Happy New Year! 2018 is officially here.
I sipped my last glass of champagne, I ate my last grain, and devoured my last sweets right before the strike of midnight. Goodbye 2017…you were a great year full of wonderful memories but now it’s time to make new memories in 2018.
Like every year, my new year’s resolution is to lose the holiday weight gained from Halloween to New Year’s Eve so it’s no surprise that I’m starting the new year with Whole30 to reset the body to get rid of all the junk I’ve put into my body. The sugar, booze, and bad fats are all in my system and I want to get rid of it.
I went on Whole30 last year and I felt great afterwards. I lost 7 pounds in 30 days but I went back to my old eating sugar, drinking alcohol, and carb loading. I only have myself to blame for my poor eating choices.
For the next 30 days, I am committing to Whole30 which means clean eating to reset my body. To make myself accountable, I’m here to blog about my experience with the struggles and the wins. I promise to eat real foods and I will not consume any of the following: alcohol, baked goods, grains, legumes, dairy, and no peaking on the scale.
What exactly is whole30?
What whole30 claims to do is to reset the body by ending unhealthy cravings and restoring the body by eliminating certain foods that causes cravings.
The Whole30 Rules
What to eat: eat real food for 30 days
What to avoid for 30 days:
- no sugar
- no alcohol
- no grains
- no legumes
- no dairy
- no baked goods
- no weighing yourself
- fruit juice
- coconut aminos
Breakfast is the most important meal of the day and there’s nothing like starting the day right with a savory breakfast to wake up your soul. This Frittata is easy to make in 30 minutes. I even made my own chorizo which came out to be surprisingly easy.
I had not planned on making my own chorizo. I went to Sprouts grocery store yesterday on New Year’s Eve and that was a mistake. It was crowded like going to Costco on a weekend. I wanted to go in and get out but I couldn’t find the Mexican Chorizo. Anxiety kicked in a little bit as I must have circled the entire store 3 times before finally throwing in the towel. The only thing I found was soy chorizo which wouldn’t be whole30 compliant. I didn’t want to go to another grocery store so I googled a recipe and stumbled upon the Mexican Chorizo recipe on a food blog called The Spruce. I looked at the ingredients and had the majority of them except for the ground pork and ground cloves. I was going to buy the ground cloves but it was $7 for a spice bottle and I knew I wasn’t going to use it so I decided it wasn’t going in the recipe.
- Mexican Chorizo (makes 8 oz)
- 1 lb. of ground pork
- 2 tbs of paprika
- 2 tbs of chili powder
- 1 tbs of garlic powder
- 1 tsp of ground cumin
- 1/4 tsp of ground cinnamon
- 1 tsp of ground corriander
- 1 tbs of ground Mexican oregano
- 1 tsp of salt
- 1 tsp of pepper
- 3 tbs of apple cider vinegar
- 2 tbs of EVOO or lard
- 1 russet potato, peeled and diced into half inch squares
- 4 oz of Mexican chorizo
- 1 pasilias pepper, seeded and chopped
- 1 cup of cherry tomatoes, halved
- 10 eggs, beaten with a fork
- Pre-heat the oven to 350 degrees fahrenheit
- In a large bowl, combine the Mexican Chorizo ingredients, and mix well with your hands then set aside
- Heat the cast iron skillet over medium heat then add the EVOO
- Add the potatoes and cook until tender but firm
- Add the chorizo and cook until brown
- Add the pasilias pepper and sauté for 2-3 minutes
- Add the tomatoes and sauté for 1-2 minutes
- Season with salt and pepper to taste
- Pour the eggs over the pan coating the entire pan evenly
- Place in the oven for 20 minutes