Whole30 – Week 4

Well if we were really doing 30 days of the whole 30 we’d be within a week of completion…. but alas we are not. It is for the duration of Lent… that’s probably a good thing as with day 22 passed us by yesterday, I’m still craving chocolate, sugar, and wow…. haven’t had one in over 8 years but I really wanted a Pepsi the other day! LOL…. haven’t given in to that one in over 8 years so I think I’m pretty safe but I can understand better when people say they still crave a cigarette sometimes even after years of quitting.

We are still making our way through this thing.  My husband’s clothes are loser, my youngest son doesn’t even ask for processed snacks or yogurt anymore, my older son doesn’t have as many moments of irritability (he wouldn’t admit that I’m sure) and me…. well… I feel I’m handling stress better and my clothes might fit a little differently though weight was not and will not be a goal for me.  Despite a week FULL of stress I did not cave in to yelling or eating the bucketful of chocolate I so desperately wanted – which should tell us that it’s NOT an actual NECESSARY coping method….  desired, yes….but not necessary.

I still haven’t done well with exercise goals.  I pick up the 3 lb. weights once in awhile…have done a few modified pushups…but that’s about it.  We will be going away at the end of the week and I am telling myself I will start back up on the bike and treadmill after that.  My husband has started working out again though and I am thrilled with that!  🙂

Week 4 Menu:

Monday:

Breakfast:   Scrambled Eggs with ham, mixed vegetables and chicken broth (to drink), guacamole

Lunch: As Always, Each day is Leftovers or Fried Eggs

Supper:  Shepard’s Pie (wonderful recipe from Well Fed!), Paleo Creamed Spinach, Salad with dressing, chicken broth

Tuesday: 

Breakfast: Sausage Quiche with Sweet Potato Crust, guacamole, Chicken Broth (to Drink)

Supper: Leftovers (I need to make sure the fridge is clean when we leave for the weekend!)

Wednesday:

Breakfast:  Sausage Quiche with Sweet Potato Crust(I’m making a double batch on Tuesday), guacamole, Chicken Broth (to Drink)

Supper: Cauliflower Soup w/ shrimp and broccoli

Thursday:

Breakfast: Scrambled Eggs, ham, veggies and chicken broth

The Rest of The Week:    We will be at the 2014 St. Emmelia Homeschool Conference….   This will be a little tricky since the rest of the crowd will be following the traditional Orthodox Lenten fast and we can not cook in our rooms… soooo

We have spoken to the chef.  He is very willing to provide us with at least baked sweet potatoes and/or steamed vegetables for most meals and there is usually always a salad and fruit.  The chef is also willing to heat up some soups that I’m going to take with us (Seafood Chowder, Sweet Sausage Soup and Paleo Chili which I made double batches of the last time they were on the menu and stuck them in the freezer to take with us for the conference).  We will also have LOTS of snack type foods in a cooler or a fridge if we can get access:  guacamole, olives, applesauce (unsweetened), hard-boiled eggs, fruit, RX Bars, Primal Pacs, etc.   We will eat our veggies, etc. in the dining hall with other families and the chef will put our soups in thermoses for us to eat later in our rooms.  It wouldn’t be cool to eat our meat soups in front of other families who are fasting from meat.

I bet you’ve noticed I’ve included a lot of chicken broth above.  I’ve made my own chicken broth for years, but I’m making it more often now and we’ve been drinking it. (It’s delicious by the way).  I’ve been reading a lot about how good and nutritious chicken broth made from the bones really is – even for healthy teeth – that I’ve started having it on the stove or in the crock pot almost daily now.

So….  I thought I’d include a recipe here for chicken broth.  Note the variations…every batch is a little different!

Homemade Chicken Broth

• Servings: 2-4 quarts
• Time: 12
• Difficulty: medium
• Print

• 1 Chicken Carcass   OR  at least 24 or more chicken leg bones along with any extra fat, organ meat, etc. that is available (you can use it immediately after roasting a chicken or put the carcass in the freezer to save until a day you have time to make broth!)
• 1-2 yellow onions OR 1-2 cups leeks
• 3-4 stalks celery with leaves
• 1-3 carrots
• 1 tbsp. vinegar (this helps leach the minerals out of the bones but does NOT affect the flavor)
• basil (to taste)
• parsley (to taste)
• Chicken seasoning (to taste) – this is just seasoning I use on chicken when baking , etc and is completely optional
• Salt and Pepper (to taste)

Directions:   Put bones in large stockpot OR crock pot  .  Fill pot with water and add other ingredients.  I always put in onions or leeks and celery.  Other veggies are optional.  Play around with what you have on hand.  Play around with the amounts to see what you like.  Bring the pot to a boil.  Turn heat down to simmer.  Let simmer for a minimum of 12 hours (sometimes I get some to drink after 6-8 hours, but if I’m going to freeze it for later I wait until at least 12 hours.  Other sources recommend simmering for 24+ hours).  I usually let it simmer all day, turn it off at night and bring it to a boil and let it simmer several hours the next day.  If it’s in the crock pot, one can do a perpetual broth.  Simply take out up to a quart a day, add another quart of water and proceed the same way for up to a week.  It’s so incredibly easy!   ENJOY!