Whole30, week 2 in Whole 30/post w30 eating

Sunday:
I’m still in boo hiss mode, which is exactly why I think I shouldn’t quit. I did read an article on the site the other day about the second time being a lot harder, and it made me feel better.

Today I’m prepping for the week and putting together my salads. The plan:

• Eggs and whatever veggies are around for breakfast (and curry the one day)
• Mason jar salads with: chicken or shredded pork, greens, carrots, broccoli salad, onion.
• Avocado Tahini dressing
• Stuffed cabbage rolls
• Homemade ketchup because I’m desperate for something saucy. If it goes well, I might make some mayo, too, and whip up some thousand island dressing to save me from this tahini plague.

I won’t be making the cabbage rolls until tomorrow, so I’ll hopefully have a recipe to post then. I’m pretty much making it up.

I had to get out my food processor to shred some carrots and now I don’t want to put it away but I’m not sure where there’s room to store it. When Callie got that stupid ninja for Christmas last year I should’ve told her that that’s the one we needed to store and I’d keep my food processor out (because of the shredding blade). She never uses the fucking thing anyway; I’m the one who always uses it. I’m also getting tired of this endless stream of water bottles and travel mugs that have appeared in the house, taking up all the room. Why do people keeping taking things they don’t need just because they’re free? I’ll figure it out. It’s not like she’ll notice anyway.

Feeling wise, last week wasn’t as bad of a carb flu as I was expecting. I was cranky, but not as fluish as I was last time. I did get hit with some awful awful gas towards the end of the week, but hopefully that means week 2 won’t be as bad digestive system wise. We’ll see.

Thursday:

In the oven right now:

So, that sauce may be the best tomato sauce I’ve ever tasted in my entire life. I threw some olive oil, minced garlic, and onion in the pan and heated that for a bit. Then I added some tomato paste, balsamic vinegar, shredded carrot, and chipped beets. I used canned beets in the cabbage rolls (which is why there are beets in the sauce; I wanted to use the extra) and threw the juice from the can into the sauce. Then a can of diced tomatoes went in and the rest of the paste. Salt. at the end I put in a container of diced fresh tomatoes. It’s so freaking good.

The filling for the cabbage rolls is ground turkey, shredded carrot, onion, beets, salt, pepper, and garlic. I had a ton left over because I used two packets of meat, so I put the extra in a loaf pan and have a bonus meatloaf cooking too, haha! This way I can freeze it since it’s been cooked.

Can’t wait to see if this turns out. I was using the cabbage roll recipe from The Joy of Cooking as a guide, but they cook their cabbage rolls on the stove. I don’t have the right pan to do it this way, so I poked around online to get an idea of how to cook them in the oven. The best I could tell, 350 for and hour should do it. I’m going to check it at an hour. I wish I still had a meet thermometer.

The avocado tahini dressing is better than the regular stuff I made. I used this recipe, upping the quantities to make more.

OMG. It’s SO FREAKING GOOD.

Last updated January 14, 2016