I’ve not been eating nut butter on this Whole30, for two reasons; it’s extortionately expensive out here for a tiny jar imported from Cornish manufacturers in the UK, and I tend to eat peanut butter straight out of the jar normally, which as far as I’m concerned is not a hugely healthy habit. So I decided just to avoid it for this Whole30, as it’s not very Charlie-compliant. However, I’m now on day 28, and I have a surplus of roasted pumpkin / squash seeds kicking around. Pumpkin and squash are mega cheap out here, so we eat them on a fairly regular basis, even before this whole30; roasted, mashed, wedges etc. But what to do with the seeds that usually just get scooped out and thrown in the bin? I am my father’s daughter after all, and I hate seeing food go to waste. Somewhere I have some nice fat pumpkin seeds in an envelope to try growing when the weather cools down again, but I decided this batch were going to be turned into something yummy. Niall was given the task of deciding between me simply roasting them and leaving them as snacks & salad toppings, or combining them with cashews and almonds and trying to make some homemade nut butter. He went for the nut butter option. So this is how it went! Continue reading
Well, three weeks down, one (and a little bit) to go. I’m feeling pretty good, although very tired as have increased my training load substantially in the last week or so. Nails are growing very quickly, and have noticed that I’ve lost weight, even though I feel like I’m eating for England!
- Breakfast – Half a grapefruit, leftover curried vegetables, 1 poached egg, handful of almonds and pomegranate seeds.
- Lunch – Green salad (Romaine lettuce), julienne carrots, chopped mushroom, green pepper, half an avocado, savoy cabbage, beef bacon slices, homemade moutabbal. Apple for dessert.
- Dinner – Lebanese kibbeh – lamb, onion, spinach & mushroom pie, with oven roasted pumpkin mash topping, roasted pumpkin skins, chopped olives, chopped cucumber, green pepper and pomegranate seed salad, cold roast cauliflower florets.
- Snacks – Two half date, cashew, pear and cinnamon bars. Banana, melon, ginger and coconut milk smoothie with elete hydration water.
- Drinks – Lemon and ginger tea, water.
I am now 14 days into my first Whole30 challenge; here’s how I have been getting on (and what I’ve been eating!) during week 2.
- Breakfast – Two soft boiled eggs, half a grapefruit, carrot sticks, chopped mushrooms and a handful of mixed cashews and almonds.
- Lunch – Green salad (Romaine lettuce) with chopped apple, mushroom, cucumber, julienne carrot and beef bacon strips. Banana for dessert.
- Dinner – Roasted butternut squash and roast garlic puree (from It Starts With Food), grilled pepper chicken, savoy cabbage and a handful of halved olives.
- Snacks – Handful of beef jerky after work.
- Drinks – Coffee with coconut milk, lemon water.
One of the things that I have been a bit worried about doing this whole30, is how I was going to fuel my long-distance training as I started to up the miles. So far, on my long runs, I haven’t eaten anything (although I would probably take a small handful of nuts/dates with me if I thought I would need them for a run), but doing a long bike ride for me is a different matter.
So when I organized with some friends to ride with them this weekend, and they (then!) told me that they were planning a 100km ride, I thought I probably should do some research. I haven’t ridden with them since the spring, as it got too hot, and the meet time got too early, and I generally got a bit lazy. Seeing as I have to get up at 4.40am on a Friday morning now (first day of my weekend), to do my long run with the road runners, I figured meeting at 6am for a cycle wasn’t actually that early, so I agreed to it. I’ve been turbo-ing mostly a few times a week since Feb/March, but I haven’t been out on the road, so I was a bit worried about being able to fuel tired (and bike-unfit!) legs for 100km of hot, hilly cycling. Continue reading