In an effort to reset our systems, Mike and I have embarked on the Whole30 program. We have a few reasons, but our biggest motivator is that our seven year old, Judah, has been having migraines. After a CT scan revealed nothing (thankfully!) we decided we needed to do something drastic to help his body heal. I suffer from migraine headaches as well and know that sugar is a trigger for me and over the last few months I've been eating way too much of it.
After a few long conversations with a good friend about the changes she's made to her diet over the last year and how her health has improved, I was certain that the paleo (or caveman) diet was going to be the direction our family needed to go. After making that decision, my friend suggested we begin with the Whole30 in order to break our cycles of food addiction and cravings.
|Black coffee on morning number 2. Not as terrible as I'd anticipated!|
We are only on day 4, but already I've struggled coming up with meals. It's tough to realize that I've totally been in a food rut - chili, chicken and noodles, spaghetti, tacos...repeat. It's not bad food, but it's the same week after week, and cooking and coming up with new recipes is totally out of my comfort zone.
But, thank God, for the internet and Pinterest! So far we've had some winning meals and I've been spamming my Instagram newsfeed with pictures of what we've been eating, knowing that there will be a time (probably next Tuesday) when I have no idea what to make for dinner and will need to look at the pictures to help get my creative juices flowing again. I've been asked for the recipes by a couple of people, so I thought I'd share the ones we've enjoyed here. (Please excuse the photos as they've all been taken with a phone or iPad and quality isn't the greatest).
Tonight I made my variation of this coconut curry recipe I found on Pinterest via the PaleoPot. (I heart you, Pinterest.) Honestly, if the kids eat it AND Mike and I like it, then it's going to be something that goes into the rotation.
2 cans coconut milk (we use Native Forest)
3ish tablespoons red curry paste (I found one that is Whole30 approved at Whole Foods)
3 chicken breasts (mine were frozen)
1 yellow pepper
1 red pepper
1/2 head of cabbage
salt, to taste
Dump your coconut milk and curry paste into a crock pot. Mix together until the paste is dissolved. Add the rest of the ingredients to the pot. Cook on high for 5-6 hours (if your chicken is frozen. Seriously, I'm no crock pot genius, so you'll have to use your discretion on this!). Once the chicken is cooked through, use two forks to shred it. We served ours with green onions and I would have loved to add a little garlic chili sauce (Sriracha anyone? Yum.) but alas, it isn't Whole30 approved. However, the dish is great on it's own!
Today for lunch we made hamburger patties with this salad. Yum. The salad was just romaine lettuce with apples, avocados and pecans. I wanted to add more flavor than just some olive oil (and again...wanted to get the kids to eat it!) so I used a variation of a vinaigrette that my cousin showed me a few years ago.
1/2 c olive oil
1 tsp dry mustard
1-2 garlic cloves, smashed
juice from one lemon
Chop your garlic, dump some salt on top of it (about 1/2 tsp. or so) and using your knife smash the salt into the garlic.
In a bowl, mix the lemon juice and dry mustard. Add the smashed garlic and pepper.
I think the correct way to do it at this point is to slowly drizzle the olive oil into the bowl while you are vigorously whisking the lemon juice but um...no. I just added the olive oil and the lemon juice mixture to an old salsa jar and shook it for a minute or so until it was all mixed up.