3 minutes.  Curry serves 4.

Thaw edamame in advance, or soak in warm water 5-10 minutes to thaw.  Side of in pod edamame (I use Trader Joe's frozen: fully cooked edamame w/ sea salt).

*I chose Trader Joe's light coconut milk over the full-fat coconut cream due to the additives in the cream version (light coconut milk ingredients: coconut milk, water)

**Kafir lime leaves make the flavor of this curry amazing!  I get these at Asian markets, usually in the freezer section.  Just ask, it's worth the effort to go get them!

Day 2

I've already had to make an adjustment to my plan.  Being a Pescetarian, I usually don't eat a lot of animal protein.  Trying to follow this plan with only fish and eggs as protein options for three meals per day is not going to work for me.  After looking at mercury in tuna and realizing that many other types of fish have mercury as well, it doesn't make good health sense for me to eat so much seafood.  So I'm reverting to the Vegetarian version of the Whole 30 Plan which will allow me to add a couple of vegetable protein options.  Ahhh, there.  I feel much better now.  More freedom, this decision makes me happy!

BREAKFAST:

Sweet Potato Hash with Fried Eggs

Persian Cucumbers

LUNCH:

Spinach Arugula Salad w/ Tofu

Heaping handful of baby spinach

Heaping handful of arugula

1 Roma tomato, diced

1/2 avocado, chopped

1 Tbsp mayo fail dressing (see yesterday's post ;)

1 tsp olive oil

Sprouted Extra Firm Tofu (I use Trader Joe's)

celery salt, to taste

Pan fry cubed tofu in 1 tsp olive oil over medium heat, stirring occasionally, about 5 minutes. While tofu is cooking, combine all veggies in a bowl and drizzle with dressing.  Top with tofu and serve.

DINNER:

Salmon Patty Over Zucchini Noodles

2 tsp olive oil

1 can salmon

1/4 c onions, chopped

1 egg

sea salt & pepper, to taste

1 medium zucchini, spiral sliced

1 Roma tomato, chopped

1 small carrot, diced

1 Tbsp mayo fail dressing

Herbamare, to taste

Noodles:  Spiral slice a zucchini and top with carrots and tomatoes.  Drizzle with dressing and sprinkle with Herbamare. 

Salmon Patties: Mix 1 can salmon (clean out skin/bones if desired), chopped onions, egg and salt & pepper in a bowl and mix well.  Form into 3-4 patties.  Pan fry on medium heat in olive oil until golden brown, about 3-4 minutes on each side.  (Salmon Patty recipe serves 2-3)

Day 1

I have successfully completed Day 1.  Here's what I ate:

BREAKFAST:

Mushroom, Spinach, and Onion Omelette

5 crimini mushrooms, chopped

1/4 c frozen spinach

1/2 sweet onion, chopped

3 eggs, beaten

sea salt to taste

roma tomato, sliced for garnish

1-2 tsp olive oil

Saute veggies in olive oil until tender.  Add eggs and sea salt and cook on medium heat until set, about 3 minutes on each side (give or take).  Sprinkle a bit of sea salt on tomatoes and enjoy.

LUNCH:

Pan Seared Cod w/ Lemon Coconut Cilantro Sauce and Curried Cauliflower

Pan Seared Cod

2 tsp olive oil

Fillet of wild caught cod

pinch of Kosher salt

heaping handful of arugula

Herbamare seasoning

Heat 1 tsp olive oil in frying pan.  Pat dry fillet with paper towel before placing in pan, cook about 2 minutes on each side.  Arrange cooked cod on a bed of arugula seasoned with a sprinkle of Herbamare and drizzled with 1 tsp olive oil.  Pour  some sauce over cod and serve with sliced nectarine if desired.

Sauce (serves 4)

1/2 lemon, juiced

1 Tbsp coconut oil

1 tsp fresh cilantro, chopped

dash Herbamare seasoning

Whisk all ingredients together and serve over seared cod.

Curried Cauliflower

2 tsp olive oil

1 head cauliflower, roughly chopped

1/2 - 1 tsp curry powder, to taste

sea salt, to taste

Heat oil in large pan or stock pot.  Add cauliflower, curry and salt and saute until tender.  

Even my kiddos each got a serving of the same meal for lunch with spinach substituted for arugula (they don't care for the slightly spicy flavor of arugula but I just LOVE it!)  I'm pleased to report that they both gobbled up their meal without complaint.

DINNER:

Tuna Salad w/ Romaine and Red Grapes

Tuna Salad

1 can skipjack tuna

2 stalks celery, chopped

2 tsp home made mayo

pinch of dried dill

fresh cracked pepper

I chose skipjack tuna over albacore because I recently read that skipjack has a lower mercury content (3x less!) than albacore.  For more info on how much tuna is safe to eat, click here.  

Mix all ingredients and serve over a bed of romaine salad (romaine, tomatoes, black olives, chopped carrots drizzled with olive oil and sprinkled with Herbamare.  Serve with a handful of red grapes.

Funny story: I was very excited to make my own home-made mayo, clean and simple.  I don't have a hand blender so I tried using my Blendtec.  It was a total fail.  However, it did make a nice dressing that my girls enjoyed on their salad and I was able to use it in my tuna salad which turned out nicely even though I messed up the mayo.  The kids wanted our usual Trader Joe's mayo in their tuna salad, so that's what they got ;)  On my shopping list: hand blender!  I want to make home-made mayonnaise!!

Measuring in

This blog is meant to help me track my progress as I work toward my goal to be a healthier me.  As a mom, I'm well versed in taking care of others and now it's time to learn how to take care of me.  I really am worth the effort.  I haven't believed that for a long long time, but I'm making a series of choices that are going to change the path I'm walking down.

I'm not so proud to say that I've been overweight for a number of years now.  Even obese according to my body mass index, which is currently 32.8.  Ouch.  How long can I just ignore it?   No more!

So what's the plan?  I've had a horrible time finding a plan that felt like something I could do, with the right balance of accomplishing goals I want to accomplish without too much sacrifice that I don't want to make.  Don't get me wrong, I'm willing to work and willing to sacrifice, but I want my diet plan to be nutrient rich and ideally sustainable over my lifetime.  I've found one that I'm willing to try, hopefully in  various versions because I choose a Pescetarian diet (basically vegetarian plus fish) and this limits protein sources for me on this particular plan.

I've decided to follow Whole 30 for a challenge period of 30 days.  Here's a super brief rundown of what I'm gaining and losing with this plan:

Losing
- dairy (oh my heart!)
- grains (help me Jesus!)
- legumes (so sad)
- sugar and all sugar substitutes (ummmm....)
- all processed food (all good, really!)
- hopefully some weight and inches!
- the scale (no more weigh-ins until I'm done)

Gaining
- regular exercise
- more animal protein (fish & eggs)
- freedom from carb/sugar addiction
- higher percentage of vegetable consumption

My first 30 days begins today.  I will do my best to track each day's food consumption along with photos and recipes as I go.  Life gets busy at times so there's a chance that I may miss a day here or there but it is one of my goals to maintain this blog as a form of personal accountability.

This first 30 days will be dedicated to following the plan without legumes.  The second 30 days will be following the vegetarian guidelines on the website so I can compare how I feel, my results and ease of the program itself with more options.

Beyond the 60 days I plan to reintroduce limited portions of the offending foods that I've struggled to maintain moderate consumption of (grains and dairy) and navigate from there.  My main goal is simply to clean house and undergo a physical transformation that matches the mental and spiritual transformations I've experienced.  So here's to a healthier, me!!

Fear is not my friend

A whole health journey means transforming not only the way I eat and how much I exercise but also the way I think, what I allow to motivate me and how I respond to challenges in my life.  I've recently come to realize just how much I am motivated by fear, particularly in the area of my health.

Here are some lies (based in fear) that I've been believing about myself:
- There's no point in trying new weight loss plans because every time I do I fail (I can't stand to fail again)
- I can't buy new clothes for myself because I haven't lost weight (I don't deserve them until I lose weight)
- Eating healthy is too expensive (there won't be enough money to pay for diet changes)
- Following a healthy eating plan will make me feel restricted (I will lose my freedom to choose)
- It's too hard (I don't have the willpower to be healthy)


The Truth is:
- my body is a temple of the Holy Spirit and it's worth the risk of failure to pursue success
- God loves me, therefore I will love me
- The Lord is my provider, when I steward well I can trust Him to provide a way
- discipline brings freedom!  life!  fruit!
- all things are possible with Christ who gives me strength

This really is just the beginning.  I can do this.  It isn't going to be easy.  God is with me, He believes in me more than I believe in myself, and He will give me grace to accomplish goals to overcome this thing that has plagued me for too much of my life!

Fear simply is not my friend.  It's up to me to recognize when I'm operating out of fear and choose to look fear in the face and say, "I choose peace, I choose love, I choose joy, and I choose God."  I CAN do this!