I’m back again about my healthy eating journey! Let me tell you: this past week has been ridiculously hard. But I can already tell this decision is going to be completely worth it. Let me give you the run down on how my week has gone.
My first day on the challenge was great, but I was SO hungry all day. I avoided the sweets at work and figured out that coconut milk is the best coffee creamer ever. I also drank so much water I thought I was going to pee my pants.My second and third days were the absolute worst. I had a headache all day both days, which I heard is completely normal for this challenge. I was extremely hungry and craving sugar, but I stayed away. Instead I had a delicious “dessert” of chia pudding with strawberries. The third day, I felt little to no energy, and when I got home my body expelled pretty much everything I had eaten in the past week. It was a lotta crap. After day three, I’ve felt pretty good. I’ve had headaches, but drinking lots of water and less caffeine has helped that. I still really want sugar. And fries. And ice cream. But, upon weighing myself this morning, I am officially down 5 pounds!
Here’s some things I’ve learned from my first week:
I need to eat more veggies. Fruit, even when its organic can still overwhelm your body with sugar if you eat a lot of it. I found myself snacking on a lot of fruit this week because I was ravenous. This week I’m eating a lot more carrots, butternut squash, cucumber, zucchini, and my favorite, sweet potato. I need to eat more healthy fats. I need to be better about this one. Snacking on nuts and eating avocados will help this one.I need to drink more water. Water naturally detoxes your body and hydrates you, which is extremely important for this challenge. Because I’m drinking nothing besides water and coffee, with the occasional vodka soda with lime, I keep it interesting with an orange, lemon, or lime in my water.
And because I love food and sharing it with others, here is one of my favorite recipes that is delicious and just happens to fit in the Whole 30! Yum!
Recipe: Chicken “Curry” Nuggets
-1 package of organic chicken tenderloins
-red chili flakes
-1 red bell pepper
-1/8 cup coconut milk
1. Cut the chicken tenderloin into bite sized nuggets. They cook much faster this way and it is easier to limit your portions!
2. Heat up 2 tablespoons of coconut oil in a large pan.
3. Drop your chicken in and season with above spices to taste! I love mine spicy, so I put a LOT of red chili flakes.
4. Add in your red bell pepper, chopped up small.
5. Cook chicken all the way through, should take only about 10 or so minutes on medium high heat. To get your chicken a gorgeous gold brown, blast it on high a few minutes.
6. Once chicken is cooked and bell peppers are soft, add a small amount of coconut milk into the pan. It will mix with the flavors from the chicken and create a very light curry sauce! Keep cooking everything with the coconut milk for about two minutes on medium heat.
7. Serve in a bowl with more veggies (or just by itself!) and enjoy!
Here’s to week two!
I’m Sarah Trapp, a young married lady living in Denver, Colorado. I’m married to my high school sweetheart, Sawyer, and we have a goofball cat named Wylie. We just celebrated living in Colorado for one year, as well as our one year wedding anniversary! I’m a second year graduate student at Denver Seminary, where I’m getting my Master’s in Clinical Mental Health Counseling. I hope to eventually have my own private practice working with adolescents, but until then I’m trying to help people through the written word while I go on an adventure of learning and healing myself. My awesome husband is also a student at Denver Seminary, getting his Master’s of Divinity to be a pastor; he hopes to be a youth pastor for a while and then move to a full-time teaching pastoral role. I love Jesus, people, Instagram, reading, food, the mountains, wine, and leggings. You can catch up with her regular writings at her blog at A Seminary Wife-Style.