It has 15g of protein, enough carbs to kick start your day, and plants. Don’t forget the plants. Because like me, I’m sure you’ve resolved to eat more plant-things this year. So let’s go ahead and scratch the first serving of the day off of your list.
Also, the sweet potatoes help keep the murderous rage away – you know the rage. The kind that comes with the cold-turkey 180 from crap holiday eating. I know you know what I’m talking about. Jason sure does. (giggle.)
It’s a simple formula that has yet to fail me: 2 eggs cooked your way, over something green* and sweet potatoes**.
*I buy 6+ bags of frozen veggies a week: green beans, broccoli, and peas. When asparagus is in season (read: a pound is cheaper than a gallon of gas), it’s my favorite to use at breakfast but it does require more effort than just cutting open a bag and giving the plants a 4-minute spin in the microwave.
**You can make the diced sweet potatoes in bulk on the weekends to reheat or spend ~10 minutes cooking some that morning. I also bake 6-8 sweet potatoes every weekend to eat as sides throughout the week – slicing off a few rounds, sprinkling with some salt and chili powder, and then reheating in the microwave can save you time.
When I started Whole30, it was a desperation move to see if I could find something that might speed up healing my plantar fasciitis so I could start running again.
It sounded like an okay-ish idea. Actually, that’s totally a pants-on-fire lying lie. I knew it was a terrible idea. That I would be miserable and that misery would suck the other innocent bystanders in this house into my miserable swirling vortex of the misery that is Miserable No-Sugar Shawnda.
I feel like we have eaten the same 4 things over and over and over and over and over again. I have been completely uninspired (you’ve probably noticed how quiet it has been) and, in general, just a real [radio edit] “joy” to be around.
The WholeAlmost30 hasn’t been perfect. Or enjoyable (understatement of the [radio edit] year). But here we are, nearly a month later, and I’ve been jogging on the treadmill a few times a week.
With almost zero issues. Y’all. Zero. And that is totally not a pants-on-fire lying lie.
So I officially and permanently claimed back one of the forbidden fruits to help try to ease the misery. Because you know what I was totally sick of eating for breakfast? Eggs. You know what makes all the difference in the world and turns eggs back into a far less stabby breakfast option? Goat cheese.
I whisked together the fixins for a mega-omelet and baked it in a cupcake pan. Re-heating 2-3 for breakfast every morning was a lot quicker, easier, and far more enjoyable than my standard eggs-over-green-things. It was also a great way to put a dent in the KalePocalypse™ that’s going down in the garden right now.
Here’s to goat cheese! And for “wogging” a 5k. And to more goat cheese!
Miffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese
Miniature baked omelets loaded with fresh kale, sundried tomatoes, and tangy goat cheese.
1/4 cup milk or water
4 oz crumbled goat cheese*
1 Tbsp olive oil
1/2 large yellow onion, diced
3 cloves garlic, minced
2 packed cups chopped kale (~8 large leaves)
Heaping 1/2 cup sundried tomatoes
*You'll omit for Whole30, but you knew that already.
Preheat oven to 350.
Whisk together the eggs, salt, pepper and goat cheese in a large bowl; set aside.
Liberally (like, waaaay liberally) spray a muffin tin with cooking spray/olive oil. (You can also use paper liners - not my favorite, see the last paragraph above.)
Heat olive oil in a skillet and saute the onion and garlic until translucent and softened.
Add the chopped kale and tomatoes, stirring until the kale begins to wilt.
Turn off heat and let sit about 10 minutes, stirring occasionally.
Transfer the kale mixture to the eggs, stirring to mix.
Using a 1/4-cup measure to fill each muffin cup.
Bake for ~25 minutes, until the centers are set and not runny.
Remove from oven and let sit 5 minutes.
Run a knife around the edge of the omelets and then let cool another 5 minutes.
Remove from pan - a fork is helpful for any that stuck at the bottom.
Refrigerate leftovers and reheat in the microwave.
*I’ve made individual omelets in cupcake liners and… well, it’s not my favorite. My paper liners always get soggy in the fridge over the course of the next 2-3 days and tear into small pieces. Which I feel is a bigger pain that using a fork to loosen the mini-omelets from the muffin pan. Totally your call, though. As long as the pan is well-sprayed with oil, you shouldn’t lose any to tearing.
I would literally steal candy from a baby right now. LITERALLY. Right this second. Even if that baby had a half-eaten, gag-inducing Cadbury Creme Egg. The legit ones. The ones that look like a real egg. Wrapped in chocolate.
Of course, that’s after I would punch the How I Met Your Mother writers in the boy parts. I gave you 9 years and you gave me…THAT?!
Guess I don’t have to tell anybody that the Whole30 processed sugar withdrawals have reared their impressively bitchy head.
[And also, was The Craft not one of the best movies of the 90s?!]
For the health of my personal being – but mostly the sake of my marriage – I inhaled dinner, grabbed my current book (Your Inner Fish), and headed to bed early.
Day 2 Breakfast - Um, I forgot to eat. For real. By the time I did preschool dropoff, ran a couple of errands, and turned in my hour on the treadmill, it was lunchtime.
Hey – remember that time I did Whole30 last year and it was so awesome that I had a very big and very public ugly-cry meltdown (The Meltdown, as we refer to it… when we dare refer to it) in the middle of Whole Foods over the price of strawberries and embarrassed the &^$# out of my husband and freaked out the produce guy?
Guess what. I’m doing it again.
[sarcasm] And y’all. Jason is so excited. [/sarcasm] Because he knows.
I’ve been battling plantar fasciitis for months now – that thing that cost me the marathon – and because “just wait out 12-18 months and let it heal itself” was not what I want to keep hearing over and over, I decided to see if an elimination diet to maybe resolve/reduce inflammation might help.
What have I got to lose? Besides a Blue Bell addiction and – fingers crossed – maybe some of the 12 lbs I’ve gained over the last 3 months by not running and stress-eating and stress-eating even more.
So on a whim – as in, just as I was shoving Jason’s lunch into his hands as he was walking out the door – I made the decision. And the announcement.
And then I got The Look. And then, The Sigh.
Probably because he’s worried about our friends & family seeing me on The News. And having to visit me in The Pokey.
The biggest challenge today? Not licking the knife after making Landry’s PB&J for lunch. Otherwise, I’m fine. And everybody’s alive.
Breakfast - Spicy-ish Sweet Potato Hash-ish with green beans and 2 poached eggs.
Lunch - Because we got back from gymnastics and I hadn’t put up breakfast leftovers, I fried 2 eggs and had the same thing.
“Snack” (although you don’t really snackon Whole30 but I don’t know what else to call the tuna salad and broccoli that I ate between lunch and dinner – but I had tuna salad (with homemade mayo) and broccoli.
Last year at this time, I was feeling pretty confident. But being a little wiser, I know the murderous, sugar-withdrawal rage that is looming in 48 hours. And just want it to hurry up and get here so I can get it over with and hopefully not harm anyone.
Spicy Sweet Potatoes with Green Beans and Poached Eggs
A Whole30-friendly breakfast of spiced sweet potatoes, green veggies, and eggs.
1 Tbsp olive oil
1 medium sweet potato, diced
1/4 tsp garlic powder
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp paprika (I use smoked)
Generous pinch of salt
Several grinds black pepper
Steam-in-bag green beans
4 eggs, fried or poached
Heat oil over medium-high heat in a large pan.
Place sweet potatoes in a small sandwich bag and add dried spices - shake to coat well.
Empty the bag into the pan and cook for 8-10 minutes, stirring occasionally, unti. potatoes are fork-tender and nicely caramelized.
Steam the green beans and prepare the eggs, as desired, while potatoes are cooking.
Serve in the potatoes and green beans topped with eggs.