Monday, January 21, 2013

Whole 30 Weekend # 2

My second weekend on the Whole30 and I can honestly say it was easier and harder than the last in various ways. For starters, I went home this weekend. Going home is a little like... going out to eat every day. I had to tell my parents what I was doing and why, and I couldn't use "allergy" as an excuse like you can at the restaurants. 
They were totally supportive and were quick to notice changes in body composition that I couldn't notice on myself. (not totally the point of my Whole30 but still nice that people notice) I'm happy to say i'm still caffeine free for the last 2 weeks (with an exception of some caffeinated jasmine GREEN tea that I had). Caffeine free is not a "whole30" rule, but a personal one.

Meal 1: I forgot taking photos of breakfast on the Saturday since I was leaving for home very early in the morning. However, I had eggs and sauteed veggies (red peppers, squash, red onion) in coconut oil. In order to keep me warm on this very cold morning on the train I had a cup of jasmine green tea. 

Meal 2: This was my first meal at home and it was delicious-but late. I had a late lunch around 2pm when I ate breakfast at 6am. Ouch! I had nothing in between besides a cup of Yogi green tea and some celery stalks. I needed to buy groceries before to have a Whole30 compliant weekend.  After buying my groceries I made Baked salmon that I seasoned with ghee, onion powder, garlic powder and half a yellow onion on top. Baked at 400 for 20 minutes. On the side I had baked sweet potato fries, 3 mushrooms and the rest of the yellow onion grilled. Not pictured is half an avocado. 
Meal 3: I made my first chicken filet in 5 years! Are you proud? I had a 5 oz. chicken breast that was "butterflied" by my wonderful mother and grilled with black pepper and olive oil. I ate a salad with sauteed onions (in olive oil and finished with balsamic vinegar), 4 cherry tomatoes, half an avocado, 2 cucumbers and my chicken on top. This was a lot, I couldn't finish the salad...

Meal 1: For breakfast I made my paprika sweet potato hash (recipe soon) but this time mixed in some mushrooms and onions. Then I had 3 eggs on top with half an avocado.

Meal 2: Here I made ~4 oz. salmon (the other half from lunch on saturday) and this time seasoned with ghee, onion powder, garlic and dried oregano. On the side I had a small salad (tomatoes, cucumber, lettuce, avocado) and baked brussel sprouts.

Meal 3: For dinner I made a crust-less fritta! The last time I posted a fritta recipe it was topped with a creamy goat cheese that made it divine! But can't do that here... don't. think. about. cheese. Moving on... 
This fritta had cabbage, tomatoes and spinach sauteed in ghee. Then I used 4 eggs + 2 egg whites and baked at 350 deg. (F) for 15 minutes.

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