It’s day two of my Whole30, and I’m feeling pretty good so far… Two days isn’t much. But I prepared for this for about a week. And have been “Paleo” for a year. The hardest thing is to cut out eggs, nuts and nightshades for the autoimmune protocol. Some of my go-to foods are out, so I’m working on getting creative.
Yesterday I was really tired from lack of sleep… But went to hot yoga at 645am and Crossfit after that. All that physical activity left me ravenous all day! I drank lots of water, had my giant green smoothie and ate three square meals. That part is weird for me too, because I’m used to eating on my nightshift schedule.. Waking up late, eating late, and usually not three meals. I can get used to this regular eating thing! Being awake during the day is pretty awesome so far.
Of all the things in my kitchen, I use my crockpot the most. Maybe, my VITAMIX would be the exception. If your short on time, just throw whatever in the crockpot. I’ve done this many times with all sorts of ingredients and it always turns out fabulous! Currently, I have an Italian-seasoned pork roast slow cooking, and also tin-foil-wrapped some sweet potatoes to share the slow-cook lovin’.
One of my favorite meals is this pumpkin stew recipe. The original recipe can be found here, but over the last few times I’ve made it, I’ve changed it a whole lot. I’ve used ground turkey before, omitted craisins, and used the larger can of pumpkin. Every time, it has been great!
Yesterday’s version was
1lb organic, grass-fed beef (I used ground, it’s what I had in my fridge. Can sub stew meat)
1 can organic pumpkin
Handful of fresh sage, chopped (my favorite!)
1 butternut squash, chopped into cubes
2 c chicken stock (I used homemade bone broth!)
3-4 cloves of garlic, minced
10 oz mushrooms, chopped/cubed
1 tsp sea salt
Throw it all in the crockpot on low for about 6 hours.
That’s it. Easy. Makes 4-6 servings 🙂