Day 22: Grocery Store Blues

I absolutely did not want to go to the grocery store tonight. 

It was one of those days where I just wanted to come home and be done with the day. 

I didn’t feel creative. Didn’t want to cook. I’ve lost count of how many meals I’ve made. 

But I went to the store. The Boyfriend and I went without eggs in our breakfasts, and it was a tough morning for me. 

We grilled some pork chops, and I had baked some sweet potatoes a couple days ago. So dinner came together quick tonight. I whipped up a side salad with a homemade red wine vinaigrette. 

A very tasty dining experience. 

It’s later than I’d like to be writing, but Whole30 has given me more sustainable energy. I’m not falling asleep on the couch at 8 p.m. But I do sleep soundly, and I wake up feeling more refreshed. 

Still trying to figure out what happens after Whole30 is over. Still taking suggestions. 

Day 21: Whole30 Comfort

I know they say don’t make food for comfort or emotional attachment reasons. 

But when the Boyfriend has a rough day, I try to cheer him up. 

I had some chicken I needed to cook, and the Boyfriend’s mom got us some compliant coconut flour. 

So I may or may not have fried some chicken. 

Whole30 Fried Chicken with Squash and Onions and Green Beans. 

What you need:

  • 4 chicken cutlets
  • Almond milk, unsweetened 
  • Coconut flour
  • Salt
  • Pepper
  • Cayenne pepper
  • Paprika 
  • Onion powder

Prepare your dredging bowls. Add some almond milk, and season with salt and pepper. In another bowl, combine a good amount of coconut flour. Season to taste with salt, pepper, cayenne, paprika and onion powder. 

Heat the skillet to medium heat with coconut oil. Fry chicken until golden brown. 

Note—Coconut flour will burn if the oil is too hot. Trust me. I know from experience. It’s not like regular fried chicken. 

For the squash, hear a pan on medium-high heat. Add sliced onions and slices squash. Season liberally with salt and pepper. Cook until the squash turns a dark color, but watch it closely so it doesn’t burn. The deep golden color is mega-flavor. 

My grandma gave us a mason jar of green beans she canned herself. Amazing. Loved every bite of those beauties. 

I’ve been following each evening the last few nights with my Whole30 version of cake. 

A banana with cashew butter and a sprinkle of cinnamon. Plus a cup of decaf black coffee. 

Yummmmmm. Cake. 

What’s your go-to night time treat? (Please say Oreos.) 

Day 14: B4D

Anyone else love breakfast for dinner? It’s one of my favorite things to make. It’s quick and easy and always tasty. 

Fried eggs with Sautéed Asparagus and a Sweet Potato

All delicious on there own. Even better together. Runny egg yolks. Slightly crunchy asparagus. Warm sweet potato. 

I throughly enjoyed it. Not sure if the Boyfriend shares my sentiments.

Breakfast this morning was boiled eggs and a mix of blueberries and Bing cherries. Lunch was lean. Turkey lettuce wraps with spicy brown mustard and guacamole, sliced cucumbers and red bell peppers. 

I’ll probably be starving come 5 o’clock. But I’ll make due. I’ve been craving Mexican food so I think I’ll make a Whole30 twist on fajitas. I’m excited about it. 

15 days tomorrow. Halfway. Holy crap, that’s exciting. 

Day 13: Ranch Chicken Burgers with Caramelized Onions and Cold Cucumber Salad

Last night’s supper was phenomenal. Whole30 or not, we are until we about popped. The boyfriend had two full plates, which is the biggest compliment to any dish I make. 

For the ranch chicken burgers, you need: 

  • 1 pound ground chicken 
  • Dried dill
  • Dried parsley
  • Garlic powder 
  • Onion powder 
  • Salt 
  • Pepper

Combine herbs and spices. Using your hands, mix the seasoning into the ground chicken until well combined. Grill until burgers are done and juices run clear. 

This made five burgers. Smaller parties. 

For the onions:

  • 1/2 onion, sliced 
  • Salt and pepper, to taste
  • 1 teaspoon ghee

Melt ghee in hot pan. Add onions salt and pepper. Turn heat to low and let onions cook slowly until they take on a golden brown color. 

I topped our ranch chicken burgers with guacamole and caramelized onions. I baked some sweet potatoes. And thanks to The Boyfriend’s mom, I have a new favorite summer salad

For the cold cucumber salad, you need:

  • Cucumbers, diced
  • Cherry tomatoes, halved
  • Bell peppers, sliced
  • Basil, julienned 
  • Red wine vinegar, to taste
  • Homemade dry rub, recipe below

Combine all ingredients. Refrigerate until cold. Veggies taste better the longer they sit in the spice and vinegar mixture. 

For the dry rub:

Combine all the following to your taste preference.

  • Paprika
  • Salt
  • Pepper
  • Red pepper flakes
  • Garlic powder
  • Onion powder
  • Dried parsley 

Just the right amount of flavor and heat. So good. We’ve been putting this on everything. 

I’m feeling more alert when I wake up in the morning, and that feeling is lasting throughout the day. My skin is looking amazing. Hardly any breakouts. My tummy is still having a little trouble, but it may just be from the sheer volume of food I ate yesterday. 

I am flexing my creativity muscles in the kitchen, and I feel more empowered after making my own breakfast sausage. 

We are going to try to go out to eat this week to have that experience. It’s crazy to think I’ve prepared 39 meals in the last 13 days. I grocery shop 2-3 times per week. Every meal is thoughtfully prepared. Every snack is packed by my own hands. 

I also had a dream about a gigantic cinnamon roll. It was gooey and delicious and I woke up feeling slightly guilty for cheating on Whole30 in my dreams. But apparently that happens. The emotional connection to food is strong. Stronger than you realize until you give up things you never had to. 

If you’ve done Whole30, or any diet or life change, share how you navigated the emotional connections your have to food. I find this to be the most interesting observation in my own journey. 

Day 9: Let Me Eat Out

I want someone else to cook for me. I just need a break from the kitchen. So. Much. Cooking. 

But everything has been tasting good. I’m just ready for a night out and drinks and tacos. 

Breakfast today was egg muffins with salsa. I mixed homemade pesto into this batch. Very tasty. 

Lunch was leftovers from last night’s dinner. A pork chop and half a sweet potato. Not pretty, but full of flavor. 

Dinner tonight was a winner.  I found Whole30 compliant chicken sausage at the store. Life. Saver. Especially when I’m in no mood for cooking. I had pre-sliced onions ready to go, and I sliced some wilted bell peppers to add to the mix. 

The fresh green beans were sautéed in coconut oil, garlic and good Balsalmic vinegar. The vinegar created a sweet sauce. Totally delicious. 

The boyfriend had a day like I had yesterday. He was basically a zombie. Came home from work and laid down. 

I’m feeling back to normal, but with more alertness and energy. I am thankful tomorrow we will enter double digits. And I’m thankful for the chicken sausage. And I’m thankful for beer. Even though I can’t drink it right now. 

I will. Soon.