Day 16 - Day 19: Skyrocketing Confidence Stage or in Melissa Hartwig’s words the Tiger Blood Stage
Week 3 has been crazy busy for the both of us but despite all the craziness this week, we’ve still stuck to the Whole30 and we’re feeling pretty proud. We are currently in the stage Melissa Hartwig calls the Tiger Blood Stage, where you typically start feeling all the benefits this program provides: “energy is through the roof, cravings are under control, moods are more stable, clothes are fitting better, workouts are stronger.” We’re experiencing all of the above and more: better sleep and better skin are just a few more of the many benefits we’re observing.
I must confess that I did cheat earlier this week: I did NOT break any of the rules regarding the food, however I DID weigh and measure myself - the curiosity was killing me! You’re not supposed to do this during the 30 days because the goal of this program is NOT weight loss. I truly believe in the intended value of this program, so I figured since weight loss is not my goal and no matter what the scale/measuring tape says it wouldn’t stop me from continuing, it can’t really hurt for me to check once in the 30 days.
Let me explain to you my curiosity that led to me breaking this one tiny rule. While I was looking for a dress in my closet to wear to a dinner event, I tried on a dress which has not fit me in a long time. It is the dress I wore to my university graduation and to my surprise it fit! I was really shocked and excited, so it spiked my curiosity to check. I was sneaky and checked one day when I was working from home, so Daniel wouldn’t know, however I was so excited to call my mom and tell her that I forgot to put the scale back and Daniel caught me! Oops! Biggest shockers are that I lost 4kg (almost 9 pounds) and approximately 5 cm in my belly. Funny thing is just a few days later I had a dream that I ate chocolate - I think my guilt from checking my weight/body measurements creeped into my subconscious.
Here is another of my favourite Whole30 recipes: Daniel’s goulash recipe - it makes for great leftovers.
1kg beef (flank or chuck cut)
3 garlic cloves
2 bay leaves
2 tablespoons paprika powder
2 tablespoons of tomato paste
1 tablespoon vinegar
700ml vegetable stock
5 whole peppercorns
1 dy chilli
Prepare all the ingredients: Cut the beef in cubes. Roughly chop the garlic cloves. Slice the onions in half, then thinly slice them in stripes.
Saute the onion with olive oil in a large pan on medium high heat until brown.
Add paprika powder, keep stirring, then add tomato paste and stir some more.
Stop the frying process with one cup of water and 1 tablespoon of vinegar.
Add the beef. Pour the vegetable stock, so that the meat is all covered.
Add the chopped garlic and the whole bay leaves.
Add the peppercorns and put in the dry chilli. Take out the chilli when you have the desired heat.
Put the lid on, let it simmer for 2 hours, occasionally stirring.
As sides, we placed a handful of brussel sprouts in an oven dish, with small cut pieces of sopressata and seasoned with salt and pepper. We sprinkled some olive oil and top and placed in the oven at 180°C.