Week 3 is always when things start to finally feel better. On each of my Whole30’s, week 3 is when the swelling is pretty much all gone, my clothes feel looser, I’m sleeping better, and the scale is starting to cooperate again (down 7 lbs now).
This week we had E.J’s favorite meatloaf, brisket, smoked ribs, and Crock Pot Orange Chicken. For dinner on Monday we had Crab-stuffed Tilapia, which I took to the next level by using Primal Kitchen’s Chipotle Lime Mayo and adding some crushed red pepper to the stuffing… OMG, serious yum!
This weekend, we even had a little impromptu pool party where we served some Whole30-friendly summer fare that everyone really enjoyed. E.J. grilled up some sugar-free smoked sausage from one of the smokehouses out near Weimer, TX, and my friend Anita contributed her now-famous Cucumber, Tomato, & Avocado salad, which is perfect for a hot summer get-together.
I also found a new Whole30 & Paleo friendly potato salad that everyone (including me) raved about. Potato salad is serious business down here in Texas – everyone has a favorite recipe, and I’m no exception. As far as I’m concerned, my mom’s mustard potato salad with pickles, boiled eggs, and gobs of Miracle Whip is the epitome of the classic summer dish, but since E.J. and I have decided to ban white potatoes from our diet, we’ve been looking for a decent substitute. While I’ve tried several sweet potato versions, the texture and the sweetness of the yams just hasn’t really worked for me in this application, so I was thrilled when I finally found the legendary “white sweet potatoes” at Whole Foods. They call them Japanese sweet potatoes, and they have a dark red skin with a white inside. They are harder and not as sweet as a Jewel Yam or other standard sweet potato, so they actually work really well for dishes that you want to be more savory. This recipe from Paleo Running Mama is the ticket. I am so glad I made a double recipe, because we have leftovers that we will definitely be enjoying this week.
Now comes the final week of the Whole30, which will be made even more difficult due to my need to travel for business Monday – Wednesday, but as always I’ll pack as much as I can in the way of snacks and emergency meals just in case, and I’ll just be really picky with my meal orders while dining out.