Whole30 Week Two Recap
Woohooo two weeks down and only two more to go! This week felt relatively easy. Unlike week one, I really planned ahead this week. I really wanted to try new recipes and spend more time in the kitchen prepping ingredients for the week. I focused on making easy dishes that I could throw in a bowl for meals on-the-go.
I was GRUMPY on day 8! I don’t know why, but I was. It might have been because I had a long (but great) weekend where I spent a lot of time in the car. I think my body was really craving movement. I did what I always do when I’m having a rough day and I went for a nice long walk and took a yoga class. As the day went on I stared to feel better and better. I can’t stress enough how powerful getting out and moving your body can be.
I woke up on day 9 feeling amazing. I had a ton of energy and unlike the day before, I was in an excellent mood. It’s really interesting to me how our moods can fluctuate so drastically day to day. I took advantage of all my new found energy by getting in a good workout and then heading to the bookstore to get inspiration for new recipes. I came home and made this seared salmon and ginger caramelized pineapple dish from the Whole30 Fast and Easy cookbook. I’ll definitely be making this again, it was quick and so delicious. The sweetness from the pineapple was a REAL treat.
Nate and I both had the day off so we took a yoga class together and then went to the grocery store to buy ingredients for a little Whole30 approved date night spread. We’ve been saving TONS of money this month since we aren’t buying our usual treats like chocolate, crackers, chips and fancy dips. We picked up a grass-fed bison ribeye from our friends at Diamond Mountain Ranch, normally this would be completely out of our budget but since we’re saving so much we thought we could treat ourselves. We paired it with bacon wrapped asparagus (our favorite), spinach and a purple sweet potato mash. Normally on nights like this we make cocktails to sip on while we cook. Instead we made a mocktail out of fresh passion fruit and grapefruit Spindrift. It was delicious.
As an appetizer we made a a fruit and veggie platter with prosciutto and cashew ranch dip.
When I woke up on day 11 the first thing I noticed was that my skin looked clearer than it had in a long time. I remember this happening the first time I did Whole30 too. I don’t really struggle with acne anymore but sometimes I do feel that my skin tone looks a little uneven. I’m guessing this glowing skin effect is due to the elimination of alcohol, gluten and excess sugar. I’ve also been drinking a lot of water so that probably plays a role in it too.
Once we got to day 12 I kind of forgot I was even doing Whole30. The first week it tends to takes over your life and it’s all you can think or talk about, but by week two you really get into a groove. I also felt super focused and energized these last few days. I noticed that my mental clarity was at an all time high. Normally when I teach my yoga classes I have to really focus and plan everything out. This week it felt SO easy, like my brain was just working so much more efficiently. I also noticed that towards the end of the week my appetite was a lot bigger than it had been the first week. I found myself reaching for seconds at dinner which I normally never feel the need to do. I took it as a sign that maybe I need to add a snack in-between lunch and dinner. Both Nate and I experienced very weird, very vivid dreams on these nights.
Whole30 On The Go
This week I was thinking a lot about the fact that I’m able to make most of my meals at home, but a lot people don’t have that luxury. I really wanted to share some tips and tricks for whole30 meals on-the-go.
Glasslock containers- These are so handy, they come in all different sizes. I use mine to store leftovers and pack things like salads, sliced veggies and dips for day trips.
Stasher Bags- These are a more lightweight option for packing mixed nuts, sliced fruit or veggies.
Bamboo cutlery set- I love to keep this set in my car or purse for eating on-the-go
Small Hydro Flask- I love this for keeping things like bone broth or chili hot.
Grilled chicken, greens, avocado and homemade pico de gallo.
Tuna salad with celery slices, grapes, walnuts and carrots.
Soft boiled eggs with shredded cabbage, arugula, avocado and roasted sweet potatoes. The sweet potatoes can be pre made and stored in the refrigerator. They taste delicious cold!
Smoked salmon, greens, cucumber, cashew ranch dip, micro greens and sliced radish.
Sliced organic chicken sausage, pre roasted sweet potatoes, greens and pickled onions.
Applegate farms turkey slices
Baby carrots and cucumber slices
Apples and almond butter
Sea Snax roasted seaweed
Soft boiled eggs