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Whole30 2014: Days 21-30

 So I'm a little late with this post. But do not fear! We did successfully complete our Whole30! The last 10 days of our Whole30 were just as delicious as our first 20. Although we were busier, got a little sick, and tempted to indulge, we remained on the course! I'm actually still going strong and today is Day 37! Mark had a mini detour and enjoyed some organic tortilla chips with my guacamole. I know, we are such rebels.

I currently have a cranky baby on my lap so I will just post these pictures as a reminder that eating this way is never boring or bland. I have actually enjoyed some of the most delicious meals while on this program. I hope to post a reflective piece on what I've learned from the experience this time around in the next day or so, as well as some of the recipes for the meals pictured below. Stay tuned! Until then, be inspired to eat real food!

PS: I downloaded this new app that adds text to photos and I might have gotten a little carried away!


Sweet potato, ground beef, and a homemade balsamic cherry jam





That's yucca and plantains in that soup - no potatoes!




Recipe slightly adapted from Primal Cravings Cookbook

Another delicious recipe from the Primal Cravings cookbook
Brussels sprouts, clean eating, eat real food,
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Quick & Easy Meal - Roasted Vegetable Medley with Chorizo Pork Sausage



Tonight I came home starving from a long day and needed food fast! I would be lying if I didn't contemplate eating something "off-plan" so I knew I had to stuff good, healthy food in my mouth as soon as possible.

Without putting any more thought to the idea of take-out, I preheated the oven and started chopping all of the vegetables I had in my fridge. I started making my typical roasted vegetable dish (find recipe here) and then started thinking about what protein I would make alongside my veggies.

After staring in the fridge for a few minutes, I picked up a package of all natural chorizo sausage that I found in Wegman's this week.
I love finding minimally processed foods with an ingredient list I can pronounce!
Since the chorizo was fully cooked, I knew it didn't need much time in the oven to heat through. I quickly chopped the chorizo and added the pieces to the vegetables for the last 15 minutes of roasting.
Before joining the roasting veggies
The end product was not only delicious, but very satisfying and incredibly easy. In less than 40 minutes, I had a healthy and guilt-free meal in front of me that I thoroughly enjoyed.



YUM.

Roasted Vegetable Medley with Chorizo Pork Sausage

Recipe Ingredients

  • 1 zucchini
  • 2 bell peppers, any color
  • 1 large red onion
  • 1 cup of Brussels sprouts 
  • extra-virgin olive oil
  • salt & pepper to taste
  • 1-2 tbsp of herbes de Provence
  • 1 12oz package of all natural chorizo pork sausage   
Recipe Directions
  1. Preheat oven to 400 degrees.
  2. Dice all vegetables so that they are all around the same size and place in a large baking sheet.
  3. Drizzle enough extra-virgin olive oil so that  all vegetables are coated.
  4. Generously add salt, pepper and herbes de Provence.
  5. Roast for 15 minutes.
  6. While vegetables are roasting during their first 15 minutes, slice chorizo and then toss with vegetables.
  7. Roast for another 15 minutes. 
  8. Toss again, taste test, add more salt/pepper if needed.
  9. Enjoy!
Brussels sprouts, clean eating, eat real food,
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Well that didn't go exactly as planned!

So I was supposed to be blogging more frequently and we were supposed to be doing a Whole30, but it's been almost a month since my last post and I'm ashamed to admit that we did not stay 100% compliant on our 2nd Whole30 journey. SHAME ON US! I can try to come up with a couple of good excuses for why we decided to give in to some temptations, but I'm not going to do that. What good would that do anyone? Nobody forced less healthy foods down our throat - we made a decision to indulge and that's it. I'm not proud of our choices, but we can't take them back. We can just move forward.

We have been busy with work, holiday shopping, and lots of babies! Over the last few weeks, I welcomed three new babies into the world!

First was Baby Ethan, first son to my best friend Vivian:

We had been praying for this little guy for almost 5 years! But God knows everything and His timing is perfect!
Then there was my adorable new little niece, Baby Talia, who decided to come into the world during a Monday Night Football game, while her parents and big brother were still in the stands! 
Crazy story, let me tell you! 
Another little princess for our family! 
 And later on that same day, my college friend Julissa gave birth to her first son, Baby Amaury! I'm actually going to drive to NJ tomorrow to meet him! So many babies, so much love!

Anyway,  while I did admit that we failed during our second Whole30s, I do have to say that we still had some wonderful Whole30 meals. The last month was NOT a complete waste - I promise! Here are some pics to prove it:



Veggie Medley before getting roasted at 400 degrees for 30 mins
Thai Basil Beef (From It Starts with Food) and a fried egg

2 fried eggs with ground cumin and sweet plantains


Tuna in Tomato Sauce (Giada's Recipe) over mixed greens
quick snack: banana + cashew butter
Garlic Chicken + Lemon Roasted Broccoli over mixed greens

Our go-to 'taco' salad - this time with a dollop of homemade avocado dressing

Organic, grass fed rib eyes with roasted acorn squash and baked sweet potatoes
Veggie Medley getting sauteed in cast iron pan instead of roasted

The veggies above with some baked garlic chicken and potatoes

Curry Beef Skillet - inspired by recipe in It Starts With Food

Scrambled eggs with fresh homemade salsa and organic bacon
Baked garlic chicken wings over mixed greens and tostones
This special meal was prepared by my mother in law while I was up in Boston traveling for work!
Brussels + pecans + cranberries + roasted chicken breast + balsamic vinegar
Who knew roasted cabbage could be so good? Just EVOO + salt + pepper
Moroccan Sweet Potato Hash - Recipe Coming Soon!
Tostones, roasted butternut squash medley, and baked garlic chicken wings

Pineapple Curry Ground Beef Skillet - Recipe Coming Soon!

I really do want to continue on this path to optimal health, and I know that the only way to do that is to keep committed to eating a clean, whole foods diet and staying active.

AND

I really do want to look and feel my best when we celebrate our anniversary in sunny Puerto Rico a month from today!

Keep me in your thoughts and prayers - I need the extra help! :)

XOXO,
SMP
balsamic vinegar, Brussels sprouts, butternut squash,
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Must make Brussels sprouts recipe!

I'm traveling this week so I'm using the Blogger app to post. If you've ever used it before you know that it's not the best, but it gets the job done!

Earlier this week, I made the most delicious Brussels sprouts ever. I based the recipe on one I found on Pinterest (http://cookieandkate.com/2012/roasted-brussels-sprouts-with-cranberries-and-barley/).

I eliminated the dairy and the barley and still ended up with the best Brussels sprouts ever. Like for real.

Ingredients:

About a pound of Brussels sprouts, stems removed and halved
Salt, to taste
1 tbsp of extra virgin olive oil
1/3 cup of dried cranberries
1 tbsp of balsamic vinegar
1 tbsp of pure maple syrup
1/3 cup of toasted pecans

Directions:
1. Preheat oven broiler (high)
2. Heat a cast iron skillet over medium heat
3. Toss cut Brussels sprouts in a bowl with olive oil and salt
4. Once skillet is hot enough, dump those cute little cabbages into the pan and quickly turn them so the flat cut side is on the skillet.
5. Let cook for 3-4 minutes
6. Throw in cranberries and transport the skillet into your oven
7. Let broil for 2-3 minutes
8. Remove from oven, toss in pecans, balsamic, and maple syrup. Taste and add more salt if needed.
9. Enjoy the most delicious vegetable side dish ever.

I have to admit, I ate an entire batch for breakfast on Wednesday and made them again for dinner that night. I'm obsessed.


Paired with some delicious ribeye
Brussels sprouts, eat real food, recipe
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