W30 Round 2, Day 8: Routine & Willpower

Thank you sleep gods for the much-needed hours last night. I got close to 8 hours and I really needed it. My sweet spot is somewhere between 8-9 hours so if I want to see that on my Fitbit I need to get lights out by 9:30pm. And we are NOT there yet. Baby steps.

For breakfast I’ve been wanting to make this frittata since Thursday but I wasn’t sure how long it would take and I wanted the flexibility of a weekend morning. And then I had gymnastics duty yesterday. So today was the day for my Kitchen Sink Frittata. I literally took every leftover container with a vegetable in it and used it in this (minus the green beans and sweet potatoes from last night). In my oven-proof cast iron skillet I sautéed the zucchini noodles for a few minutes to get them going and then I dumped in the cauli-rice, bell pepper, red onion, Brussels sprouts and mushroom mixture from a few nights ago to heat through. I halved a handful of grape tomatoes, added them, and topped it all with 6 beaten eggs. It cooked on the stovetop for maybe 5 minutes and then I threw it in the oven to set up. I didn’t even look at the exact oven temp – it’s a gas oven and the knobs are unreliable so I use an oven thermometer – but I think it was somewhere between 350-400 degrees. I set the timer for 10 minutes but when I checked it at 5 minutes it was done. I let it rest for another 5 minutes so that the frittata would pull away a bit from the sides of the pan and I could easily transfer it to the cutting board. I cut it into quarters and ate 2, saved 2. Served that with a side of cantaloupe and blueberries and I was full.

Kitchen Sink Frittata + Cantaloups & Blueberries

Nutpods latté with the hazelnut flavor. Equally as delicious as the French Vanilla flavor. When are they coming out with single servings because I am IN.

I was going to make my Cauli-Fried Rice for lunch today – my husband even picked up the carrots for me when he was out getting himself a sandwich roll – but I just straight up ran out of time. I was hungry and wanted something fast. And I felt like something on the lighter side for lunch so instead of smoked salmon salad I went with tuna salad lettuce wraps. I used a can of tuna packed in water and my homemade mayo for the base. Then I mixed in bacon crumbles, a diced cornichon, cornichon juice, lemon juice and salt & pepper. All to taste. Laid down Boston lettuce leaves for two wraps. Sliced up half an avocado and divided it between the leaves. Then the tuna and more bacon crumbles on top. Carrot sticks for crunch and color; plantain chips for crunchy, salty carbs.

Tuna Salad Lettuce Wraps w Avocado & Bacon + Plantain Chips + Carrot Sticks

I guess I didn’t have a snack today but I just realized it. Huh.

Remember the other half of the shaved steak I was going to save for my cauli-fried rice that has yet to happen? I decided to cook up the steak tonight for the kids and I and do the fried “rice” with shrimp this time. Mix it up. So I prepared the shredded beef the same way I did last night: in a hot cast iron with salt and a generous sprinkle of Primal Palate’s Meat & Potatoes Seasoning. I made a small pan of roasted carrots with a sprinkle of turmeric, cumin and kosher salt and reheated one of the small sweet potatoes I roasted yesterday. Topped that with a dollop of chilled coconut milk. My plate looked very orange so I tore up some Boston lettuce leaves and made a quick side salad (if you can even call it that) and topped it with a little balsamic vinegar. I loved this meal! Great flavors and textures and really filling. After I got the kids to bed I had a big scoop of coconut butter and called it good.

Shaved Beef + Roasted Carrots + Baked Sweet Potato + Side Salad

I broke down a cantaloupe so that we can have that for breakfasts and snacks this week. Who am I kidding, it’ll last 2 days max. And then I pulled the recipes and made the master grocery list for tomorrow. I had wanted to go to the store today but it’s just so much easier to bang it out after I drop the kids at school. I can breathe at the grocery store alone. I asked if there were any requests for dinner this week so we came up with this list:

Salmon with Glaze (coconut aminos-based marinade and sauce) + Steamed Broccoli
Chicken on a Stick (basically chicken satay) + Roasted Zucchini
Kabob Koobideh + Roasted Roma Tomatoes & Scallions

Other things I have plans to make: Bacon Ranch, Cauli-Fried Rice with Shrimp, Spaghetti Squash Pad Thai, and that damn Spinach-Mushroom Egg Bake!

I feel stretched REALLY thin right now. The husband left this afternoon on an international business trip for a few days and that’s always a mixed bag. On one hand some things are easier without him. Like meal planning. He always likes to have a pasta/rice/bread of some sort at dinner and he really sticks to chicken or steak or cod for protein sources. I like to mix in pork, salmon, and shrimp for variety. But on the other hand I miss him terribly when he’s away! The time change paired with his schedule while he’s there means I usually get to talk to him for about 5-10 minutes. PER DAY. And that is no fun.

Look at the feet on those macarons! Pride.

If you follow me on Instagram then you might have seen a photo of freshly baked macarons pop up on my feed. That’s because my youngest has no regard for this Whole30 business. We just HAD to bake something from the Nerdy Nummies cookbook they got for Christmas. It’s been several weeks and that’s pretty patient but good sweet Lord. I have never EVER baked anything and not tasted it. And macarons. My 2nd favorite dessert, behind cheesecake but in front of angel food cake. I’ve always wanted to try making my own macarons. But not like this. Not shackled by a Whole30 of all things! But you know what? It was ok. I couldn’t believe it. I ALWAYS lick the batter. I ALWAYS taste test. These are going to the reading teacher and their little reading group tomorrow to celebrate something and I have no idea what they taste like. And I’m only a little perturbed about it but for a surprising reason: I want to make sure what comes out of my kitchen is up to my standards. I’m serious! I don’t want to give people crap food. We had an extra macaron so I let the kids split it and they were head over heels for it. So they get to stamp the seal of approval this time. A passing of the baton? I doubt it! But it has definitely given me something to think about.

Yep, they just had to be a crazy green color with blue filling. Nope, they’re not mint. Or blueberry. Just vanilla…

I realize that I talk primarily about how I’m feeling – emotionally – in these daily posts. But there’s a lot of body stuff going on too right? I’ll be incorporating more of that into my posts now. So on the body/digestion front I started to notice a few days ago that the bloating I usually experience after meals is going away. I’m a little gassy from all of the veggies, sure, but my pants are comfortable all day every day. I even need to pull them up and readjust throughout the day. Lovin’ it. And we’re goin’ there – my first round I was a nightmare in the bathroom. Not so this time. Maybe it’s because the first round was a shock to my system? I’ve been eating fairly Paleo for the last few years, with obviously many treats and off-roading or I wouldn’t be looking for a change, but maybe I have better gut health this time around? Whatever’s going on, I’m grateful.

And about that Week-in-Review post I promised. I’ll post it tomorrow morning so that you can hopefully start the day with some inspiration. Or maybe commiseration? Potato potahto 😜


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