Whole30, Round 2 in Whole 30/post w30 eating

I’m not pumped for it this time around, which tells me that I really need to be doing it. The sugar needs to effin go. I’m probably not going to post every day like last time, but I’ll make sure to still give you guys some pictures and recipes. Though I’m not sure I’m going to be trying much new compared to last time. We’ll see. I’m approaching meal planning a bit differently this time around, and I think it will be less stress. I took a blank monthly calendar and sketched out a rough outline of what I want to eat each week (just saying things like salad, crockpot recipe, etc). Then I’m taking a blank weekly calendar page and filling in the specifics with what recipe I’m making, and then writing up my grocery and prep list right on the side of the sheet.

So....onto the food.

D1: Today is just eggs/kale/guac for breakfast. I’m going to try to make a meat sauce with zoodles for lunch. I’m only sort of kind of following a recipe, so hopefully it will turn out. Then I have a pork shoulder in the crockpot for a few days worth of dinners. I’ll probably just serve it with some frozen veggies, or maybe some carrots because I bought a bag to make a breakfast hash and won’t use them all. At this point, I’m kind of doubting I’ll even make the hash. It might be more appealing over the weekend.

O. M. G. It’s SO tasty.

My sauce on top of a spiralized zucchini. Here’s what I did for the sauce:

1. Cooked my ground turkey and set it aside to drain.
2. I added a bit more oil to the pan and cooked 1 diced onion, some garlic, and oregano. I think most people probably cook their onions through, but I love onion, so I don’t.
3. When that was ready I added a couple spoonfuls of tomato paste. I probably should’ve measured, but I didn’t. I also added a couple splashes of balsamic and stirred it up.
4. Then I dumped in a can of diced tomatoes and added more paste to thicken it up a bit more. When it was nice and hot, I tasted it, decided it needed more balsamic and add more. I think the vinegar helps cut the bitterness of the paste a bit since there’s no sugar in it.
5. After it was good to go flavor-wise, I dumped in fresh diced tomato (I just bought the pre-diced container at the store, so I’m not sure how many tomatoes it actually was) and a bunch of sliced up green olives, gave it a stir, and then stirred the meat back in and it was ready to go.

I had no idea it would be so easy. I think the next time I make my own sauce, I would try to season it more (and the meat…totally forgot to season the meat when I cooked it), but overall I’m really happy with how it turned out.

I already have a raging headache, but it’s hard to tell if it’s food related or if I just would’ve had a headache today. I didn’t sleep well last night and definitely didn’t drink enough water yesterday. But I’ve already decided I’m taking pain killers this time around if using oils isn’t enough (speaking of, I really need to try one of the headache blends....I just use peppermint because it gets hot). I’m not suffering through some of the headaches I had last time.