23rd day
Breakfast - Smoothie: hemp hearts, almond butter, two bananas, coconut milk and spinach
Lunch - potato, sweet potato wedges, 1/2 veggie patty, raw red pepper, carrots, celery, and an avocado with S&P. I wish I had my EBTB seasoning, but I left it at home. Maybe I should get an extra for work.
Dinner - Can't even remember at this point.
The rest of the days are all a blur. Though Breakfast has been consistent.
Lunch and dinner have been mostly kale salads and soup. I made the curried butternut squash soup again, but I ran out of curry powder. It didn't taste quite the same.
One day to go, though I might continue with some parts...
Tuesday, January 29, 2019
Wednesday, January 23, 2019
MW30 Days 19, 20, 21, 22
Breakfast every day has been a smoothie with almond butter, coconut milk, two bananas. I have added spinach when I have it. Also 2 Tbsp of hemp hearts, at least up until day 22 when I ran out and used chia seeds. It's not the same, so I really need to go to the store!
Lunches - soup and olives/nuts, salads with lots of veggies, olives, and avocado, and the tahini or balsamic dressing.
Dinners - Pretty much the same as lunch. Though Day 21 dinner was a pre-cooked lentil/bean mixture from Trader Joes. I added olives. It was ok, but I should have had some cauliflower rice or something else similar. I did make up some lentil-veggie patties that were superb IMO and ate those on occasion for some extra protein.
Lunches - soup and olives/nuts, salads with lots of veggies, olives, and avocado, and the tahini or balsamic dressing.
Dinners - Pretty much the same as lunch. Though Day 21 dinner was a pre-cooked lentil/bean mixture from Trader Joes. I added olives. It was ok, but I should have had some cauliflower rice or something else similar. I did make up some lentil-veggie patties that were superb IMO and ate those on occasion for some extra protein.
Tuesday, January 22, 2019
Lentil Veggie Patties
Lentil Veggie Burger
1/2 cup black lentils
1 small roasted beet, shredded
2 med/small carrots, sredded
1 tsp salt
1 tsp garlic powder
1 tsp onion powder or flakes
1 tsp cumin
1/4 cup flax seed, ground
Cook the lentils, covering them in 1" water, until soft ~30-40 min? It probably would be faster to cook in the pressure cooker.
While the lentils are cooking combine the remaining ingredients in a medium bowl.
When the lentils are soft, drain remaining water.
Add the lentils to the vegetable-spice mixture and mash with the back of a spoon until you have a consistency of thick mashed potatoes.
Preheat the oven to 425F.
Prepare a baking sheet with parchment paper.
Scoop out about 1/3 cup of the mixture and form into a patty shape then place onto the baking sheet.
Bake for about 20-25 minutes then flip and bake another 5-10 minutes.
1/2 cup black lentils
1 small roasted beet, shredded
2 med/small carrots, sredded
1 tsp salt
1 tsp garlic powder
1 tsp onion powder or flakes
1 tsp cumin
1/4 cup flax seed, ground
Cook the lentils, covering them in 1" water, until soft ~30-40 min? It probably would be faster to cook in the pressure cooker.
While the lentils are cooking combine the remaining ingredients in a medium bowl.
When the lentils are soft, drain remaining water.
Add the lentils to the vegetable-spice mixture and mash with the back of a spoon until you have a consistency of thick mashed potatoes.
Preheat the oven to 425F.
Prepare a baking sheet with parchment paper.
Scoop out about 1/3 cup of the mixture and form into a patty shape then place onto the baking sheet.
Bake for about 20-25 minutes then flip and bake another 5-10 minutes.
MW30 Day 16, 17, and 18
Wednesday Breakfast - I was pretty hungry and tired of all the leftovers so a quick search of Vegan Whole 30 breakfasts brought up several hits! I will have to go back and get some more ideas, but I decided on a smoothie. Technically smoothies aren't recommended, but like I said, I'm getting weary of all the leftovers for breakfast and since I'm avoiding eggs, those are out of the question too. My smoothie consisted of two frozen bananas, about 3/4-1 cup coconut milk, 3 Tbsp hemp hearts, 1/2-1 cup pineapple, and 2 Tbsp cashew butter. This was really very tasty and Roland really liked it too!
Lunch - Chickpea, cauliflower korma and an avocado with EBTB seasoning. Couple handfuls of almonds.
Dinner - Ebon caught some trout! I fried up two filets in ghee with garlic, some steamed carrots and potatoes, and a couple olives. I needed more fat, so downed a couple
Thursday Breakfast - Smoothie again, this time without the pineapple. It consisted of two frozen bananas, about 3/4-1 cup coconut milk, 3 Tbsp hemp hearts, and 2 Tbsp cashew butter. I was full until about 12:30/lunchtime no problem!
Lunch -Last of the chickpea, cauliflower korma and a handful of almonds.
Dinner - big salad of red-leaf lettuce, spinach, 1/2 red pepper, with balsamic vinaigrette. Later I had large handful of toasted walnuts and a couple handfuls of coconut.
Friday Breakfast - Smoothie again, this time with some spinach. It consisted of two bananas, about 3/4-1 cup coconut milk, 3 Tbsp hemp hearts, a handful of spinach, and 2 Tbsp cashew butter.
Lunch - a couple handfuls of almonds prior to lunch, and during - large bowl of the white bean soup.
Dinner - I can't remember now, but probably a large salad.
Lunch - Chickpea, cauliflower korma and an avocado with EBTB seasoning. Couple handfuls of almonds.
Dinner - Ebon caught some trout! I fried up two filets in ghee with garlic, some steamed carrots and potatoes, and a couple olives. I needed more fat, so downed a couple
Thursday Breakfast - Smoothie again, this time without the pineapple. It consisted of two frozen bananas, about 3/4-1 cup coconut milk, 3 Tbsp hemp hearts, and 2 Tbsp cashew butter. I was full until about 12:30/lunchtime no problem!
Lunch -Last of the chickpea, cauliflower korma and a handful of almonds.
Dinner - big salad of red-leaf lettuce, spinach, 1/2 red pepper, with balsamic vinaigrette. Later I had large handful of toasted walnuts and a couple handfuls of coconut.
Friday Breakfast - Smoothie again, this time with some spinach. It consisted of two bananas, about 3/4-1 cup coconut milk, 3 Tbsp hemp hearts, a handful of spinach, and 2 Tbsp cashew butter.
Lunch - a couple handfuls of almonds prior to lunch, and during - large bowl of the white bean soup.
Dinner - I can't remember now, but probably a large salad.
Wednesday, January 16, 2019
MW30 Day 13 and 14 and 15
Sunday
Breakfast - 2 pieces of the egg bake with Tabasco and 1/2 avocado. Also a banana. I went for a run this morning and felt a little funny after eating this breakfast, but didn't seem as bad as the days before and it could have been from the run too.
Lunch - I wasn't hungry so after I had a nap, I had an apple with cashew butter.
Dinner - I attempted to make a white bean and vegetable (celery, carrot, 1/4 cabbage, 1/2 orange pepper, 1/2 large potato, onion garlic, and tomatoes at the end) soup, but I used too many beans and didn't used the pressure cooker which would have made everything go much faster. It ended up taking about an hour to get dinner ready on the stovetop, so I won't be doing that again. I used a quart of the veggie stock I made earlier in the month and that, along with S&P, basil and oregano made it taste pretty good, once the beans were actually done.
Snacks - pomegranate seeds, pear
Monday
Breakfast - avocado with EBTB seasoning and handful of almonds.
Lunch - Salad with 1/4 roasted cauliflower, tomatoes, and olives with balsamic vinaigrette and spaghetti squash with the korma simmer sauce.
Dinner - Bean soup and too many handfuls of nuts and raisins.
Tuesday - Halfway to 30!
Breakfast - too many almonds
Lunch - Carrot ginger soup, chickpea and cauliflower korma, avocado with EBTB seasoning
Dinner - spaghetti squash with the korma simmer sauce.
Breakfast - 2 pieces of the egg bake with Tabasco and 1/2 avocado. Also a banana. I went for a run this morning and felt a little funny after eating this breakfast, but didn't seem as bad as the days before and it could have been from the run too.
Lunch - I wasn't hungry so after I had a nap, I had an apple with cashew butter.
Dinner - I attempted to make a white bean and vegetable (celery, carrot, 1/4 cabbage, 1/2 orange pepper, 1/2 large potato, onion garlic, and tomatoes at the end) soup, but I used too many beans and didn't used the pressure cooker which would have made everything go much faster. It ended up taking about an hour to get dinner ready on the stovetop, so I won't be doing that again. I used a quart of the veggie stock I made earlier in the month and that, along with S&P, basil and oregano made it taste pretty good, once the beans were actually done.
Snacks - pomegranate seeds, pear
Monday
Breakfast - avocado with EBTB seasoning and handful of almonds.
Lunch - Salad with 1/4 roasted cauliflower, tomatoes, and olives with balsamic vinaigrette and spaghetti squash with the korma simmer sauce.
Dinner - Bean soup and too many handfuls of nuts and raisins.
Tuesday - Halfway to 30!
Breakfast - too many almonds
Lunch - Carrot ginger soup, chickpea and cauliflower korma, avocado with EBTB seasoning
Dinner - spaghetti squash with the korma simmer sauce.
Saturday, January 12, 2019
MW30 Day 12
Breakfast- two pieces of the egg bake with Tabasco and 1/2 avocado, but my stomach discomfort is back so I really think it is the eggs. It makes me so sad. I’m going to have to up my tofu intake to have a little more protein.
Lunch- Cauliflower chickpea korma from 101 cookbooks that I wanted to make last week. It was ok, but not as flavorful as I was hoping for. I’ll have to tweak it a bit, I think.
Dinner - huge kale salad with 1/2 of the roasted cauliflower, olives, toasted walnuts, tomatoes, and lemon tahini dressing.
Snacks were 3/4 pear, handful of nuts and raisins, and 1/2 rejected banana.
Dinner - huge kale salad with 1/2 of the roasted cauliflower, olives, toasted walnuts, tomatoes, and lemon tahini dressing.
Snacks were 3/4 pear, handful of nuts and raisins, and 1/2 rejected banana.
Barely Lentil soup
I made this barley lentil soup the other day. It was just ok. Fairly plain. Don’t think I’ll try this particular recipe again.
Vegetarian Runzas
Ever since moving back to Nebraska, I had been craving a Runza sandwich. I found a recipe from a Nebraska blogger, so it was time to try. I found some Gardien crumbles to use instead of ground beef. I had a lot going on so I attempted to make them on a Sunday, but started a little late. I made the dough and the filling, but abandoned both after realizing that dinner would be at 8. They stayed in the fridge for about a week before I had a chance to assemble and bake them. At that point a good portion of the dough was dried out. The filling was ok, but I didn’t have the sauerkraut and I think it really was needed. I’m going to try again with a recipe that a fellow Nebraskan from my dinner group gave me.
Fried cheese curds
E and I both like the fried cheese curds we get from restaurants, so we wanted to try to make them at home. There are quite a few recipes on the web, but we settled on this one. It was pretty much a disaster. We tried to deep fry and we tried using the air fryer. Neither worked all that well. They both kind of ended up like blobs of cheese with a little batter somewhere. I think we’ll just stick to ordering fried cheese curds at restaurants.
MW30 Day 11
Breakfast - had two pieces of the egg bake I made last night with Tabasco and 1/2 an avocado.
Lunch - last of the curried butternut squash soup. That was a really good soup that I wish the rest of my family liked. I also had a big spinach salad with olives, 1/2 orange pepper, 1/4 of the roasted cauliflower, tomatoes and the balsamic vinaigrette.
Dinner - I made carrot ginger soup based on a recipe I found from plated cravings. It was just ok. I added more ginger after cooking but it still didn’t have the flavor I had hoped for. Afterward, I had a couple handfuls of nuts and raisins.
Lunch - last of the curried butternut squash soup. That was a really good soup that I wish the rest of my family liked. I also had a big spinach salad with olives, 1/2 orange pepper, 1/4 of the roasted cauliflower, tomatoes and the balsamic vinaigrette.
Dinner - I made carrot ginger soup based on a recipe I found from plated cravings. It was just ok. I added more ginger after cooking but it still didn’t have the flavor I had hoped for. Afterward, I had a couple handfuls of nuts and raisins.
Friday, January 11, 2019
Small batch chocolate cupcakes
L really wanted cupcakes so I made some based on a recipe that was really for two (ramekins). I didn't want to make my go-to because I am following the MW30 diet and I chose not to eat them and didn't want to have lots of cupcakes/a whole cake around the house. So this fit the bill nicely and we ended up with five cupcakes overall. I replaced the AP flour with white whole wheat, but made everything else except the frosting as the recipe described.
I didn't taste them, but both L and R liked them. I think E could taste the WWW because he didn't like it.
I didn't taste them, but both L and R liked them. I think E could taste the WWW because he didn't like it.
MW30 Day 10
I skipped breakfast today, mostly because I was running around and didn't know what to have. I stuffed an avocado and EBTB seasoning in my backpack, but I didn't get a chance to eat it.
Lunch, another sad salad because customer audit, but I ate the avocado from home that I didn't get a chance to earlier. Same salad as yesterday, but less hard boiled egg.
Dinner - baked sweet potato with ghee and huge spinach salad with tomatoes, olives, and homemade balsamic dressing.
Snacks - I scarfed a couple handfuls of almonds after the audit.
I had a chance to catch up and do a lot of food prep this evening. I made an egg bake based off a recipe from Paleo Running Momma and used some shredded zucchini that was in the freezer from the summer, also onions and mushrooms with a sweet potato base/crust. I added thyme, rosemary, S&P to the eggs before dumping it in.
I also roasted a spaghetti squash and a head of cauliflower. It feels good to get ahead, because I haven't really been eating well because I didn't have stuff prepped.
Lunch, another sad salad because customer audit, but I ate the avocado from home that I didn't get a chance to earlier. Same salad as yesterday, but less hard boiled egg.
Dinner - baked sweet potato with ghee and huge spinach salad with tomatoes, olives, and homemade balsamic dressing.
Snacks - I scarfed a couple handfuls of almonds after the audit.
I had a chance to catch up and do a lot of food prep this evening. I made an egg bake based off a recipe from Paleo Running Momma and used some shredded zucchini that was in the freezer from the summer, also onions and mushrooms with a sweet potato base/crust. I added thyme, rosemary, S&P to the eggs before dumping it in.
I also roasted a spaghetti squash and a head of cauliflower. It feels good to get ahead, because I haven't really been eating well because I didn't have stuff prepped.
MW30 Day 9
Breakfast - whole avocado (though I shared with R) with EBTB seasoning and banana rejects (also from R).
Lunch - sad salad with no dressing due to lunch at our cafeteria during a customer audit. It included shredded iceberg lettuce, olives, cucumbers, green peppers, pickle, sunflower seeds.
Dinner - baked sweet potato with ghee and olives.
Lunch - sad salad with no dressing due to lunch at our cafeteria during a customer audit. It included shredded iceberg lettuce, olives, cucumbers, green peppers, pickle, sunflower seeds.
Dinner - baked sweet potato with ghee and olives.
Wednesday, January 9, 2019
MW30 Day 8
I made it a week, but now I need to prep food so I have stuff ready and on hand to grab. This morning I was lost trying to figure out what to eat for breakfast. I'm still not sure I want to eat eggs yet, so I had a little orange and leftover steamed carrots, but it was not enough, so I was hungry at work for a while. I didn't have to break into the soup I brought for lunch.
Still a little intestinal distress this morning, so maybe I need to hold back on the nuts too... Looking back, I should have at least had an avocado with some EBTB seasoning.
Lunch - Leftover curried squash soup and kale salad (practically the entire bunch) with tomatoes, 1/2 avocado, and lemon tahini dressing.
Dinner - Spinach salad (about 1/2 the bunch) with 1/2 avocado, olives, 1/2 red pepper, and olive oil/balsamic vinegar dressing.
Still a little intestinal distress this morning, so maybe I need to hold back on the nuts too... Looking back, I should have at least had an avocado with some EBTB seasoning.
Lunch - Leftover curried squash soup and kale salad (practically the entire bunch) with tomatoes, 1/2 avocado, and lemon tahini dressing.
Dinner - Spinach salad (about 1/2 the bunch) with 1/2 avocado, olives, 1/2 red pepper, and olive oil/balsamic vinegar dressing.
Tuesday, January 8, 2019
MW30 Day 7
I've made it a week!
Breakfast - Leftover black eyed peas that need to be eaten. Large handful of almonds, and 1/2 banana that was rejected by the toddler.
Lunch - Leftover Japchae and two handfuls of almonds. I was a little hungry around 11:40 so I downed the almonds before.
Dinner - I tried out the Trader Joe's cauliflower gnocci with a tomato sauce I had frozen previously. Also consumed with green peas. I was going to have something else, but I was tired of making stuff and just tired in general. I tried to follow the instructions on the package for the gnocci, but they turned out pretty mushy. I'm going to have to try for a different method to get them soft and warm on the inside and crunchy on the outside.
After dinner I had three handfuls of nuts. Probably not a good idea, but I was a little hungry and it was easy to get/eat.
Breakfast - Leftover black eyed peas that need to be eaten. Large handful of almonds, and 1/2 banana that was rejected by the toddler.
Lunch - Leftover Japchae and two handfuls of almonds. I was a little hungry around 11:40 so I downed the almonds before.
Dinner - I tried out the Trader Joe's cauliflower gnocci with a tomato sauce I had frozen previously. Also consumed with green peas. I was going to have something else, but I was tired of making stuff and just tired in general. I tried to follow the instructions on the package for the gnocci, but they turned out pretty mushy. I'm going to have to try for a different method to get them soft and warm on the inside and crunchy on the outside.
After dinner I had three handfuls of nuts. Probably not a good idea, but I was a little hungry and it was easy to get/eat.
Monday, January 7, 2019
MW30 Day 6
Breakfast - Leftover black eyed peas that need to be eaten. Large handful of almonds, 1/2 banana that was rejected by the toddler, and a handful of raisins.
Lunch - Huge salad with olives, tomatoes, 1/2 avocado, carrot, and the lemon tahini dressing.
Dinner - Japchae without the sugar and baked tofu using tapioca starch instead of cornstarch.
Snacks - lot of pomegranate seeds.
I was feeling a little intestinal distress so I want to try to stay away from eggs for a day or two to see if that's what's causing it. We'll see how it affects me long term and also if I will continue to stick with the diet.
Lunch - Huge salad with olives, tomatoes, 1/2 avocado, carrot, and the lemon tahini dressing.
Dinner - Japchae without the sugar and baked tofu using tapioca starch instead of cornstarch.
Snacks - lot of pomegranate seeds.
I was feeling a little intestinal distress so I want to try to stay away from eggs for a day or two to see if that's what's causing it. We'll see how it affects me long term and also if I will continue to stick with the diet.
Saturday, January 5, 2019
MW30 Day 5
Breakfast - Three ghee-fried eggs, 1/2 avocado, leftover roasted veggies, and some butternut squash I had in the freezer. I tried putting some Trader Joe’s Everything But the Bagel seasoning on the squash, but it didn’t quite work, or at least I didn’t like it too much.
Lunch - I made a pretty good curried butternut squash soup with the freezer squash because it was a little stringy. It was really good, I had two bowls! I also had a kale salad with tomatoes and the tahini dressing.
Snacks- I was a little hungrier today, so I had a few snacks. Some pomegranate seeds and a handful of nuts before dinner. After dinner I had an apple with almond butter.
Dinner - trout filet fried in ghee with some garlic, steamed carrots, sautéed kale and tomatoes.
Lunch - I made a pretty good curried butternut squash soup with the freezer squash because it was a little stringy. It was really good, I had two bowls! I also had a kale salad with tomatoes and the tahini dressing.
Snacks- I was a little hungrier today, so I had a few snacks. Some pomegranate seeds and a handful of nuts before dinner. After dinner I had an apple with almond butter.
Dinner - trout filet fried in ghee with some garlic, steamed carrots, sautéed kale and tomatoes.
MW30 Day 4
Breakfast - 3 ghee-fried eggs with Tabasco, 1/2 avocado, and lots of the roasted vegetables from the other night's dinner
Lunch - Leftover salad from last night's dinner with the added roasted cauliflower. I wasn't sure if I would eat the whole cauliflower, because that seems like a lot, but I did. It was delicious!
Dinner - I had another salad. Kale with roasted butternut squash, fresh grape tomatoes, toasted walnuts, a hard boiled egg, and olives. I made more tahini dressing because it was so good!
Lunch - Leftover salad from last night's dinner with the added roasted cauliflower. I wasn't sure if I would eat the whole cauliflower, because that seems like a lot, but I did. It was delicious!
Dinner - I had another salad. Kale with roasted butternut squash, fresh grape tomatoes, toasted walnuts, a hard boiled egg, and olives. I made more tahini dressing because it was so good!
Friday, January 4, 2019
MW30 Day3
Breakfast - 3 ghee-fried eggs with Tabasco, 1/2 avocado, the last of the technically non-compliant potato and sweet potato wedges from last week that I don't want to go to waste.
Lunch - Black eyed pea stew from New Years Day, 1/2 avocado, 2 hard boiled eggs, and a handful of almonds.
Dinner - Great salad with a lemon-garlic-tahini dressing! Massaged kale with olive oil and s&p, roasted red pepper from yesterday's dinner, carrot strips, sugar snap peas, olives, toasted walnuts
Putting everything together took quite a while, so I should really try to prep the salads ahead of time. Everyone else was eating pizza while I was still assembling my dinner. I also started roasting a whole cauliflower before E went for the pizza, but it wasn't done in time, so I decided that it was for tomorrow.
Dressing -3 Tbsp. tahini, ~1-2 Tbsp. olive oil, juice of one lemon, 3 garlic cloves, salt, pepper - put everything in a tall bowl and blended with the stick blender
Lunch - Black eyed pea stew from New Years Day, 1/2 avocado, 2 hard boiled eggs, and a handful of almonds.
Dinner - Great salad with a lemon-garlic-tahini dressing! Massaged kale with olive oil and s&p, roasted red pepper from yesterday's dinner, carrot strips, sugar snap peas, olives, toasted walnuts
Putting everything together took quite a while, so I should really try to prep the salads ahead of time. Everyone else was eating pizza while I was still assembling my dinner. I also started roasting a whole cauliflower before E went for the pizza, but it wasn't done in time, so I decided that it was for tomorrow.
Dressing -3 Tbsp. tahini, ~1-2 Tbsp. olive oil, juice of one lemon, 3 garlic cloves, salt, pepper - put everything in a tall bowl and blended with the stick blender
Thursday, January 3, 2019
MW30 Day 2
Day 2 food:
Breakfast - 3 ghee-fried eggs with Tabasco, 1/2 avocado, leftover collard greens from last night, technically non-compliant potato and sweet potato wedges from last week that I don't want to go to waste. Roland ate several of my sweet potatoes.
I have been super full so far, but I still have a ways to go to lunch.
Lunch - leftover egg salad from yesterday, romaine lettuce, 1/2 avocado, sugar snap peas, 7 olives, and tomato soup
Dinner - A huge plateful of roast vegetables - potatoes, sweet potatoes, carrots, Brussels sprouts, onions, red pepper, and zucchini.
I started brushing my teeth with the kids, so I'm less likely to eat more when I finish putting them to bed.
Tuesday, January 1, 2019
Modified Whole 30
I need to get back to eating better, but the vegetarian version I did the last time didn't end well for me. I'm opting to eat beans/legumes for protein in addition to the many eggs I plan to eat. I will be tracking what I eat again, as it's helpful for me and others in the future. Starting weight is 165.2.
Day 1
Breakfast - 3 eggs, 1/2 avocado, 1med-large sweet potato
Snack- pomegranate seeds
Lunch - egg salad (probably 2-3 eggs worth) over romaine lettuce, 7 olives, 1/2 carrot, 1/2 avocado, handful of sugar snap peas, and some tomato soup.
Snack - stalk of celery
Dinner - black eyed peas with collard greens. I took the recipe for the beans from the Rancho Gordo Bean email but is also available here. It was ok, but only me and the toddler ate it. Now I have a lot left for the week.
I felt pretty good today, I felt a little hungry after dinner but I didn't eat anything, so off to a good start, I guess.
Day 1
Breakfast - 3 eggs, 1/2 avocado, 1med-large sweet potato
Snack- pomegranate seeds
Lunch - egg salad (probably 2-3 eggs worth) over romaine lettuce, 7 olives, 1/2 carrot, 1/2 avocado, handful of sugar snap peas, and some tomato soup.
Snack - stalk of celery
Dinner - black eyed peas with collard greens. I took the recipe for the beans from the Rancho Gordo Bean email but is also available here. It was ok, but only me and the toddler ate it. Now I have a lot left for the week.
I felt pretty good today, I felt a little hungry after dinner but I didn't eat anything, so off to a good start, I guess.
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