Whole 30 Day 24
Well, we are almost at the finish line and I am pretty sure that, come day 30, we will not be stopping completely.
I am conflicted. I know I am not ready to stop yet, my body needs more time to heal and my psychological connections to food are not healed yet either. I am still craving sugar most days. Especially when I am not getting enough sleep. I am, however, happy to report that I am no longer starving between meals and in the evenings. By 4:30, I am pretty hungry, so we are eating earlier that usual and occasionally I will have a handful of almonds and a cup of tea to give myself some extra time.
My conflict comes because it is my birthday next weekend. And the whole time I have been following the Whole 30, I have been looking forward to Black Forrest birthday cake! I think I will have my cake and then go back on for another month.
Today I had an amazing lunch. Brent made meatballs for dinner last night, and I knew that I wanted a souvlaki inspired wrap. Since pitas are verboten on the Whole 30, I bought some butter lettuce. The gorgeous round leaves are perfect for making a wrap. Last night I made some Whole 30 and paleo compliant tzatziki. My husband tasted it and declared me a culinary genius. I don't know about that, but it is pretty tasty.
If you want to know more about the Whole 30, Check out the book! It Starts with Food
(amazon affiliate link)
Paleo Tzatziki
1 can of coconut milk (not carton)(or cup of greek yogurt if not eating paleo or Whole 30)
2 cloves of garlic
fresh dill
half a lemon
1 cup of shredded cucumber
1. Take only the cream from the coconut milk. Refrigerate overnight and it should separate.
2. Add the juice from half a lemon
3. Crush and chop the garlic, add to the cream
4. Add fresh dill to taste. (or about a tsp of dried)
5. Salt and pepper to tast
6. Stir in cucumber.
7. Refrigerate for at least a few hours, it is best eaten cold. If using yogurt, it tends to separate a bit, just stir it up again. You can squeeze some of the liquid out of the cucumber to reduce the separation. If using coconut cream, the dip will thicken in the fridge. You can stir in a bit more lemon juice before serving to make it deliciously creamy.
This should keep for a couple of days in the fridge.
I even had this tzatziki for breakfast, on top of these salmon patties. Excuse the children's plate!
.JPG "Mighty Morphin' Mama's Salmon Patties with #Whole 30 #Paleo tzatziki.")
I am conflicted. I know I am not ready to stop yet, my body needs more time to heal and my psychological connections to food are not healed yet either. I am still craving sugar most days. Especially when I am not getting enough sleep. I am, however, happy to report that I am no longer starving between meals and in the evenings. By 4:30, I am pretty hungry, so we are eating earlier that usual and occasionally I will have a handful of almonds and a cup of tea to give myself some extra time.
My conflict comes because it is my birthday next weekend. And the whole time I have been following the Whole 30, I have been looking forward to Black Forrest birthday cake! I think I will have my cake and then go back on for another month.
Today I had an amazing lunch. Brent made meatballs for dinner last night, and I knew that I wanted a souvlaki inspired wrap. Since pitas are verboten on the Whole 30, I bought some butter lettuce. The gorgeous round leaves are perfect for making a wrap. Last night I made some Whole 30 and paleo compliant tzatziki. My husband tasted it and declared me a culinary genius. I don't know about that, but it is pretty tasty.
If you want to know more about the Whole 30, Check out the book! It Starts with Food
(amazon affiliate link)
Paleo Tzatziki
1 can of coconut milk (not carton)(or cup of greek yogurt if not eating paleo or Whole 30)
2 cloves of garlic
fresh dill
half a lemon
1 cup of shredded cucumber
1. Take only the cream from the coconut milk. Refrigerate overnight and it should separate.
2. Add the juice from half a lemon
3. Crush and chop the garlic, add to the cream
4. Add fresh dill to taste. (or about a tsp of dried)
5. Salt and pepper to tast
6. Stir in cucumber.
7. Refrigerate for at least a few hours, it is best eaten cold. If using yogurt, it tends to separate a bit, just stir it up again. You can squeeze some of the liquid out of the cucumber to reduce the separation. If using coconut cream, the dip will thicken in the fridge. You can stir in a bit more lemon juice before serving to make it deliciously creamy.
This should keep for a couple of days in the fridge.
I even had this tzatziki for breakfast, on top of these salmon patties. Excuse the children's plate!
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