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Whole 30 take two

Whole 30 take two

Happy 2018!

Last March I convinced Jeff to try Whole30 with me. I’m a sugar fiend and love it almost as much as I love Michigan football.  But all the sugar I was eating wasn’t serving me any purpose. After doing a ton of research (perks of being the daughter of a librarian, thanks Mom!) Whole30 seemed like a great program to try (I heard of it through Peanut Butter Runners Blog).

Whole30 isn’t a diet, it’s a 30 day food reset that helps you to determine which foods actually work for your particular body. By cutting out foods that are known to have a negative effect on your body (such as dairy, added sugar, legumes, and alcohol to name a few) for 30 days and then slowing reintroducing one group at a time you’re able to see how eating certain foods actually affect you. If you’re interested in Whole30 at all I highly suggest reading It Starts with Food by Dallas and Melissa Hartwig. This book covers everything you need to know about starting the program.

While the 30 days were tough, Jeff and I loved it. When we’re not traveling, Jeff still sticks pretty close to the Whole30 rules even now almost a year later. I, however, love bread too much still to cut it out, so it has made it back into my life. Although now I try to only eat bread that I’m excited about (like tasty sourdough) rather than just any bread that comes with a meal.

After all the drinking and sugary snacks I’ve consumed during December, my sugar dragon (Melissa Hartwig’s term for sugar cravings) is back and needs to be kicked to the curb. Jeff and I will be doing our second Whole30 starting today, January 1 (technically Jeff did a second Whole30 alone in May last year, but this is our second together), with a lot of amazing other people, as Whole30 is running a January group to help people kick start the new year.

My goal is to post what Jeff and I are eating for our meals once a week or so, but please remember I’m not an expert, and while I try super hard to follow the rules I may mess something up so please use the website and book as your guides to the process rather than me. 

One thing Jeff and I found during our first Whole30 was a great egg bake. We make this once or twice a week and then simply re-heat in the morning for a breakfast option that is fast, high in protein, and full of veggies. It’s also great because you can really customize the bake based on what you have on hand. We’ve made this with broccoli instead of peppers, a different kind of meat (and even meatless), and a ton of other combinations.

To start you peel and shred small sweet potato, cover bottom of pan, I think this helps hold the egg bake together and gives it a type of crust. 

Chop up the onions and peppers (or whatever veggies you’re using) while you’re browning the turkey on the stove top. Add the veggies to the pan and add in the turkey once its fully cooked.

      

 

Chop up the spinach and add it to the pan. Scramble a dozen eggs and pour those over everything. Finally, top with sliced tomatoes.

Place in the oven for 40 minutes at ~425 degrees. I like to turn on the broiler after 40 minutes and leave it in for another 10 minutes or so to get the top crispy. After its cooled, cut into individual serving sizes and store for up to a week. When you’re ready to eat it just heat up a piece!

Happy Whole30ing! Let me know if you’re doing Whole30 this month too!

Breakfast Egg Bake

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients

  • 1 small sweet potato
  • ½ onion
  • 1 large pepper
  • 1 lb of turkey
  • 1 cup of spinach or more to taste
  • 12 eggs
  • 1 tomato
  • Oil Olive

Instructions

  1. Preheat oven to 425 degrees.
  2. Coat bottom of 8 x 10 pan in olive oil.
  3. Peel and shred small sweet potato, cover bottom of pan.
  4. Chop onion and pepper and spread evenly in pan.
  5. Brown turkey on stove top (I brown mine in coconut oil to add a little extra flavor) and add evenly into pan.
  6. Chop spinach and add evenly into the pan.
  7. Crack 12 eggs into a bowl and scramble, pour over ingredients in pan.
  8. Thinly slice tomato and place on top of pan.
  9. Bake for 40 minutes in the oven, then turn the oven to broil and broil up to 10 minutes or until the tomatoes and spinach have started to crisp.



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