The Whole 30 at 40

So wow. It’s been quite a while since I found myself in this space. So much has happened! Some good (I’m engaged to an amazing man) and some… not-so-good (I gained back virtually all the weight I busted my ass losing a few years ago), but I’m getting back on my good path.

Turning 40 last week was a real kick-me-in-the-ass moment, so after I was done wallowing and drinking wine like it was going out of style, I realized I needed a change. A real change. Not a gimmick, not another “plan” or product that would leave me feeling emptier after I inevitably failed again. I needed to spend some time clearing my head, so my fiance Chad took me to the beach for the weekend. We talked about leading healthy lives and all the things that go along with that, particularly as we get ready to host a fancy-pants wedding in a few months. We want to start our lives together as healthy as possible, so we get as many years together as possible. So I went searching for a no-bullshit lifestyle change. I had already started to get back into my yoga routine (which, by the way, is much harder when you add 50 pounds to your frame. Who knew? *insert eye roll here*) & we have a plan to join a gym together, but I’ve learned in my many, many years of trying to drop poundage that the kind of physical changes I want to see come from the kitchen. So we’re jumping into the Whole 30 program with both feet, and eyes wide open.

whole30
Probably the most famous quote from the Whole 30 book…

And speaking of eyes wide open, you should have seen our faces when we read that we had to give up alcohol for a month. An entire 30 days without my delicious, delicious, red vino? I was *thisclose* to dismissing the (preposterous) idea, when I heard that little annoying roommate in my head say: “maybe it’s time you retire the wine glass. It’s not normal to drink virtually every night.” Maybe she had a point.wine stopper

So here I am, on my first night of the Whole 30 plan, post-dinner, not drinking wine. But you know what? After meal planning for a few hours, food shopping for a few hours, and cooking (well, Chad did most of the cooking if I’m being honest) for a couple of hours, I’m tired! And you know what else? Our first big “approved meal” was absolutely delicious. Which is a good thing, since the leftovers are our lunch tomorrow.

I can’t promise I’ll blog every night, but I think it will be helpful to stay accountable. I’ll talk about the hits & the misses, the struggles, the good days and bad. And hopefully connect with some other Whole 30 travelers along the way. And without further ado, tonight’s dinner was… lemon chicken and spaghetti squash!! 

Recipe:

INGREDIENTS

1 spaghetti squash (we used 2 small squash — squashes? — because they were small!)
Olive oil
Sea salt, to taste
Black pepper, to taste
2 chicken breast, cut into 1-2 inch pieces

For the sauce:
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups cherry tomatoes, halved
½ teaspoon sea salt
¼ teaspoon black pepper
½ lemon, juiced
1 cup chicken broth (and of course we made sure the bone broth was Whole 30-approved!)
8 ounces baby spinach

PREPARATION

1. Preheat oven to 375˚F/200˚C.

squash with holes2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.

3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.

4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.

chicken cooking5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.

saucetomatoes

6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.

7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.

8. Using a fork, shred the inside of the squash.

9. Pour sauce over the squash. Serve immediately.

And it was DELICIOUS!!! I don’t feel hungry or shortchanged because it wasn’t actual pasta. It was weird to have a pasta-y dish with a glass of water, but I’m sure I’ll get used to it. Right? Right??!

Bon appetit!

dinner
A very colorful, very successful, very delicious dinner. Hooray for day one!!
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2 thoughts on “The Whole 30 at 40

  1. Erin I LOVED reading your blog! You’ve totally got this! Chris did the whole 30 while traveling for work (imagine that). I know he always made sure to bring a couple of different bars with him for that reason. The kinds he liked were RX Bars and Epic bars. Check ’em out, they’re always good to have in a pinch. 😉 xo

    Like

  2. Awesome! I went back to Weight Watchers six weeks ago since I put some weight back on too. I love taking back control!

    Congrats to you on your upcoming wedding and your new blog and taking charge of your future! I’m so happy for you!

    Like

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