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 snack on 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.
Dinner – Spicy Date-Glazed Salmon, green beans, and baked sweet potato.
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.
- And try not to stab anybody, 'mkay?
Yields: 2 servings
Estimated time: 15 minutes