It's been a while since I've visited my blog. I've done plenty of different diets or ways of eating and because of budget and having limited mental energy for planning meals have come back to just doing Weight Watchers (seems to work the best for me). So here goes :)
Sunday: Hamburger Casserole
Monday: Easy Fried Rice
Tuesday: Super Easy Cream of Broccoli Soup
Wednesday: Crockpot Chicken Ranch Tacos
Thursday: Kielbasa Pasta Skillet
(made substitutions to make this WW friendly)
Friday: Shepherds Pie
Saturday: Bacon, Bean and Cheese Stuffed Peppers
Sunday: Cream Cheese Chicken
Monday: Skinny Baked Mac and Cheese
Tuesday: Stuffed Pepper Soup
Wednesday: Turkey Kielbasa, Potatoes, and Cabbage
Thursday: Baked Ranch Chicken
w/ Cucumber Tomato Salad
Friday: Swedish Meatballs
w/ Egg Noodles and Veggie
Saturday: Brown Rice Mexican Casserole
Check out more menu plans at I'm An Organizing Junkie
I am over a week into doing Whole30
and I feel amazing.
I will say that eliminating sugar has done wonders for me. Yesterday I was up at 5:40 in the morning as we had an early morning doctors appointment for my littlest guy. Usually, I would be crashing multiple times throughout the day and I made it through the entire day until midnight without feeling tired at all. Proteins and good fats really do fuel the body.
Yesterday I ate:
Breakfast: Eggs with green pepper and onion fried up in bacon fat.
Lunch: Chicken salad made with homemade mayo, drizzled with Sunshine Sauce
and served in a lettuce wrap.
Dinner: No Bean Chili
Snacks: Handful of mixed nuts (almonds, pecans, and walnuts), coffee with coconut milk creamer, a spoonful of coconut butter. Acorn Squash Porridge. Banana with coconut milk.
I really love the way I feel and am starting to see how sugar has really been bad for me.
I whipped up a pot of No Bean Chili, Crockpot Pot Roast and Pork Carnitas the other day to make it easier to just grab what I need when I need it. Being prepared is key when eating this way.
I am so interested in seeing my body composition results at the end of the 30 days. I already know I will be doing another Whole30.
Have a wonderful Saturday everyone!
NOTE: This recipe is done using a Cuisinart Pressure Cooker...results would be different if using a pot. Find the original recipe using a stock pot at The Clothes Make the Girl
3-4 lb pork shoulder roast, boneless or bone-in
1 rounded tablespoon ground cumin
1 tablespoon garlic powder
1/2 tablespoon salt
1 tsp ground coriander
1 tsp ground cayenne (I use 1/2 cause of kids)
1/2 cup lime juice
1/2 cup lemon juice
1/2 cup Water
I add the juices and water into the pot first. Put the spices into a large ziploc bag. I cut the roast up into very, VERY, large chunks, like maybe 6. If the roast has a bone, just cut around it (but include it...good meat next to the bone). Take the chunks and throw each of them in the ziploc bag to coat with the spices. Then place them into the pressure cooker. It does not have to be perfect. When the cooking is done, you can remove the bone. Now, tuck that baby in and set the pressure cooker for high and add 50 minutes to the clock. After the timer beeps, just let it go with natural pressure release. It will take a little while for all the pressure to go out. Once it is done, take the huge chunks of pork out of the pressure cooker and a few at a time place in a hot pan to sear all sides of the pork. Keep turning it until it is a nice brown color (not blackened and burned)...just be careful..that pan is HOT. It usually causes my house to smoke up and my kids to freak out and want to dial 911! I let the pieces cool for a few minutes and then shred them up and put them in a storage container to eat through the week.
This goes nicely wrapped in romaine lettuce with some Sunshine Sauce which you can also find at The Clothes Make the Girl
. Sometimes we like to just eat it all by its wonderful self...yummmmm
Here is the pressure cooker I use...just in case you all wondered!
Find more recipes at The Grocery Cart Challenge