30 days is a long time guys. There are so many temptations.
This week, we had our monthly birthday cake day at work, people brought in sweets from their travels. I also walk by so many of my favourite treats on my daily commute (Prairie Girl Cupcakes, Uncle Tetsu Japanese Cheesecakes…my Toronto friends will know what I mean!). I manage to avoid all that temptation. But the thing that got me this week was the food at an after work event I was invited to. Mostly because I get serious food FOMO when I go out to eat. I just want to try all the things. As much as I did try to focus on mostly veggie and protein filled foods. I am pretty sure some dairy and gluten got in there. And there was most definitely dessert. It was glorious. I have no regrets.
With that one little slip up. The Whole30 rules say that I technically I need to start back at Day 1! I’m definitely back on the wagon and will probably keep going with Whole30 for an extra week to try to get my full 30 days in. Or at least as much as I can. Let’s see. Thanksgiving is like 2 weeks away and again that food FOMO thing might just get the better of me.
For now let’s pretend its still Week 3 and keep it going shall we?
Even with the one night of indulgence, my body is starting to feel so much lighter. And I don’t mean weight. Like actually feeling like I’m not weighed down with food. My annoying belly pooch is shrinking, and I am not starving at all. I try to make sure I focus on protein, fat and lots of fibrous veggies to keep me full and this helps a lot. The only thing I do miss is my iced coffee and bubble tea treats. But I haven’t had any crazy cravings, which is so unlike me. I am normally always craving something or other. Which has made this time around much easier.
So this week’s menu is continuing to focus on all the foods J and I love, so that we can really enjoy and not feel like we are missing out. Also since work is getting a bit crazy for me right now (we have some major project deadlines looming and its going to be all hands on deck for a few weeks), I had to focus on things that needed minimal cooking during the week. I get home so late that there really isn’t much time to cook. J is a big help, so if I keep it simple he can get dinner ready when I’m running late. My future self is always so much happier and healthier when I don’t have to think about what to eat every day especially when I am super busy.
Week 3 Meal Plan
- Monday – Leftover Whole30 naan & IP butter ckn & salad greens (from Week2)
- Tuesday – Buffalo Ranch Potato Salad (it’s sooo yummy i made a double batch!) & Shredded Rotisserie Chicken with Greens
- Wednesday – Shredded Buffalo Chicken Sweet Potato Bites & leftover Buffalo Ranch Potato Salad
- Thursday – Sausages & Tostones with Avocado Ranch
- Friday – Popcorn chicken & carrot sticks (and any leftover salad)
- Sat – Desi Omlette; Leftovers; Slow Cooker Chilli
- Sunday – Kale Hash; Chilli ‘cheez’ fries; Fish Taco Bowls
- Dessert & Snacks – Baked Apples & Coconut Cream, Date & Nut Energy Balls (sub the oats for more collagen protein powder and nut butter)
This weekend prep was pretty simple. I made the potato salad (it tastes better the longer it sits in the fridge, so its perfect for meal prep!). I saved time on the protein, by buying a couple of pre-cooked rotisserie chickens and shredding them for the buffalo chicken bites. I just freeze the shredded chicken till I need them and defrost before I need it (either overnight in the fridge or a few mins in the microwave if I’m in a rush).
And that’s it. We enjoyed some family time and hike to see the fall colours starting to change this weekend. What did you get up to?