Day 12!

Wow, I am proud of myself. I have made it to day twelve of my whole30, and it keeps getting easier. I am amazed that I am doing this with my husband home. He is really being supportive and understanding, which helps immensely. Today I added running back to my routine and I felt pretty good. I did two and a half miles, and tomorrow I think I want to do five. I don’t have a lot going on right now, so nothing else to report. Hope all is going great well, until next time!


What my meals are like on a daily basis

Before whole30

Okay, I just posted pictures of myself, “before” pictures of myself on the damn internet! That took guts I didn’t think I had, and now that I look at them I am ready to commit to the whole30 program. Really? I look this horrific? I decided to put on my jeans that button up, but obviously look like shit with sugar on top. Wow, I am still amazed.

before whole30before whole30before whole30We have booked a trip to Florida in February and I have no excuses between now and then to not complete the program. You can tell in the first picture that my upper gut is bloated, and my face looks puffy in the second picture. I felt like vomiting last night before bed because I ate pasta, so today I omitted gluten. I still feel crappy, but I know it will take a few days for my glutenous hangover to disappear. I AM SO READY FOR THE 2ND!

Okay, I think I am going to go hide my face under a pillow for a while because I am so embarrassed. Happy New Year!

An Ode to Roast Chicken

I can’t express how much I love roast chicken, I just LOVE IT! Roast chicken has been my staple for the last month, and If I don’t keep it stocked, our flock is at potential risk. I love the way my house smells while it is roasting, and I could make it for breakfast. Anyway, now that you have an understanding of my slightly odd obsession, here is a picture of roast chicken with fresh lettuce, baby swiss chard, and baby kale from our garden.

ImageI used a tad of TJ’s Greek Style Feta Dressing, which I also love. This is our first “real” year of gardening, and so far so good. We have enjoyed rainbow chard, some kale (chickens apparently love kale), a cabbage, and lettuce. I am so excited about the fact that I can go pick my dinner! I still buy my chicken, but I supply the veg. Back to the chicken. So my brother bought me this salt sampler for my birthday, which is perfect for me because I love salt. I have been using some of the salts on my roast chicken and I am amazed at how potent they are. Just a little goes a long way.

ImageTonight, I used the Cyprus Black Flake, pasture butter, onion powder, and garlic powder. Oh. My. Yum. Sigh.

Let’s change the subject before I go and eat another thigh. So I have been doing okay in the training department. I have been running outside during my daughter’s soccer practice. There is a track at the school that is all gravel and has a little hill that another soccer mom and I like to “power up”. I have been pretty sore from running around that dang track, but I think that is a good thing.

So this is what this month looks like:

ImageNot a lot of miles, but that’s okay. In two weeks, I am doing the River Run at The Taste of The Harvest Festival with a good friend of mine, and we have both agreed that we just need to finish the 1/2. Our goal is under three hours, which I am pretty sure with the excitement of it all I should be able to pull off. I don’t mind running as far as I can, then run/walking in order to finish. So far, when I finish six miles, I don’t feel like it has put a dent in my day. I guess that means I need to push myself more? I dunno. Anyway, it’s for the wine garden and tech shirt at the finish line right? I have also been trying out some GU’s, which I cannot stand so far. I know they help, but the cherry-lime thing I tried didn’t taste all that great.

ImageI guess I just need to suck it up and suck em’ down. Boy I am getting excited for this event! Now I just need to get a fanny pack so I can stash all my GU’s and my tablet sized phone!

So there is my life summed up in a few weeks, besides school, homeschooling, housewife duties, and soccer practice this is what I have been doing. Now that I am done with homework, I can drink bubbly and knit.ImageI am knitting a hat for my brother, a hat I promised six months ago. I sure hope I don’t have a tantrum and rip it out like I have done several times in the past.


Remember, Appreciate, Celebrate

“For love of country they accepted death.” – James A. Garfield

I hope everyone is having a safe Memorial Day weekend and taking time to remember those who have fought for freedom and have died servicing our country. For many, this weekend seems to be the “official kickoff” to summer with all the BBQ’s, camping trips, gardening, and festivities. I have honestly done zilch, zero, nada all weekend because the hubby is out of town at work. My daughter and I did catch some of the Ski to Sea road biking action on our way home yesterday, which was pretty cool. We enjoyed watching them race down the foothills of Mt. Baker at speeds I don’t think I would be comfortable doing on a bike. Who knows, maybe someday I will brave taking to the roads on a road bike. Anyway, for a late lunch today, I made roast chicken with gluten free pasta salad. It turned out delicious! I cut up some watermelon to give our plates some color, which was nice on this dreary day. This meal reminds me of a picnic on a beautiful day.

roast chicken with gluten free pasta salad and watermelon

I am not the biggest fan of macaroni salads or pasta salads that are present at most picnics or BBQ’s. I always find they leave a funky taste in my mouth and they are too runny. I got my inspiration from the Food Network and a potato salad recipe. This version of pasta salad is really thick and creamy and can be made gluten free or non-gluten free.

Gluten Free Pasta Salad

1 cup diced celery

1/4 diced red onion

2 tbsp minced flat leaf parsley

1/2 cup mayo

1 tbsp grainy mustard

2 tbsp sweet relish

1/4 cup – 1/2 cup (depending on desired thickness) european style sour cream

1/2 tsp salt

1 tsp fresh ground pepper

1/2 tsp – 1 tsp (depending on desired taste) paprika

4 cups gluten free shell shaped pasta

Mix the diced celery, diced red onions, and minced parsley in a medium mixing bowl. Add the mayo, mustard, relish, sour cream, salt, pepper, paprika, and shell noodles and mix well. Voila!

Now it is time for me to get motivated to finish the laundry and get in a weight training session in my awesome home gym! Have a great evening everyone!