With that said though, this week has been pretty crazy and I have not meal planned for next week - this is extremely not like me as I usually am scribbling recipes and meals the entire week before. But this week I was extremely busy with work and I decided to enjoy the week I was in with the food I was eating rather than jumping ahead. Today I am feeling a little set back though as I don't know what I am cooking this weekend or next week or what groceries to buy, but that is normal and that is what Whole30 has been for me - finding a new normal!
Last night's spin class with Pablo was really intense. The room was hot, everyone was sweating, we were breathing hard and Pablo just kept pushing us farther and higher and deeper than we thought we could go! I left feeling strong but tired and couldn't wait to get home and curl up on the couch with Ryan and watch True Detective.
Pre-workout meal was a hard boiled egg and a turkey blueberry muffin (don't worry I only have 2 left, but these lasted so long and were so great to have on hand). Post workout was a Blueberry Rx Bar which I ate so quickly on my bus ride home. And dinner was leftover Spaghetti Squash Pizza, the last remaining cashew cheese stuffed mushroom and some grape tomatoes and dates for added sweetness. I was really full after eating this which surprised me because after spinning I usually can't get enough food quick enough and that's when I start binging on cereal and cookies. I feel so much better than that I have controlled and regulated my eating habits and feel fuller longer as well as satisfied.
This mornings Bar Method class was tough because I was so sore from spin but it felt really good to stretch my muscles after such an intense ride. Pre workout I had my n'oatmeal frozen muffin and post workout I had a Pecan Pie LaraBar. Meal #1 is spaghetti squash pizza because I cannot get enough of it with some Trader Joe's Zesty Naco Kale Chips for some crunch as well as something green on my plate.
Meal 2 today is a walnut and vegetable salad that I bought because I was too tired to throw one together when I got home at 8pm last night. The salad was mixed greens with broccoli, asparagus, tomatoes, scallions, mushrooms, peppers, hard boiled egg, walnuts and grilled chicken with a balsamic vinegar dressing. I had a couple of plantain chips on the side but the salad was so filling that I didn't even need them!
Meal 3 was a delicious swordfish, it's Ryan's favorite, and his other favorite - brussel sprouts with bacon. We made dinner as soon as I got home from work which is a habit we have begun to break since starting Whole30, but we wanted to watch the last 2 episodes of True Detective and they are very long so we need all of the time we could get!
Ryan made dinner and I just helped prep! I love when he cooks because it is not as stressful as it used to be when I was weighing and measuring every ingredients. We made Seared Swordfish with Lemon Cashew Crust. It was so easy to make the crust with some cashews, lemon zest and basil and then we baked the swordfish for 15 minutes. The brussel sprouts were easy too, baked them for 40 minutes! We used coconut oil and balsamic vinegar as the marinade this time to change the flavors a bit from the usual ghee. They're always delicious and I love that we found a new love for a new food. The swordfish was my favorite way that we have ever made it. It is a steak and sometimes I treat it too much like a delicate filet of fish, which it's not. Baking it helped all of the flavors and juices come together and I didn't over or under cook it at all!
XO
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