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Monday, October 14, 2013

Whole 30 {Week 2 & 3 Recap}

Week 3 of the Whole 30 is over and I'm sure you're wondering if the hunnie and I have given Paleo the boot yet.  We ARE still hangin' on to the Paleo plan...but we are finding out that the American lifestyle is really not built for a complete Whole 30 life. Life can be so busy, and the Whole 30 requires a level of planning that sometimes we just dont have time for.  Not to mention that often time shared with friends and family is around food and drinks...and unless everyone you know is paleo, it can be difficult to say no to non-paleo options even if you wanted to.  (Trust me, there is no way my hunnie and I could've refused Grandma Betty's green corn and cheese tamales and homemade refried beans...she would not have allowed for that). And try ordering a full paleo meal at a restaurant.  Seems like even the salads come with cheese, croutons, candied cranberries or pecans...etc!  It's a little tiring always having to ask to have these food "additives" removed (or replaced with healthier options like steamed greens or tomato slices).  But we've been navigating our way through this challenge and have found a few good/fast options for our busy weekdays.  If you don't mind being THAT pain-in-the-butt customer, most deli's will sell you a sandwich with just the fillings (no bread or rolls), and we found a place in town that will plate up the ingredients of a burrito without the tortilla, cheese or sour cream.  One of my favs is the sugar free Almond milk latte I can pick up from our local coffee shop...its no pumpkin spice latte but its a tasty, healthy alternative.  All in all we are sticking it out as much as possible and trying our best not to sweat the small stuff once in a while if it means a chance to enjoy some laughs with friends or a night off from cooking after a full days work.

{Week 2/3} Breakfasts: Banana Mocha Smoothie, Paleo Cereal, Egg scramble w/ spinach & tomato
{Week 2/3} Lunches: Salad, Sweet potatoes w/ salsa, Salad w/ shredded chicken, Sausage and sauteed peppers and onions
{Week 2/3} Snacks: Raw almonds, Apple chips, unsalted sunflower seeds, olives, sun dried (sulfer-free) tomatoes, & celary w/ a smidgen of peanut butter
{Week 2/3} Dinners: Spaghetti squash w/ itialian sausage marinara, Pulled Pork w/ salsa and guac, Grilled Chicken w/ grilled yellow squash, Steak and zucchini spears, & Spinach & arugula salad w/ chicken
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