Yesterday I embarked on a Whole30 for the first time, after reading several blogs and supporting articles and speaking to several Whole30 advocates, I decided it was time to give it a go; it’s not the first time I’ve done a 30 day detox, but it is the first time I’ve done one which lets me eat meat and fish – this makes things just that little bit more awesome! If you’re reading this and thinking ‘what the hell is she on about?’ then please go and check out whole9life.com, the home of Whole30 founders Dallas and Melissa Hartwig. The Whole30 is a detox programme designed around the ‘Paleo’ diet of whole foods and nothing else; caveman style! Prior to starting my Whole30 on the 1st of March, I cleared the house of all Forbidden Foods and promptly set about ordering the greenest grocery delivery I’ve ever had, which was delivered on the morning of the 1st. It felt good, like spring cleaning. For the next 29 days (I’m 1.5 days in) I will be documenting my progress here, with a blog post every second day; in addition to the Whole30 food programme I will also be taking on new fitness challenges during my 30 days which include running no less than 5 days a week, attending 2 fight classes at my local MMA gym (Stars Gym) per week and doing a lot more yoga (I seem to have slipped in my consistent practice recently). I will also be throwing in a few extra classes here and there and taking on swimming, spinning and cycling to keep myself as active as possible. This month is the Game Changer!
I start most days with a #GreenSmoothie – so no change there, just a little bit less fruit (cutting down on sugar, even the natural ones) and adding more vegetables. I like the fact that I don’t have to change too many eating habits, but I will be getting rid of all the bad ones and clearing out the foodie cobwebs that have appeared in certain parts of my diet since Christmas.
So, Day #1 Breakfast: Green Smoothie followed by 2 Scrambled Eggs with 1/2 an Avocado and a mix of sauted kale and tomato. Lunch was a light salad of Spinach, Celery, Artichoke Hearts and Yellow pepper, which apparently went down extremely well with my Whole30 partner in crime (yes I have inflicted this regime on some unsuspecting soul). I finished the day with a wholesome but light dinner of a single pan fried haddock fillet served with a mixed veg side made of closed cup mushrooms (5), Yellow Pepper (1/2), Cabbage (6 Large Leaves) and 1/2 a tin of chopped tomato all lightly sauted and served with a teeny sprinkle of cumin – this was SERIOUSLY good eating and tasted pretty good if I do say so myself. It just goes to show that healthy food can be exciting and taste amazing too (and it wont leave you feeling bloated and sluggish. Bonus!).
Day #2 Breakfast: 750ml Green Smoothie and 1 boiled egg for protein after a 6km run and solid 20 minute leg workout. Lunch, pictured above, was leftovers from Day #1 Dinner – the second pan fried haddock fillet served with a mixed veg side. Dinner was a bit of whimsical creation which I decided on after taking a long walk over to the farm store at a nearby farm and picking up some really lovely lean venison mince and sweet potatoes. It’s my unusual Paleo take on a Shepherds Pie – see recipe and pics below 🙂 This was truly something I have never even attempted before, but it came out well and I am pleased as punch – especially since I still have leftovers for Monday lunch which saves me cooking too much on a work day!
Venison & Sweet Potato Shepherds Pie: Serves 4
- 500g Packet of Venison Mince
- 1 Large Red Onion; finely chopped
- 2 Garlic Cloves; finely chopped
- 1 Tin Chopped Tomato
- Olive Oil
For the topping
- 2 Medium – Large Sweet Potatoes
- 1/2 a Savoy Cabbage (chopped as finely as you can get it!)
- 1 tbsp Coconut Oil
Optional: Serve with a side of green veg like Broccoli or Spinach 🙂
Peel and finely chop the onion and garlic. Place the chopped onion and garlic into a pan on a medium heat with the olive oil, saute the onion until it is clear in colour. Add the meat and break it up using a wooden spoon, gentle stir and until all the meat is lightly browned. Pour in the tomato and turn down to a medium to low heat and simmer for 30 – 45 minutes or until its a thick consistency with only a little liquid.
Turn the oven on and heat to 180 degrees c. Peel the sweet potato and chop each one into quarters, place in a pan of boiling water and boil on a medium heat for 15 minutes or until soft enough to mash (should be able to spike it with a knife easily). In a separate pan add coconut oil and melt on a low heat, add the finely chopped cabbage, fry this on low heat until it soft (roughly 10 minutes depending on the size of the pan). Once both of these are cooked, drain and place them in a large bowl. Mash them together gently with a little sea salt and black pepper using a normal potato masher, don’t worry if its lumpy, the texture adds to this dish! Put this aside until the meat is done.
Pour the cooked meat into a small – medium sized rectangular ceramic roasting dish, spoon the sweet potato and cabbage topping on and spread gently over the entire dish and into the corners using the back of a knife. Sprinkle cumin over the top of the dish and place in the oven for 20-25 minutes. Remove from the over and cover with foil and leave to stand for 10 minutes before serving. ENJOY 🙂