Day 15 of the Whole30 - Halfway There!!!

To tell you the truth I didn't think I would make it to the halfway point. I thought I would've caved-in on my birthday and ordered up a couple coin style margaritas or slightly dirt martinis. Or would've cheated while I was out of town. 

The question is...what's keeping me going...??? 

I mean I didn't think I need to make any drastic changes to my diet, I just wanted to detox after the holidays. I don't eat that bad, but I didn't eat that clean either. I remember saying to many, 'I workout a lot so I can eat whatever I want'. What a crock of shit! Now that I'm eating clean and not drinking I'm beginning to understand the real reasons I decided to do the Whole30 wholeheartedly. But in order to mentally and physically understand the reasons I had to actually experience them which doesn't really occur until halfway time (TODAY, DAY 15). 

Top reasons I'm going to keep in keeping on...

1. I'm sleeping better...I'm talking about quality sleep, not waking up throughout the night...This morning, for example, I woke up at 4:45am and jump out of bed to teach the first day of my 2nd Ladies CrossFit program...

2. My cloths fit better (aka I feel sexier)...I feel the little extra tire around my belly disappearing...

3. My mind works better, I'm more focused and clearer...I heard of brain fog, but I didn't know I had it until I lost it...

4. My energy is through the roof...I'm feeling stronger and fitter than ever...

5. My mood is more positive than it's been in a very long time...I'm smiling from the inside out:-)

6. My skin is brighter...A few people even said I was glowing...

7. I am more mindful and grateful when I eat...

8. Last, but not least...I'm more confident...Bring It On!!!

Today's Stats

Water Consumption

120 ounces

Sleep

8 hours

Daily Meals

5:30am - Breakfast Beverage : My Morning Coconut Latte with MTC oil

9am - Snack : Handful of Nuts & Jerky

10am - Breakfast : Leftover Frittata

1pm - Lunch : Seared Ahi Tuna Salad (one of my favorite right now)

5pm - Snack : Handful of Nuts

6pm - Beverage Snack : Homemade Bone Broth

8am - Dinner : Leftovers on a Bed of Greens 
(Shepard's Pie, Lamb Loins, roasted sweet potatoes & cauliflower)

Have you done the Whole30? 

If so, do you have any reasons why you did it...inquiring minds wanna know...???
If you haven't done the Whole30, are you intrigued based on any of my reasons above...???

Day 12 on the Whole30 - SUCCESS ON THE ROAD!!!

I know I'm a little behind blogging, but I'm so excited to say it's NOT because I wasn't successful on the road on the Whole30...I just got home late Friday night and have been busy ever since...

Anyhow, the biggest issue I had on the road was getting my morning wake-up call fix - Coconut Milk Latte. I went across the street to Starbucks and thought they would help me out...

I totally got denied by the woman behind the bar. I ordered a latte and asked her to use the can of coconut milk I brought with me. I don't even think she heard what I said, but she shakes her head no. So I asked again, and this time she actually shook her head and said no. So I got an americano instead and went back across the street to my hotel to see if I could get the restaurant to open the can for me. 

It took about 10 minutes, but I finally got somebody to open the can, but he put slits both sides which make it very difficult to get  the fatty goodness out. You should've seen me, it was quite the ordeal. Anyhow, I finally got some out and poured into a separate container and then poured it into my lukewarm coffee. AH!!! I got my fix, it wasn't perfect, but it was good enough. 

Lesson of the story...In the future I need to bring my open can opener and frother. If I start off my day right with my satiating morning wake-up-call, then I'm more likely to end the day successfully:-)

After working a little I went back to Crossfit DC for a 'recovery team WOD'. Thank goodness, because I was so sore from the day before. 

*Team WOD*

6 RD's

- 15 calorie row

- 12 T2B

- 9 Burpees

*The first person can't go to the next round until the entire team finished the current round*

After that, I decide to be cultural and do a little sightseeing. Look at me touching the Washington Monument.

I walked the National Mall, but after about 15 minutes it got really windy and cold so I decided to check out another Whole Foods before heading to the airport.

I went to the one in Georgetown. It was a small one, 2 stories. Product looked good on the shelf, although a little low. The issue was that we weren't in the cooler upstairs (where the sales are). Note to self: gotta fix that.

Time to go to the airport. I usually head to the bar before a flight and have a drink or two to 'ease the pain of flying'. Instead I decided to watch the planes take off.

It was really peaceful, so I took out some food and had a late lunch while I enjoyed the view. A perfect way to decompress before hopping on a plane.

Stats for Today

Water Consumption

125 ounce

Sleep

8 1/2 hours (YEAH!!!!)

Daily Meals

9am - Breakfast : My lame 'morning wake-up-call' Coconut Milk in an Americano

11am - Snack : Handful of Nuts, Homemade Jerky

3:30pm - Late Lunch at the Airport : Sashimi (fatty tuna & salmon), Guacamole, Veggies, Pico de Gallo

6:30pm - Snack on the Plane : Jerky & Veggies & My Arugula Pesto Dipping Sauce

8:30pm : Dinner : 1 Grilled Pork Chop, 4 oz Grilled Salmon & Side Salad (Thanks for Grilling Jon!)

I have another trip in a couple of weeks and I feel extremely confident I'm going to be successful...I welcome the challenge!!!

Is their a challenge you are a little anxious about conquering...??? If so, think about things you can do to set yourself up for success...It takes planning and preparation, but the feeling you get after you accomplish the challenge is worth the extra time you took...

My Passion to be the Next Food Network Star & Video Audition...

My passion to be the Next Food Network Star started 8 years when I first starting watching the show...since then I haven't missed an episode...

The first year I applied I didn't really have a COV (Culinary Point of View), I just wanted to teach people how to cook for a healthy lifestyle...Back then I was co-founder of a loose leaf tea and Steepware company (The Tea Spot) and was in charge of sales, marketing & PR...To help grow brand awareness, increase sales and fuel my passion to teach people how to cook, I held cooking with tea classes at numerous retail outlets and grocery stores we sold to...Here's me at Whole Foods Market, with a tea-licious frittata I taught people how to cook:-)

For my Oolong Infused Prosciutto & Veggie Frittata and other recipes, visit my Tea Spot Chef Blog...It's been dormant since 2011), but there are many recipes to explore there!!!

I even found my second home video audition for Next Food Network Star from 2009...Click here to check it out...WOW, I must say, my COV and presence on camera has evolved for the better...If I was picked back then, Suzie & Bob would've voted me right off...

Anyhow, since 2007 I've religiously applied to the Next Food Network Star. The majority of the applicants would've given up by now, but not me. People who know me, know I am very determined when I want something. I knew that if I developed my cooking skills and my COV then they would eventually pick me. So at the age of 31 I applied for a loan to attend the Culinary School of the Rockies (now known at Escoffier)...My schedule during that time was crazy...waking up at 5am to teach fitness classes, trying to launch a tea company during day and going to culinary school at night...Hardly spending anytime with my husband or friends, but I had a dream and I knew it was going to take a lot of hard work and long hours to accomplish it. And I knew I needed these skills if I was ever selected as a contestant for the Next Food Network Star...

Being in the Specialty/Natural Foods industry you meet a lot of people...In 2011, I met Guy, an unforgettable 'guy' who won season 2 of the Food Network Star, see photo above. He was at the Fancy Foods Show launching his salsa line...I told him I keep auditioning to NFNS and he told me to keep trying...Although I did't need to hear that from him, it was definitely reassuring...I even recreated one of Guy's salsas, Tea Twisted Guy's Salsa Verde, in appreciation for his inspiration...  

Two years ago I auditioned in NYC and got a call back. It was the Friday before Thanksgiving, and they needed me to submit my home video and some other info by Monday so they can review it...I had two days to script, film, edit, and cook...Although it wasn't a bad video, my COV didn't have any substance and I didn't really connect with the camera...Check it out HERE and see for yourself...

Fast forward to the present, it's 2014 and season 11 casting is underway. I'm very focused (some might say obsessed) to make it this year. Usually, I wait until the last minute to apply and I either apply at a open casting call or by application or a home video submission...Not this year...

This year I attended 2 open casting calls (Austin & Miami), an application, and submitted a home video with help from my friend Jeanne Eisenhaure, founder of 23Sons...Thank you Jeanne, you rock!!! I can't believe it's your first video...

I'd love to hear your feedback, especially on my COV - Primal Eats...

FYI: the video can only be 3 minutes, not much time...

You want the Spaghetti Squash Recipe...???

Lamb Meatball recipe coming soon...

Wish me luck, I have a follow-up meeting with their casting team tomorrow...

Crispy, Crunchy, Juicy Chicken Thighs...

I used to be fat-phobic, meaning I thought fat was going to make me fat, so I stayed away from dark meat and skin-on poultry....Come on ladies, I know I'm not alone in this way of thinking...

It took awhile, but I've changed my thinking...I now realize fat, more specifically saturated fats are critical to human health. They make up our cell membranes. They are resistant to oxidation, which keeps us younger longer. They are the preferred fuel for the human heart, liver, and kidneys. They raise HDL, the “good” cholesterol which is an amazing antioxidant that builds hormones and repairs arteries...Bottom line, don't be fat-phobic about good fats...Once you eat skin-on, bone-in chicken for dinner, you'll save the skinless, boneless stuff for lunchtime...use it to make my-go-to chicken salad... Just make sure it's cooked correctly so it's crispy, crunchy and juicy...Try this recipe, it's quick, easy and absolutely delish...

Ingredients

- Bone-In Chicken Thighs, organic and pasture raised (2-3 pieces per person)

- Seasonings: Salt, pepper, garlic powder, chile powder, turmeric, onion powder

(Note: You can use whatever spices you like, but always taste it before you use it so you can adjust if you need be)

- 1 - 2 TBS Coconut Oil

Instructions

1. Preheat oven to 300 degrees

2. Place all seasonings in a bowl. I like to layer the spices in order of most used to least used, starting with the salt as being most used in this case.

3. Using a strainer, so you evening distribute the spices, season the chicken skin up.

4. Turn over the chicken and season skin down.

5. Heat a sauté pan on top of the stove and add 1 TBS of coconut oil. When sizzling hot, place chicken thighs skin down in pan. Turn on the fan so the smoke has somewhere to go. Add more oil if needed.

6. Don't crowd the pan! Either sear them in batches or use two pans...

7. Flip them when the skin is perfectly crisp, about 5-7 minutes. 

8. Sear the other side for about 3 minutes and pop them in the oven for another 5-10 minutes.

9. This time I served them on a bed spinach and with my famous beet, celery root and sweet potato puree...Whatever you do, don't forget to pour the drippings over the chicken...it's got so much flavor...If you have time, you can turn those amazing drippings into a sauce...I'll show you how next week...