Whole 30 Round 2 Day 1

I am back!! I took a hiatus for awhile because we were gone for pretty much all of July. We were also in places that didn't have internet. It was awesome. But now I am back and ready to get on my blogging train again. Good news folks...I started another Whole30! Yup, documenting it right here ladies and gents as well as new recipes coming your way. I am so excited to share it with you all again. So...why the heck am I doing another round of Whole30? A few reasons:

1. I ate like CRAP at all our family reunions this summer. I enjoyed myself but my body was NOT happy with me.
2. I LOVE the way it makes me feel.
3. I really feel like I need to reset my gut again after the sugar induced coma I put myself into multiple times in July.
4. I want to get back on track with clean eating before the busy life of Fall and Winter starts.

So are ya ready?? If you have Instagram, you can follow me @darcieats where I post daily. SO! Here we go!

Day 1:

Meal 1: Roasted veggies, hardboiled egg, avocado, strawberries

This morning I roasted a big batch of veggies and hardboiled a bunch of eggs so I used that as my meal so I didn't have to cook anything else. It was good. In other news, I am so bomb at hardboiling eggs! It is an art, I tell ya. Don't think otherwise. I used to over boil them and I had NO idea! Now I put them in the water, bring to a boil, as soon as the water is a rollling boil, put a lid on the pot and take them off of the heat. Let them sit for 10 minutes. Then plop them into some ice water for about 1-2 minutes. Bam. Perfect eggs every time.

Meal 2: Carrot fries with ranch, tuna salad over power greens

Not to be all braggy...but I make a DANG good tuna salad. Like for reals. I take pride in this baby.

Tuna Salad
-1 can of compliant tuna
-homemade paleo mayo (there are like a billion recipes out there, my favorites are HERE and HERE, I use avocado oil)
-1 large pickle, diced (if you really like pickles, add more)
-1 hard boiled egg, diced (yolk included)
-paprika
-salt and pepper

Mix it all together I don't measure the mayo but just do a big spoonful, mix it up, and if you feel like it needs more, add more! I also don't measure seasonings (annoying, I KNOW), but just add a few shakes of each, mix it up, taste test, and add more if you need to. I usually add a bit more mayo than I would normally if I am going to serve it over greens just so it makes up for not having dressing.

Carrot Fries
-quarter your carrots (I used about 5 large carrots)
-2 T. Avocado oil
-1/2-1 tsp of salt

Line a baking sheet, preheat oven to 450. Toss the carrots in a bowl with the oil. Place on baking sheet and sprinkle with salt. Bake for 10 minutes. These are great! They have a bit of crunch to them and are awesome dipped in ranch. My favorite ranch is from Planks, Love, and Guacamole. If you have already made your mayo, you don't have to go through the trouble of making hers. Just use her ratio of 2/3 cup mayo, 1/2 tsp each of sea salt, black pepper, onion powder, garlic powder, 1 T dried dill, 2 T coconut milk.

Meal 3: Leftover roast from Sunday (day before I started, had seasonings, beef broth, and veggies, slow cooked for 8 hours), cucumber, tomato, avocado salad (mix it up with balsamic vinegar, olive oil, salt, pepper, and Italian Seasoning), and a side of peaches.

My Thoughts:

This round already seems SO much easier than round 1 because I know what to expect and I am SO much more confident in the kitchen. It makes a world of difference.