Gluten-Free Whole 30 Business: So Far, So Full

gluten-free whole30Here’s the thing I like about this Whole 30 situation. You’re really not going to get hungry. Yes, you will crave lemonade (which is weird, why am I craving lemonade?) and you’ll wish you could enjoy a gluten-free corn dog in the middle of the night,  and I will admit to wishing I had some dark chocolate with almonds to top off my dinner, but it’s not out of hunger. Because the idea is to get all of those proteins and veggies all up in you so you feel satisfied and full. If that truffle burger with cauliflower mash doesn’t fill you up? Well, I can’t help you.

gluten-free whole30I also made this, my fave tuna tartare situation, for lunch one day. I had a hard time finding sushi-grade tuna at the fish counter however, so I had to go to a sushi joint and ask them to slice up some tuna for me, go back to work and cut up an avocado to mix in, add olive oil, lemon juice, salt, and pepper. I forgot my capers, but if you mix all that goodness together, mmmmmmmmm.

gluten-free whole30And here’s some more steak! Grabbed a couple of grass-fed filets and on the advice of my co-whole 30’er, added a chimichurri sauce to the top (1 cup firmly packed chopped Italian parsley, 1 clove of garlic—diced, 2 TB olive oil, salt, black pepper, red pepper flakes; either food process it up, or do like I do and mortal and pestle that beast), along with another Everyday Maven winner, the Hasselbeck sweet potato. But the killer here were these Brussels sprouts with pistachios. YUM. I didn’t have a recipe, but basically I rough chopped about 12 Brussels sprouts, heated 1/2 cup chicken stock on medium, added in the sprouts and let them cook for about 5-7 minutes. Then I added 1/2 cup of shelled pistachios, a sprinkle of olive oil, salt, pepper, and toasted it all up for another 7-8 minutes. Seriously good. Not as good as gluten-free chocolate pudding pie, but good.

What I like so far:

With all of my work and travel I haven’t been cooking that much lately. I’m loving getting back into the kitchen. I forgot how much I dig just throwing stuff together and seeing what happens. FUN. I’m also loving trying great recipes I haven’t had before. Everyday Maven is saving my arse, and next week I’m digging into Jilly and Jess’ amazing gluten-free cookbook. I’m enjoying that action and will be putting truffle salt on every damn thing I eat from now on.

What I don’t like:

I’m tired. It turns out a sugar boost in the afternoon is what keeps me going at the office.  I miss it, and I’m pretty cranky about it.

I now believe that fruit is dessert. That shit is not right.


9 thoughts on “Gluten-Free Whole 30 Business: So Far, So Full

  1. Haha I loved your last line and totally agree. I am a chocolate person for sure! Thanks for sharing these delicious meals – not sure if I will ever try the Whole 30, but seeing other people’s meals during it does make the challenge seem a little less impossible! Good luck and happy eating! 🙂

  2. its funny you talk about being tired. i’m not following whole 30 but i have turned more paleo and given up a lot of carbs including fruit. but i do eat cheese. i am also feeling a bit tired too at times. i was trying to figure out if it was the diet or just life but you have me thinking its a bit the diet. which seems odd cuz usually carbs makes me tired (thinking of a big bowl of spaghetti) but meat doesn’t. and one would think high protein = high energy ? i’m curious to see if this continues for you but you are right…sometimes at night i have a few spoons of PB and its like i can feel a physical response to how good it tastes and i’m eating a pretty natural one thats low in sugar/carbs. its like you get a high from carbs !!!! Best of luck to you !!!!

  3. Interesting about feeling tired. Debating on doing the Whole 30 for the month of September. I would feel the same way about dark chocolate. I eat a small amount of dark chocolate almost every day. Best of luck to you!

  4. The tiredness shouldn’t last. It’s just your body readjusting to getting energy from slower-burning resources (protein and fat) instead of fast-burning ones (carbs and sugar). It’s like chucking a big log of seasoned oak onto what was a crackling blaze of kindling: a bit disappointing at first, but once that log catches, you’ll be so glad you added it.

      • I hear you on the coffee, and I don’t want to pull a do-as-I-say-not-as-I-do thing (since I’m typing this from the coffee shop), but subbing in green tea might be helpful. It gives a similar lift, but not all at once, and it has more health benefits than coffee (like being good for your teeth). I’m trying to move coffee to a more recreational place in my regimen. My great grandmother lived well into her 90s by starting her days with hot water and lemon juice; I’m updating this by making the hot water be green tea, but the gist is the same. Good luck!

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