I started Whole30 at the beginning of the month with the intention of sticking to it for 28 days. However, I booked a last minute getaway to Costa Rica and Nicaragua for some needed vacay time, so my diet will be skewed a bit while I'm away. Anyway, I did want to check in and share my favourite and very easy Whole30 recipe.
Right now, the diet has gotten so much easier. I have less cravings for things like cereal in the morning and sweets in the afternoon. It's not that I don't get cravings at all - because I certainly do, but I know how to manage them a lot better. Whole30 has for sure changed my perspective on eating and what I should be putting in my body vs what I want to put in my body. I know that after work I'm not necessarily hungry, but I'm exhausted after a long day and I like the idea of eating anything that's at my disposal. To curb this, I eat something that's high in protein like ground turkey, eggs or chicken around 3:00pm or 3:30pm so that when I'm home I'm too full to eat, but ready to prepare my dinner. In the morning, I make black coffee and scrambled eggs with some fruit. This one is tough, because it doesn't really kick my craving for cereal or something that takes less effort to make. I will admit that I'm getting sick of making eggs, but it's the quickest thing to make in the morning before work and I stay full until 10:30am. I usually eat fruit for a snack. On the weekends Bryon and I make bacon (which is totally allowed on the Whole30 diet!) to add to our breakfast. Sometimes we make it during the week to add with our dinner and there's leftovers, which is a nice treat in the morning :)
When I do get a craving for something sweet, I think about how these things make me feel after. Is it worth it? How will I feel after I eat it? After I think about it, I realize it's not worth it and eat something more substantial instead. I've only had two glasses of wine this month (each were counted toward my once-a-week-cheat) and I've had two gluten-free, vegan treats from my favourite bakery, Sorel & Co. Those aside, I am loving the Whole30! I've considered how I'll move forward with it after I get back from my vacation, and considering I look and feel amazing, I am absolutely going to continue it to an extent. There will be less carbs and less sugar in my diet, but I'm adding dairy back in. Dairy has little to no affect on my body. I have no issues digesting it and it doesn't cause me to gain weight. Now, this doesn't mean I'm going to indulge in cheese and crackers everyday, but rather, cereal and milk, milk in my coffee and treats that have dairy in them.
What's interesting about the Whole30 is that I actually eat more than I was eating before it. Instead and expanding my stomach with carbohydrates, I'm eating protein. But I have honestly noticed SUCH a difference in how my body looks. Seriously, after a week it was as though I had shed unnecessary weight (not that I needed to really loose weight, but for my frame I had a little fluff, which was probably water weight). My abs started to show more and I noticed my workouts at ClassPass classes were WAY more effective.
The cooking is fun and really delicious. It's a bit of an effort though. The other night Bryon messaged me while I was on my home from work saying he had a bad day at the hospital, so I decided to make him a big meal. I made this for my girlfriends one night and they loved it. Knowing thats it's a crowd pleaser, I thought I would share it with you guys! Recipe follows after the photos!
What You Need:
Half Spaghetti Squash per person
Himalayan Pink Salt
Tomato Sauce (no sugar added!)
Pre heat oven to 400 degrees
Cut Squash in half and celebrate your victory after (because it's really difficult to do)
Scoop out the seeds (basically scoop it the way you would scoop out a pumpkin)
Drizzle olive oil on the inside and sprinkle some salt on it like Salt Bae
Flip the halves over so the inside face DOWN onto a baking sheet lined with foil
Pop them in the oven and bake for 45 minutes
When the squash has about 15 more minutes to cook, In a frying pan, brown the ground turkey (I had my heat on 7)
Once it's brown, pour desired amount of tomato sauce into another pan and heat on medium. As it heats, add in handful of spinach until they are cooked. Once the sauce is heated add in the turkey.
Take the squash out, with a fork, start pulling at the sides and the bottom to get the spaghetti consistency. Add in the sauce, mix it around and you're all done!