Day 1: Carbs Are Still On the Menu

The #1 question people ask me when I tell them I’m eating a paleo diet is “What do you eat?”. Come on people! There’s so much more to a good meal than bread and pasta! I get to eat meat, any kind, like beef, pork, buffalo, chicken, turkey, venison, boar, elk, quail, duck, pheasant, you name it! All sorts of fish and shellfish. I can have eggs for breakfast every morning (and I do!). Lots and lots of vegetables and fruits. The possibilities truly are endless, and there are tons of paleo-fied swaps you can make if you’re craving a certain food. I sub cauliflower for rice or mashed potatoes, use spaghetti squash when I’m yearning for a warm bowl of pasta, choose baked sweet potato wedges instead of the usual french fry.

So what did I eat today, my first day of the Whole45 challenge?

Chicken Apple Sausage & Scrambled Eggs  w/ onion, red pepper, & spinach

Chicken Apple Sausage & Scrambled Eggs w/ onion, red pepper, & spinach

Italian Sausages w/ Dijon mustard, 1/2 avocado, & satsumas

Italian Sausages w/ Dijon mustard, 1/2 avocado, & satsumas

Spicy Tilapia, baked Sweet Potato Fries, 1/2 avocado & salsa

Spicy Tilapia, baked Sweet Potato Fries, 1/2 avocado & salsa

Snacks were 1 banana mid-morning and a Larabar in the afternoon.

Hardly looks like starvation does it?

Even though I’m eating very well, that doesn’t mean I don’t have cravings. My coworkers wouldn’t shut up about the awesome milkshakes they had yesterday. My boss waxed poetic about this certain aged cheese she was eating at lunch. I want some chocolate right now. But I don’t need these things, I want these things, and Whole30 is about learning the difference so you know when you’re truly hungry.

The truth is, your body is going to take some adjusting when you start switching up its usual fare. You may be used to a morning bowl of cereal, that lunchtime roast beef on whole wheat, and a side of rice with your spicy fish dinner. If so, there’s a carb-hole in your diet now. My advice: go buy a few sweet potatoes. White starchy potatoes may be off the menu, but orange-hued sweet potatoes (or yams) are a nutrient-rich powerhouse…and they’ll give you a healthy carb boost. Roast ’em whole like your traditional baked potato, mash ’em up, or do what I do and make crunchy oven-baked sweet potato fries. Here’s how:

Baked Sweet Potato Fries

  1. Preheat oven to 425 degrees F.
  2. Cut a sweet potato lengthwise into 1/2-inch wide slabs. Cut each slab into strips 1/2-inch wide. You know, french fry size.
  3. Pile onto a baking sheet and douse with olive oil (a few generous tablespoons). Sprinkle with salt, pepper, and your favorite spices (tonight I did chili powder and a bit of cayenne, but I also recommend garlic powder, onion powder, cumin, even a little cinnamon or a combination of any of those), and toss with your hands to coat fries on all sides.
  4. Roast in the oven for about 8 minutes. Remove, flip the fries over, and return to the oven for another 5 minutes or until browned and crispy on both sides.

Enjoy!

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