Yes, Yes. I know what you're probably thinking. But no, this is not a "Whole 30" blog, but yes, after some research on the subject I have decided to change my lifestyle to be more active and healthy.
As long as I can remember, I was always skinny, then after my developed chronic lung problems growing up, I still stayed skinny and it was always a struggle to put on weight and to find clothes not in the teen girls department of all size zeros. I ate what I wanted to, was somewhat active but didn't need to make time for it. I just thought this was how I was going to be and even though I did crave eating healthy foods, I just believed that it wouldn't be something to worry about.
Then I turned the big 3-0.
After that year, I noticed some changes within my body, starting filling out more and actually feeling good about it. However, I never expected for it to keep going. I even asked my mother, "Um, Mom, why didn't you tell me this was going to happen when I turned 30?". It's just not something apparently your mother has a conversation with you about. It just happens.
So now I'm on the road to accepting my new body and also learning to take care of it more, because this is the only one I have and it's been through many health problems growing up so the least I can do is make it last as long as it can, the best way I can.
Trust me, it isn't easy. It was sad to donate all my size zero clothes and basically have to start all over again with a new wardrobe (but hey, I'm 32 now and really didn't need that hot pink sequin mini skirt did I?). It has also made me reevaluate other things in my life and basically say, "Damn, I'm really now an adult, this sucks".
So my choice for doing the Whole 30 concept was not only that I knew that I was going to benefit a healthier lifestyle, but to also challenge myself to something that I've never done before.
So guys, the next time you see your lady out on a date or even in her morning PJ's with dark circles under her eyes and no make up, compliment her. Because unlike most girls, sorry Beyoncé, we don't wake up like this.
Below are some more books that I suggest as well:
It Starts With Food: Discover the Whole30 and Change Your Life in Unexpected Ways -this is a more scientific look at what Whole 30 does to your body, but if you just want an overall look, start with the first one.
Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle -great and simple to read and navigate to help you through what is "good" and what is "bad". A great one to start with along with the Whole 30 book. Easy recipes to follow and menus to keep it not boring.
Well Fed 2: More Paleo Recipes for People Who Love to Eat-better than the first Well Fed, a lot more recipes and ways to expand your Whole 30 lifestyle.
Today marks the 14th day on Whole30, so I am almost halfway there! One of my favorite Whole30 dinners I've had that I loved was Spaghetti Squash Bolognese. Normally, it's a traditional meat sauce made with heavy cream and simmered all day. This was easy, dairy-free and loaded with meat and vegetables that you hardly missed the pasta.
Spaghetti Squash Bolognese
adapted from Practical Paleo
- 1 spaghetti squash (depending on size)
- sea salt & black pepper to taste
- 2 tablespoons ghee or bacon fat
- 1 large onion, diced
- 3 carrots, peeled and diced
- 3 stalks of celery, including leaves, diced
- 1 cup chopped mushrooms
- 3 cloves garlic, finely diced
- 1 lb ground beef
- 1/2 lb ground pork
- 1 can (14 oz) full-fat coconut milk
- 4 oz. tomato paste
- salt and pepper to taste
- red pepper flakes to taste (optional)
Preheat oven to 375 F
Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash and then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 30-40 minutes-until the skin begins to soften and easily separate from the "noodles" that make up the inside. Scoop out the flesh from the inside of the skin in a bowl and set aside.
While the squash is baking, in a large dutch oven or skillet over medium-high heat, melt the bacon fat or ghee and sauté the onions, carrots and celery until they become translucent. Add the garlic and mushrooms and cook for an additional minute.
Add the ground beef and pork and cook until browned through. Once the meat is done, add the coconut milk, tomato paste and simmer over medium-low heat for 25-35 minutes or until the sauce is well combined.
Add sea salt, black pepper and red pepper flakes (if you want) to taste before removing the sauce from the heat.
Serve over the roasted spaghetti squash or you can also serve this sauce over zucchini noodles.
*This was great as leftovers the next day, just make zucchini noodles for faster prep or go ahead and bake another spaghetti squash.
I’m a girl that likes the pork, eggs, homemade soups..vintage books and children’s books, artists who love what they do, writers/bloggers who inspire me, and good food and music with fabulous people to share it with.