Whole30 Archives - Page 2 of 4

CELEBRATE SOUTHERN: Whole30 Results and Must Haves

Where in the world did this weekend go? I finally got to spend time with my husband but I wouldn’t say it was “quality time.” We worked on our house as if our lives depended on it! To be quite frank, I’ve never seen this place so clean and sparkly! As of this afternoon, everything is official! We signed our names a trillion times, the sign is in the yard, the pictures have been taken and our house will hit the market tomorrow morning.

Of course after an entire weekend of extreme cleaning, Olivia Benson (the puppy, not the fictional SVU detective) ran through every single mud puddle she could get her paws in prior to sloshing back around our entire house. DUH!

I’m coping with the stress. Tearing up over the thought of leaving this I originally house I hated, yet still turned it into a wonderful home. Giddy over all our new house plans. And the mop has become my new best friend. Who am I!?

Today marks day 33 of my Whole60. Yup - you read that right! I have officially completed another Whole30 with the #2catsWhole30 group and I’m moving forward with a second set. From the beginning I knew that 30 days wouldn’t be enough for me to reach my goal. I’m honestly not even sure if 60 will be… but I’m feeling a 100 times healthier already and that’s what matters!

So many of your have reached out to me with Whole30 questions and asking for tips. Thank you for that! I am also thrilled that several of you are starting your your first Whole30 this month! If you would like a copy of the free 30 day Whole30 Meal Plan, shoot me an email and I will send it to you! It’s broken down into three meals a day, for four weeks and it is full of tried and true recipes that my #2catsWhole30 folks have loved.

Today, in addition to my 30 day check-in, I wanted to share a few things that I am learning to love and use throughout my whole60.

1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9

And how here is my 30 day transformation and check-in… It’s not the most drastic Whole30 results I’ve seen (or experienced) but you can definitely see a change!

My mind // Super clear. HOWEVER - I’ve noticed on days when I don’t eat or drink as much as I should be… my mind can easily get jumbled.

My skin // I had one random zit show up last week. Which is really weird because it wasn’t “that time” of the month and I’ve been eating clean. Other than that one stinkin chin-zit though - my skin looks awesome!

My weight // Per the rules, you can only weigh yourself at the beginning and the end of a Whole30. I figured midway through my Whole60 would be okay. I lost 8 pounds and two inches around my chest, waist, belly and butt.

My sleep // It’s getting so much better. I am falling asleep the second a heavy blanket is on me!

My cravings // I’d still love a glass of red wine, of course. But other than that - I’m really NOT craving anything I shouldn’t be eating. Last night for the Super Bowl, everyone was eating pizza and I was chowing down, happy as a clam, on these hot wings.

My struggles // Exercising. I need to move more. I need to force myself to schedule time to do some sort of exercise every day. If I buy the cute workout clothes above (that are totally ON SALE, just click the links above - the top is less than $12!!) I’m thinking that will encourage me to get my booty movin!

My loves // My flask full of Balsamic! (I bet you were thinking I went mad when you first looked at the pictures above!) When we go out to dinner with friends, I bust out my flask full of Vanilla Balsamic for my salads. It is SO MUCH BETTER than plain olive oil and vinegar!

What I’ve learned // I have learned that I was a crazy person for ever doing a Whole30 without making my own dressings and sauces. I cannot live without my hand blender now. I’ve learned that 30 days really isn’t that much time and that I personally needed more time. I’ve learned that my contigo mug needs to always be full of hot, herbal tea this time of year because I can drink that up so much easier than water.

I hope y’all had a lovely weekend! I hope that all my whole30 friends who just wrapped their January Whole30 didn’t crash their system too badly when getting back into “old” foods. I also hope that you all link up with us below!

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Whole30 Approved Breakfast: Tomato Spinach Egg Cups

by Susan

Ohmagosh! Guys and Gals! Get excited because this is seriously one of my all time favorite Whole30 Approved, Paleo, naturally gluten free breakfasts! These Tomato and Spinach Breakfast Egg Cups do not take much of a skill level and act as a paleo breakfast that you can make once, then enjoy throughout the week. Brace yourself… We need to make sure you are ready for the awesomeness that is this breaky.

I cannot stress this enough: This breakfast is great because you can make one dozen breakfast cupcakes and eat them all week long. Meal prep can be key in the midst of a crazy whole30. Also, there is an endless amount of “topping” combinations you can use when making this breakfast. If you don’t like the toppings I use, you could make these with your favorite veggies. Think “western style” - peppers and onions, a spoonful of salsa, topped with a dollop of guac! Or maybe you have a household of picky eaters… let each person pick his/her own “toppings” and seasonings!

Tomato & Spinach Breakfast Egg Cuppies

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Author: Susan {2 cats & chloe.}

Recipe type: Breakfast

Cuisine: Whole30, Paleo, Gluten Free

Serves: 12 eggs

Ingredients

12 Organic Eggs
12 Slices of Sugar Free Bacon
Spinach
Sun Dried Tomatoes
Salt & Pepper
Basil
Coconut Oil

Instructions

Preheat the oven to 400 degrees.
Thoroughly grease the muffin cups with coconut oil to prevent the eggs from sticking.
Wrap one slice of bacon around the sides of each cupcake cup.
Put sun dried tomato in the bottom of each cup, then add one or two leaves of spinach to each cup.
Crack one egg into each cupcake cup.
Sprinkle each egg with desired amount of salt, pepper and basil.
Bake for 15-20 minutes. Length depends on how you like your eggs... I bake mine for 15 minutes and they just slightly runny.
Remove from cupcake pan and enjoy!

2 cats & chloe: Whole30 Approved Breakfast Cupcakes

2 cats & chloe: Whole30 Approved Egg Breakfast

Like I said, these Breakfast Egg Cups are paleo AND whole30 approved. And let’s not forget naturally gluten free as well!

I highly recommend that you make a full batch of these on a Sunday or Monday and then eat them for breakfast throughout the week. These Tomato & Spinach Breakfast Egg Cuppies are perfect for those busy mornings when you need to grab a quick bite, full of protein and veggies, before heading out the door.

Things you may need to buy for this recipe: Cupcake Pan, Coconut Oil, Sun Dried Tomatoes, Sugar Free Bacon, Basil

As always, let me know what you think after you make them! Please pin and share this delicious recipe!

Cheers & Love,

Suz

Bacon is Rad. Gluten is Bad.

by Susan

There’s a Brian Regan joke about mistakingly asking a lady if she is pregnant. Honestly, every time I see a lady, whether she is very obviously preggo or not, I simply refuse to acknowledge it. Unless I’m at your Baby Shower, I’m probably looking like the rudest person ever, but I refuse to talk about your baby bump. Because of Brian Regan. “When’s that baby due? …. What baby?! …. at the zoo! The Pandas!”

Where am I going with this? No, I’m not pregnant. {But if I was, an announcement that started with a Brian Regan bit would probably be the route I’d go…} This week I have been forced to put my body through hell. As most of you know, I decided to spend 2014 “getting healthy.” I learned more and more about clean eating, exercising, and being happy. But I also learned that my body has some extreme intolerances and limitations when it comes to food that most people eat every single day.

Next Monday, I have an endoscopy scheduled. The biopsy will tell me whether or not I have Celiac Disease. I’m not worried about the actual procedure. Honestly, I’m really looking forward to it! Hello happy gas and the best nap ever!! As much as I work and juggle, you can bet your bottom dollar {whatever that actually means?} that I am going to enjoy the hell out of that sleep.

My issue with this test, is the entire 7 days prior. My doctor has said that I need to eat all-things-gluten. Basically, everything that I’ve realized my body cannot handle and everything that makes me ill, all need to be on this week’s menu. So all the things that I have been mentally craving for the last, I don’t know, maybe six to eight months? Yup. I’m eating them this week. Not because I want to, but because I have to. And here is how my body has reacted:

Terrifying right? In three days alone, I went from what I thought was already pretty pudgy to “oh hey, when’s that baby due?”

Honest reaction to this whole thing? I wanted to quit on Day 2, but stuck it out to Day 3. By Day 3 my body was so jacked I decided it would be an absolute waste to stop then. So here I am on Day 4. I’m half way there. I’m tired of eating sandwiches and cheerios and gluten-full soy sauce.

On tonight’s menu is Thai food, because that is what I have really missed the most this past year. However, at this point, I do not want to eat any of this crap at all. I am dying for my whole30 meal planning and celery. Lots and lots of celery. {Crazy thing is, I really dislike celery in real life. Why am I craving it now? Maybe food babies cause cravings too…}

Which brings me to the big news of the long and rambling blog post. I am leading another group Whole30! We are kicking off 2015 the right way! If you are looking to make a lifestyle change and to get healthy, I promise, if you stick with the Whole30 guidelines {for just 30 days!} you will get the results you want.

As I have done with past whole30’s that I’ve lead, I provide you with a 30 day meal plan {full of recipes I love} and weekly emails that will help encourage and support you! This time, I am offering one on one coaching for anyone who really wants to be held accountable and needs that extra hand-holding {or kick in the butt, whichever you prefer!} If you want to read more about my past whole30 experiences, you can find them here, here, and here.

Remember, we are starting on January 1. NOT because I want you to have time to eat all of your favorite treats before changing your life, but because I know with the holidays and festivities, it’s really, really difficult to not partake in a glass or two of wine. If you have any questions, please do not hesitate to reach out to me! If you want to join the #2catsWhole30 shoot me an email and I will get you on the list!

If you are the praying kind of person, may I ask that you shoot a couple up for me the rest of this week? It has become so incredibly hard to eat this food and to keep myself positive. I’m really not sure if this is becoming more of a physical or mental challenge. I’m feeling depressed and exhausted, mentally drained and physically breathless when climbing the stairs. It’s crazy, it’s terrifying, and I’m so over it.

Oh, and watching these sappy Hallmark Movie Channel Christmas flicks do not help. If I find myself soaking up my tears with bread as DJ Tanner finds love in Alaska one more time…

Cheers, y’all!

{Please keep in mind, I am not a nutritionalist or personal trainer. I’m a a marketing coordinator and wedding planner. I am someone who shares the Whole30 program with you, based on my experiences, because it’s awesome.}

A Life Changing Brussel Sprout Recipe

by Susan

Today is a big day for my little blog. Before I get to my one of my all time favorite {and easy} recipes that will make you question everything you’ve ever known in life, I need to tell you that somehow blog-things have collided and we have a bit of business to mention today! First of all, welcome to all the readers who are hopping over from The Farmer’s Wife today! I am no Doogie Howser, MD when it comes to blogging - but I think I hold my own. Don’t forget about the Sponsor Promo that is happening for the next 7 days! Use the code FARMERSWIFE to get 40% off any of my ad spots! With the rebranding in the works, the fact that I am sponsoring a good line up of blogs, and let’s not forget that I’m a cheap date… you totes magoats want to hop on this deal while you can!

2 cats and chloe is taking over the blogger closet!

Secondly, if you are stopping by from @thebloggercloset, welcome to you too! I am so excited to be taking over The Blogger Closet on instagram for the next three days! I now have a reason to brush my hair and wear more than yoga pants all day! I cannot wait to share my sense of style with everyone! {If you haven’t heard about this before, you need to follow @thebloggercloset on instagram. Every three days a new blogger takes the wheel! It’s such a fun way to get to know other bloggers and see super cute outfits!} And if you want to keep up with me on my official blog instagram account, you can find me as @2catsandchloe. Now how about that recipe I promised that will rock your socks off? If I have ever met a food that has such a horrible stigma for being disgusting and dreadful, it would be the Brussel Sprout. I firmly believe that this started way back in caveman days. The Momma Cavewoman made Brussel Sprouts over the fire that tasted like crap, but she forced her Cavebaby to eat them anyway. This continued for years and years… our folks’ folks made them eat poorly cooked, disdained Brussels, just because. I have done a little experimenting and have found the best way to prepare Brussel Sprouts. My family, who are all former leaders of the Anti-Brussel Campaign, have all had a change of mind. They have open heartedly accepted this scorned veggie at our dinner table. When I visit my parents for dinner, it’s a given that I will be preparing this as our veggie. We even had company over for my dad’s birthday. He skipped the Brussel Sprouts, telling us that he has hated them since he was a kid. My dad agreed, but told him to “taste these though…” and then amazing things happened! Are you ready to have your opinion of Brussel Sprouts changed forever? Let’s do this. Balsamic Roasted Garlic Brussel Sprouts

Ingredients:

Fresh Brussel Sprouts

Olive Oil

Balsamic

Minced Garlic

Salt and Pepper to taste

Whole30 Approved Roasted Brussel Sprouts

Directions:

Begin by washing your Brussel Sprouts and preheating the oven to 400 degrees.

Cut the ends of the Brussel Sprouts off, and then slice them in half. Toss them into a large bowl or zip lock bag. {I use a gallon sized ziplock bag… only because it’s the easiest!}

Once all of the Brussels have been cut and tossed into the bag, drizzle them with olive oil. Use enough olive oil to cover all of them, but not drench them. Toss in a heaping tablespoon of Minced Garlic. Season with a touch of Salt and Pepper as well. {all still inside the ziplock bag.}

Zip up that bag and shake it like a polaroid picture.

Shake it up and cover the Brussel Sprouts with all of the ingredients.

When thoroughly shaken and covered - lay the veggie out on a baking sheet. {I cover mine in foil to allow a super easy clean up!} Pop those suckers in the over for 10 minutes at 400 degrees. Take them out, shuffle them around, and then put them back in there for 10 more minutes {or until they start to brown and crisp on the edges. The crispy leaves are the best!}

While still hot, drizzle Balsamic Vinegar on the Brussel Sprouts. Shuffle them around, making sure each and everyone has a touch of Balsamic on them.

Serve them immediately. They are best when they are fresh out of the oven. We use them as a side dish with all types of meats, but I especially like them paired with pork.

Questions? You know where to find me! Now go, make the most delicious Brussel Sprouts that will forever change your opinion of this stigmatized vegetable!

#whole30approved #paleo #glutenfree

Recipe: Whole30 Approved Prosciutto Wrapped Asparagus

by Susan

I have a new side dish obsession. I’ve made this twice in the past seven days, and it’s on the agenda again for tonight. It’s Prosciutto Wrapped Asparagus. And it is by far one of the easiest appetizers you can create, while absolutely wow-ing your guests. {Personally, I made these as a side dish… and then reheated my leftover spears to go along with my breakfast! Eggs with a side of prosciutto and asparagus? Now that is a well rounded brekkie!}Ingredients: AsparagusProsciuttoOlive OilGarlic PowderDried Basil

Directions:

Wash your asparagus. Cut and discard the white, dry ends off of each spear.

Lay out aluminum foil on a baking sheet. Place asparagus on foil. Drizzle olive oil on the asparagus. I used my {clean} hands to move the spears around and cover them in olive oil. Then sprinkle them with your garlic powder and dried basil.

My prosciutto came in wider pieces, so I torn them into skinnier strips. Wrap the prosciutto around each spear of asparagus, laying them back out on the same aluminum foil covered baking sheet. Lightly drizzle the wrapped asparagus with just the tiniest bit of olive oil.

Broil on high for 10 minutes. Half way through, take them out and flip them over. The asparagus will soften and bake up with the flavor of garlic and basil, while the prosciutto will being to get a bit crispy.

And that’s it! This could be a huge hit as a party appetizer. Your friends would be so impressed and have no clue how incredibly easy this dish is! Best part about it? Prosciutto is SO MUCH EASIER to find than Whole30 Approved Bacon {meaning it doesn’t have sugar and crap added to it!} So not only is this easy but it’s whole30 compliant! Yahtzee!

This dish is:#Whole30 #Paleo #Gluten-Free Please let me know what you think? Do you have a favorite side or party app? I am having fun working and adapting recipes to be whole30 compliant! Give me your suggestions of what to try next!

I’m linking up with Monday Morning Gossip, Made By You Monday and #letitshine.

CELEBRATE SOUTHERN: Whole30 Results and Must Haves

Whole30 Approved Breakfast: Tomato Spinach Egg Cups

Things you may need to buy for this recipe: Cupcake Pan, Coconut Oil, Sun Dried Tomatoes, Sugar Free Bacon, Basil

Bacon is Rad. Gluten is Bad.

{Please keep in mind, I am not a nutritionalist or personal trainer. I’m a a marketing coordinator and wedding planner. I am someone who shares the Whole30 program with you, based on my experiences, because it’s awesome.}

A Life Changing Brussel Sprout Recipe

Recipe: Whole30 Approved Prosciutto Wrapped Asparagus

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