Making a lifestyle change is hard. We all know that. It requires patience, time, forgiveness, and support. Everyone has “bad” days or “good” days, successes and fails. But we have to remember that because it’s a lifestyle were learning to embrace, you really can’t make mistakes It’s all just part of it. But to help me get through those tough days I have a lot of support. Friends and family of course are there to help. A few of my friends are doing the Whole30/Whole9 as well (Hi Sash and Rach!)  But when I’m lacking motivation or creativity to make something delicious and my kinda healthy, I turn to the many blogs that I read, follow, and obsess over. Blogs like:

The Clothing Makes the Girl (Melissa Joulwan, my hero and whole30 go-to chef)

Whole9Life (Melissa and Dallas Hartwig. The two that wrote It Starts With Food and inspired me to embark on this journey)

Nourishing Days (for beautiful paleo recipes)

PaleoOMG (for straight up entertainment and delicious paleo recipes. I heart you Juli)

NomNomPaleo (for more delicious Paleo and Whole30 recipes)

Having all these resources available help make this fun every day. Talking with friends about recipes we’ve tried, what worked, what didn’t. Trying new spices, marinades. Food is beautiful again.  Something that I truly enjoy from start to finish. I don’t dread going to the store anymore. I look forward to checking out the new and in season produce, to finding coconut flour in bulk on amazon, going to Costco and buying two dozen eggs at a time (and only lasting a week btw).  I don’t look at food as the enemy (or as my savior) anymore. Its food, its fuel, its delicious, and it feeds my body and mind.

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Holy hell its hot already. 81 at 9am…. yeah, it’s going to be hot today.

So yesterday morning I decided to make some Whole30 approved homemade mayo so that I could make some tartar sauce to go with my salmon cakes. The recipe is super simple and easy to make (from Well Fed of course). But I of course managed to mess it up. Basically because I didn’t read the directions entirely. They specifically said, “Use light olive oil. NOT EXTRA VIRGIN”. Yep, I used extra virgin. Another blonde moment FTW.

But here is the recipe in case you want to try it. I gotta get out there and get some light olive oil (From The Clothing Makes the Girl:

Homemade Olive Oil Mayo

Ingredients:

– 1 egg

– 2 TBSP lemon juice (at room temp)

– 1/2 tsp dry mustard

– 1/2 tsp salt

– 1/2 cup (plus 1 cup olive oil light, NOT EXTRA VIRGIN) <<– hellooooooo

Directions:

Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and  1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds.

THIS IS THE IMPORTANT PART!

The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Think about three minutes during a WOD; it’s a fairly long time. Breathe. Relax. Drizzle slowly.

If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.

I know this recipe is good and works because mine came out looking beautifully, and I would guess had I used the correct olive oil, would have tasted beautiful too. So give this a whirl and let me know what you think! Use it anywhere you would normally use mayo: tuna salad, tartar sauce, potato salad, you name it!

 

Hi everyone 🙂

Weird I’m writing this at night lol. Steven has some tests he’s doing on his computer so I figured I’d stay up with him and keep him company.

So Today was a typical Tuesday of work and boot camp. Except that tonight was the last day of our month-long burpee challenge. Yep, 5 minutes to do as many burpees as you can. I started this month at 53. I went balls out, and I remember it vividly. Thought I was going to die. Welp, today I met my goal of 70, and again felt like I was going to die. Part of me was disappointed. I should have practiced more during the month. I really should have been able to get to 75. And I want that number, so I’m going to keep trying until I get there. Plus my shoulders are lookin pretty good.

After boot camp we had our dining room table and chairs delivered, which we are so excited about. Our house is coming along so nicely. The next project is finding the right chandelier. After that, we have some little projects to get done around the house, and some bigger projects like the backyard.

Onto the chicken cook-up. Melissa, the author of Well Fed, goes into detail about how important it is to have food on hand. She is so right it’s not even funny. Not having enough cooked protein available or easy to prepare meals causes one of two things: me to get hangry, or me to fail. I don’t like to fail at anything. So I’m usually hangry, trying to figure out what to make so I stay on track. It’s frustrating because I continually underestimate how much protein I will eat for a few days. Plus I’m cooking for Steven and myself. So I need to double it, and I haven’t been doing that. But this morning I had a plan and took out two packs of frozen chicken thighs. And tonight I made some simple grilled chicken thighs.

In my packs of organic chicken from Costco, each pack had 4 good size thighs. I rinsed each one off, trimming a little bit of the fat (leaving most of it), and padded each one dry.

Next I lined a large cookie sheet with two layers of foil (you’ll thank me) and put a cookie cooling rack on top. I placed the 8 chicken thighs on the rack (skin side up) and seasoned generously with salt, pepper, garlic powder, and paprika. Popped these bad boys into a 400 degree pre-heated over and let them roll for 30-40 minutes. The smaller pieces cooked within 35 minutes, and the two larger took about 40-42 minutes. The skin crisped up (yes I ate the skin, and Melissa encourages it as well). It’s good fat people. You’ll learn about it, don’t worry.

I had two pieces with some steamed veggies per the usj. Broccoli, cauliflower, and carrots were on tonight’s menu. While the chicken was cooking I ate a handful of strawberries too.

Because I was feeling so productive, I also made the Salmon Cakes from ISWF, but I decided to cook them up tomorrow, so they’re chillin in the fridge (quite literally actually lol).  I’ll go over the recipe more tomorrow, along with the home-made mayo I’m planning to make for the tartar sauce. Exciting 🙂

Have a great night everyone!

Hello hello!! How are you all on this fine afternoon? I just finished lunch so I’m pretty happy.

I wanted to do a quick recap of what exactly the Whole30 is, why I’m doing it, and how I’m doing it. I’ve had a few people ask me questions about it and a few others who want to try it as well.

The Whole30 nutrition plan is based on of Dallas and Melissa Hartwig’s extensive research on how the typical american diet affects our insides. Both have exceptional credentials and a few years ago decided to create the Whole9 group. As the Whole9 home page states, “Whole9 is a community focused on health, fitness, balance and sanity, all built on a foundation of real food and healthy nutritional habits.” It sounds really simple, and actually it is. Their book It Starts With Food clearly outlines (in terms all of us can understand) why certain foods (specifically dairy, grains, legumes, sugar, alcohol, processed foods, etc) create systemic inflammation throughout our bodies and what that looks and feels like to the normal population. The book then outlines the Whole30 nutrition plan: a diet in which brings us back to our human roots, avoiding foods that our great grandparents wouldn’t recognize and avoiding the majority of the food American’s consume. Protein, vegetables, fruit, healthy fats. It really is that simple. Their book and website provide detailed guides on how to stock up your pantry and refrigerator to create the optimal environment for us to succeed in. Dallas and Melissa also give us basic recipes to play with as we begin our journey. I opted to purchase Well Fed by Melissa Joulwan. Her cook book is whole30 approved, creative, beautiful, and delicious. I’m already meal planning my recipes throughout that and so far Well Fed does not disappoint.

Onto Day 3! This morning I woke up to my alarm slightly tired (as I only got about 5 hours of sleep) but awake in only 20 minutes after waking up. For me this is pretty good. I didn’t require coffee, but I had a cup this morning anyway. My breakfasts over the last few days look something like this: 1 1/2 -2 cups vegetable (broccoli this morning) heated up in my saute pan with salt and pepper. I add in 2 chopped all natural pork sausage links and scramble with two eggs. This morning I had some extra roasted kale so I added that in as well. This meal leaves me completely satisfied for hours and tastes pretty good too.

Lunch today was Chipotle! Yep, you heard me. Chipotle is Whole30 approved. Well, not every at Chipotle is Whole30, but a lot of it is. Here’s the scoop: Chipotle offers salads now that you can get anyway you like. Start with a big bed of lettuce and move right along to your protein. I opt for double meal servings (mostly becuase yo unever really know how much you’re going to get from the servers there. Some under pour, and some way over pour. The way I look at it, it reduces the amount of time I have to ask for more, and I keep the line moving). Today I got chicken and carnitas. Yep carnitas! Here’s why, straight from the Chipotle website: “Naturally raised pork seasoned with thyme, bay, juniper berries and cracked black pepper. Braised until meltingly tender.” And their chicken? “Marinated overnight in our smoky, spicy chipotle pepper adobo, then grilled. The char marks impart a subtle caramelized flavor.” Top that with some mild salsa (Chopped red, ripe sweet tomatoes, mixed with red onions, jalapeño peppers and freshly chopped cilantro) and guacamole (Hand mashed, ripe Hass avocados, mixed with freshly chopped cilantro, red onions, jalapeño peppers, citrus juice, salt and selected spices) and you’re good to go! A Whole30 approved meal. Here is what you look for when creating your optimal Whole30 meal: the majority of your plate is veggies, you have between 4-6 ounces of protein (for women) or 1-2 palm fulls, and a portion of healthy fat. Avocados you can have 1/2- 1 portion. See how easy that is. And again, it’s totally filling.

It takes time, but you will learn to appreciate the reasoning behind this when you feel the difference eating real, nutritious food makes. And the more you understand the science behind this plan the more successful you will be. Because it makes sense. And if it doesn’t, give it a try. The positive changes to your body might be all you need 🙂

As you read through It Starts with Food and Well Fed you may be daunted by the amount of protein, veggies, fruits, and fats you have to buy to keep yourself fed. I was at first, but I did some exploring and found some great tips and tools that I want to share with you all tomorrow. So stay tuned for how I navigate Costco and fill my fridge, freezer, and pantry with real food.

Until next time…

Keep cool my babeeeeesssssssssss <— high five if you know this reference