Whole30 – 2016TD18

Whole30 2014For the next 30+ days, I will be eating meat, vegetables, healthy fats, fruits and nuts. I will not be eating processed food, sugar, dairy, grains or legumes, and I won’t be consuming any alcohol.

I’ve done a few Whole30 challenges before, but this time I’m looking for something a little different. I lost touch with my Paleo choices last year and I would like to reconnect with what it means to feel healthy, vibrant, and in tune with my whole self.

If you’re doing a Whole30 or other challenge, if you are living/exploring the Paleo lifestyle, or if you are simply looking for some tasty recipes to add to your repertoire, be sure to leave a comment to let me know you’re out there! I am so glad you stopped by!


Day 18 is done!

Quote of the Day: Give thanks, for unknown blessings are already on their way.

Someone mentioned to me the other day about my morning sauerkraut thing so I’ve decided to explain a little bit. It’s not that I’m addicted to sauerkraut, but it’s definitely become a habit. The sauerkraut that I eat is cabbage and salt that’s been allowed to ferment. Nothing else. It isn’t in the can or even in the plastic pouch by the deli meats. I find it in our natural food store and it’s in the refrigerated section. I think it tastes really different from canned sauerkraut. It’s crunchy and has a much milder flavor. I think of it as more tangy than sour. It’s super fresh and it’s full of probiotics, which are great for our health.

Probiotics are the little microbes in our gut that, science is finding, have a lot more to do with just about everything about us, including health and mood and disease prevention and more. It’s worth it to keep your good bacteria up because they can help crowd out the bad. Fermented foods help replenish and balance our gut microbiome. Yogurt and kefir are two dairy products that can do that. During my first Whole30, I found fermented sauerkraut because dairy was out.

I actually like sauerkraut anyway because I like sour flavors. I tend to use more vinegar in my salad dressings than some people would, and I even (often) add a splash of vinegar to the pan at the end of cooking my eggs. It’s delicious. But I always thought of it as being something next to pork chops at dinner. It wasn’t until I was doing a Whole30 and experimenting with different things that I tried it next to my eggs. And it totally works. When I plate up my breakfast, the kraut and avocado are next to the eggs – but I pretty much bring everything together before I eat.

If you try it, I’d love to hear what you think. My favorite brand is Bubbies, but I recently tried Sonoma Brinery and I like it too.

Day 18 – The Details

4:30am – Black coffee

6:15am – 2 eggs, kale and mushrooms, 1/2 tsp. coconut oil, 1/4 avocado, sauerkraut

12:15pm – Celery salad with baked chicken, apple, and walnuts

4:00pm – Plantain chips (um…these will not be coming home very often)

5:15pm – Salmon on salad with sesame dressing

Food: I felt more on track today. The plantain chips were new, something I got for my husband while he is away traveling. I had to sample them first, of course, and they were fun. I don’t want to become a big chip snacker, even if they are a healthier chip, so these are a once in a while thing.

Mood: I feel okay. I have some personal stuff going on right now and I’m incredibly busy with a charity event that’s coming up so some days I’m just a little quieter.

Sleep: 6.5 hours. A little short, but it was deep.

Activity: Rest day.

Focus – Meditate Daily: I am becoming increasingly grateful for this practice.


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