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 1 of the Whole30 Done...

Well, only 29 more days to go...Day 1 wasn't that hard because I spent all yesterday preparing my meals for the week...I mean I love to cook real food very often so the cooking part of the Whole30 is something I'm very excited about...To tell you the truth the hardest thing was not having a drink at the end of the day, but my liver needs a break, especially after this holiday season...

I challenged myself and my ladies CrossFit program in Sept to do the Whole30...The first week was the hardest, but after that I starting noticing I had more energy, I was sleeping better and my gut shrunk, which really means my jeans fit better, which I looked better naked, which really meane I felt sexier and isn't that what any woman wants...I'm 5 days away from my 38th birthday and if I can feel better and look sexier than I did at 25 then I'm going to do whatever it takes and to tell you the truth the Whole30 is all I have to...

To read more about Whole30 Challenge...

So really question is what nutritionally dense food did I prepare this week that is going to make me satiated enough to not crave sugar-dense, gluten-filled foods...

For breakfast, I need on-the-go high in protein finger foods. I wake up early (5am) to coach (6am) and work-out (7am) and if I don't get something in my system right after then I'll crash around 9am which is the time my 'real job' begins. So I made hard-boiled eggs and mini egg McMuffins (without the muffin)...

  

Click here for perfectly peel hard-boiled eggs

Get my Mini Egg McMuffin recipe.

For lunch I made a herb roasted turkey breast which I will put over salads or make into wraps...Did you know there is a lot of sugar in deli meat, so why not make your own...Next week I'm making pastrami...

Get my herb roasted turkey breast recipe.

For dinner I a made curry braised chicken in a coconut curry soup and roasted veggies...

For snacks I made my famous beef jerky and a couple of veggie dips...

Get my beef jerky recipe...

Get my veggie dip recipe... 

Is there anybody else out there doing the Whole30 with me...???

Wasabi Ginger Lamb Meatballs, Primal Style

These meatballs are deliciously satiating...have them with spaghetti squash, wrap them in cabbage to create a meatball sub, or serve them as appetizers...Dip them in my Wasabi Ginger Pesto Sauce and your taste buds will go crazy:-)

If you don't have lamb, you can use any type of ground beef or poultry (elk, bison, beef, pork, turkey, chicken), but if you just don't think you like lamb, try it away...you might be surprised...

Ingredients: Wasabi Ginger Pesto Sauce
- 1 bunch parsley, stemmed
- 1 cup basil, loosely packed
- 4 garlic cloves
- 1/2 cup pistachio nuts (or some other kind of nuts)
- 1/2 cup red wine vinegar
- 1 lemon, juiced
- 1 TBS wasabi (Use 2 TBS if you like it hot)
- 1/3 cup fresh ginger, peeled & sliced
- 1/2 cup olive oil

Instructions
1. Place parsley, basil, garlic, and nuts into a food processor. Turn on medium and add the vinegar, lemon, wasabi and ginger.
2. Slowly drizzle in the olive oil to allow it to emulsify. 
3. Season with Salt and Pepper.

Ingredients: Lamb Meatballs
- 1 lb ground lamb (using an ice cream scoop, 1 lb will yield ~ 10-12 meatballs ~ 1 - 1.5 oz/ball)
- 1 egg
- 2/3 cups panko bread cubs (gluten free)
- 1/2 cup Wasabi Ginger Pesto Sauce, recipe above
- Seasoning: Salt, pepper, chile powder, curry powder, turmeric
- Fat for cooking
Special Equipment: Ice cream scoop and baking sheet with rack

Instructions:
1. Pre-heat oven to 300 degree. Season ground meat.

2. Using a ice cream scoop, portion meatball into ~1 oz servings. If serving as an appetizer then make them smaller. The ice cream scoop will help you portion consistently and form uniform. 

3. Heat a pan on high and add fat to coat the bottom. I like coconut oil. When the fat is hot enough, add the balls to pan. 

 4. Sear until brown and flip. You know when to flip your balls when they stop sticking to the pan. Don't force the flip or you won't get a good sear and the ball might fall apart.

5. Sear all sides until crispy.

 

6. Place on a baking sheet and finish them off in the oven for about 5-10 minutes.

7. Make enough for leftovers. They are a great on-the-go snack to pop in your mouth anytime.

Curry Inspired, Whole30 Approved, Quick & Delish Pork Chops with Sautéed Spinach, Bell Pepper & Garlic

When you don't have too much time in the kitchen these recipes will cure your hunger in a hurry and leave with you very little mess to clean to up...

Seared Pork Chops, Sautéed Spinach, Red Peppers & Garlic  

Ingredients

- Pork Chops (Bone-In) 

Quantity will depend how many you are serving, I served 2, but made 3 because it's always to have leftovers just in case you need lunch or something to munch the next day...

- 1/2 cup coconut flour (enough to coat the chops)

If you have never used coconut flour before, you should definitely stock it in your pantry, it's my go-to flour, especially when I'm on the Whole30. I just bought a huge bag at Costco, see below.        Note: When pan-frying or searing with coconut oil, you need a little extra oil because for some reason it's a little drier than AP flour...

- Salt

- Pepper

Garlic Powder

- 1 1/2 TBS Curry Powder

- 1 TBS Chile Powder

- Coconut Oil

Instructions

1. Pre-heat oven to 275 degrees.

2. Season pork chops with salt and pepper.

3. Spread the coconut flour across a plate. Mix the rest of the seasonings into the flour. Dredge the pork on both sides with seasoned flour. WHY you ask...coating the meat creates a Maillard Reaction, bottom line it helps you create a perfect golden brown sear without burning the meat because the flour helps protect it...

4. Heat the coconut oil in pan, I like to use my cast-iron skillet.

5. When pan is hot, delicately place the chops in the pan. Sear both sides until you create a beautiful golden brown crust.

6. Finish off the cooking in the oven. I personally like mine moist, tender and pink in the middle, which means I bring the internal temperature up to 135 degrees. This usually takes about 8-10 minutes. Take out and tin foil the chops and reserve the juices for the sautéed spinach.

Perfectly Cooked Chops!)

Don't forget the seasoning and dredging...

Sautéed Spinach, Bell Pepper & Garlic

Ingredients

- 5 Cups Baby Spinach

- 1 Red Bell Pepper, chopped

- 6 Garlic Cloves, chopped (I love garlic, so if you don't use less)

- 1/4 Cup Red Wine Vinegar

- Coconut Oil

Instructions

1. Heat the pan on stove with reserved juices from the pork chops. Add some coconut oil to ensure the bottom is coated.

2. Reduce the heat, add the garlic and sauté. 

4. Add the vinegar to deglaze the pan by whisking all the remnants together. Increase the heat to medium and add the bell peppers.

5. Stir in the spinach and let is wilt. It will seem like a lot of spinach, but don't worry it wilts down to about a tenth of it.

Finished Product!!!