Trying to start the year off with a shift toward more conscious choices of food. Convenient food is great, but somewhere along the line I lost my way. Pizza and burgers, even though I don’t eat them every day, have become part of my normal habits. Eating sweets is no longer a special teat but an expectation. Whole30 boils down to one thing for me: get your ass in the kitchen and cook again. Sure, I can’t use butter, or cheese, but just making dinner from scratch I now have no excuse.
Day 1 has been a challenge, and it’s only half-over. We should have planned it better. Yesterday, I made hoppin’ john, as tradition dictates with butter, ham-hock, rice, and black-eyed peas. All to be avoided on Whole30. This tradition pushed the Whole30 back 1 day, but it felt fine. Hoppin’ John isn’t exactly unhealthy, and it’s a nice bridge between all the holiday food and New Years eve gluttony the night before.
My first order of business was to prepare breakfast for the upcoming work days. I decided on egg-muffin-bites with spinach, baby kale, bacon, and seasoned with rosemary salt and pepper. Why didn’t I read the label prior to attempting to cook it? I realized the bacon I picked up from Boar’s Head did indeed have 0 carbs and no sugar on the nutritional label, but the ingredients list revealed that it still was cured with sugar. I need to scrutinize the ingredient list. Research my purchases, and then buy with certainty. Breakfast was a bust. Generic eggs for breakfast it is. At least that’s easy. Perhaps I’ll add some avacado.
I just spent half of my lunch break wandering Whole Foods buffet area, and now realize that there’s a lot of whole foods, but they’re the type that might cause gastrointestinal issues, or something along those lines. Whole 30 ain’t no joke.
Tonight I plan to cook enough food for a couple of days. Cracklin’ Chicken thighs and Oven Roasted, crispy skin chicken thighs with yams and asparagus/broccolini. At least I know that’s delicious and will satisfy us for a couple of days….