I'm almost done with 3 weeks out of 4. I haven't experienced this so-called "tiger blood" yet, which is what they call it when your body figures out that fat is a good source of fuel and starts burning it. It's a constant, all-day burn, as opposed to sugar that lights up like gasoline and then it's gone. I'm not lethargic at least, so I've noticed a slight peak, which is nice.
The food is really good, but it's really taking up all my time prepping, cooking, and cleaning constantly. The hardest part is having to make your own sauces because everything they sell in stores has sugar in it. I can't even find horseradish sauce without sugar and it should just be grated horseradish -_-.
Sweet potatoes have saved me. I'm so glad that I like them because they are basically in every recipe they offer. They use them as a sweetener and a binder. They're in everything from the salmon cakes to the BBQ sauce (yeah, I know. It's weird. I'd suggest skipping that recipe).
I'm constantly making sweet potato oven fries, and using their garlic aioli for a dipping sauce. Add that as a side with a protein and you've got a meal that won't just fill you up but satiate you. There's a big difference. I've been focusing on nothing but calorie intake and trying to keep it healthy, and I lost sight of hunger. My nutritionist just kept telling me to go off and do something and ignore the hunger but it was really hard. Now I'm not counting calories at all, which is very nice. I eat until I am full, and I stay full until my next meal. I don't think I've ever felt this before - not on purpose anyway. It's like magic.
I will share one recipe with you guys, one that I absolutely love. It's called Mexican Tuna. I eat it for breakfast because I can prep it a couple days ahead of time and it doesn't need to be reheated (most breakfast-y items are off-limits for the Whole30... their mantra is anything can be eaten for breakfast, even dinner! I'm getting used to it.)
Mexican Tuna boats
PREP TIME: 10 minutes
1 avocado, pitted and peeled
2 cans (5 ounces each) tuna, drained
3 green onions, thinly sliced
Juice of 1½ limes
½ jalapeño, minced
1 tablespoon minced fresh cilantro
½ teaspoon chili powder
½ teaspoon salt
⅛ teaspoon black pepper
1 head endive or romaine, separated into leaves
IN a medium sized bowl, mash the avocado with a fork, leaving it slightly chunky.
Add the tuna to the bowl, flaking it apart with a fork, and mix to combine with the
avocado. Add the onions, juice of 1 lime, jalapeño, cilantro, chili powder, salt, and
pepper and mix well.
SPOON the tuna mixture into the endive leaves. Sprinkle a dusting of chili powder.
Squeeze the juice from the remaining ½ lime over the top and serve.
MAKE IT A MEAL: While there are some greens in this dish, you’re lacking serious
veggie power. Try serving the lettuce wraps with Roasted Sweet Potatoes, Gazpacho,
or raw carrots, bell pepper strips, and celery with Avocado Mayonnaise for dipping.
So to save the headache of making boats or a wrap, I just chop up the romaine and mix it in with the tuna. It may seem like a lot of food, and trust me, it is. But I eat a serving of this with sweet potato fries in the morning and I am riding on a full belly all morning. It's great.
I'll make sure to give you guys an update when my Whole30 experience is over!