How do I feel: Totally normal, why – how do I look? Don’t I look normal?! (just kidding….I think I’ve truly leveled off here. Pretty sure I’ve reached a new baseline)
Day 11 was mostly filled with me handling car/mechanical drama and a typical day at work. I was smart enough to remember all my snacks and lunch items so I wasn’t in a straight up, wide-eyed panic by 11:30. Besides all the coordinating I did, it was (in a really nice way) an uneventful day that ended with me taking the bus home from work and catching a gorgeous sunset over the Puget Sound and Olympic mountains. Can’t go wrong there, right?
- 1 banana, coffee + homemade almond milk, 2 soft boiled eggs, large glass of water
- Pot of tea (yields 3 14oz cups), handful of almonds + currants
- Tuna salad lettuce wraps (shown above). This is super simple and doesn’t require a recipe of any kind, just a few of your favorite (and whole30 approved) ingredients. I used a few large black olives, 1 Roma tomato, 1 can of tuna and 1 whole avocado. Mix all the ingredients together (added a bit of olive oil, salt and pepper). Then scoop into large Romaine lettuce leaves for a healthy, plentiful and extremely satisfying lunch. I almost couldn’t finish them (there were 4 full wraps).
- 1 large Fuji apple – I ate this while I was cooking to stave off the crazy-eyed hunger that I could feel about to take over like the Incredible Hulk.
- Turkey meatballs (see below and recipe to follow), pan roasted zucchini and homemade pesto
- A handful of olives later on in the evening. What’s funny is I used to never eat olives because I know they have a high fat content. And now they’re a snack staple. Love that!
I didn’t use a recipe per se, but I have a general formula for meatballs that comes from years of trial and error. Now, let me put a disclaimer here: my actual meatball formula calls for 50% pork and 50% lamb. Since I am really trying to diversify and be as healthy as possible during the Whole30, I decided to attempt my formula with extra lean ground turkey (97% lean, 3% fat). I can’t have any pork during the Whole30, so this seemed like a great time to try out turkey as the sole protein.
- 1lb ground turkey
- 1tbsp yellow mustard
- 1 egg
- 1/2 onion, chopped fine
- 1 jalapeno, minced, no seeds (you’re not cooking it first, so there’s enough heat without the seeds, unless you really like spice, in which case, have at it!)
- 2tbsp almond meal
- 1/2tsp black pepper
- 1tsp sea salt
- In a large mixing bowl, combine all the ingredients EXCEPT the turkey. Whisk them all up until they resemble a salad dressing. This is important because once you add the turkey in, you want all the ingredients evenly distributed throughout the meat so you don’t get randomly “empty” plain meatballs.
- Add the turkey and gently mix (either with your hands or a fork – really the choice is yours) until everything is homogenous.
- Turn your heat to medium low (I used my cast iron skillet), add 1/2tbsp oil (I used coconut oil since that’s one of my two approved cooking fats during the Whole30.
- You shouldn’t reach the smoke point because your heat is fairly low. If your pan starts smoking, turn it down a bit and wait.
- I used a small ice cream scoop to form my meatballs for two reasons: it’s mess free, and the less you handle the meat, the more tender your meatballs will be.
- Add 6-9 meatballs to the skillet and brown on all sides. Be patient, this process will take some time as the recipe yields between 26-32 meatballs.
- The tendency is to over fill your skillet, with the thought of “I see more room, I’ll put another one in there!” Don’t do it! You’ll make it so hard to get your spatula under each one to flip without annihilating the three around it. So, under fill, take your time, have a snack while you cook so you don’t make hasty moves out of hunger pangs.
After all the meatballs were done and off in a warming dish, I put all my cut up zucchini in there. This was great because it picks up all the fond and flavor leftover in the pan. The water in the zucchini pulls up those brown bits so nicely, you don’t need to add any more oil or water to the pan.
Then just toss with a little leftover homemade pesto I had on hand (Which I made the other night, without any parmesan like I usually would since I can’t have dairy during the Whole30. I could tell something was missing, but it was still pretty darn good.)
Lesson of the day: Energy precedes manifestation!