Whole30: Day 31

I’ve completed my 30 Days! Now for the hard part. Reintroduction.
Wrapping my head around the fact that I am still going to have to be basically Whole30 for the next two weeks has not been easy. I am anxious to have all the things I haven’t been allowed to eat during my Whole30 month, and my friends are perhaps even more anxious to celebrate with me by eating and drinking all of those things with me. Ive mapped out a plan of action to help me stay organized during reintroduction. I based my plan off of what was suggested in “It Starts With Food” and moved things around a bit based on my schedule and up coming plans. Here is what my Reintroduction plan looks like.

Day 1: Grain free Alcohol.
October 1st I am incorporating gluten and grain free alcohol. For me, this included cider and red wine. At Midnight on the first I celebrated with a glass of red wine with friends. It was clear that my tolerance had been effected by the month of sobriety because I was pretty tipsy after the one glass. On Monday while I was bartending I had what we call a “Chuggsie” (5oz of cider that we take as a shot), with a co-worker. And then I made a celebratory Whole30 dinner of Beef Tenderloin with a Horseradish-Ghee Steak sauce, Mashed Cauliflower and Squash with Roasted Brussel Sprouts, walnuts and raisins and a glass of Cabernet. For dessert I had a second glass of wine with some warm dates and fresh cracked sea salt.

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The Sauce for the Tenderloin was “Oh My!” Steak Sauce from The Novice Chef, the only change I made to the recipe was to use Ghee (or clarified butter) instead of regular butter.

The Vegetables were derived from a recipe on Delicious Little Bites from their Roasted Butternut Squash Risotto with Brussel Sprouts. The changes I made here was to use raisins instead of cranberries (because they didn’t have Whole30 dried cranberries at the store) and I subbed a cauliflower mash recipe in place of the Risotto. You could also sub mashed potatoes but because I was already incorporating the Butternut Squash I thought the Cauliflower would be nice and light. This did not disappoint. And it was very easy to do. I was able to roast all the vegetables (Cauliflower, garlic, Brussels and Squash) on two foil lined pans in the oven at the same time for 30 minutes. The Sauce was simply just melting the ghee and then whisking all the ingredients together in a bowl and I did the tenderloins on the stove while the vegetables cooked. I will most likely do a blog post of this side dish in the future because it was very tasty.

The rest of reintroduction:
Day 4: Gluten Free Grains. The plan here is to incorporate perhaps some Oats with fruit for Breakfast. Quinoa in a salad for lunch. Some rice in a stir-fry for dinner and maybe some Popcorn with some chopped dates and sea salt as a snack during work.
Day 7: Gluten Grains (and Beer). Although it is not recommended to incorporate beer this soon into reintroduction, beer is a big part of my life and on the 7th there is an Oktoberfest event that I have planned. So the plan here is to have a scone or pastry with my coffee in the morning. A soft pretzel and a beer to celebrate Oktoberfest. And perhaps some pasta or bread with dinner.
Day 10: Dairy. On this day I have plans with friends to go out to lunch at a Polish restaurant. I thought this day would be a good day to incorporate dairy so I wouldn’t have to worry about potatoes being cooked with butter or cream and I could try some cheese with a charcuterie board. For breakfast Ill probably have some yogurt and fruit and after lunch I will most likely have some ice cream as a treat. For dinner I am planning on staying dairy free since I will be working and I anticipate having some issues with my dairy day so I don’t want to overdo it on a night I have to close down the bar.
Day 13: Legumes. On Legumes Day I will have a Soy Latte (something I haven’t had since May) in the morning. Some hummus and black beans with lunch. And for dinner some peanuts, most likely in the form of Peanut Butter, on a Burger.

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