Showing posts from January, 2017

Whole30 HALFWAY POINT Review!

We made it to the halfway mark!  I cannot believe how quickly this 30 days is actually going by and I cannot believe even MORE that I haven't even considered caving ONCE. I have had a few minor cravings, but nothing that I wasn't able to manage with other activities. The recipes I have been experimenting with are honestly so good that I cannot wait to sit down and eat them! My body feels so regulated and scheduled that it is hard to even consider going back to my old ways of eating.  Here is the WEEK 2 RECAP and my experiences from days 8-14: Day 8: Headache. My head was literally pounding when I woke up, but once I got myself moving, I was able to fight through it. Day 9: Increased energy, I was able to wake up to the early alarm and push through my workout (it felt a little off, but it got done) and I started to feel like my mental clarity was really THERE. Typical Breakfast/Lunch Day 10: Um, confused... I was feeling really great, like I could tell I was losi

Buffalo Chicken Wings (& Ranch for Dipping!)

Okay, friends. I heard you. Dave and I both posted a picture of the Whole30 approved wings we made the other night and the amount of people that commented or asked for the recipe was overwhelming, so I am scrambling to get it onto the blog ASAP so you can all make them for SUPER BOWL SUNDAY & all of your wings needs.  And let me just preface this by saying... wings are Dave's most favorite food of all time in all of the world and he goes out for "wing night" with his "bro friends" once a week. So, the fact that we made these AMAZE-BALL wings at home that I, too, felt good about eating.... well this could just set our marriage on fire.  Here ya go: INGREDIENTS FOR WINGS: -frozen wings -parchment paper DIRECTIONS FOR WINGS:  -preheat the oven to 375 degrees -In a large pot, place the frozen wings and fill with water. Bring the water to a boil and let boil for 6-10 minutes, depending on the amount of wings you have. This will remove a lot of t

Chicken Meatballs & Spaghetti Squash

annnnnnd, we have a new favorite dinner up in here! I could not believe how much flavor these meatballs had and how I went to bed excited that I was going to get to eat them again the next day. I didn't feel like I was at all missing out on the regular noodles my husband was eating right across from me at the dinner table and was full and satisfied when this meal was over-- winner winner chicken meatball dinner!  Here's how it goes: INGREDIENTS: 1lb ground chicken 1 large egg, beaten 1/4 onion, finely chopped 2 cloves garlic, minced 2 tsp minced fresh oregano (or 1 tsp dried) 1 tsp salt 1/2 tsp black pepper 1 spaghetti squash DIRECTIONS: Let's start with that dang squash because it's going to take a while. Here's how I get it done: -Preheat the oven to 425 degrees. -poke holes all along the top side of it and throw it in the microwave for 5-6 minutes. This should soften it up enough to cut it in half. -Scoop out the seeds, drizzle the insides with

Walnut Crusted Pork Tenderloin

My FIRST EVER Whole30 recipe I made was this one! Walnut Crusted Pork Tenderloin. I actually chose this recipe because I never eat pork tenderloin and one of my 2017 goals is to broaden my range in the kitchen and pork tenderloin seemed like the way to do it?  I was pretty much fascinated with how good this tasted being as I am terrible in the kitchen, but here goes!  INGREDIENTS:  1lb pork tenderloin 2tbsp mustard powder 1tbsp paprika 1tbsp onion powder 1tbsp garlic powder 1 1/2 tsp salt 1 1/2 tsp black pepper 1/2 cup chopped walnuts DIRECTIONS: Take the pork tenderloin out of the fridge for 30 minutes before cooking. I always want to skip this part because I have no clue what the point of it is, but I figure I better just stick to the professional directions. Preheat the oven to 375 degrees. Pat the pork tenderloin dry with a paper towel (also no clue what this step is for, but I do what I'm told). Mix all seasonings together in a bowl and then rub the mixture

Whole30 Week 1 Review!

This past week, I started a new journey with my relationship with FOOD! Food has always been something I've been lenient with and recently, with the emotions of our loss and the holidays, I wasn't staying nearly as on track as I typically am. I realized that this component could be a huge reason as to why I wasn't feeling better, even though I was working out daily and doing my best, I still was experiencing major fatigue, upset tummy issues, and pretty much an uncontrollable appetite. I had seen so many friends doing the Whole30 and I figured, why the heck not?! I had nothing to lose-- except for maybe some negative symptoms.  For starters, I want to make a few things clear that were VERY important to me before I decided to tackle this food beast: 1. I was not giving up my daily Shakeology. The authors do not want you to drink it during the program and I am going to agree to disagree with them on this. I know what it does for me, I know the nutritional gaps it fill

Cilantro-Lime Steak Salad

So, here I am, just a few days into my Whole30 journey and I am all of a sudden an amazing chef. I'm cooking up a storm in the kitchen and I am super impressed with the skills I didn't even know I had. I spent the first day flipping through the recipes in the book and I decided on three to try my first week and this one is an absolute favorite! Cilantro-Lime Steak Salad INGREDIENTS: 1/2 cup extra-virgin olive oil 1/4 cup onion (I used a half an onion, no clue if this results in 1/4 cup) 4 limes, juiced 2 gloves garlic, minced 2 tbsp. chopped cilantro 1 tsp. mustard powder 1lb beef (I used sirloin steaks) 4 cups salad greens (or just like... as much as you want!) 1 avacado 1 bell pepper (any color works!) DRESSING INGREDIENTS: 11/4 cup light olive oil 1 large egg 1/2 tsp. mustard powder 12 tsp. salt juice of 1 lime 1/4 cup cilantro 1 clove of garlic DIRECTIONS: Okay, so bear with me here. I try to do things the easiest way with the least amount of st