Whole 30 Week 3 Recap

Whole 30 Week 3 Recap

This has been a really busy week. One of those weeks where I ask clients (on three difference occasions) on a Friday “How was your weekend?”. You can imagine the look of confusion. Between adding a new Sunday morning Hustle + Flow class to the schedule, training clients and attending fitness events, there has been no end in sight. Thankfully, these are all good things, and I’m traveling to Atlanta as we speak to visit family and celebrate my grandma’s 80th birthday! I sleep like a baby when I’m at my parent’s house, so I’ll come back to LA well rested and ready for (the end of) next week. 

I say all of this because this busy week has made Whole 30 quite a blur. My cravings haven’t changed much - every once in a while around 4pm (and sometimes after dinner) I crave something sweet, but it’s not as bad as it was during the second week. I thought these cravings were going to disappear over the course of the 30 days, but it doesn’t seem like that’s going to happen. I haven’t noticed a huge change in my energy levels - I’ve been running around like a mad man and working out like usual. A change in the appearance of my body is apparent to me, and I’ve had a few people comment on it as well. I will say - I am still consistently hungry, which leads me to believe that my metabolism is working overtime. 

I’m still eating the same breakfast casserole because it’s so good, filling, easy to make and reheat and I can eat it as a snack as well. I added two new recipes this week - for lunch I made coconut chicken and veggie soup (it was ok, but didn't have as much flavor as I hoped it would) and for dinner a taco salad (see recipe here). I made a delicious acai bowl with no sugar added - most acai bowls at restaurants have unnecessary added sugar, but when I made this one on my own I realized they don't need any additional sugar because it was sweet enough with the banana. Next week I have to find something delicious to make so I don’t get bored. See soup and acai bowl recipe below:

Coconut Chicken + Veggie Soup

 Makes 5 Servings

Ingredients:

1.5 lb boneless skinless chicken breast

2 heads broccoli (chopped)

1 onion (diced)

1 red bell pepper (diced)

1 jalapeno (diced)

5 cloves garlic (minced)

juice of 1 lime

4 cups chicken broth

1 can full fat coconut milk

1/4 c chopped cilantro 

2 tsp cumin

1 tsp oregano

2 tsp chili powder

1/2 tsp cayenne pepper

2 tsp sea salt

black pepper to taste

1. Put all ingredients except coconut milk, cilantro and lime in the crockpot and cook on low 7 hours.

2. Remove chicken and shred with forks.

3. Place chicken back in the crockpot and add coconut milk, lime juice and cilantro. Cook for 15 minutes. Enjoy!

Acai Bowl

Serves 2

Ingredients:

1 frozen banana

1 packet of frozen acai

5 frozen strawberries

2 tbs almond butter

3 tbs raw sliced almonds

2 tbs hemp seeds

1 tbs chia seeds

1. Blend Acai, banana, strawberries and almond butter in vitamix or blender until smooth. 

2. Split the smoothie mixture into two bowls and top each with half of the almonds, hemp and chia seeds. Enjoy!