Today, I will be discussing Days 3 and 4 of my Whole 30 experience with you. Day 4 has involved a lot of left overs so I figured I would just add it on to Day 3’s post. Things have been going along smoothly still, not that I am expecting anything crazy, but it is nice to feel like I have will power to eat healthy!
Day 3: Usually on Friday’s I sleep in late because I don’t have to go into work, but this day I decided to wake up at a decent hour and make some breakfast for me and my boyfriend. He works from home a lot so it is nice when I can prepare something for him to eat. For our breakfast we had a fried egg, seasoned with Adobo and pepper, on top of a bed of sautéed garlic spinach. I put some clementine along side as well for a burst of color and some sweetness. I was very pleased with my presentation, but most importantly with the taste!
I spent the majority of the day working on nail swatches for my upcoming 2013 Favorites post (be ready for it!), so when lunch time came around, Tom heated up some left over egg bake and spinach pesto noodles. Nothing fancy, as we were both busy working. After I finished swatching about 10 different nail polishes and completing 2 new nail art ideas, I was ready for dinner. I really didn’t do anything yesterday besides eat and paint my nails lol, very boring. We were finally able to dive into the Butternut Squash Shepherd’s Pie I had made, because now it was thawed. It was quite delicious, if I do say so myself. The yummy gravy from the meat mixture browned up a bit during the baking process, so it was all caramelized and delicious, and the savory flavors of the meat went really well with the sweetness of the butternut. The recipe will be at the end of this post, so be sure to check it out. We have a ton of it leftover, so it will be a recurring meal the next few days.
After that we played some Lego Avengers on Playstation, which is also super fun. Unfortunately, we were not very active, but I’m not beating myself up over it. Although, in the evening I had a craving for something sweet wicked bad, so I decided to cook up some bananas, that were getting old, in some coconut oil. Tom had actually done this for me this past summer, and OH MY GOD, it is so easy and delicious. I just cooked them up in a skillet until they were caramelized and delicious. Definitely not something you want to eat often, especially when you haven’t been working out, but it is a good treat when you are really craving something sweet.
Day 4: So this morning I woke up early because I was supposed to be bringing my jeep to get new tires put on. As I said in my Whole30 Days 1&2 post, it snowed a lot here recently. I drove to work the other day and my Jeep was having difficulty going up slight inclines that were barely covered in snow… not cool. So the plan was wake up, eat, go get new tires, come home and relax before one of my sorority sisters came over to visit. We had a quick breakfast of leftovers: the rest of the egg bake and the rest of the chicken with onions. Then, we went down to clear off our cars and shovel them out, which is a mini workout in itself, and I realized that my car would not start. So, then began me panicking, waiting on hold for AAA forever, and then waiting forever for AAA to finally come and jump start my car. Oy. Anyways, they were able to get my car started, and we decided to go get my new tires. The mechanics said it would take about 2 hours, so instead of driving back home and then driving back to the auto shop, we decided to stop at a nearby restaurant for a bite to eat.
Let me tell you, IT. WAS. TOUGH. I do not eat salad, so right there I was set-up for failure. Everything else on the menu is either carb-city or cooked in a non-Paleo fat. I ended up getting some plain chicken wings, no batter, sauce, or seasonings, and some steamed broccoli. I know that the oil used for the wings was definitely not coconut, but whadaya gonna do? I was proud of the choice I made, and proud of the fact that I did not want to stray off the path, which to me is a mini-win! We finished up our lunch, got my car, and headed home. I met up with my sorority sister, for unfortunately not as long as originally planned, and then followed that up with some Tai Chi. I am starting to get the hang of it! My back muscles are sore, and I know my arms are going to be hurting in the morning, but it really helps me relax and release any tension I am having. This evening we are going to be having some more of the Shepherd’s Pie for dinner, and I will probably have some almond butter for a snack later, if I am hungry.
That’s it for today folks! I am really happy about the positive response I have been getting from you all about my posts. It gives me even extra motivation to stay strong, so thank you! A lot of you have been following me along on Instagram as well, so if you haven’t started yet, click on the link at the top of this page and join in! I will talk to you guys tomorrow.
Butternut Squash Shepherd’s Pie
2lbs of ground beef
2lbs of butternut squash, peeled and cubed
4 large carrots, peeled and diced
2 yellow onions, diced
6 cloves of garlic, minced
2 tablespoons coconut oil
1/3-1/2 cup beef stock
1 tablespoon arrowroot powder
salt and pepper to taste
The first thing you want to do is boil your butternut squash in a large pot until it is fork tender. I used a mixture of water and some beef stock for this, but just water would work fine too. While this is cooking, preheat your oven to 375° and melt your coconut oil in a large pan over medium heat. Cook the onions, garlic, and carrots in the coconut oil until the onions are translucent and the carrots are softened, about 15 minutes. Then, add in your ground beef. Cook this until the meat is browned and there is hardly any pink left, then add in a 1/3 cup of beef stock and the arrowroot powder. The arrowroot powder is going to act as a thickener to help create a gravy for the meat mixture. You can add more beef stock or arrowroot powder as needed to create your desired consistency, and don’t forget to season the mixture with salt and pepper.
Once you are happy with the consistency of the meat mixture, pour it into a 9×13 baking dish. Spread it evenly throughout the dish because this is going to serve as the base for the butternut. Now mash your butternut until smooth, and evenly spread it on top of the meat. Bake in your preheated oven for 30-45 minutes, until it is browned and bubbling. You want to let it cool a bit before serving so no one singes their taste buds, but then just dish it up and enjoy! This is a great freezer meal, just make sure to leave plenty of time for it to thaw out before your try to bake it!