Michael’s new job could not have come at a better time. That pesky curveball last week which ended up with me on my butt and unemployed really messed with our mojo, to say the least. I guess one good thing about not working is all the sleep I’m getting! I’ve always heard in order to determine how much sleep your body requires you need a week or so of going to bed at the same time every night and waking up naturally every morning. Well, unfortunately, my body has been requiring around 9 hours! That’s never going to fly once I find a new job. I wish I was one of those people who felt rested after 6 hours, imagine all of the crap I could get done!
Moving onto my recap of our Whole 30. We’re currently on day 6 and things are going really well. I’m very pleased to say my headache fizzled out on day 5 so I’m hopeful all the negative physical adjustments to eating clean are over. I am getting a little sick of constantly cooking, sometimes it’s just nice to go out. It’s just really hard to stay Whole 30 strict at a restaurant, ah well, only 23 more days to go!
Here are some pictures of the food we’ve been nomming lately:
Left: Crab Salad and Raw Veggies
Right: Leftover Sliders, Baked Okra, and Tomato Salad
I love to cook, I love to create, and most of all I LOVE to eat! Sometimes things just come together perfectly in the kitchen. Last night we made some amazing hamburgers and sweet potato chips to munch on while watching some Monday Night Football. Homemade sweet potato chips fried in coconut oil is one of our favorites treats! They get crispy just like potato chips but have a much better flavor and way less guilt.
Tonight we made crab cakes with a dijon mayo sauce and a pear and walnut salad, both recipes from The Food Lovers Make it Paleo. I would have never attempted making homemade crab cakes until Paleo. Having to rely on our culinary skills for most of our food have really made cooking a lot more enjoyable. Michael and I are both a lot more adventurous in the kitchen. I’d say that’s definitely another fun side effect of living this lifestyle.
To make your own chips, just use a potato slicer on the thinnest setting and cut up 1 or 2 large sweet potatoes. Put about 1/4 cup of unrefined virgin coconut oil in a skillet and heat until shimmering. Add the potatoes to the oil, flipping and stirring frequently. Take out of the oil and lay on a paper towel when they start to bubble and turn a very light shade of brown. Sprinkle with a little bit of salt and they’re ready to eat.
The crab cakes were really very simple and good. You would never know they weren’t made with breadcrumbs.