I’m still going strong on Whole30 and Week 2 was a breeze (seriously!). I did some serious meal planning before food shopping last Saturday and we had lots of delicious dinners with leftovers that turned in to delicious lunches.
I’m still not at all following the Timeline (I didn’t in Week 1 either) and I didn’t do as good a job at documenting each day during this second week as I did in the first. But in general I do feel as though my anxiety and mood are more under control than before starting Whole30. I definitely won’t say the anxiety is gone but there is noticeable improvement.
Whole30 has really not been that hard for me to maintain. I make sure to meal prep and plan, pack food for myself if we are going out, and so far have easily passed on non-compliant foods. Trust me, my sugar and grain cravings were very strong before Whole30 so don’t read this as coming from someone who did not stuggle with that. But getting over that hump and starting this whole sugar detox process has already created noticeable changes just 2 weeks in. I know everyone’s body will react differently. One thing that I haven’t seen much of a huge improvement in yet is my energy levels. Though I do feel more stabilized throughout the day, there is still not the level of energy I’d like to be having each day. I’ve also cut coffee to help in healing my stomach ulcer so I’m not getting the little jumps of energy I’m used to. We will say what the following 2 weeks bring!
Going forward I’m a little bit nervous about the end of my Whole30 as we will be road tripping during my final week. I really need to get some planning done, stock up on compliant food to bring on the road, look in to some restaurants (Chipotle!), and plan easy grab and go foods for once we arrive. I’ll be sure to share any tips and tricks that helped me along the way.
Sweet Potato Cauliflower Hash Browns Recipe
I also wanted to share one of my staple breakfast foods that I’ve been having pretty often. These Sweet Potato and Cauliflower Hash Browns are really delicious! They brown and hold together really nicely so you could even pick them up like toast or dip them in a little something. Avocado toast and sunny-side up eggs has been one of my favorite breakfasts for many years and these little hash browns are a great replacement for bread. Whole30 wise, they are higher carb veggies and I find that this is important for me to have in the morning. Give them a try, they are easy to make and pair well with so many things!
- 1 cup grated sweet potato
- 1 cup grated cauliflower
- 2 eggs
- ghee (or coconut oil)
- salt and pepper to taste
- Grate your sweet potato and cauliflower to get one cup of each.
- Place on a thin towel, ball up, and squeeze out the excess water over the sink (I'm always surprised at how much water comes out).
- Empty the towel in to a bowel and add the eggs, salt, and pepper. Mix well.
- Heat a pan with ghee on medium-high. Form the hash in to patties and place in the pan for about 4 minutes each side. If you move them too quickly they will fall apart.