Thursday, January 5, 2017

Day Two #Whole30

In my quest to figure out all of the tricks and secrets to being successful on this reset I have consulted anyone and everyone willing to share their stories with me!  Some great advice I received was to keep a food journal.....you got it!  THIS is my food journal!

Day Two....

....same as the first, can't get better so it's gotta get worse!

Not really but that popped into my head so I thought I would share.

Breakfast was still two hard boiled eggs with salt and pepper but in all honesty, I am not really a breakfast person as I don't seem to get hungry until around 10:00 am so I thought I would have something quick and easy before heading off to work.

Today I had tuna fish for lunch!  To make it a little more interesting, combined the tuna with an entire smashed avocado, cherry tomatoes and cucumbers.  It was a delicious meal and kept me full for hours...until the dreaded "after school snack" time rolled around.

Today was a little harder as all I could think about was crackers, chips, cheese slices....all my usual go-to's when it comes to snack time.  I shoved some almonds and cashews in my mouth, drank about a gallon and a half of water throughout the day and went straight to my sister-in-laws house to commiserate but stay strong!

The interesting part was it was then that I started to feel a great deal of anxiety...not because I couldn't snack but because I started thinking about everything I wanted to eat that I couldn't have!  Oh the DRAMA!  

Then I realized this is 30 days Ruthie....30 freaking days!  There is no one saying I can't have cheese dip for the rest of my life, just not right now.

I calmed down.

DINNER was amazing!!!  Working off of our meal plan we created on www.plantoeat.com we made the following and even the kiddos liked it!

Balsamic and Basil Marinated Steak 
with Roasted Red Pepper Pesto 

Steak Marinade
1 lb skirt steak (any steak)
1⁄4 cup balsamic vinegar
2 tbsp avocado or olive oil
1⁄4 cup fresh chopped basil (or 1 tbsp dried basil)
1 tbsp fresh minced garlic (or 1 tsp garlic powder0
1 tsp pepper
1 tsp salt
1 tsp onion powder

Roasted Red Pepper Pesto
1⁄2 cup fresh basil packed
1⁄2 cup roasted red peppers
1⁄4 cup pine nuts (we didn't have these so we used raw pistachios)
1⁄4 cup olive oil
1 large garlic clove
1⁄2 tsp salt
1⁄2 tsp pepper

Marinate steak in gallon sized plastic bag or Tupperware overnight or a minimum of 4 hours.  Pan sear steak in ghee or grill until cooked to your preference.  While steak is cooking, prepare pesto.  Add all pesto ingredients to food processor and pulse until combined into a pesto texture.

Serve pesto on top of cooked steak.

  
Crispy Salt and Vinegar Smashed Potatoes
4 servings

2 pounds mixed baby potatoes (Yukon Gold, red, etc.)
1 Tablespoon kosher salt, plus addt’l for sprinkling
2 Tablespoons unsalted butter, melted
2 Tablespoons olive oil
2 Tablespoons white vinegar
2 Tablespoons chopped fresh chives
Freshly ground black pepper

Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.

Add potatoes and 1 Tbsp. kosher salt to a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.

Drain and return potatoes to saucepan. Add butter and gently toss to coat. Transfer potatoes to prepared baking sheet, spreading them out in a single layer. Using a heavy mug or glass, smash each potato to about 1/2-inch thickness.

Bake for 20 minutes. Remove potatoes from oven and turn each with a spatula. Drizzle with olive oil and continue baking for 20 minutes more.

Once baked, sprinkle with vinegar, chopped chives, salt and pepper. Serve hot.

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