Whole 30 2.0, Week One Review + Bonus! Recipes

Ssss… what a nice diet you have there… be a ssshame if anything happened to it…

On Saturday I purposefully set out to cheat. I knew going into the diet this time around that I would be having a party that evening and it would be next to impossible to make a completely whole30-approved spread. Plus, a friend had promised to bring something called apple pie, which was not a pie, but apple cider with everclear. How could I pass that up?

I could have. I know. I still feel a little guilty. But the truth is, the party was originally planned not to coincide with whole30 and an emergency postponed the party. Truth is, I made a ton of concessions to my original plan so as to make that cheat but a single one, instead of nothing compared to a pile of cupcakes and custard and candy corn. And it was one night, one time, and now I’ve moved forward. I won’t let the one cheat break the rest of the diet.

Now that I’ve confessed, how has the rest of the week gone? Peachy, for  one.  I’ve already been in the routine of eggs for breakfast, almonds for snack, vegetable plus meat for lunch and dinner, so I didn’t have to change much. I haven’t noticed too much of a change in my energy levels, although I did have the crummiest crossfit workout of all time last Tuesday. But that is a topic for another post. I have been consciously eating more this time around and finding it not only difficult but kind of disgusting. I think I may back off next week and just let hunger dictate for a while, but I’m not too keen on losing weight this time around. Fat, sure, but I don’t seem to be making any strength gains lately.

I bought a big bag of frozen chicken from Trader Joe’s for this week and I’m going to experiment with mixing things up with sauce this time around. Last whole30 I made a handful of big, complicated recipes that left us with almost a week’s worth of leftovers. My fiancee tires quickly of leftovers, so to get around that, I’m going to try making a variety of sauces to put on that chicken. We’ll see how that goes.

Now, back to the party on Saturday. It was a proper autumn party, complete with pumpkin carving, and I put a lot of thought into making a proper autumn menu that was, if not completely whole30-approved, at least paleo. I had a dozen ideas, but ended up making: curried pumpkin soup, roasted pumpkin seeds, roasted apples, fudge babies, and paleo pumpkin pie. The two ingredients that were paleo but not whole30-approved were the honey in the pie, and the grassfed butter in the apples and the piecrust.

Follow the cut for the recipes.

Curried Pumpkin Soup

  • 1 can pumpkin puree
  • 1 can coconut milk
  • 1 pound chicken breast (or meat of your choice), cut into bite-sized chunks
  • 1 cup chicken stock
  • 2 – 3 carrots, diced
  • 1 medium yellow onion, diced
  • 4 zucchinis (or summer squash), diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • coconut oil
  • 2 tsp fresh grated ginger
  • 1 tsp coriander
  • 1/2 tbsp turmeric
  • 1 tbsp red curry paste OR 1.5 tbsp curry powder
  • Cilantro to garnish

Notes: Obviously, you can mix up the vegetables how you want. I made a version earlier in the week with a diced turnip and a few less zucchinis. Mushrooms would also work well in this, and green onions would be a delicious addition to the cilantro.

In a pan, saute the chicken in a dash of coconut oil until fully cooked, about 10 minutes or until browned. Set aside. In a large soup pot, saute the carrots and onion over medium heat until the onion is translucent. Add the chicken and half the can of coconut milk. Turn heat to medium low and let it simmer for five minutes.

While simmering, mix the rest of the coconut milk in a bowl with the pumpkin puree and chicken broth until smooth. Add in the spices and the curry paste, which you can adjust to taste at this point. Add to the pot along with the rest of the diced vegetables. Bring back to a simmer and cook for a further 7-10 minutes.

Serve in bowls topped with cilantro.

Roasted Apple(s)

  • An apple, preferably tart
  • 1/2 tbsp of grassfed butter
  • Cinnamon

Heat oven to 350.

Core the apple, but be sure to keep the bottom intact. Place the butter in center, sprinkling the cinnamon and any additional spices on top (nutmeg or cloves would be a good addition). Place in glass baking pan with a thin layer of water around the base. Bake for 18-25 minutes, or until apple is soft.

Paleo Pumpkin Pie

Crust:

  • 1 + 2/3 cups almond flour
  • 1/4 cup melted, grassfed butter
  • 1 tsp salt

Pie Filling:

  • 1 + 1/2 cups of pumpkin puree
  • 3 eggs
  • 1 cup coconut milk (shake can first!)
  • 1/2 cup honey
  • 1 tbsp arrowroot starch/powder
  • 2 tsps vanilla
  • 1 tbsp pumpkin pie spice OR liberal dashes of cinnamon, cloves, ginger and nutmeg
  • 1 tsp salt

Preheat oven to 350.

To prepare crust: Combine the melted butter, almond flour, and salt in a small bowl and mix well. It should be moist and doughy. Transfer to a pie plate and press evenly across the plate, into the sides, and up them.

To prepare filling: Combine all the filling ingredients into one large bowl and mix well. A fork will work just fine for this. It should be goopy and liquid.

Pour the filling into the crust, then bake for 50-60 minutes. The center of the pie should no longer be liquid, but either slightly gelatinous, like a cheesecake, or firm. If it is still gelatinous when you pull it out and the crust is starting to burn, let it cool for thirty minutes and it will finishing setting.

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Filed under diet, fitness, paleo, recipe, whole30

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