Tag Archives: gluten free

Whole 30 Breakfast Ideas

Officially, my 30 days of the Whole 30 diet is up, but I plan on continuing it for the most part. This weekend we’re having family over so I will taste everything I make (to make sure it tastes good!) but I really love how I’ve been feeling, so I  think I will still mainly stick to the Whole30 eating plan for a while.

A lot of my meals were simple and repetitive. I found the simpler the meal, the more enjoyable overall it was. I stuck to the main principles of real, whole foods, but I strayed a bit by eating more fruit than is recommended and sort of making SWYPO foods.

Baked Apple
Baked apples stuffed with dates, pecan meal, cinnamon, and nutmeg. Tastes better than apple pie!

Planning is one of the most important things, but once you only have compliant foods in the house it’s easier to be flexible. One day there were 1 lbs of strawberries on sale for 99 cents each, so that day I had a whole container of strawberries for lunch. I would never plan a lunch like that, but it worked out.

(These aren’t necessarily Whole30 recommended meals, but all of the ingredients are compliant and vegan.)

Breakfast - 2 bananas and 4 dates

Raw fruits – I ate a lot of dates,  and A LOT of bananas because they’re cheap and easy. Mangoes and kiwi fruit were also standard when they were on sale.Snack - Mango

Baked apples  – stuffed with pecan meal or chopped pecans, dates, and cinnamon. Sometimes I did two apples, or sometimes 1 apple and 1 banana. This was one of my favorites, other than just eating some raw fruit. Possibly could be a SWYPO food because it’s sweet and almost like apple crisp, but that’s why it was so good.

Baked Apples (2)

Tofu ScrambleTofu scramble – I use extra firm organic tofu chopped up and sauteed with onions, garlic, peppers, mushrooms, nutritional yeast, and different spices like cumin, curry powder, garam malasa, turmeric, etc. Usually with diced potatoes on the side. Similar to scrambled eggs, but without that gross egg taste.

Lunch - Tofu scramble with roasted potatoes and Frank's hot sauce

“Faux-meal” – Very similar to oatmeal or porridge, made with an acorn squash, homemade almond/cashew milk, and with fruit added in. I was pretty sure I wouldn’t be able to get over the fact that it was squash, but it was actually surprisingly good. I only made it once, but for someone who really likes oatmeal in the morning, this would be a good substitute.Squash Oatmeal

Coconut pancakes – basically just coconut flour, banana(s), water, and some cashew butter. Not my favorite. I’m mildly allergic to coconut and every time I ate these I felt sick. I’m not sure if the coconut affected me more, or if my stomach was more sensitive, but I stopped using coconut products after making these.

Whole 30 – Half Way Through – Thoughts

I had started one big mega post with the meals we’ve eaten, cost, thoughts, etc, but I think it’ll be easier to break it down into seperate posts. This coming Thursday (2 days from now) will be the start of week 4. It’s kind of crazy that time went so fast, but it also seems like we’ve been doing this forever.

In the beginning, it was really, really hard. Every day I was worried about what I was making, if it was going to taste okay, if it was going to be enough food, etc. Even though I spent hours planning, I always felt under-prepared.

About halfway through the second week, things started to click and meal planning became a little easier. I stopped worrying about eating the same meals over and over again (honestly, we eat the same things regularly anyway), and I just made sure there was a bunch of veggies and always potatoes just in case anyone wasn’t full.

Stuffed Pepper with Lentils, roasted cauliflower, and baked potato chips
Stuffed Pepper with Lentils, roasted cauliflower, and baked potato chips

Meals

I’ll get into the meals more in another post, but I just started buying the same things from the grocery store and tried to switch things up with different spices. For lunch at work, I always packed my husband leftovers, and for snacks he took baby carrots with a single serve guacamole pack, a pack of apple sauce, and a small bag of almonds/pecans/walnuts.

Typical packed lunch - sauteed portobello with peppers, sliced carrots and peppers with gaucamole, and unsweetened apple sauce with pecans
Typical packed lunch – sauteed portobello with peppers, sliced carrots and peppers with gaucamole, and unsweetened apple sauce with pecans

Cost

I have been spending a little bit more than normal, but it’s mostly on the “snack” foods, ie organic apples, cashew butter (I usually buy sunflower butter because it’s cheaper), and different kind of nuts. The meals can be super cheap (lentils and potatoes), or a bit more (portobello mushrooms), but the snacks were definitely the most out of the ordinary expense. Overall, I didn’t spend that much over my normal budget (will do a cost breakdown in another post). The goal is normally $100 a week, but is closer to $150 including all household extras (ie paper towels, cleaning supplies, etc). I’ve been spending about the same $130 in one trip, but then going to the Sharp Shopper (grocery outlet) and spending another $30-40 dollars. I’m sure it could easily be tightened up to be within a budget.

Changes

In the middle of week two, I noticed my skin was really soft. I had been breaking out on my chin for the longest time and it’s completely gone. I haven’t had any other breakouts since then either. Both my husband and I have lost about 6 lbs each.  It’s not a goal of either of ours to lose weight, but I did weigh myself before and during just to see. I can also tell my clothes are fitting looser. I think the weight loss would be even greater if I/we didn’t eat so many high fat foods like the guacamole and nuts, but again I’m not really concerned with the scale.

Sometimes, I really feel like I’m starving, and then I stop and think about it, and I’m actually not hungry at all. I think the mindset of “I can’t have a sandwich”, “I can’t just pop a chia and flax seed waffle in the toaster”, really makes you feel like you’re depriving yourself. Obviously, I don’t mean to think like that, but the habit of making something convenient is hard to break. It’s also a little more difficult because somethings that I normally wouldn’t think of as “bad” are off limits, like corn and beans. Randomly, I will get a craving (like right now, for a veggie sub), but at the same time, I haven’t even thought about chocolate.

Baked apples, cored and stuffed with chopped dates, pecans and cinnamon
Baked apples, cored and stuffed with chopped dates, pecans and cinnamon

I’m actually really proud we’ve made it this far, and I can honestly say I haven’t had any processed food in 3 weeks. It seems weird because I never thought we ate *that* much processed food, but now eating only fruits and vegetables, it becomes apparent how much other “stuff” we ate.

I still have to plan out our exit strategy, but I think I’d like to continue to eat pretty simply even after this is over. I’d like to leave out the processed stuff, but add in beans, rice, corn, etc. I’ve even discovered a few new meal ideas like baked apples with dates and pecans for breakfast, and loaded baked potatoes as a main course for dinner, that I plan to incorporate in the future.

Raw Chocolate Cupcakes

Recipe: Raw Chocolate Cupcakes with Vanilla Frosting

Raw Chocolate Cupcakes

These cupcakes are incredibly chewy and moist. They taste like a traditional brownie, but there’s no sugar or flour, and they’re completely raw. The icing is just as rich and delicious, and it only contains cashews and agave (or date paste).

Raw Chocolate Cupcakes

Chocolate Cupcakes with Vanilla Frosting
Author: 
Recipe type: Vegan, Raw
 
Ingredients
Cupcake
  • 1 cup dates + water to blend
  • 1 cup oat flour
  • ¼ cup flax seed meal
  • ¼ cup almond meal
  • ¼ cup cacao powder
  • cinnamon (optional)
  • maca powder (optional)
Icing
  • 1 cup cashews, soaked over night
  • agave to taste
Date Caramel (optional)
  • 5-6 dates
  • water to blend
Instructions
Cupcake
  1. Start by making the date paste. Blend the dates with about 2 tbsp of water. Add more water if necessary.
  2. You can remove the date paste from the blender to grind the oats, or blend everything at once. I do it all together, but it takes a few minutes longer to break the oats down that way.
  3. Blend date paste with the rest of the ingredients. The mixture should be moist enough to stick together, but not watery. You can add more water if it's too dry, or more of any of the dry ingredients if it's too wet.
  4. Form into balls, or use a silicone mold to shape cupcakes. I used a silicone mold to make the heart shaped cupcakes.
  5. Dehydrate the cupcakes 4+ hours until they are the desired consistency. The longer you dehydrate them, the less moist they will be in the inside.
Icing
  1. Drain the cashews of the soaking water and add them to the blender. Add about 3 tbsp of fresh water and blend together.
  2. Add the agave and any other flavorings you would like.
  3. The more water you add, the thinner the consistency.
Date Caramel
  1. Blend dates and water til a smooth consistency.

Raw Chocolate Cupcakes