Whole30 - Day 20

I can't believe it's been 20 days!  I feel really good.  It's definitely a challenge keeping food in the house since I have been supplying 100% of our meals.  It's noticeable to me that I sleep better, wake more easily and don't really seem to get tired during the day.  I have felt fine energy-wise with my workouts as long as I make sure to eat something before (usually 1/2 a sweet potato) especially if I'm teaching the class.
I have been completely compliant short of having a sauteed banana with unsweetened coconut for dessert a couple times.  Not too bad.  No alcohol.  That's a bit of a challenge but I survived a party and it was definitely easier than I expected!

Some recent meals that are worth remembering -

Sauteed haddock - marinated first in a little lime juice and garlic (30 mins?) and s&p.  Served with cabbage and onions and asparagus.

The homemade bacon came out AMAZING.  I didn't  use the "pink salt" (sodium nitrite) because I read it wasn't necessary...so why bother adding it!  I followed this basic recipe (minus sugar, fennel, caraway) and left in fridge for 5 days before cooking as in the recipe.

Delish breakfast with homemade bacon, eggs, and leftover sweet potato fries.

Easy basic chicken thighs/ tomato/ avocado/ salsa salad

The pups begging for food

Wild Salmon marinated in dijon, garlic, lime, apple cider vinegar and cayenne - served with sauteed kale

Coconut shrimp!  So good.  Chris followed this recipe - served with sauteed sugar snap peas and an Asian broccoli slaw.  Topped with some mango salsa :)

And tonight's meal-

I cooked a pork shoulder from our favorite farm, Blue Jingler, following this basic recipe/spice mix and using the crock pot.   The pork cooked for 10 hours and fell right off the bone...minimal shredding needed.  I served with mashed rutabaga - something I had never made (or even eaten) before.  We were both big fans!  I used some vegetable broth to moisten when mashing.   Excited to have a new starchy side other than sweet potato and winter squashes.  Also served with sauteed kale.

Whole 30 Day 6

Enjoying the Whole30 - It's going great so far.  Been making some different meals, sticking strict to no grains/ legumes/ dairy/ sugar/ or any processed foods.  Still getting accustomed to 3 meals a day and not snacking.  Some of our recent meals are below:

Pancetta, Butternut Squash and Kale Saute

Salad with leftover chicken thighs, an avocado, and fresh hot tomato and mango salsa 

Thai Coconut Curry Beef with Mushrooms & Broccoli over Spaghetti Squash 

Beef, Pork & Vegatable Meatloaf with homemade baked sweet potato fries and broccoli

(Just so I remember how I made it - Meatloaf:  1 lb ground pastured pork, 1 lb grassfed beef, 1 chopped onion, 1 shredded carrot, 1 pkg frozen spinach (thawed and drained), minced garlic, s&p) 

We are currently curing a pork belly for bacon.  We will see how it is in a week! 

Sweet potato chips.  Also made beet chips.  Sorry TerraChip, I will no longer need your overpriced chips, these are SO easy to make!

Our Salad

Since we have "our salad" with dinner every night, I thought I might as well show you how we do it.
Start w/fresh organic veggies.  I like to mix spring greens with some iceberg and/or some romaine.  There are no measurements for the dressing because a) we don't measure and b) it totally depends on the size of the salad!  Our alternative to this recipe is with Lawry's Seasoned Salt in place of the kosher and red wine vinegar in place of the balsamic.

Lettuces
Scallions
Shredded carrot
Tomatoes

Dried Basil
Salt & Pepper
Sugar
Balsamic Vinegar (regular or white)
EV Olive Oil

Add basil, salt, pepper, and sugar first.  Drizzle with balsamic then EVOO.  Be careful not to put too much balsamic or it will be *very* tangy!

The whole time I was preparing the salad, I had a strange feeling that I was being watched...