My second Whole30 is complete! For the past 30 days I’ve been quietly forgoing all grains, dairy, legumes, added sugars/sweeteners and alcohol. So how do I feel? I feel healthy, but I also feel nervous to regain my food freedom.
Contrary to what you might believe, watching what you eat is easy when entire food groups are eliminated. Once my reintroduction period is complete, I’ll have free reign over my diet, which means having to consciously choose whether or not to have whatever sweet treats are brought into the office on any given day. I’ve developed really good eating habits over the past 30 days, like not snacking while watching TV or movies just for the sake of doing so, and I hope they carry over into my “civilian” life.
When I finished my first Whole30, almost everyone asked whether I’d lost weight, to which I replied, “I don’t know and I don’t care.” This time around, I am proud to report than I lost four pounds, at least according to the scale at my gym. That said, I’ve also been going to the gym more than I ever have before. I think improvements to my diet and workout routine combined have also contributed to a flatter stomach and an overall toned look. It’s hard to tell under all the layers I’ve been wearing (COME ON, MOTHER NATURE!), but trust me.
I want to end this post with a book recommendation. If you’ve read my blog before, you know I’m a fan of anything written by Whole30 co-founder Melissa Hartwig. Food Freedom Forever is no exception. It’s intended to be used as a post-Whole30 (or other reset) resource, but I think anyone could benefit from it. It’s all about eliminating the negative feelings we associate with food. I’m about three-quarters of the way through and it’s due back at the library tomorrow, so you know what I’ll be doing tonight. Seriously, give it a read.
Last night’s culinary creation combined one new recipe with two old ones I picked up while on the Whole30 for a tasty dinner with Latin flair.
These chimichurri chicken drumsticks are, according to Greatist
, one of Whole30 Co-founder Melissa Hartwig’s 11 favorite recipes
. When I cook chicken it’s usually breasts, but these drumsticks, after marinating in chimichurri and spending the last few minutes in the oven under the broiler, simply can’t be beat. I use the chimichurri recipe from the Whole30 book, then cook the drumsticks at 375 degrees for about 55 minutes. Sounds scrumptious, right? But wait… there’s more! I use the Whole30 ranch for dipping! Melissa (Hartwig, keep up!) drizzles it over her chicken, but I found that unless I dunk my ‘sticks, the dressing slides right off. These are full of flavor, but I recommend saving some chimichurri and recoating the chicken if you plan to heat up leftovers; after a day in the fridge, the sauce kind of soaked in.
The new recipe I incorporated was plantain chips. I found this
particular recipe on Pinterest. I tried two different seasoning combinations for comparison: salt and pepper and sweet and spicy. The recipe says to bake your thinly-sliced plantains at 400 degrees for 16 to 20 minutes, flipping them after eight. Since the chicken was in the oven, I used the toaster oven for these, and they took a little less time and a little more monitoring. After about 14 minutes, I had tasty chips as addictive as any you’d find in the store.
One plantain made about a serving and a half. Only problem is they did not store well. I kept them in a Tupperware container overnight and when I went to serve them tonight with my leftover chicken, they were no longer crisp or flavorful. I plan on making them again, but I’ll have to be hungry enough to eat a whole plaintain’s worth at once.
Overall, this was a meal I will make again. Even if Mom asks where the green vegetable was.