Week one of my “Whole30” is complete. For anyone who didn’t read last weeks post, I am doing a Whole30 that I have altered to fit my lifestyle. I am already pretty well aware of what works for my body and what doesn’t and I don’t need to lose weight. I decided to do a Whole30 because I was starting to get lenient with paleofied sweet treats and adding in a little too many gluten free grains. I am still using my supplements, so it isn’t technically a Whole30, but it’s MY Whole30.
Last week I did some meal prep and I am so happy I did. It makes the entire process and just eating healthy in general that much easier, when all you have to do is open the fridge and bam, there is a delicious nutrient dense meal waiting for you. I had a quiche prepped for breakfast with a batch of Japanese sweet potatoes (my new obsession, so damn good!) which got me through the entire week. I cooked a bunch of chicken boobies and would make a lot of extra veggies when I cooked dinner at night for the hubs. I also made a big batch of crockpot chili. I would add avocado to a meal or two a day and also have an apple with lunch.
The week went well! No horrible cravings to fight. I did, however, feel a big lack in motivation this week in the gym. I don’t know if it was the slight change in diet (much more strict) or the fact that I have been stressed to the max lately…. hopefully this week is much better in the gym! Before I started my Whole30 I stopped eating wheat and grains entirely (getting back to my paleo roots) for a solid two weeks and I have noticed a HUGE difference in my skin, facial skin specifically. Ever since I can remember I have always had acne, to the point that I would cry about it in high school. When I first went paleo, I didn’t notice a big difference in my acne, so I was pleasantly surprised this go-a-round!
Oh, duh! I also had this squash prepped from last week too! The beef mixture is actually part of a recipe from Juli Bauer’s Paleo Cookbook (owner of paleomg blog). I love love love this cookbook! I got the cookbook in August and I have yet to shove it in the cupboard with the rest of my cookbooks that hardly see daylight. If you don’t have it, buy it. The recipes are so easy and even easier to follow with the best photography. Go get it, now!
- 1 medium sized acorn squash, cut in half and seeds removed
- 1 lb ground grass-fed hamburger
- 2 tbsp coconut oil
- ½ red bell pepper, diced
- 2 cloves garlic, minced
- ¼ medium red onion, minced
- 1 tsp fine sea salt
- 1 tsp garlic powder
- ½ tsp chili powder
- ¼ tsp red pepper flakes
- pinch of black pepper
- ¼ cup fresh cilantro, finely chopped, plus extra for garnish
- 3 tbsp tomato paste
- Preheat oven to 400 degrees and bake acorn squash for 30-40 minutes or until soft when poked with a fork.
- When the squash is finished baking, scoop out the insides of the squash and place in a large bowl. Leave about a ¼ inch around the skin to not rip a hole in it.
- While the squash is baking, melt the coconut oil in a large saute pan over medium head and add the garlic. Saute for about 1 minute. Then, add the bell pepper and onion and cook for 5 minutes or until the onion is translucent.
- Add the ground beef to the pan and cook until browned, about 10 minutes. Then add the salt, spices, cilantro and tomato paste and mix until well combined.
- Combine the beef mixture with the squash in the large bowl. Mix well and then scoop the squash mixture into each of the halves of the squash. Be careful not to rip the skin of the squash.
- Place the squash back in the oven for 10 minutes or until heated through.
- Dive in! The skin of acorn squash is edible so no need to leave anything behind.