Tuesday, September 29, 2015

Poblano Pumpkin Curry and more!

On Sunday I stocked up on my weeks worth of food and prepped out all of my lunches. 




Day 8 Breakfast - two sweet potato rounds with two eggs and some bacon, with a side of diced pear

Day 8 Lunch - Acorn squash topped with chipotle chili and a side of banana chips and guacamole 

Day 8 Dinner - Meatloaf and green beans 

MEATLOAF 

1 lb of ground beef 
1/2 diced onion 
1 egg 
preferred seasonings 
about 1 tbs of coconut flour 

mix all together and form into a loaf. 
Top with tomato paste, dijon and balsamic vinegar mixed to your desired taste

Bake at 350 for about 30-45 minutes 

Day 9 Breakfast - Larabar and a banana 

Day 9 Lunch - Brussels, sweet potatoes, raisins, and pecans with a Kombucha. The crispy fruit shown I ended up throwing in the trash. It was SOOOOO sweet and tasted weird. I might try a different fruit next time, but the cantaloupe was not for me. 

Day 9 Dinner - Cashew Chicken 

Cashew Chicken 
1 1/2 chicken breasts cut into bite size pieces 
1 box of pre cut fresh broccoli florets 
onion 
*THE FOLLOWING INGREDIENTS ARE THE SAUCE I USED I DIDN"T MEASURE ANYTHING
tomato paste 
chili paste 
coconut aminos 
balsamic vinegar 
chicken broth 
seasonings 

Cook in crock pot - serve with cashews on top 

Day 10 Breakfast - Larabar and strawberries 

Day 10 Lunch - Ground turkey cooked with chipotle and ancho chili powder and mixed with muir glen organic salsa and a side of banana chips and guacamole. 


Day 10 Dinner - Poblano Pumpkin Curry 




3/4 of a bag of matchstick carrots 
3 poblano peppers diced 
1 onion diced 
3 chicken breasts 
1 can of coconut milk (next time I would use 2) 
1 can of pumpkin puree 
1 jar of red curry paste 
1 tbs lemongrass paste 
1-2 tbs ginger paste 
chicken broth (to desired consistency) 


Cook in crock pot on low for 8 hours 
Serve with toasted coconut flakes and pecans 


Next time I would also maybe add some serrano - I really wanted it to be spicy and it wasn't. It tasted great but I wanted heat. 



The plan for the next few days is

Day 11
B- Eggs and chicken sausage
L- Tuna and celery
D - Hamburgers with asian slaw and avocado

Day 12
B-Pumpkin Spice RX BAR



















L- Ground Turkey with banana chips and guacamole
D- Eggplan Marinara

Day 13
B- Eggs and chicken sausage
L- Tuna and celery
D - Leftover Curry


As far as cardio increase goes - yesterday I ran 1/2 mile without stopping which took me 6 minutes, plus I ran an extra minute for good measure. Tomorrow I may push myself to go 10 minutes. Today I didn't have a lot of time between work and opera rehearsal so I just did about a 20 minutes walk/jog around my neighborhood.

So far I am down 58 pounds since March.
I am down 70 pounds since my highest weight.
I am about 4 pounds away from my lowest ever college weight.
I am 10 pounds away from being the lowest weight of my entire adult life!!!!!

MOTIVATION TO KEEP PUSHING FORWARD



Saturday, September 26, 2015

Whole30 Round 2: Week One DONE!

I can't believe I have already completed one week of my second round.
One week down of no sugar, grains, dairy, legumes, or alcohol! BAM!!!

I have also been really pushing myself at the gym. I am doing the tallest box jumps I have been able to do and I increased my weights again. I haven't been pushing myself in the cardio area but my weight training is going great. Cardio... it kind of sucks. I have been jogging but in intervals and only completing about fourteen-fifteen minute miles. WOMP WOMP. Remember that time I jogged 10 minutes straight? That was a whole month ago and I haven't done it again. I truly think it is all mental. I tell myself I can't do more even though I can. So that is my goal for this week - push harder in cardio.

The Whole30 foods I ate the rest of this week

Day 4 Breakfast
Green Chili Chicken Verde with baked eggs, avocado, bacon and plantains



Day 4 Lunch
Chipotle Chili with roasted sweet potato, parsnips and butternut squash




Day 4 Dinner
Antelope sausage, spinach, mushroom, and onion frittata with organic whole30 approved salsa



Day 5 Breakfast
Green Smoothie with spinach, banana, frozen berries and pineapple, and a splash of coconut almond milk



Day 5 Lunch
Baked chicken with sautéed snap peas, mushrooms, and cashews



Day 5 Dinner
Baked catfish and roasted broccoli


Day 6 Breakfast
Leftover frittata


Day 6 Lunch
Chipotle Chili with roasted sweet potato, parsnips and butternut squash  and a Guava Kombucha



Day 6 Dinner
Chicken breast, mashed new potatoes, and cabbage

Day 7 Breakfast
Sweet potato rounds topped with eggs and bacon



Day 7 Lunch
Baked acorn squash stuffed with chicken, mushrooms, raisins, almonds, and cinnamon ghee and a side of plums and strawberries




Day 7 Dinner
Steak and eggs



11 POUNDS TO KENDRA SCOTT RAYNE NECKLACE YALL !

Tuesday, September 22, 2015

Pumpkin Spice Latte

I  love pumpkin. I truly go crazy an eat all things sweet and savory that are pumpkin related during September, October, and November.

Starbucks is pretty boring on Whole30. You can get a few things on their menu but basically unsweet plain tea/coffee. Nothing fancy or fun. DEFINITELY no Pumpkin Spice Latte.

But let's be honest... I need my #PSL

So I decided to give my own Whole30 approved pumpkin spice latte a try.

- 1 can of unsweet full fat coconut milk
- 1/4 cup of pumpkin
- pumpkin pie spice (to your taste)
- extra cinnamon




Mix it all together and add to dark roast brewed coffee.

It works great for hot or iced lattes and seriously is the best.





Here are my meals the last two days. 

Day 2 breakfast 
Sweet potato buns with bacon and baked eggs 



Day 2 lunch 
Chipotle chili with roasted butternut squash, parsnips, and sweet potatoes topped with avocado. 


Day 2 Dinner 
Sauteed onion and aides chicken apple sausage with a side of cabbage 


Day 3 breakfast 
spinach eggs, bacon, and strawberries 


Day 3 lunch 
Sauteed mushrooms, snap peas, chicken breast, and cashews 


Day 3 dinner 
mashed potatoes topped with antelope roast cooked with beef broth carrots, parsnips, and tomatoes. Sort of like a shepherds pie bowl whole 30 style. 




I've been eating Whole30 most of the time since my first round in May so eating like this is not hard. The hard part is not cheating ....at all ...ever. Today I got my daughter a frosty from wendys and as I was feeding it to her I seriously al.most mindlessly took a bite about four times. Being conscious of everything you eat is why doing a real round of whole30 is important. I can eat whole30 90% of the time, but when I do it 100% of the time I become more focused and my cravings and mindless eating ends. 

Only three days down, but I know I got this! 





Sunday, September 20, 2015

Whole 30 Round 2 - FOR REAL

I haven't been very consistent with my blogging lately.
In the past month I have only lost 5 more pounds, and even those have really been back and forth the whole month. I keep fluctuating the same 2-3 pounds every week.
I have also been allowing myself to eat non whole30 foods a lot more often than I should.
I have been having mad carb cravings.



SO I decided last night that I was going to do another full 30 day round of NO grains, legumes, dairy, or sugar. I am gonna follow Whole30 EVERYDAY for 30 days. Not just most of the time like I am now because slowly my 80-90 percent is becoming 60-70 and that is a slippery slope.

So in preparation, yesterday I had oatmeal, a sandwich with cheese, 3 diet cokes, potato chips with ranch dip, and pizza.



GET IT OUT OF THE WAY ONE LAST TIME.

So today I planned out my weeks menu and made a 30 day count down sheet for my fridge.



I went to the grocery store and got all the items I would need for this weeks meals.

My plan for week one

BREAKFAST

Day 1: Chicken sausage, spinach, eggs
Day 2: Sweet potato bun with bacon and eggs
Day 3: Green Smoothie (almond milk, banana, spinach)
Day 4: Spinach eggs with bacon
Day 5: Sausage egg bake
Day 6: Green Smoothie
Day 7: Sweet potato bun with bacon and eggs
Day 8: Spinach eggs with bacon

LUNCH

Day 1: Steak, broccoli, mashed potatoes
Day 2: Root veggie chili
Day 3: Chicken and mushrooms with snap peas
Day 4: Root veggie chili
Day 5: Chicken and mushrooms with raisins in an acorn squash
Day 6: Chicken and snap peas
Day 7: Acorn squash stuffed chili
Day 8: Kale Soup

DINNER

Day 1: Antelope roast with parsnips and carrots
Day 2: Chicken sausages with cabbage
Day 3: Chicken and Kale Soup
Day 4: Sausage Egg Bake
Day 5: Steak and spinach with mashed potatoes
Day 6: Leftover Soup
Day 7: Almond crusted catfish with roasted broccoli
Day 8: Hamburger patties with home fries





Whole30 Chipotle Chili 

1 pound ground beef 
chipotle peppers in adobo (this brand is compliant some have sugar so read the label) 
Crushed fire roasted tomatoes 
2 Alarm Chili Kit 

OMIT THE MASA IN THAT KIT 

Throw this pouch in the trash as it is not Whole30 approved. 


Serving this over oven roasted sweet potatoes, parsnips, and butternut squash. 




I also roasted chicken breasts and sautéed some snap peas and mushrooms.



Having my lunch already portioned out and in containers to take to work makes staying on track so easy. I highly recommend anybody trying to watch what they eat spend an all day meal prep day on Sunday even if its just for your lunches.



I started a Whole30 round 2 in July but quickly decided to quit because of several trips I went on and I decided to just eat whatever. This time I am going to stick with my round and make it the 30 full days. I hope this will help me get out of this back and forth weight and down into the next 10 pounds off. 

From September so far 55 pounds down! 
From my highest ever weight in 2012 75 pounds down! 

I am only 12 pounds away from my first major goal and my Kendra Scott Rayne necklace!

 TIME TO PUSH FORWARD AND DO THIS 

I am still hitting the gym - getting stronger everyday. (I just added another step higher on my box jumps friday!)

 I just need to really focus on keeping my eating consistently clean which I know I can do if I focus and make it a priority.