Previous Healthy Eating Post: Whole30 – Take Four
Novel Attitude: Pre-prepared food is critical to Whole30 success.
I’m into my second week of the Whole30, and I have to be honest – there have been slip-ups. Some on “accident”, and some due to loss of will power. A big challenge for me is eating with friends. They all are extremely understanding of my desire to eat healthy, but my will power lessens exponentially when I am eating with others. It may be some sort of subconscious form of peer pressure that I create in my head, or it may purely be temptation to eat cheese curds or dessert. Overall, I still consider myself to be on the Whole30, but the true Whole30 book does not allow for any “cheating”. Personally, the fact that I have had a couple of slip-ups and still returned back to Whole30 eating is a huge positive. Previously when trying to diet, the second I cheat, I give up entirely and make several poor eating choices in a row.
I think another contributor to my slip-ups this week is I limited the variety of protein eaten during the first week. While I made several types of chicken dressings, I still ate chicken for nearly every dinner. This week I did try to expand my repotoire with salmon and pork.
Huge plus with this recipe is portion control. Those five thin-cut pork chops were only .59 pounds, so even eating three of them is within one serving. It’s a good way to trick the body into eating more for less.
I replaced the butter with olive oil in this recipe, and it still turned out really well. I would definitely recommend cooking more onion than what the recipe calls for because they are super yummy. I also was challenged a bit with caramelizing the carrots; I ended up steaming them more than caramelizing. Any suggestions on how to caramelize carrots in a lower calorie way than using sugar?
Unfortunately, I did not record the official recipe I used, but this turned out wonderfully. I still have a ton of fresh cilantro leftover from a week or two ago, so I continue to incorporate it into my cooking. I also threw in the fresh parsley.
I’m a big fan of broiling salmon for a little teensy bit of crunch, especially when there is a marinade or seasoning on top. I threw this salmon into the high temperature broiler for a couple of minutes. I monitored this extremely closely as I have a higher burn rate than success rate with broiling. 🙂
I put seasonings (black pepper, sea salt, red pepper flakes, onion powder, and garlic powder) on the salmon first, and then brushed on an olive oil, garlic, cilantro, lime juice, and parsley marinade.
Uncooked and already looking good!
After baking, pair the salmon with some steamed broccoli, and you’ve got quite the hearty dish.
Two of my good friends came over for dinner tonight, so I decided to make pork tenderloin. Not only are pork tenderloins relatively inexpensive to purchase, but they are also pretty easy to cook. For dinner parties I love baking because you can time it, so your guests arrive a little bit before the dinner is finished cooking. This ensures a hot meal for the guests.
I was a little surprised with this recipe because it called for both a rub and a glaze. I think the glaze helped seal in the seasonings from the rub. In my next rendition, I probably will go a touch lighter on the cumin and coriander than what the recipe calls for. It was just a teensy bit overbearing. Otherwise, the flavors really accentuated the natural tenderness of the meat.
After baking the pork for 30 minutes, I glazed them. This picture is top roast with only the rub, and bottom roast also with the brushed dijon glaze.
I wanted some heavier veggies for the pork, so I pan-fried carrots and cauliflower – a delicious concoction my boyfriend discovered a couple months ago. In this picture, you also see one of our new CutCo knives on display. More to come on our trial month with the fancy new knives! So far, so great! 🙂
Second Week Attitudes
I’m pleased with discovering the deliciousness of “healthy” foods. It helps me not to miss the unhealthy junk food (like Flamin’ Hot Cheetos) as much as I have on other diets. It’s fairly taxing having to cook or plan out every meal, so I’m hoping to be able to do a little more pre-cooking for several meals than what I currently have paced out. Some people mention physical relief such as decreased swelling in joints and disappearance of aches and pains. Unfortunately, I cannot report any changes here. However, I may be sleeping better than before, so I’ll continue monitoring that.
All in all, I really like the Whole30 concept and think it’s a manageable lifestyle to incorporate into most meals. Once I’m done with the 30 days, I hope I can keep up the paleo-istic tendencies for majority of my diet while also allowing the occasional cheat. As long as it’s in moderation, I think that’s necessary!
Do you have a “healthy” cheat food to recommend? 🙂