I just keep rambling on and on about how easy the Whole30 is, and I get the sense some of you are virtually rolling your eyes at me. So let me be honest here. I ate a slice of bread with butter this weekend. It happened, and I’m not proud. But when you get invited to a retreat in Hocking Hills and you’re too embarrassed to BYO vegetables, the Whole30 becomes significantly more challenging. Especially when dinner on night #1 is pasta and bread. It wasn’t even special. Just a small hunk of cold french bread with a bit of butter to quiet my growling belly.
When I woke up the next morning, I felt angry. It took me a bit to put my finger on it, but I realized that I was angry I’d lost control. And that perhaps the reason I like Whole30 so much is that it appeals to my strong desire to be in control. (Verdicts still out on whether this is a good or bad thing. . . )
On day #2 of the retreat, I got back on the wagon. While my comrades indulged in biscuits and gravy, french fries, all-you-can-eat pie buffets, and 13-variety wine tastings, I ate eggs and potatoes, SALAD BAR x 100, and maybe a little too much coffee. And I felt really good, actually. Even when I turned down a cheese-loaded potato skin. Even after passing on the gooey candied apple. Even when declining the wine slushy. Even when offered a hot gooey brownie FOR BREAKFAST. (Full disclosure: I brought the brownie home and popped it in the freezer for post-Whole30 enjoyment.) I felt so good, I decided to start my Whole30 over again, to make up for that lousy slice of bread and butter.
As I mentioned in my last post, my version of Whole30 is a blended one: Veg Whole30 plus occasional seafood. We cooked so much last week (using our week #1 menu) that we’ve got a freezer full of leftover emergency dinners and beans ready and waiting. This is great news, given my second semester of grad school starts this week!
Our Week Two Menu:
- Weekday: Kale & Onion Potato Pie (sub ghee for butter)
- Weekend: Fried eggs with Savory Sweet Potato Waffles
- Red Lentil Cauliflower Burgers and crispy potatoes with garlic lemon aioli
- Vegan Caesar salad with chick peas
- Spiralized Veggie Noodles with Cashew Sauce
- Tempeh Chimichurri and roasted veggies
Weekend Batch Cook:
- All-purpose vinaigrette
- Mixed green lunch salads
- Butternut squash and black bean chili
- Red Lentil Cauliflower Burgers (freeze extras)
- Beans (if you don’t have frozen leftovers from last week): soak overnight, rinse, then cook according to package instructions. Extra beans can be frozen, so cook the whole darn bag.
- 1 pound chick peas
- 1 pound black beans
- Spiralized Veggie Noodles with Cashew Sauce:
- Vegan Caesar Dressing (cashews need soaked overnight)