What now?

I can’t believe my second Whole 30 is over, time really did fly by! During this round I saw many of the same improvements as my first time….  Weight loss (8 pounds), skin is clearer, digestion improved, no more heartburn, better sleep and more energy.  I am loving the benefits!

After I finished my first Whole 30 I went crazy, I was the prime example of what NOT to do.  Although I kicked my diet soda addiction, the takeaway ended there.  Pizza? Sure, I will have some.  Ice cream? OK, that sounds good.  There was no filter and no stopping.  I gained weight, stopped working out and all of the benefits faded away. Knowing that I reacted that way last time scares me, I have worked too hard to let a lack of self control sabotage my progress.

So, what is next for me?  More Whole 30!  I am going for 60 now and then I will reevaluate.  I am going to increase my exercise and start wearing my Fitbit again.  I am still going to log my food but it will probably be in 3 day recaps here on the blog.  I am going to work on more delicious paleo recipes to share here and work on putting together some easy shopping lists for first time 30ers.

Thanks everyone for sticking with me this far, I cant wait to see what the next 30 days has in store!


Day Thirty

Day 30! It has flown by!

Breakfast 6.2.15. On the way to work I had a banana and some iced coffee with cashew milk. 

I didn’t bring lunch with me since I was only expecting to be there a couple hours… Of course I was there longer than expected so thankfully I had some snacks on hand. Smashed avocado with plantain chips and a yawp bar (amazing), thanks Vanessa!


Dinner 6.2.15.  I was too preoccupied with work to cook so we ordered take out from our local pizza place that only serves organic meats (hooray). House salad with grilled chicken.  I also had a small bowl of berries.


Crab Cakes 

The ingredients:


  • 8 oz. lump crab meat
  • 1/2 zucchini, grated and drained
  • 2 small sweet peppers, diced
  • 1 spring onion top, greens diced
  • 2 eggs
  • 2 1/2 tbsp coconut flour
  • 1 tbsp spicy mustard
  • 2 tbsp cooking fat, I used coconut oil
  • Salt and pepper to taste
  • 3 sprigs dill, chopped

Put all ingredients in a medium bowl and stir well, making sure the egg is thoroughly distributed.


In a large skillet over medium high heat, add your cooking fat.  Once melted turn heat to medium.  Carefully place your patties into oil and cook for 4 minutes, then turn.  Cook an additional 4 minutes and then serve.  This recipe makes four crab cakes, I suggest eating them the same day they are prepared!


Spring {Slow Cooker} Soup

I love soup.  During Whole 30 it is my go to meal if I need something quick and easy.  Right now I have an over abundance of squash (thanks to my CSA and gardening dad) and I thought an easy soup would help put a dent in my supply!

The ingredients:


  • 2 chicken breasts 
  • 32 oz. chicken broth
  • 2 cups filtered water
  • 3 small yellow squash
  • 1 medium zucchini
  • 1 spring onion
  • 1 clove garlic
  • 5 fingering potatoes
  • 2 carrots
  • 2 stalks bok choy 
  • 3 stalks celery
  • TJ’s Everday Seasoning
  • Salt and Pepper

Chop those veggies into bite size pieces. (Yes, my carrots are purple, your eyes aren’t deceiving you!)

Add your two breasts to your slow cooker and season well. I use frozen chicken and leave it whole, after the soup has cooked it shreds easily.

Add your veggies on top, sprinkle well with seasoning, add chicken broth and water.

Cover and cook on low for 6 hours.  Remove breasts, shred then return to pot.  Season with salt and pepper to your taste.  After the soup cools I like to use my food saver system to make bowl size batches for the freezer.



Day Twenty Eight

Breakfast 5.31.15.  Leftovers from last night, sweet potato, steak and sautéed veggies.  Two iced cashew lattes… Needed an extra jump start today! 

Lunch 5.31.15. Going to work unprepared is not recommended! No photo, but I had a few bites of grilled chicken, apple slices with almond butter and some pistachios later for a snack.

Dinner 5.31.15. Breakfast! Eggs, bacon, a ton of spinach and sweet potato cubes.


Day Twenty Seven

Breakfast 5.30.15.  Leftover grilled chicken, spinach, squash and mushrooms sautéed in a wee bit of bacon grease.  Side of papaya, strawberries and blueberries. Iced cashew latte.


Lunch 5.30.15. Large salad with grilled chicken, water.

 Snack was a small bowl of fruit

Dinner 5.30.15. Sautéed veggies, 1/2 steak and tiny sweet potato. Water to drink.