I ate a small bowl of peanut butter chocolate ice cream on Wednesday night in celebration of being done, but since then, I'm still eating a mostly Whole30 approved diet.
And it feels good.
There are a few foods I have turned to that are definite keepers.
Although I already loved guacamole, I never seasoned my own, instead always purchasing the little packets of seasoning. Now, I can whip up a batch in no time flat, and it is much, much tastier than anything that comes out of those little envelopes.
1/2 jalapeno pepper finely diced
red onion, finely diced
cherry tomatoes, quartered
I am also a big fan of sweet potato fries. Unfortunately when I looked at the ingredients on the bag of these at the store, there are a lot of extra things in there.
Instead I now thinly slice my sweet potato (after peeling, of course), lay the slices on a baking sheet, spray with olive oil spray and add a little salt, and bake at 425 until they appear crisp.
This has allowed me to make one of my very favorite meals: nachos
I've also discovered almond flour. Almond flour pancakes with a berry compote or pomegranate juice on them has been a huge treat in the mornings.
And they, too, are easy to make:
Almond Flour Pancakes
I bake them in coconut oil (another new favorite) in my electric skillet
I did lose a little weight - 7 pounds - this past month. That's been nice because I had to take a little time off of exercising because of my broken finger. Even now the workouts I'm doing are not nearly as hard as what I had been doing every day.
I'm not crazy enough to think I will never eat sugar again, but I like eating well and feeling good after I eat. Even that little bowl of ice cream the other night left me feeling icky.
So I'm going to continue eating this way with a few modifications. If I want a cheat each week, I can have it. But I am going to attempt to limit it to once each week. And after I exercise, I can have something to drink beside water - maybe a Propel.
Otherwise I'm happy with the Whole 30 and the changes I've made.
This post is linked to Weekend Cooking at Beth Fish Reads.