One Week In (reflections on Whole 30 and stuff)


I don’t believe in detoxing from sugar. While I think that it’s possible to consume too much of it with deleterious effects on your body, I think that “detoxing” suggests dependency and addiction. There’s also a mystical component to it that classifies food in the same category as a toxin, and I just don’t subscribe to that line of thinking.

I also don’t believe in “cleanses.” We have livers and kidneys and small intestines for a reason. Their primary function is to cleanse our system of the things it doesn’t need. To quote my doctor, “anything that makes you poop is a cleanse.” And, again, the valence of the word “cleanse” within the context of eating suggests that if you’re not eating these things, you’re eating dirty, impure, or unpleasant things. I don’t subscribe to this school of thought, either.

I do believe in balance and mindfulness.

Eating (mostly) Whole 30 for the past week has made me more mindful of what I’m putting in my mouth. I lost about 5 pounds this week (I was up a little on Monday morning due to weekend indulgences). I ate lots of lean protein, a crapton of veggies and fruit, and more cashews than I thought would be possible. I took in very little sugar and dairy (basically enough to make my coffee palatable), swapped out diet sodas for hot tea and sparkling water, and ate wheat (a tortilla) once. As of this writing, it’s been a week since I had a Coke Zero or a Fresca (both of which I would consume once daily) and I haven’t missed them at all.

I’ve been reflecting a lot on how much bread I ate before adopting a Whole 30-forward diet: grazing on Goldfish, pretzels, cheez-its, ritz crackers (usually upon arriving home with the kids in the evening and shoveling something in while getting dinner ready), pasta nights with soft French bread and butter on the side. Cereal or toast for breakfast. Snack bars in the afternoons. Ice cream bars at night. My processed carbohydrate consumption was out. of. control.

Other pros of Whole 30: the leftovers get used, mostly by me. I repurposed last week’s turkey taco meat into taco salad, and made breakfast out of the chicken verde. It feels good to be wasting less food.

Cons: It’s so much meat, and it’s so much cooking. Now, I do a lot of cooking during the week, but holy cow, is this a lot of cooking and prep. How would someone with an inflexible schedule (say, an 8-5 job, kids with extracurriculars, etc.) manage this? But mostly? It’s too much meat. I know that the preferred meats in this plan are grass-fed, organic lean meats, and I reckon I could go source that at the farmers market, but the price goes up exponentially. And I can’t, in good conscience, eat (and feed my family) feedlot meat 5-6 nights a week. It’s bad for our bodies, it’s bad for the environment, and it’s cruel to the animals. (We drove past a feedlot outside El Paso back in December and OMG, not only did it go on for MILES — there were stacks on stacks of cows crammed in these pens, and the ones that were sitting were doing so in muddy sludge — it REEKED. I was gagging at the fetid ammonia smell, something I don’t want to associate with a steak or a burger.)

So, in short, I’ve decided that strict adherence to Whole30 isn’t for me (but I kinda knew that going in). But I can feel that my body likes this healthier regimen of heaps and heaps of fruit and veg, fewer processed carbs (no more than one serving per day), NO DIET SODAS (it’s been 10 DAYS!!!!), and drastically fewer sweets (one serving per week, and not a slice of cheesecake from the Cheesecake Factory, but like, a cookie). This is a way of eating that feels right for me, from a food-consumption standpoint, a quality of life standpoint, and an ethical consumption standpoint.

So, without any further super-privileged navel-gazing about my food choices (just last night I told the BK, who was kvetching about dinner, to think about the kids at his school who wouldn’t have a yummy dinner, so it’s rather ironic that I spend so much time fussing over and analyzing what I eat), here’s our menu plan for the week.

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Sunday: Baked chicken with spinach and artichokes (This was not very good, I thought. The chicken, while tender and juicy, wanted more seasoning, and the three tablespoons of fat made for greasy, greasy vegetables. Not an ideal combination.)

Monday: Steak, broccoli, roasted potatoes (This didn’t happen, as the husband was sick and working late and I didn’t want the meat, so I had a salad, while the kids had mac and cheese.)

Tuesday: Arugula with roasted salmon and potatoes  Just gonna keep the salmon in the freezer and have the steak tonight instead.

Wednesday: Veggie frittata with spinach and peppers (blessed, blessed meatless dinner!)

Thursday: TBD (it’s the night of our school spelling bee, and I’m the coordinator/emcee/pronouncer/judge)

Friday: Tacos (with shells for the family, taco salad for me)

Saturday: Historically our dining-out night. So, we’ll see!

Lunches will consist of salads topped with lean protein, mostly. I’ve got a cache of boiled eggs prepped for the week.

Breakfast will alternate between egg-centric whatevers, Rip’s Big Bowl with unsweetened almond milk, and chicken sausage with fruit on the side.

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Meal plan: Week of 8/24/14 (First week of school!)


 

Chicken yakisoba

Chicken yakisoba

It’s the first week of school! The BK starts fourth grade and the LK starts kinder, so big big BIG changes are afoot! The LK has a new collection of sassy dresses with animal prints, the BK has … a bunch of new Magic the Gathering cards, so we’re ready to rock! 

These nuggets started school today.

These nuggets started school today.

I figure, new school year = new energy to blog my meal plans, especially since we’re embarking on a new extracurricular regimen (fall baseball! ukelele lessons! gymnastics! painting! etc.!). As ever, I’m looking for a good balance of nutrition (so, veggie-forward), at least one vegetarian meal a week, Weight Watchers friendly for me, and yet still appeals to the kids. As such, here we go: 

Sunday: mac + cheese + chicken nuggets + grapes for the kids (per their request), passed apps dinner at Jacoby’s for the parents (by the way, we really liked Jacoby’s and will definitely be back for dinner, if not brunch and lunch. Think Contigo with southern comfort foods like pimento cheese, coconut cake with marshmallowy 7-minute frosting, and your East Texas grandma’s hobnail glass collection)

Monday: chicken yakisoba

Tuesday: shrimp + black bean tostadas

Wednesday: baked spinach and cheese ravioli + salad

Thursday: beef + broccoli, rice

Friday: dinner at our last Express game of the season

Saturday: pizza, maybe? 

What’s on your meal plan for the week?

Meal plan: Week of 5/18/14 – 5/24/14


Welp, last week’s menu was a rousing success in terms of getting back on plan, so this week I’m letting it ride. I’m so close to my 5% goal I can taste it, and it tastes a lot like Garden Vegetable Soup. It’s also going to be warm this week, so I’m working more salads into the rotation.

Mmmm...cheesesteak

Mmmm…cheesesteak

Sunday: Cheesesteaks (can’t be a monk every night!)

Monday: BBQ Chicken salad

Tuesday: Rainbow peanut noodles (I’m making brownies for book group and am going to try very hard not to eat any)

Wednesday: turkey lettuce wraps

Thursday: chickpea & sausage minestrone (this might not happen, as the BK has baseball practice — he made the All-Stars team again this year — and the LK and I will go see Michael Pollan speak)

Friday: Almond, berry & chicken spinach salad

Saturday: Memorial Day weekend begins! Dinner TBD.

 

Meal plan: 5/4/14-5/10/14


The semester is over and, beyond fielding queries from students with questions about their final grades, I’m done teaching for now. (For the foreseeable future, really.) I’m now concentrating on writing and my postdoc, working on lots of exciting new projects and hoping to make something happen with my food-writing career.

I’ve been cooking a lot; partly because I’m reviewing some cookbooks, but also because I haven’t had much opportunity to spread my wings in the kitchen over the past several weeks. I have so many unfinished projects hanging over my head, I’m really relishing the short window of time I’ve got right now to get caught up on things domestic before summer madness starts.

To that end, I’ve been putting my cast iron skillet through its paces of late, as well as working through my aversion to cooking things in oil. Being raised by a lifelong Weight Watcher makes one skittish about frying things, but I’ve been trying to relax in that regard a bit. Everything in moderation, right?

I’ve got lots of things to say here in the coming weeks and months. But for now, here’s a meal plan.

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crispy chicken thighs

Sunday: wiener schnitzel (technically, schweineschnitzel because I don’t eat veal), mac and cheese, steamed broccoli, because nothing says “bathing suit season” like breaded, fried pork cutlets and rich, creamy, fat-drenched pasta.

Monday: chicken spaghetti, salad

Tuesday: I went to the Women Behind the Wheels class at Antonelli’s; the kids had mac and cheese and hot dogs and Matt had leftovers.

Wednesday: crispy chicken thighs, salad, crusty bread and Mt. Tam

Thursday: catfish tacos

Friday: roasted cauliflower tacos

Saturday: I’m hoping we’ll go grab some pizza from Sauced and help them stay open.

What are y’all eating this week?

Meal Plan: Week of 4/6/14 – 4/12/14


veggies

This past Friday, we received our first delivery from Farmhouse Delivery. After my experience at Foodways Texas, I’ve been looking for ways we can both reduce our carbon footprint and support local producers from within the kitchen. I signed us up for East Side Compost Pedallers and did some shopping around for CSAs, ultimately deciding on Farmhouse because I liked the ability to add on things like milk and cheese curds from Mill King, bread from Easy Tiger, and eggs from Pelham Lane Farms. I was hoping to get some Rockstar Bagels in our first drop off, but every time I added them to my cart, some weird $14 “cardamom bars of joy” showed up in my shopping cart instead. THAT’S FINE I DIDN’T WANT ANY BAGELS ANYWAY.

Anyhoo, I opted for the large weekly bushel and on Friday, I opened the box to find rainbow chard, spinach, strawberries, a small bunch of rainbow carrots, a huge bunch of parsley, a couple of sweet potatoes, a couple of artichokes, a gorgeous head of red leaf lettuce, and a big bunch of scallions. So, I’m faced with planning our meals around these veggies, many of which I rarely use. The chard, in particular, made my knees quake a little.

You see, when I was expecting the Little Kid, I had some, uh, food aversion issues. Meaning that I would eat food and then my body would decide it was averse to it. One day in particular, I made Eggs in a Nest for my lunch. I wanted to like it, really. But my body did not get the memo and I’ve avoided chard like the plague ever since. But now she’s five and I reckon it’s time to get over myself.

The farm box didn’t contain enough to keep me from having to go to the grocery store, but it has ensured that I’m incorporating veggies into every single meal. Plus, this gives me the opportunity to try some things I’ve not tried before, like branching out into sauces and whatnot. I already used the lettuce for dinner on Friday night (we’re not paleo, but I’ve found some really yummy recipes out there in that world, and I’m very glad there was enough of this taco salad left over for me to take some for lunch later this week).

Sunday: I ran the Cap 10K this morning and am celebrating with friends and margaritas at Maudie’s

Monday: Beef empanadas with chimichurri sauce. I might also use the sweet potatoes from the farm box to make these, but we’ll see.

Tuesday: Rainbow frittata muffins (recipe below), roasted artichokes

Wednesday: Chicken tikka masala, rice, naan

Thursday: Steak and brussels sprouts

Friday: Baked chicken wings, carrot and celery sticks, salad

Saturday: TBD. We usually dine out on Saturdays, so we’ll probably do pizza or tacos or something.

rainbowfrittatas

 

It’s been a while since I’ve shared a recipe here, so I thought I’d do so today. Here’s a ridiculously nutritious vegetarian main that’s super easy for a weeknight. Serve with crusty bread (and a salad if you want to be super wholesome; add a chunk of cheese if you’re feeling like indulging).

Rainbow Frittata Muffins
makes 12 mini frittatas
adapted slightly from Veggiestaples.com

12 eggs
1 cup chopped rainbow chard
1 cup chopped spinach
1 cup diced red bell pepper
3/4 cup shredded cheddar cheese
salt & pepper

Preheat oven to 375 degrees. Spray cups of muffin tin with cooking spray.
Crack eggs into mixing bowl and whisk together.
Add in vegetables and cheese, add salt and pepper to taste.
Pour the mixture into the muffin tins.
Bake for 20 minutes.

 

 

 

 

Meal plan: Week of 3/23-3/29


pineapplecake

 

It’s spring! And pineapples were on sale for ridiculously cheap at the grocery store, so I took this opportunity to make my first-ever pineapple upside-down cake. You can see where it stuck to the edge of the pie plate when I inverted it, but look at that glaze! That caramelized edge! I’m very much looking forward to sampling this.

I went to the Foodways Texas symposium this weekend and learned so much, met some cool new people, and hung out with friends I don’t get to see very often. I’ll have a recap of it here tomorrow. There’s so much to share and process and take action on and be excited about — I can’t wait to get it all in writing.

In the meantime, here’s the meal plan for the week!

Sunday: Skillet roasted chicken from Cast Iron Nation; I’ll be testing some recipes from this new cookbook this week for a review.

Monday: Baked Spaghetti (Also from Cast Iron Nation), salad

Tuesday: Baked fish and chips, broccoli

Wednesday: LK and I will have dinner at Salvation Pizza while Husband and BK are at baseball

Thursday: Slow cooker chicken “gyros”, appropriate Mediterranean sides

Friday: Teriyaki salmon, rice, spinach

Saturday: Double date dinner out!

What’s on your menu this week?

Meal Plan: Week of 1/19/14-1/25/14


I meant to get a meal plan up last week, but I got swept away in the frenzy of the first week of the semester, meetings, interviews, workouts, etc. Here’s a quick rundown: steak and potatoes, chicken apple sausage and cheesy broccoli rice, pork tenderloin and roasted cabbage, and lemony chicken soup with orzo.

This week finds me, as ever, negotiating the tension between kid-friendly and waistline-friendly meals. The kids like lots of carbs and cheese, while I try to adopt a more vegetable-forward stance. There are more noodles in this menu than I’d like, but at least some of them are whole wheat.

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Sunday: Chicken yakisoba (note that this recipe calls for a LOT of ginger; next time I make this, I’ll use half as much. Also, I used tomato paste instead of ketchup in the sauce).
Monday: Easy macaroni casserole (I’ll be using Whole Foods brand whole-wheat shells, which are less than $2/box; the brand she’s pimping in this post was $3+ per package), salad
Tuesday: Beef with broccoli, brown rice
Wednesday: Dinner out with friends at Xian
Thursday: This is a late night, as the BK has basketball practice from 6-7 (and I have Zumba until 7:30), so I got a bag of cheese tortellini from Whole Foods and will ask the husband to prepare them for us.
Friday: It’ll be cold and rainy, so I’m going to make a big pot of chili and some cornbread.
Saturday: I’m hoping to go to Torchy’s, but if I am outvoted, I think I might make some tomato, mozzarella, and pesto paninis.