Somehow this seems so much easier this time. I weighed myself this morning for the last time this month. Interestingly, to me at any rate, my weight is precisely two pounds less than when I completed my first Whole30 in early November 2011. I meant to do measurements, but I am simply not that organized.
The food has really been easy. Inspired by Carrie, Ginger Lemon Girl, who has posted about pantry meals for a few days, I decided to eat as much from what we already have in our kitchen as possible, even as I'm starting this Whole30. I'm a bit of a pack rat where food is concerned, and we pretty much eat this way routinely, so it's not as big a stretch as one might think. GK is not doing the Whole30 with me, but he has been making gradual changes for some time now that are bringing our eating styles closer together. That is darned near miraculous in my book. It sure makes meals easier, since I do almost all the cooking.
My breakfast, today, was a small top sirloin steak from the freezer. This time I remembered to thaw it first. That is not a given. I browned it in a pan as I got ready for work this morning, seasoned with salt, pepper, and garlic powder. After the steak was out of the pan, I threw in a couple of thickly sliced mushrooms. When it cooled, I cut the steak into strips and took it and the mushrooms to work with me along with a cup or so of sauteed Napa cabbage. I am a notorious breakfast-at-my-desk person. It helps me ease into the day.
For lunch, I filled my trusty warming Crock Pot with leftover beef stew from a few days ago. This was possible since I rarely eat anything non-compliant, anyway. Note, I did not say never. For me the Whole30 is not a major change; it's a tightening of the reigns. That is, of course, where food is concerned. Wine is a different issue. I enjoy our wine ritual, but I'm fine without it. That's my story, and I'm sticking to it.
Dinner tonight was simple, mostly because I was pooped after a frustrating work day. GK had the rest of the chocolate chili with an egg, avocado, grape tomatoes, and scallions. I had three scrambled eggs, a bit of avocado, and a few bites of the chili. I couldn't resist. I'm hoping I can handle just a bit.
I'm comfortably collapsed on my bed right now, and as soon as I can drag myself away from my trusty MacBook, my plan is to pick out a few new recipes to try from Well Fed.
Showing posts with label pantry. Show all posts
Showing posts with label pantry. Show all posts
Thursday, March 1, 2012
Saturday, February 25, 2012
getting ready, part four
Before we can get all creative with our new food, we need to create some space for it. The best way I know to do that is to clear out the foods we won't be eating in the next 30 days.
A good starting place is the refrigerator. Some of us (I'm thinking about myself here) tend to let open jars and bottles accumulate on shelves in the fridge. I am so used to them at times, I don't even see them. Best practice is to pull all of these out and then one by one decide what goes back. Throw away without regret anything that's old or immediately questionable. Next look at each label, carefully. You don't want anything in there with sugar or its counterparts, ingredients you can't easily pronounce, dairy, grains, or anything that doesn't sound like food. You'll be the judge of what you keep. If it's a product you'll want after your 30 days, put it on a low or back shelf, preferably in a box, so you won't accidentally grab it in the next month.
For the freezer, you'll use the same method, pretty much. If you have frozen dinners or entrees, they really need to go. Give them away if you can. When you're tired or stressed, it's too tempting to grab something familiar just because it's there. And you'll want that space for the good stuff, anyway. Look at anything that has a label with suspicion. It may be fine, but you'll want to be sure. Be ruthless.
In the pantry or kitchen cabinets, remove cans, boxes, and jars. Apply the same criteria you used in the refrigerator. Either put foods you won't be using this month in a box for later or give them away. Be thorough here and you'll be glad later. Read every label or decide to remove anything with a label. I have so much less food in my pantry now, and I have spent most of my life stocking and organizing shelves, feeling good about having lots of cans and boxes and bottles and jars. It's amazingly freeing.
The thing about all of this, too, is that you don't have to do it all at once. A few minutes here and there are perfect. Too much at once is overwhelming sometimes. When you finish, though, you should be looking at shelves that will support you, not tempt you. Let me rephrase that. Any temptations will now be healthy temptations. We want nothing less than every bit of food we serve and every bite we take to be sheer temptation.
Other people living in the house who aren't doing the Whole30? We'll talk about that next time. In my experience, it's a lot easier than it sounds.
A good starting place is the refrigerator. Some of us (I'm thinking about myself here) tend to let open jars and bottles accumulate on shelves in the fridge. I am so used to them at times, I don't even see them. Best practice is to pull all of these out and then one by one decide what goes back. Throw away without regret anything that's old or immediately questionable. Next look at each label, carefully. You don't want anything in there with sugar or its counterparts, ingredients you can't easily pronounce, dairy, grains, or anything that doesn't sound like food. You'll be the judge of what you keep. If it's a product you'll want after your 30 days, put it on a low or back shelf, preferably in a box, so you won't accidentally grab it in the next month.
For the freezer, you'll use the same method, pretty much. If you have frozen dinners or entrees, they really need to go. Give them away if you can. When you're tired or stressed, it's too tempting to grab something familiar just because it's there. And you'll want that space for the good stuff, anyway. Look at anything that has a label with suspicion. It may be fine, but you'll want to be sure. Be ruthless.
In the pantry or kitchen cabinets, remove cans, boxes, and jars. Apply the same criteria you used in the refrigerator. Either put foods you won't be using this month in a box for later or give them away. Be thorough here and you'll be glad later. Read every label or decide to remove anything with a label. I have so much less food in my pantry now, and I have spent most of my life stocking and organizing shelves, feeling good about having lots of cans and boxes and bottles and jars. It's amazingly freeing.
The thing about all of this, too, is that you don't have to do it all at once. A few minutes here and there are perfect. Too much at once is overwhelming sometimes. When you finish, though, you should be looking at shelves that will support you, not tempt you. Let me rephrase that. Any temptations will now be healthy temptations. We want nothing less than every bit of food we serve and every bite we take to be sheer temptation.
Other people living in the house who aren't doing the Whole30? We'll talk about that next time. In my experience, it's a lot easier than it sounds.
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