Day 10 of the Whole 30 challenge! We’ve made it a third of the way! I’m crazy proud of myself. Let me give you the run-down of how this past week has gone down.
Day 3 and 4: Crazy headaches and food cravings for things I would normally find DISGUSTING. I couldn’t get a pepperoni hot pocket off of my mind after seeing an ad for one for a whole entire day! Yeah. Yuck! My rational mind was like, “That’s utterly disgusting. You would never eat a Hot Pocket!” But then there was this cranky, primal part of my brain saying, “Hooooooot Pooooooocket. Cheesy. Yummy. Pepperoni. So delicious.” It was a war all day long. I also had similar cravings for corn dogs, apple pie (I know…I’m weird. Most people like apple pie, but I really just DO NOT), and Cheetohs. These are all things I usually don’t even register on my radar as food items. I’m never tempted by them. And I COULD. NOT. QUIT. thinking about them. I have issues.
Day 5 and 6: Feeling better physically, actually strong and really good physically. No headaches…but kind of irritated. Irritated at the diet, the restrictions, and at life in general. I kept it together pretty well on the outside…but I did a lot of grumbling in my head.
Day 7 and 8: Feeling good. It probably didn’t hurt that this was during my “Mom Away Vacay” and I got to sleep as much as my heart desired. No cravings for junk at all. I walked away from the most gorgeous chocolate doughnut without a second thought. I was feeling STRONG and in charge. “I can do this” was the mantra I kept hearing in my head.
Day 9: Please, for the love of all that is holy, No. More. Eggs. I didn’t really eat breakfast this morning because well, I am so sick of eggs. This led to hanger. Having to learn not to skip breakfast even though the thought of eggs is a little revolting right now. Currently, I’m looking for alternatives.
Dinner on day 9 was INCREDIBLE. Chicken, Sweet Potatoes and Apples combined in a sweet and savory dish that everyone loved…including the guys over for dinner and games…and the little kids too. We had ZERO leftovers. I should have made even more. Maybe I will today. And that is the recipe I’m sharing with you now! Enjoy!
So…how do I feel about Whole 30 so far? I like a good challenge and it’s definitely been a challenge for me. I’ve had company over for dinner, a major holiday, a vacation by myself and I’m still on target. It’s been hard to break my “I deserve a piece of chocolate” habit after doing something hard (like editing photos or dealing with a cranky child), or my “I’m on vacation so none of the calories count” mentality that I’ve always had. Cold Stone Creamery flirted with me this past weekend while I was on my Mom Vacation…like that hot boyfriend you broke up with that still makes eyes at you from time to time across the cafeteria. I tried looking away. But sometimes flirting with someone else is the best way to divert your attention from the scorned ex. I decided to flirt with a carnitas salad from Chipotle instead. Great option for feeling like you’re treating yourself, but still staying on target. Romaine, Carnitas, Pico de Gallo, Green Salsa, and Guacamole. I added some sweet potato chips from home (sweet potatoes, coconut oil, and sea salt) to the top for some crunch. It was heaven. I almost (almost) didn’t even notice Cold Stone as I walked out the door.
Sweet Potato & Chicken Hash
Time: 30 minutes
2 Tbsp ghee
2 Tbsp olive oil
2 pounds boneless, skinless chicken breast cut into 1 inch dice
1 sweet yellow onion, diced
1 1/2 tsp salt
1 tsp ground black pepper
2 small to medium sweet potatoes, peeled and grated
1 Granny Smith apple, cored, peeled, and diced
1/2-1 tsp red pepper flakes
2 tsp garlic powder
1/4 cup apple cider
3-4 generous handfuls baby spinach
1/2 cup chopped walnut or pecans, toasted
In a large skillet, heat the ghee and olive oil over medium high heat, swirling to coat the bottom of the pan. When the oil is hot, add the chicken and onion. Season with salt and pepper. Cook, stirring frequently, until chicken is browned and cooked through and onions are translucent. Add the sweet potato, apple, red pepper flakes, and garlic powder and cook, stirring often, until the sweet potato and apple begins to get soft, 2-3 minutes.
Add the apple cider and mix all of the ingredients together, scraping the bottom of the pan with a wooden spoon to bring up any tasty bits. Add the spinach and cook for another 30 seconds, gently stirring to wilt the leaves. Adjust the seasoning by adding salt and pepper as needed. Garnish with toasted pecans or walnuts. Serve immediately.
Adapted from “Melissa’s Chicken Hash” in the Whole 30 Cookbook by Melissa and Dallas Hartwig.