I’m on Day 21 of the Whole30. And I’ve learned a lot about my eating habits. Some of them may seem obvious, but I think I might be a little dense and never really made the connections. I also think my observations have been a bit magnified due to my grandma’s death last week. Here’s what I’ve discovered so far:
*Sadness makes me want chocolate
*When I feel I’ve had a rough day, I feel I deserve a treat
*I crave sweets in the evening…and the afternoon…when I’m bored…or when I’ve just eaten a meal.
*I feel empowered by not giving in to my sugar tantrums
*When I’m out by myself, I’m tempted to pick myself up “a little something” just because no one’s there to witness my indulgence (don’t worry–I haven’t!)
*It is possible for me to be master of my cravings. I don’t have to give in to them, no matter how difficult it may seem
*I’ve changed from thinking, “I can’t wait to eat a piece of cheesecake when this is over” to “I can’t wait to see how this ultimately changes my way of thinking.”
*I’m feeling pretty darn good, and I’m liking it!
And with that, here is this week’s menu!
Monday: London Broil steak with roasted bell peppers and blueberries
1.5-2 lb London broil steak
2 TBSP olive oil
2 tsp. apple cider vinegar
2-3 TBSP garlic salt
1 tsp pepper
Combine all ingredients in a Ziploc bag and marinate for a few hours or overnight in fridge. Remove from fridge a 1/2 hour before ready to cook. Line a broiler pan with foil. Set steak in middle and follow steps for bell peppers:
Roasted Bell Peppers:
3 bell peppers, sliced thin
3 TBSP olive oil
1-2 tsp garlic salt
Combine ingredients in a bowl and stir to combine. Spread onto broiler pan around the steak.
Preheat broiler, place pan a few inches from heat. Cook 6-7 minutes, flip over and cook another 6 minutes. *Be careful not to overcook as it can get tough quick!
Tuesday: Broiled salmon with mango salsa and Crisped broccoli and bacon
Recipe: Broiled salmon with mango salsa
4 salmon fillets, skin on
olive oil for basting
garlic salt to taste
pepper to taste
red chili pepper flakes to taste
Preheat broiler. Place salmon onto foil-lined broiler pan and place a few inches from heat. Cook for about 12-13 minutes. While that’s cooking, make the salsa:
2 mangoes, pitted and diced small
3 TBSP diced red onion
2-3 TBSP chopped cilantro
1 TBSP lemon juice
1/2 tsp red chili pepper flakes
1 TBSP olive oil
Combine all ingredients in a bowl and pour over salmon. Yum!
4 cups broccoli, cut small
2 TBSP olive oil
5 strips cooked bacon, cut into piece
salt and pepper to taste
Heat oil in a large skillet over medium-high heat. Add bacon and cook until crisping. Add broccoli and cook for another 7-8 minutes. Salt and pepper if desired. Serve promptly.
Wednesday: Sausage-stuffed zucchini casserole with pineapple
7-8 zucchini squash
2 lbs Italian sausage
1/2 tsp salt
1/2 tsp pepper
olive oil to baste zucchini
Cut ends off zucchini and cut in half lengthwise. With a melon baller or knife, scoop out flesh of zucchinis and set aside in a bowl. Lay in a casserole dish, baste with olive oil and a bit of salt and pepper. Cook under broiler for a few minutes until browned a bit. Remove from oven and set aside.
Preheat oven to 350 degrees. In a large skillet, brown sausage. Mix with the reserved zucchini flesh. Add salt and pepper and “stuff” zucchini with sausage mixture. Cover with foil, and bake for 25-30 minutes.
Thursday: Leftovers from previous days and Pecan butternut crunch
2 lbs butternut squash, cubed (I buy the pre-cubed stuff from Costco)
1 TBSP garlic salt
1/4 cup chopped pecans
2-3 TBSP olive oil
1 TBSP dried parsley
Preheat oven to 400 degrees. Combine all ingredients in a large bowl. Pour into small casserole dish, cover and cook for 20 minutes. Uncover and cook for another 10-15 minutes, until browning on edges.
Friday: Asian-spiced shrimp with green beans and carrots
2 lbs medium shrimp, pre-cooked, de-tailed and shelled
1/4 cup olive oil
1/8 cup sesame oil
1/2 cup coconut milk (from the can)
2 tsp red chili pepper flakes
1 tsp salt
coconut oil for pan
Combine all ingredients except coconut oil in a large Ziploc bag. Let marinate for a few hours. Remove from fridge about a 1/2 hour before cooking if possible. Preheat a large skillet or large griddle over medium-high heat. Baste with coconut oil. Add shrimp in a single layer, flip over after about one minute and remove from pan and cook for one more minute. Set aside, and repeat until finished.
Have a great week!