Sunday, June 24, 2012

Whole30 - Day 0

Tomorrow I'm starting my Whole30 challenge, so I spent a good chunk of today prepping. I cleaned out the fridge and the cupboards first. You know when you do an eating challenge or diet, and the first thing they tell you do is stash all the food you can't eat? Well, I've never actually done that before, but since this time it's a full thirty days, I figured I'd better make some room for my 'on plan' foods. I tidied out the cupboard and ended up with this:


The top shelf is all my random grains - pasta, rice, quinoa, couscous, oatmeal, pancake mix, etc. The second shelf is other random miscellaneous stuff that I can't eat: canned soup, sweeteners, peanut butter. 

The bottom shelf is mine. Coffee, almond butter, coconut milk, and a random can of hearts of palm. Obviously a grocery trip was in order. 


I had my bike so I couldn't buy too much stuff, but I did get enough for a few days, including ground beef, chicken, spinach, cilantro, broccoli, eggs, berries, coconut milk, salsa, and sardines. 

Then I prepped a breakfast casserole for the week. 



 I've made this before and it's AWESOME.

Sweet Potato Hash Casserole


1 lb ground beef
1 large sweet potato, grated
1.5 cups salsa
6 eggs

Preheat your oven to 375*. Cook the ground beef in a large pan until no pink remains. Add in the grated sweet potato and cook until soft. (It'll cook faster if you put a lid on the pan.) This only takes about 5-8 minutes. Then add in your salsa and stir till well mixed. In a seperate bowl, beat six eggs together. Then dump everything into an 8x8 baking dish and bake for 25-30 min, until the middle no longer jiggles. I like to eat it at room temperature, and find it's best the next day. It'll also keep for 4-5 days easily. 

When that was done I baked some chicken breasts to throw in salads for lunch this week. Plain boneless skinless chicken breast, marinated in olive oil, white wine vinegar, cumin, coriander, turmeric, cinnamon and salt. Cooked at 400* for about 35 minutes.




Not pictured are the GIANT container of broccoli I steamed and my roasted red peppers. So I think I'm in good shape for at least a couple of days. 

While I cooked, Riley napped by the front door. 


And the cats hung out on the back deck. It was a nice Sunday.

 Wish me luck tomorrow!!!

2 comments:

  1. Excellent job preparing! It really makes all the difference. :)

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  2. I kind of enjoy the preparing stage! I am going to have to try your sweet potato hash recipe; sounds great and easy.

    Riley is adorable.

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