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  1. Breakfast!

    I just posted my Whole30 skillet recipe that I make for breakfast nearly every day. It's SO good that I could eat it every day. You could probably make that recipe in a bigger quantity ahead and even freeze individual servings in smaller freezer bags and just toss it in a pan and re-heat. I've never tried it before. You could definitely store in containers in the fridge and reheat, though.
  2. Ingredients: 1 cup cubed sweet potato (peeled) or 1 cup cubed russet potato (washed, peels on) 1/4 cup diced onions 1/4 cup diced peppers (whatever color you prefer) 1 Roma tomato, diced 1 cup fresh spinach, (frozen spinach doesn't work as well) I chop the spinach a little bit 1/4 cup mushrooms (optional) 1-2 Tbsp olive oil or ghee 2 large eggs 1/8 cup cashew milk (can use almond or coconut instead) 1 tsp dried basil (can use fresh if you have it and prefer) 1/2 tsp garlic powder or 1 clove garlic chopped paprika salt and pepper to taste 1/4 avocado, sliced 1) Put olive oil or ghee in a large skillet (cast iron is what I use) and turn heat to medium (4-5 on numbered stove dial) 2) Pour potato into pan and stir to coat with olive oil or melted ghee. 3) Sprinkle basil and paprika on potato and mix around to spread spices onto potato. 4) Once potato is about finished use a spatula and push them to one side of the skillet. 5) Add onion, pepper, mushroom to the cleared side of pan to cook. Add a tiny bit of ghee or olive oil if necessary to prevent sticking. 6) Once the onion, pepper and mushrooms are done mix them together with the potato well and then push to the side again. 7) Crack eggs into a small bowl and add milk, whisk. 8) Scramble eggs in a separate non-stick fry pan until formed and almost done, set aside. 9) Add tomato and garlic to the empty spot in the pan and cook for about 3-4 minutes or until most of the excess moisture from tomato cooks off. 10) Stir tomato with the rest of the vegetables and potato until mixed well. 11) Add spinach to all other ingredients in pan and stir. 12) Push mixture to the sides of skillet, leaving a circle in the middle. 13) Put the scrambled eggs into the center of the pan and use spatula to chop into pieces and finish cooking. 14) Stir eggs in with the rest of the mixture until combined. Remove from heat. 15) Scoop your delicious meal onto a plate and place 3-4 avocado slices on the side as a garnish. Salt and pepper to taste. Enjoy!
  3. Success

    Congratulations! Yesterday was my last day of my first Whole30 and I also have lost 20 lbs!
  4. Am I eating too much?

    My go-to breakfast has been what I refer to as Whole30 Skillet. I cut up either sweet potato or russet in small cubes (about 1 cup) and use either ghee or a little bit of olive oil to cook them up and keep them from sticking to the cast iron skillet. I season them with basil, garlic powder and paprika. Once those are done I add some onions and peppers and dice up a small Roma tomato and add some fresh spinach to everything else. In a small bowl I whisk 2 large eggs, add two tbsp of cashew milk and then scramble those in a different pan. Once the eggs are done I add them to the skillet and mix it all up, sprinkle with a little bit of salt and pepper and sometimes I'll have 1/4 of an avocado on the side. I have this after a cup of coffee and it keeps me from being hungry for at least 4-6 hours. It tastes great too.
  5. Tomorrow is my final day of my first ever Whole30 journey! Because I have lacked commitment to diets in the past I decided that I needed to really plan things out to make it work for me. I looked at all the local sales and found great deals on meats, fish and shrimp at buy one get one free. I found sales and built a meal plan around what was on sale. Then I spent one day shopping and measuring out meals into big freezer bags. I packed 18 meals the first time and 10 the second time. I tried to prepare enough so that I would be able to save leftovers for lunch the next day too. This made it far more convenient and easy for me to stick to the plan than to go off it. Does anyone else use this method of preparing meals to save time, money and avoid temptation?
  6. I have followed the food rules religiously...and the most difficult issue for me to get past was the change in coffee. I used to drink A LOT of coffee and I used 1 packet of artificial sweetener and flavored creamer in each cup. I have never craved sweets and I love vegetables so the adjustment wasn't horrible for me. It took a couple of weeks to get used to drinking coffee with just a little bit of non-dairy milk (coconut, almond and now cashew) but now I am fine with it. I was never someone who obsessively weighed myself...but avoiding the scale was the one rule I broke, but not obsessively. I was just really excited because I could feel and see the weight loss and I wanted to know how much, lol. Keep in mind that I have NOT exercised at all aside from taking a couple of short walks with my daughter when she walked her dog. For the last year I could not do that. I had pain just standing up for 5 minutes, or even less. That has gotten SO MUCH better. My chest pains...gone. Bloating...gone. Feeling icky...gone. I did NOT take pictures...I am camera shy. I didn't measure inches...I couldn't be bothered with those. But what I CAN say of this morning I have lost TWENTY POUNDS!! I did not measure out any kind of portions or anything...just ate when I was hungry within the rules. Had I done portions I probably would have lost more. My goal with this plan is to make healthy changes in how I eat and detoxing from the garbage. Now, I have NEVER stuck to a diet beyond 5 days. I wasn't going to let that happen this time...I know I had a PLAN, lol! I checked sales for buy one get one free meats and good sales on Whole 30 compliant ingredients and planned crockpot freezer meals based on what was on sale. The day before I started the program I prepared 18 crock pot dinners and froze them. All I had to do was pick one and put it in the fridge the night before and then dump it in the crockpot in the morning and turn it on low. Following the plan just became EASIER than NOT following it! I recommend this for anyone who veers towards what is convenient. For breakfast I cut up veggies and and tossed them in the fry pan until done and then scrambled a couple of eggs and seasoned with basil, paprika, salt and pepper. I would have leftovers from the night before for lunch as a rule. If I felt hungry in between I would have a piece of fruit or some nuts. So...I went out today and picked up a few things to add over the next few days...stevia for any recipes or coffee, honey for tea and any recipes where it's better suited...and I got a broader range of gluten free flours/powders. The only new one I got that I don't think is compliant is sorghum flour. I also found green banana flour, which I have never heard of I'm excited to try that for pancakes or breakfast muffins in the near future. I found that I really like Cashew milk a lot, too. My future plan is to try to, for the most part, stick to what I've been doing for the last month...especially limiting processed food, gluten and most dairy. I already avoided sugar but used way too much of the artificial sweeteners. I'm definitely changing that. I guess I should have posted something before starting but I like to be difficult, haha.