Home stretch baby – 8 days to go – thank God! Things have become a bit easier over the past couple of days. I’m not sure if it is my body finally accepting this is the way things are going to be for a while or my mind saying “8 days until we are surfing in Sayulita, Mexico with a case of ice cold beer waiting on the beach!” (we had to have some reward at the end of the 30 days!) Or, perhaps it is a combination of both. Watching football is still a drag, especially when your friends continually offer you beers hoping that you’ll break and you can be “friends” again (Yes, I’m talking to you, Jeff Huisman. Thanks, buddy!). Overall my energy has picked up, mornings aren’t tough to shake off anymore and sleeping has been solid through the night. Unfortunately, I haven’t seen any sign of allergy relief, less gas (been an issue since childhood) or ADD, but what, did I expect a miracle? Hell yes I did – I didn’t do this for sh*ts and giggles.
Throughout this diet, we’ve been fortunate enough to eat really well – could be the reason I’m not seeing any dramatic weight loss. Our dinners have been pretty amazing and we haven’t duplicated the same meal in 3 weeks. Swineburgers are definitely my favorite and I can’t wait to do them properly (i.e. with cheese and buns) once this thing is completed. The thing that keeps popping into my mind is how difficult this would be if I didn’t have a culinary background! I mean eating grilled chicken and a salad every night for a month would push anyone into misery and depression. So for any of you that have decided you want to try the Whole30 challenge, hopefully the recipes we’ve posted will help diversify your menus. I recommend looking into developing a bank of recipes/meals before starting because if you don’t, you’ll end up eating the same crap over and over and probably won’t make it through the month or at the very least not be a fun person to be around for 30 days! So, in that spirit, here is another recipe we tried out that is Whole30, paleo, dairy-free, gluten-free and yep – pretty delicious.
1/2 Tri-Tip Roast – about a 1 lb or 2 lbs
1 Yellow onion – sliced
2 c Baby Carrots
1/3 c Olive Oil
½ c Coconut Aminos – or just use soy sauce
1 Tbl Crushed Red Peppers
1 Tbl Paprika
2 Tbl Cider Vinegar
1. Place tri-tip into a large ziplock bag, add in oil, soy sauce, red pepper, paprika, vinegar and about 3 Tbl Slavo Salt. Marinade over night or at least 2 hours.
2. In a crock-pot, layer half of the onions and carrots on the bottom. Then place the marinaded roast on top, then the remaining carrots and onions. Pour 1/2 of the marinade over the top of everything.
3. Depending on how much time you have use low or high heat. Low for 7-9 hours & high for 5-6 hours.
4. When it’s time to eat, remove the roast and break it up by cutting across the grain of the meat.
5. Using a ladle, skim the oil off the top of the cooking liquid and discard. We just spooned the juice over our meat without thickening it, but if you wanted to make gravy I’d use arrowroot (Whole30 approved), corn starch or flour.
Serve it up with some mashed sweet potatoes, green beans and don’t forget the carrots and onions!!!