One of my favourite things to do when I get to see my boyfriend is cook together. He has been so supportive with all of my goals, especially those for a healthier lifestyle. The past few times we’ve spent the weekend together we’ve made an active effort to cook at least one of our meals and have it be a healthier option.
This weekend, we made chicken fajitas from scratch since we wanted something easy and relatively quick to make.
3 boneless skinless chicken breasts
2 bell peppers
1 jalapeno pepper
6-8 white mushrooms
2 tsp minced garlic
half a head of romaine lettuce
What We Did
Preheat the oven to 425 degrees F. Cover a large sheet pan with parchment paper and spray with cooking spray.
Using one of those slap-chop type things, we diced the onion, bell peppers, jalapeno pepper, and the mushrooms, setting aside the mushrooms and onions, and putting the peppers on the pan.
Cut the chicken into strips and lay onto the pan.
We made our own fajita seasoning. After Whole 30, I have loved making my own seasonings and dressings so we made this fajita seasoning:
Salt and freshly ground black pepper
Sprinkle the fajita seasoning onto the chicken and peppers and add the minced garlic all over the chicken and peppers.
Put the pan in the oven for 15 minutes (until chicken is cooked through)
In a large skillet, add some olive oil (~1 tbsp? I didn’t measure this out). Once the pan is heated, add the mushrooms and onions to the pan and cook until onions translucent and mushrooms cooked.
Remove the pan from the oven and add the contents to the skillet mixing everything together.
Serve in tortillas with shredded lettuce, hot sauce, and shredded cheese, if desired.
Well it may be day 27 if whole 30 but it’s also day 3 of the little stomach virus that could. Last night I slept for ten straight hours and haven’t had much of an appetite. Probably out of fear of having to run to the bathroom immediately after, but alas.
What I Ate
Well…not a lot. I had scrambled eggs for breakfast but had to give half of them to my boyfriend since I couldn’t stomach them all.
For lunch, I had a roasted chicken leg and homemade potato wedges (approximately 2).
For dinner I made homemade chicken soup without the noodles. Just drinking the broth has made me feel a bit better. But I also have some kombucha to try and get me through the night.
I’m going to try to go to bed early and get lots of rest to kick this stomach bug’s butt. Fingers crossed!
Health wise? Not so great. I have some sort of stomach bug that even Whole 30’s magical digestive powers can’t fix. For the last two days, every time I have tried to eat something, my stomach has felt so sick. Won’t include any gross details here.
What I Ate
Breakfast: lunch meat and fruit. Wasn’t feeling like stomaching much.
Six days left and I’m feeling pretty good. I’m worried I’m starting to come down with something as I’ve had an upset stomach the last couple of days and not in the anxious kinda way. My appetite hasn’t been very big but my energy levels continue to be great and my concentration has been much better today. I crossed off three big things on my to do list and am still picking away at more.
What I Ate
Breakfast: egg muffins on the go
Lunch: white chicken chilli leftovers
Dinner: cut up veggies and salt & pepper chicken wings
Dare I say it? ONE WEEK LEFT! woohooo! Feeling great but also feeling excited about being done soon. I am so proud of the self control I have had. But I am excited to have a small sliver of birthday cake I have had to miss out on.
What I Ate
Breakfast: Lara bar on the go
Lunch: white chicken chilli
Dinner: pork chop with a baked sweet potato, butternut squash, and broccoli with a side salad and homemade dressing; it was so good I forgot to take a photo so here’s the pic of the salad bowl. The whole 30 approved homemade dressing was soooo good! 😍
First, I want to mention how I’m feeling outside of the Whole 30 experience since this is also a blog to share my anxiety experiences. If you read yesterday’s post, you would have seen that maybe yesterday was not exactly a great day. Today, I will say, is much better for the most part. I went to the hospital to visit my friend. Although he was not awake, I enjoyed speaking with his wife and family members there. Praying for his lovely family and friends.
Whole 30 wise, I feel pretty good. My energy levels continue to be high. I managed to stay full from lunch until a late dinner at 8pm tonight. I appear less bloated in the mirror and I am beginning to regret not taking before and after pics for my Whole 30 Journey.
What I Ate
Breakfast: egg muffins! I forgot I froze some. So glad I found them.
Lunch: White chicken chilli. Also forgot I froze some of this as well.
Dinner: roasted bacon brussel sprouts with buffalo chicken tots from one of my new favourite recipe books: The Keto Diet by Leanne Vogel. So easy and so tasty!
TEN. DAYS. LEFT. Not that I’m excited to be done or anything but I am starting to reach the point where I’m a bit over the whole thing. I’m so close to being done – but not quite there. My energy levels continue to be great. My digestion is better than ever. I’m learning day by day that more and more of my favourite things have non-compliant ingredients in them and I have had the inner strength to say “no thank you” even if I really want it. Thankfully, the people in my life have been nothing but supportive and when I have been over at other people’s houses, they have had compliant options for me for meals and have been open to me bringing my own oil and salad dressing options. I am so grateful ❤️
What I Ate
Breakfast: I had two eggs (surprise) with turkey breast.
Lunch: salad with roast chicken, a hard boiled egg (cut up on the salad), and some olives. I used my dump ranch as the dressing.
Dinner: Roast beef with roasted potatoes and sweet potatoes, carrots, onions, and green beans. Dessert was a fruit salad.
I’m currently packing my lunch for tomorrow. I made some cauliflower rice for the week and have chicken (made with coconut milk) in the fridge to use up. I forgot I didn’t have any veggies prepped so I am making some Brussel sprouts in the oven using roughly this recipe. Whole 30 Changes: I used Whole 30 compliant bacon and dump ranch and did not add parmesan cheese. I’ll let you know tomorrow how it turns out!
Day 19 – We’re getting closer to the end … but not quite. All the tempting bad foods are all around but I feel pretty in control of what I’m eating and am very mindful of ingredients. It was also a day of eating out today so I have had to be on the ball more than usual. I have had a pasta craving all day but I am keeping it under control. No sugar cravings but I did eat quite a bit of fruit at breakfast.
What I Ate
Breakfast: Mini fruit salad – should’ve had more protein with it but I had a late breakfast and was hyper-involved with binge watching The Crown on Netflix.
Lunch: For lunch we had mediterranean food. I had a grilled chicken skewer with two salads since I didn’t get rice as a side. One salad was a beet salad which was absolutely delicious. The other was a mixed vegetable salad with an oil and vinegar dressing. Was a bit sad that I had to say no to the spicy garlic sauce (in case it had dairy in it) but my friends were very supportive in finding a place that had alternatives for me as well.
Dinner: I am currently writing this while on the way to get dinner. We’re going to a restaurant that I ate at on my last round of Whole 30. They have these almond crusted chicken tenders which are paleo friendly. Will likely get a side salad, dressing on the side and say no thank you to the dips for the chicken tenders (better to be safe than sorry).
I felt so much better today than yesterday. I was far less irritable and felt happy and focused all day. Tiger blood is in full force.
What I Ate
For breakfast, I had some eggs with an avocado.
Lunch: leftover gumbo and cucumber slices with dump ranch.
Dinner: I had dinner at my best friend’s house where the meal was mostly compliant (I didn’t have any of the quinoa or bread). Steak, baked potatoes, roasted veggies, and sautéed mushrooms with a side salad was more than enough.
My friend is also choosing not to drink alcohol in January so we had a splash of pomegranate juice in wine glasses.
NSV: my pants fit looser and the shirt I wore had not fit in a long time! Woohoo!
I felt like I was on fire yesterday (in a good way). Today, I’m very irritable – I am unsure why. I have a lot of energy and am feeling very alert but I am very on edge. Could have more to do with anxiety than my diet but nevertheless, here we are.
I’m somehow not bored of what I’m eating and get excited looking up new recipes to try.
What I Ate
Breakfast: Fruit with eggs
Lunch: The last of the shepherd’s pie
Dinner: A Filipino dish my mom made which was thankfully compliant. It wasn’t very pretty to look at so I didn’t take a picture but it had onions, okra, tomatoes, garlic, and beef.
Snack: apples with cinnamon and cashews (I ate less than was on the plate)