Whole30 - the Beginning...again.

January 1st of this year, I begun my life eating Paleo style.  This style of eating is {in a VERY small nut shell} whole foods, clean eating with no grains, dairy or legumes.  Natural sugar is ok, but no processed foods, artificial sugars, etc.  You are also guided to eat organic, fruits and veggies {at least the dirty dozen} and grass fed, humanely raised, no antibiotics, no hormone filled meats.  It may seem drastic to some since the majority of us eat carbs and grains like they are the main course, but to me it was an attempt to feel better.  I was inspired by a girlfriend's weight loss, but after researching, I discovered it could be so much more.  A healthy way of life, a resolution to some of my aches and pains.  

So, to take it to the next level, the hubby and I did a Whole 30 {more like a whole 21} back in February.  If you're not familiar with it check out Melissa and Dallas' website: www.whole30.com. The basis of the Whole 30 is a little more strict than the Paleo lifestyle.  It is a challenge to eat absolutely NO processed foods for 30 days.  And NO added sugar what so ever.  While living Paleo, if you eat this way 80-90% of the time, you're doing well.  By doing the Whole 30 it was a way to cleanse our bodies, and see how we'd feel.

Why did it matter the way I felt?  Well, I turned 40 this year and honestly, the amount of aches and pains and other symptoms was driving me nuts!  Insomnia, restless sleep, achy joints, "cricked" back, stiff joints, stuffy sinus congestion constantly, loss of energy, hormone shifts, headaches and the skin on my joints was becoming more and more dry and darkened in color.  If I felt this way at 40, how was I going to reach my goal of 100?

Yes, I am carrying too much weight, and yes, I want to lose it.  Right now, with two small children and essentially two small businesses, it was all I could do to stay awake past 9:30pm let alone find the time to work out and eat right.  Excuses?  Perhaps.  But I knew it was time to figure this out.

After our Whole30, I felt fabulous!  My joints didn't ache, my sleeping was better, I had a more balanced emotional well being and I could breathe!!  Then, the hubby fell off the wagon and decided to hire a personal coach.  I felt lost, abandoned and discouraged.  As a team, I felt we were working together, I could do it with his help and support.  Not that he doesn't support me in whatever I want to do, but doing it together was a mental thing for me.

No, after 2 months off the Whole 30 and straying from my Paleo lifestyle, I feel the same way I did prior.  In some cases, worse.  I maintained the weight loss {or most of it} from the months prioro, but my wedding ring will not go over my knuckle.  My joints are achy and stiff.  My legs are cramping at night again.  And I'm tired.  All.  The.  Time.

I know I need to stick with this plan.  It's for my own well being.  My own sanity.  It's tough.  I can compare it to a drug addict or a cigarette smoker. The temptations are always there.  Food doesn't go away from your life, so learning and sticking with healthy habits is tough.  I struggle too because we have a picky eater.  He's almost 5 and won't eat anything healthy.  We've stopped buying the junk and he is told he doesn't have to eat, and so he doesn't.  We've made steps.  Buy he's at grandma and grandpa's three days a week.  They love him and try, but give in.  I don't know what to do.  Most days I am the heavy.  I'm the bad guy and I am the only one trying to reinforce the rules.  I have had conversations with my parents, but I feel like they think I'm crazy.  I pleaded with my mom because I don't want him to have bad eating habits like our entire family!  My in-laws all have diabetes - that scares me for my child!

It's a daily struggle.  But one I take each day at a time.  Step by step.  Yesterday, I got back on track.  And I am working on focusing.  So, I need to find the time for myself to feel centered.  Now is the time.  My writing will help me focus and help me to ground myself.  

Yesterday's food:
Saturday
Breakfast:  3 medium eggs, spinach, red pepper, green onion and mushroom omelet with 2 pieces of bacon, 1/2 an avocado and a banana.

Lunch:  Organic beef hot dogs, fruit salad {blueberries, strawberries and banana} and a handful of raw cashews.

Snack:  Bacon {because Kenz wanted some and didn't eat the last piece}

Dinner:  Almond flour encrusted pan seared chicken breasts, asparagus

Sunday
Breakfast:  3 medium eggs, spinach, red pepper, green onion and mushroom omelet with 2 pieces of bacon, 1/2 an avocado and a banana.

Today is also prep day!  Here's what I'll be making this week.

-Taco meat
-Spaghetti squash
-Grilled chicken thighs
-Tuna Waldorf salad {made with my homemade mayo}
-Breakfast casserole
-Fruit salad servings
-Spiral zucchini into "zoodles" - leave raw and saute day of eating

Here's the dinner meals planned for the week:
Sunday:  Ground turkey spaghetti {with spaghetti squash}
Monday:  Chicken kabobs {chicken marinated in coconut aminos, red pepper, onion, mushrooms, pineapple}
Tuesday:  Pork chops with carrots
Wednesday:  Turkey sausage with zoodles with onions in tomato sauce/diced tomatoes and basil
Thursday:  Grilled chicken salads with homemade ranch or Italian dressing
Friday:  Lemon chicken with broccoli


So, here's to a great week!

Weekend Cook Up...

Whew, so 3 1/2 hours later and I think I have the cook up for the week done! {mind you it included me eating dinner too!}  : )

It included:

Dinner for tonight {which was Pad Thai Chicken - from my favorite Paleo/Whole30 chef Melissa Joulwan}

Spaghetti Squash for tonight's dinner and left over for the week's meals
Butternut squash - double batch casserole
Mayonnaise - double batch
Homemade Italian dressing {just 2 servings, but we have plenty of mayo for more later if need be}
Waldorf Tuna Salad - double batch
Cut up peppers, green onion and carrots for the week

I didn't do our usual meat cook up because we aren't busy after work so, I think we'll be ok - and with some left overs we can either eat for lunch or have for another dinner.  I'll do a crock pot whole chicken on Tuesday, so we'll have left over there for sure!

Thankful for my amazing hubby who occupied the kids when they weren't "helping"!!  As for the rest of the day, I made 2 giant cushion forts, was "Batman's Mother", a client for my daughter the hairdresser, read books and was a tickle monster.  I think I'm ready for bed - anyone else?

We're doing a Whole30!

 
So, here is an update since the last time I wrote:

1.  I didn't blog once a week.  {sigh}  Life is crazy and I have decided to not put that pressure on myself.  I'll blog when I can!  See #2.

2.  I had 3 ETSY orders last month and one this month!  See #1.

3.  I lost 5 lbs before we left for Disney {which I was estatic about!!} and kept if off the whole week!!

So now, look out world - we're doing a Whole30!  Hubby and I decided to do this before we left for Disney {which I cannot believe is already done and we've been home for a week!}.  We decided to start on February 3rd. 

So, in the beginning of January, we bought the book It Starts With Food by Melissa and Dallas Hartwig.  It is a wonderful book that compliments the two recipe books we had already purchased:  Well Fed and Well Fed2 by Melissa Joulwan.

Today is Day 6 - Hard to believe we've almost completed a week.  Honestly it was much easier than we thought and with planning ahead, it's easier than the "ummm...what do you want for dinner" banging my head on the kitchen counter I used to do!

I finally feel as though I have found a way of eating that makes sense to me.  After 3 weeks of Paleo before vacation and now this week, it's clear.

So, one of the staples in our house now is Butternut Squash.  It's a fall/winter squash, so it's perfect for this time of year {I'll be sad when it goes out of season!!}.  The squash if made according to the recipe below tastes just like sweet potato casserole.  It's so good, my two year old asks for it.  I'm bringing this next Thanksgiving!!

Here is my recipe:

Thank Heaven for Butternut Squash
1 Butternut Squash
1/2 cup of Coconut Milk from a can
1/4 tsp of sea salt 

1 TBSP of Cinnamon
1/2 tsp of All Spice
1/2 tsp of Nutmeg
1 Large egg
2 TBSP of chopped pecans {+ a handful for on top}
2 TBSP All Natural Organic Raw Honey or Coconut Sugar*

Preheat oven to 400° F.
Cut Squash in half length wise {this requires a VERY good, VERY sharp knife - and for me - I have the hubby do it!!}
Scoop out the "guts" of the squash**
Lay cut side down on parchment paper on cookie sheet or baking stone
Cook for 40 min.

Remove from oven and flip squash over to release heat and stop cooking process.

When cooled to warm, scoop or scrape out meat of squash.  Be sure to not get the skin.  You can peel the squash before you cook, but I find it harder to peel then to just scoop carefully.  Figure what works best for you!

Place into large food processor and turn on high for about 1 minute to puree.  Then remove lid and scrape down sides, checking to see if all the large chunks are pureed.  Return to high speed.

While running, add the rest of your ingredients.  Puree for about 1-2 minutes.

When done, pour/scrape into a coconut oil greased baking dish. Top with a handful of pecans and a sprinkle of cinnamon.

Cook for 30 min. on 400° F.

Makes 4 - 1 cup servings. 


Enjoy!!

*******************
TIPS AND TRICKS
*******************
*While on the Whole30, we do not add the honey or sugar.  
**The squash will have a solid center except for the bulb section.  This section is similar to a pumpkin, just not quite as messy!  And if you like pumpkin seeds like I do, save the seeds and roast them too!
When using the coconut milk from the can, it will have a large concentration of solid milk fat at the top, that's what you want!  Don't just use the runny water at the bottom.  This way you get the good fats and the yummy sweetness.



I will add a photo the next time we make it {which will be next weekend} as I made 2 batches yesterday and didn't think to get a shot!!.

Off to enjoy our lazy, snowy Sunday!!

We're going to Disneyland!

So, we're crazy busy and I'm horrible about blogging.  But - we're off to Disneyland in January and I have some goals!  Here we go:

1.  Blog once a week
2.  Get my Etsy items listed so people can actually buy them! : )
3.  Lose at least 16 lbs. {that is 2 lbs a week}

How am I going to achieve this?  Well, #1 - may be a challenge, but I'm going to set a reminder on my phone when I think I can get in a quick journal entry!  #2, another big challenge, but I plan on setting aside 1 night a week to work on this.  I choose Tuesday.  And #3 - I have written up a menu for the week, already prepped what I could and the hubby made it his new year's resolution to help me get to the gym {boy I love that guy!!!}.  

So, here's to success!

Pumpkin Muffins | Don't be Squashed, Get Eating!

 

Happy Fall!

This time of year in the Midwest, we are feeling the cool breeze, smelling the crisp air and relishing in apples and pumpkins!  I'm very excited to try this recipe by urbanposer for Almond Flour Pumpkin Muffins! {Click the photo below to see the recipe}

 

This got me to think, I'm going to use the pumpkins we get from the farm on Saturday to make them!  Now, how many of you are thinking - but we can get that stuff out of the can?!  And while yes, for the most part it is still healthy to get the puree from the can, do you know how easy it is to cook a pumpkin?!  

A few years back {pre-hubby and pre-kids} I decided to make a pumpkin pie from scratch.  And I did it.  At the time it was a huge chore, but now after cooking spaghetti squash {same basic concept} weekly for dinner, it's not nearly as intimidating, or complicated!

Here's how!

First, select your pumpkin.  Keeping in mind it is not for carving, you are going to cook it, so it will need to fit in your oven!  Set your oven for 425 degrees Fahrenheit.  Place it on a cookie sheet or baking stone on the center rack.  Cook for 90 minutes {maybe more depending on the size of your pumpkin}.  Remove your cookie sheet from your oven and let it cool for about 5 minutes.  If you don't you could end up with a hot steam bath!!

Next, select a large sharp knife and cut your pumpkin in half.  Take a spoon, scoop out the seeds {save them if you like to roast them - YUM!} and "gook".  Once you have clean pumpkin innards, cut out the meat of the squash and put it in your food processor or blender and puree!

Add the seasonings you like and you are done!  It's really not hard.  Time consuming, yes, but if you plan it for a Saturday, Sunday or any day you are off {or during nap time!} it works out perfectly!!

I use the same method for my spaghetti squash spaghetti too - but I'll post that another day.

Happy Harvesting! And I'll let you know next week how my muffins turned out!

Welcome!

Hello!

This will be a journal of my family's move toward a healthier lifestyle.  Life is crazy, we all know this.  And for our house, it seems like we can never get all organized or prepared to eat healthier.  After my husband, Randy found a personal trainer {Hi Mike!}, we have been working toward eating clean, removing sugar and sugar substitutes and processed foods from our diets.  

It's a struggle to do all that and stay within a budget.  I commend those that can do it all at once, however, with our little ones {who are right now 4 and 2}, our business and our other activities, we are realistic that this is a journey and doesn't have to be a 100% perfect one.  Any lifestyle change for the better is GREAT!  So, if you want to walk with us on our journey to be healthier {and enjoy our yummy experiments, I mean recipes}, I invite you to follow our blog!