Tuesday, August 30, 2016

50 days WHOLE

I am actually already almost to day 50 of my Whole130 
I am officially in Tiger Blood stage and loving it. Maybe I will be one of those crazy people who does a Whole365! 

I am pretty much out of the intense sugar cravings stage, but last night we made homemade chocolate chip cookies and it did make me REALLY upset I couldn't eat any. The old me would have had about 6 cookies last night, and 6 cookies tonight and be like "WTH happened to the cookies?" GURG 
Thank you Whole30 for being here to keep me from making that mistake. 

Bacon, scrambled eggs, avocado, and strawberries

Scramble eggs and a banana with sunflower seed butter 

Bacon, fried egg, and roasted asparagus 

Bacon, scrambled eggs, and strawberries 

Rainbow salad with chicken, apples, cranberries, and pecans with homemade mayo, mustard, and apple cider vinegar
A whole chicken in the crock pot with a bottle of franks red hot sauce 
Crock pot buffalo chicken shredded and add homemade  mayo for buffalo salad.
Sides are baby carrots, celery, and pineapple 
Lettuce, celery, shredded carrots, chicken breast , avocado, and buffalo mayo 
Spinach and arugula salad with strawberries, avocado, bacon, and pecans with balsamic 
Baked plantains and roasted asparagus


Ground pork, shredded carrots, compliant marinara, and zucchini is all you need! 

I season my ground pork with salt, red pepper flake, and fennel 

Brown your pork, add seasoning, shredded carrots, and jar of marinara and simmer until carrots are tender. Serve it over sautéed zucchini noodles.

OR if you are not whole30 serve it over real noodles.

Saturday, August 27, 2016

Spiced Sweet Potato Breakfast Custard with Cranberries and Pecans

I am so ready for fall. We have only been back to school for a week and I am already buying pumpkin scented candles and planning out all my pumpkin spice treats. I think Starbucks releases the #PSL on September 1st and you should all just know - true story - I will be drinking one the day after my Whole130 is over. I love fall and the yummy food that comes with it. Spiced sweet potato custard with cranberries and pecans is about as fall as it gets, and when I made this for my breakfasts this week I seriously contemplated eating the whole pan. 

I have made this exact recipe with a can of pumpkin and pumpkin pie spice, but I saw the can of sweet potato and thought it would be a good switch up. 

Spiced Sweet Potato Breakfast Custard with Cranberries and Pecans

2 ripe bananas 
4 eggs 
1 can of full fat coconut milk 
1 can of sweet potato puree 
2 tbs of almond butter 
1 tbs Raz el hanout 

Optional toppings: Cranberries and pecans 

Mash the bananas and beat in four eggs 

Add sweet potato, coconut milk, almond butter and spices 

Blend with an immersion blender 

Pour into a baking dish and sprinkle a few whole30 compliant cranberries (they are sweetened with apple juice NOT sugar) and some chopped pecans. 

Bake at 350 for 45 minutes or until firm 

This stuff is SO good. It would make a great paleo friendly dessert/breakfast for Thanksgiving or Christmas. And it is toddler approved. 

I portioned it out into tupperware for breakfast this week. It can be eaten cold or heated up! I like it cold because it has a firmer texture that way. 

I liked the combination of raz el hanout with this. It's like a warmer spicy pumpkin spice blend. Adds a little something extra to it. Another really good option would be to mix in baked apple pieces or blueberries. I may experiment with a few other variations of this breakfast custard during the next few months of my whole130.

The original recipe comes from The Louisiana Bride.

Thursday, August 25, 2016

New to Whole30?

In the past few weeks I have had several people ask me to give them some advice for starting Whole30. It's a lot of information and since so many people are seeking advice I thought I would share it all here.

Tips on Surviving Whole30

1. PLAN 

Every week I come up with my meal plan. I write out what I will eat for Breakfast, Lunch, and Dinner everyday that week. I then post that on the fridge so I remember what my plan is. I pretty much stick to my planned meals with a few minor tweaks to breakfast if I am running late and can't make scrambled eggs etc. If you plan your meals you will be more successful.

It also is good to plan what you will eat when you are on a trip or at an event where you can't cook for yourself. I take a small cooler with me a lot and travel with items that don't need to be heated, like chicken salad, hard boiled eggs, carrots and guacamole cups, celery and almond butter, nuts, fruit, etc.


Every Sunday I cook everything in advance that I can. I cook all of my lunches and pack them in tupperware and put them in my fridge. I also pre cook and veggies like spinach and asparagus that I may want to add to my eggs for breakfast.


Sometimes our busy lives can make cooking a meal, or even heating up a meal a little tricky. These are some of my staples. You can find a lot of these at Kroger in Marshall, but some are only at Drug Emporium in Longview.

  • Epic Bars, Nicks Sticks: These are meat bars/jerky that are great for breakfast or lunch with raw veggies, a hardboiled egg, and fresh fruit. It requires no heating up and can easily just be thrown in a bag. 

  • That's It bars, RX Bars, Larabars, Clif Bars, Pressed by Kind bars, Thunderbird bars: These are good for breakfast or lunch as well but they are sweet bars- almost like candy honestly. I wouldn't eat these TOO often because you're trying to slay a sugar dragon on Whole30 and these are kind of tempting so don't use them as dessert or for snacks when you want something sweet. It's a MEAL option.  


  • Small bags of pre cut celery, carrots, grapes, strawberries etc. Whatever your favorite veggies and fruit are make them more easy to grab and go with by having them already portioned and bagged up. 

  • Unsweetened black coffee/cold brew in the fridge ready to go. I buy the starbucks bottles of unsweetened black coffee so that I can grab it and drink iced coffee on my way to work. I also have big bottles of cold brew that I will pour into my travel mug with a little almond milk if I don't have time to brew coffee. 

  • Aidells chicken apple sausage. This stuff is really good and it's one of the few compliant pre cooked sausages you can find in Marshall. (You can find it at the Longview one too) I eat this for breakfast, lunch, and dinner. You can slice it up and serve with eggs, slice it up and mix with peppers, onions, and spinach and put it in a sweet potato, slice it up and cook it with okra, tomatoes, and shrimp with some lousiana hot sauce etc. The possibilities are literally endless with all the meals you can make. AND because it is pre cooked you can also just microwave it for a minute and eat it with mustard and be done. It's a great thing to have on hand. 
  • Homemade mayo: 1 egg and 1 cup of light tasting olive oil and an immersion blender are all you need for yummy easy fast mayo. I mix may into chicken salad, tuna salad, carrot salad, etc.

  • Plantain chips. These are great with salsa or little cups of wholly guacamole for a quick easy pack and go lunch. They also are great as a coating for chicken tenders. You crush them up in a food processor and coat and bake chicken.  


The crock pot is a wonderful thing for busy people on the go and there are a lot of things you can make that are whole30 and pretty easy. I put all the ingredients in before I leave for work and set it on low all day.

Roast: Pork or beef roast, carrots, potatoes, onion, and compliant veggie stock. (the only broth/stock in Marshall I have found that is compliant)

Curry: One can of coconut milk and one jar of curry paste with any meat and veggie you want will make a delicious easy curry. My favorite combos is chicken with peppers, onions, carrots, mushrooms, eggplant.

Buffalo chicken: Chicken thighs or breast with franks red hot sauce. THAT IS IT! Then you shred it up and add more franks. You can serve this warm in a baked potato or squash or chilled with some mayo and celery.

Pork and Sauerkraut: Pork loin and a jar of compliant sauerkraut - you can add any seasonings you want. Caraway seeds, celery seed, mustard, salt, pepper are usually my go to for this meal. Serve it with potatoes and you're done.

These are not crock pot meals but they are fast and easy.

Eggroll Bowl: 1 pound of ground meat and 1 bag of coleslaw mix are all you need. I flavor mine with coconut aminos, fish sauce, sesame oil, ginger, and garlic. It is fast and cheap and one of our go to meals. It's even better with a fried egg on top!

Sloppy Joe: 1 pound ground beef, chopped onion and bell pepper,  with compliant ketchup and coconut aminos will taste JUST like sloppy joe. This is good in a sweet potato or over zucchini.

Marinara with meat and veggies. Trust me you don't need the pasta. 

Roasting any combo of meat and veggies. My favorites right now are sweet potatoes and apples with cinnamon or ran el hanout spice blend, and chicken with peppers and onions. 

The concept of eating Whole30 seems daunting but it is completely accessible once you get your brain wrapped around what you can and can't eat, you plan in advance, and you make a plan to prep your week. I hope you give Whole30 a try if you haven't yet. 

My Whole30 Story

I started whole 30 for the first time in May 2015 , since then I have gone from 280 pounds to 146 pounds and wearing  a size 22 to a size 6. I have completely changed my life and it truly starts with food.I distinctly remember being in the first grade and being made fun of for being fat. In 5th grade a boy told me I was really pretty but too chubby to be his girlfriend. In 8th grade some girls would put magazine ads for Jenny Craig, slim fast etc on my desk. I had to shop in the women's department in JH and HS when all of the other girls wore cute juniors clothes. As a senior, shopping for a size 20 prom dress was not fun, it was painful. In college my weight went down a little after going through a bad break up and trying a zero carb fad. Even then I was still about 225 at my lowest. In 2006 I got in a serious relationship and gained it all back. We got married and again shopping for a size 20 dress was stressful. The morning of my wedding I was more stressed about fitting in my dress and not looking fat than focusing on the joy of the day.

This is a photo from our Honeymoon. 

And this photo is us at the same place in 2016! 

 After we got married I tried to lose the weight and then we got pregnant. In 2013 I was blessed by giving birth to a beautiful little girl. I was a stay at home mom her first year and spent most of the day breast feeding and eating. When she started becoming more aware and eating more big kid food I realized I didn't want her to be made fun of in 1st grade for being fat, and I didn't want her to get bullied or have to be concerned about finding clothes big enough. She would learn from me and my example wasn't good enough. I had to change, and I knew I had to eat what I wanted her to eat. I did a lot of research and looked at a lot of different philosophies when I decided to give Whole30 a try. May 2015 will forever be the month I became a better mom, wife, and woman! 

Through Whole30 I have been able to successfully lose 134 pounds and maintain a lifestyle eating whole foods without the constant binge, diet, binge cycle. I have more energy, I am stronger, and I am capable of doing so much more physically than even my teenage self could do. The sugar dragon doesn't have such a strong hold on me that I can't pass up that piece of cake. I can't imagine going back to my old way of eating. I am currently on day 45 of a Whole130. I basically live Whole30 the majority of the time with an occasional pre planned special occasion to be non compliant. I am changed forever and it is 100% only because of the power of Whole30. 

I am now an avid runner. I run a 5k race at least once a month, and just PRd with a sub 30 5k, coming in first place in my age division (30-34) with a time of 29:10. 

I am healthy and finally treating my body with respect just by feeding myself honest real food.