Days 13 & 14: Routine Has Kicked In

Whoosh, hitting the middle of this Whole 30 challenge and I am finally feeling a routine kick in. The best benefit of this change is that my lunches are seeming less daunting than they were in the past. I am really not good at eating leftovers. Eating the same thing I ate for dinner a night or two before, in the same form, is just a mental block for me. I have been able to jump this hurdle by repurposing my leftovers and using them for something else. I am a big fan of skillets at lunch (I know that is a luxury of being home most days). I will throw some veggies in the pan with whatever meat I have from dinner that week and usually add some coconut aminos and cook it all together. It usually turns out pretty tasty and it is very easy. My other trick is to dice up some meat and put it on a salad. This works especially well when the chicken/beef/whatever does not have a flavor that would be very conducive to a skillet meal. 

Long ago - during those Weight Watchers days during Ben's second deployment I learned the fine art of chopping up many extras whenever I chop veggies. I try to always have all the fixings for salad already chopped and in my fridge so putting together a salad involves chopping up my protein and mixing up some dressing. I do the same with other veggies like bell peppers and onions. That way when I do make a skillet the prep is minimal. This is really the only way lunches will work for me, by the time I get around to eating lunch (usually about 2PM - when the kids have gone down for nap) I need something quick and easy. 

I have also become a big fan of sweet potato hash at breakfast. It makes my eggs seem more exciting. I go through phases with breakfast, but this is my favorite right now. I also have the sweet potato prepped for about 3 days worth of breakfast. Whenever I need some I peel and shred a whole sweet potato, and wrap the extra in a paper towel and put it in a ziploc to absorb extra moisture. When I need some I can just grab the prepped shreds. The great thing about sweet potatoes is they don't brown/gray when cut or shredded like regular potatoes. I know the browning of regular potatoes doesn't really change the flavor, but gray potatoes are always a little unappealing to me.

I continue to notice my runs are more difficult than they were pre-Whole 30. I have researched it a bit and I have found that this is to be expected in the first few weeks. As my body readjusts to using fat as a fuel source. I am hoping in the next week or so things will start to even out and I will not feel like I am struggling so much.

Day 13:
Breakfast & Lunch were repeats from previous days...

Dinner: Thai Flank Steak from eMeals and steamed broccoli - The steak was delicious - and I used the leftover for lunch the next day. I did not marinate over night, I only put it in the marinade in the morning because I forgot. I imagine it would be even better if it was marinading longer.

Recipe: Thai Flank Steak

2 lb flank steak, trimmed

Zest and juice of 2 large limes

2 tablespoons coconut aminos

¼ cup chopped fresh cilantro

1 teaspoon ground cumin

1 teaspoon ground ginger

¼ teaspoon crushed red pepper flakes

1 teaspoon garlic salt

1 teaspoon pepper

Combine steak, lime zest, lime juice, coconut aminos, cilantro, cumin, ginger and red pepper flakes in a large zip-top plastic bag. Seal and refrigerate overnight. Preheat grill or grill pan to medium-high heat. Remove steak from marinade; sprinkle with garlic salt and pepper. Grill 5 to 7 minutes per side or to desired degree of doneness. Let stand 5 minutes before slicing thinly across the grain.

Day 14:

Breakfast: soft boiled eggs, canadian bacon, veggies, SP hash

Lunch: Skillet with leftover flank steak, snap peas, onions, coconut aminos

Dinner: Coconut Almond Chicken from eMeals with a side salad. I also made a pasta side dish for Ben and the kids. This chicken was awesome! I will definitely make it again. It was very flavorful and will be great for leftovers.

Recipe: Coconut Almond Chicken

2.25 oz package sliced almonds

6 boneless, skinless chicken breasts

¼ teaspoon garlic salt

¼ teaspoon lemon pepper

3 tablespoons coconut oil

1½ cups coconut cream

2 tablespoons fresh orange juice

1 tablespoon Dijon mustard

⅛ teaspoon cayenne pepper

Preheat oven to 325 degrees. Place almonds on a small baking sheet; toast 5 minutes or until fragrant and lightly browned. Place each chicken breast between 2 sheets of plastic wrap, and flatten to ¼-inch thickness. Sprinkle with garlic salt and lemon pepper. Melt 1½ tablespoons oil in a large skillet over mediumhigh heat. Add half of chicken, and cook 2 minutes per side or until golden. Remove chicken from skillet. Repeat procedure with remaining oil and chicken. Reduce heat to medium; add cream, orange juice, mustard and pepper, stirring well. Add chicken; sprinkle with almonds, and cook 8 minutes or until sauce thickens.

I toasted the almonds in my toaster oven. I also used Chicken Tenderloins instead of breasts. I did not flatten them, they cooked a few extra minutes, but I like the portions that tenderloins create.

After my recent success with eMeals recipes I have decided to subscribe. They are currently doing a Groupon so I got a year for almost half price - it was $29 instead of $58. I really think this will help me to continue to eat paleo-ish post Whole 30. I always menu plan for the whole week, so just pre-planned Paleo meals from eMeals will help me to stay on track.