Today is the day! Last day of my Whole 30! This was my hardest round of Whole 30 eating so far. I blame world events for my extreme wine desire throughout the month. I'm sure the plan's founders would blame my "sugar dragons" and suggest that I stay the course and keep Whole 30ing until I truly didn't want it anymore, but...that's not happening. Mostly because it already happened. I caved a few days ago. I think that, as much as January is a great time to clean up your eating, perhaps this January was an exception.
No matter, I made it for most of the month and I feel pretty good, all things considered. Something I did out of some desperation was to pick a meal every day and make it a little special. This happened at breakfast with extra herbs and salmon roe. And often, a little extra effort with a snack made a difference to my motivation later in the day. Here are some of the "treats" that got me through the winter of my discontent and ALL are toddler-approved. There was a day last week when M refused anything other than the kale smoothie below and homemade pickles.
Strawberry and Cherry energy bites
1/2 cup dried strawberries
1/2 cup dried cherries
1/2 cup pitted dates, roughly chopped
1/2 cup raw almonds
1 Tbsp water
Put everything in a food processor and pulse until desired consistency, adding 1 Tbsp of water if needed to bring everything together.
Recipe notes: Give your dates a rough chop because I've never had a batch of "pitted" dates without any leftover whole pits or pit shrapnel. Nuts.com is the only place I've found dried strawberries that were Whole 30 compliant, but Trader Joe's carries dried cherries and dates without added sugar.
Yield: About 16, 2-3 bite snacks
2 hard-boiled eggs
2 tsp avocado oil mayo
1 tsp dijon mustard
pickles, salmon roe, capers, olives, leftover bacon
Hard-boil your eggs. I like to use Martha's method and find that it leads to a very clean peel. However, I almost never peel the eggs right after cooking them. If making these for a larger crowd or just care a lot about aesthetics, hard boil your eggs one day in advance and store in the fridge. Peel cold.
Slice your eggs in half length-wise and pop the yolks into a bowl. Add the mayo, mustard, paprika, salt, and pepper and mash with a fork. Add back to the egg whites and top with your choice of accoutrements.
Yield: 1-2 servings, depending on your hunger level
Persimmon with coconut cream and pepitas
1 fuyu persimmon, peeled and sliced
2 tsp coconut cream
2 Tbsp pepitas, roasted
Peel and slice your persimmon. I like to toast a bunch of pepitas ahead of time and store them at room temperature, but if you don't have any on hand, roast in the oven or toaster oven at 350 for about 5 minutes or until they begin to smell nutty. Add the pepitas, coconut cream, and cinnamon. Eat immediately.
Yield: one serving
Adapted from Minimalist Baker
1 cup kale, packed
1 cup frozen peaches
1/2 inch piece of peeled ginger (about the size of your thumbnail)
2 Tbsp lime juice
2 Tbsp water
Add everything to the blender and process until smooth.
Yield: 1 adult smoothie and 1 toddler smoothie, or 1 very large adult smoothie, or 2 toddler smoothies
Bananas with cardamom and pistachio
1 tsp coconut cream
1 Tbsp shelled pistachios
pinch sea salt
Slice or mash a banana and add the coconut cream, pistachios, cardamom, and salt. Eat.
Yield: 1 serving
I like Epicurious's recipe, but I halve the amounts, use the smallest Japanese eggplants I can find so that I can use the whole thing (peel and seeds included), add 1/2 tsp smoked paprika, and add 1 Tbsp of avocado oil mayo for some added creaminess.
Yield: about 2 cups