Whole30 Update (1)

Whole30 Update: Day 8

Hey y’all! Since I’ve had a lot of people ask about The Whole30 and personal life stuff, I wanted to give a little update today! I also want to share a few of the recipes I’ve used this week(per the request of some of you guys!)

Week one is done! I am officially on day 8 of 30 and I am feeling okay. I’ve been asked about few things, so I figured I would just go through the basics of what I’m doing, feeling, eating. I am about to be completely honest so I am sorry about any TMI moments…but I’m a mom. I wipe bottoms and snots half my day.

Physical Perks:

I am feeling pretty great! I only went through about half a day of the “hangover” period. A little sugarless migraine came on about day four and went away after I had a little caffeine. I’m definitely losing weight, which while not the reason behind me doing this, I am not going to turn my nose up at that! I haven’t weighed myself but I can see a little difference in my face from the first day versus my face now.

Physical Downfalls:

I warned you all: TMI. My digestive system has NOT loved this diet change. I know cramping and diarrhea is a normal reaction…but not fun. I also went through the six and seven day slump. Exhaustion hit those two days and I thought I was a goner. Because we had a concert late Wednesday night, that ma partially be to blame for day six..but who knows! My stomach is still a little queasy because so much coconut milk and fruit. But I’m trying to get through it! And making sure I eat enough protein to balance the insane amounts of fiber.

Mental Perks:

I have felt a lot less anxiety the past week, even with our current political climate. This may be because caffeine has been completely cut out…who knows! No matter what it is, I am super excited to be experiencing less anxiety. And even with the fatigue that has hit me, I’m not feeling “depressed” per se. Which is outside my norm when it comes to being tired.

Overall, I feel AMAZING mentally.

Mental Downfalls:

I really miss eating food that I associate with happy moments. For example, having a bag of popcorn at the concert on Wednesday. I love popcorn and saying no was not my idea of fun. But it’s also a perk to+ be able to recognize my eating habits were really emotional a lot of the time was good.

What I’ve been eating:

Cajun Shrimp Spaghetti Squash:

This meal is super easy! What you need:

-9 large shrimp

-2 cups spaghetti squash

-1 medium onion

-1/2 can of mushrooms

-5 cloves of garlic

-coconut oil

-1 cup chicken broth

-Cajun Seasoning! (MAKE SURE THERE’S NO SUGAR!)

What you do:

-Put a dollop of coconut oil into your sautee pan.

-Add in diced onions, mushrooms, and diced garlic. Spinkle on some Cajun seasoning. Cook for about five minutes on low, cover on.

-Add in about half the chicken broth, continue cooking.

-Peel Shrimp and put into cajun mix.

-Heat up already roasted spaghetti squash

-Add shrimp and rest of broth into the sautee pan. Cook until shrimp are pink.

-Put on top of heated squash and ENJOY!

Y’all this meal was SO good! I’ve made it twice more since my original time making it. If you need a few extra calories, add in some more shrimp. If you’re not Whole30ing it with me, try it with parmesean cheese.

That’s how the first week of my Whole30 journey has gone! 22 days left to go.

Spicy Thai Shrimp Soup

Spicy Thai Shrimp Soup

Fall is my favorite season. I know, basic white girl and jazz, but I love fall. I especially love fall(and winter!) soups. I’m the kind of girl who’s eating soup on 80* days in the summer for comfort-I just love it! As summer winds down, I am so excited to start simmering soups on our stove throughout the day or being thrown into the crock pot first thing in the morning. Since summer is just getting over and it’s still pretty warm in a lot of places, including here(but don’t try to convince me it’s not fall, it is to me!), I decided to start off the sharing soup season with a nice and light Spicy Thai Shrimp Soup.

I love to experiment with new flavors and when my husband came home with the Swanson’s Thai Ginger Broth, I could not wait to try it out. We’ve used it in quite a few recipes now, but the first thing I made was a spicy soup and it didn’t disappoint. This past weekend I made it again with shrimp and it was even better!

Ingredients:

-3 small summer squash

-1 large zucchini

-2 4oz cans of sliced mushrooms

-2 8oz containers of Thai Ginger Swanson’s Broth

-1 large bag of shrimp

-1 cup of rice

-3 cloves of garlic

-3 large carrots

-3 stalks of celery

-1 large onion

-salt and pepper to taste

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What to do:

Dice the onion and put into a large soup pot.

-Chop garlic and add to pot as well.

-Slice carrots and add to pot

-Finely chop celery and add to pot.

-Add sliced mushrooms to pot

-Add both containers of broth and put on high. Bring pot to a boil and lower temperature to a simmer

-Add in rice and cut up squash and zucchini. Turn the heat up and bring to a boil again.

-Once at a boil, turn setting onto low.

-Peel shrimp if they aren’t already peeled.

-Add shrimp into pot and cook until shrimp is pink.

-Add salt and pepper to taste! For braver

-Serve and enjoy!

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The flavors from the broth are amazing! It adds such a depth that I would never had been able to create on my own in a much quicker time.

This soup was a big hit with our Group! It’s made gluten free and can be made vegan if you skip out on the shrimp. The broth itself holds a bit of spice to it, which is why I call it “spicy”, however for those of you out there like myself and my husband, it’s not spicy!

What’s your favorite part of this autumn season? The food? The clothes? The cool?

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SummertimeSun Tea

Summer Time Sun Tea

Summer time foods are my absolute favorite. I wait all winter for the weather to warm up enough for family barbecues, for steak outside for onions on the grill.  I love the summer foods.  Possibly more so, I love the summer drinks that come. While I wish I was here to tell you about the most perfect margarita(hey another time!), one of my all time favorite drinks to make in the summer is sun tea.

Sun tea is an easy drink to make on your own or with the kids. If you go for an herbal tea, there is little to no caffeine. The flavors are often sweeter with herbal teas as well, so it’s not a necessity to add sugar or honey!

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Sun Tea, yes, a gift from God…or if you know me, usually one you can get from me. It’s super simple to make and super delicious to drink. I love to make larger amounts and save it in the fridge for another day.

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I make mine with loose leaf tea, specifically for this tea, Raspberry Patch by New England Tea Company.

I put about 3/4 cup into our half gallon container. Over that I fill it to the almost tippity top with water!

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Put that in an area that will be sunny for at least two hours. I pick two hours because I like my tea extra strong, like my men and my morals…that’s a joke! Sort of, I have pretty strong opinions and morals. And have you seen my hunk of a husband!?

After the two hours are up, go on and bring that sun tea back into your home.

IMG_6980After you bring it back into your home, drain the tea into a bottle you can keep it in for awhile. I use a pitcher glass; I also prefer all my drinks cold so I chill my sun tea!

IMG_6986And enjoy! You can add some honey, local is best! Or add some sugar in if that’s more your jam.

If you try this let me know how you like it!