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My Whole 30 has come to an end. I honestly still can’t believe I lasted 30 Whole days without caving. I knew I was a determined person and that when I take a decision, I make it a goal to follow it till the end, but my cravings were certainly mean sometimes. I had to deal with dreaming I was biting into a fluffy chocolate cake, or endure watching everyone eating French fries covered in cheese and dipped in ketchup (true torture).

The fact that I did it has taught me a lot about myself, and my will to try something for the better. I now trust myself more as this was more of a psychological than physical challenge really. I had to control my reflexes when I unconsciously reached for peanuts, fries or bread and butter at a restaurant. I had to be really responsible for my choices, which meant not ruining a pizza night out for everyone by saying I can’t go because I can’t eat – I just adjusted accordingly, pizza places do have salads. I had to be patient with people as they asked why I wasn’t eating corn or drinking wine. Finally, I had to control my hunger and cravings by planning in advance, which added another thing to plan in our busy lives.

All in all, I can say I am beyond satisfied of the result. I feel calmer, healthier, more energized, less hungry AND ‘hangry’, and at peace with this new lifestyle.

I have made the wise decision not to give up the food we love but certainly not abuse it, and indulge moderately. I love knowing that I have a go-to, feel-good “diet” I can run to whenever I cross the line, I love knowing that I’m capable of controlling my cravings, and I hope I’ll be able to sustain that healthy lifestyle 80% of the time I spend eating.

If you wish to try the Whole 30, you can read everything about it here. For healthy meals inspiration, as well as to remind everyone that healthy can still be delicious, here’s a summary of some of the food habits I had during the last 30 days.

Eggs in all forms

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Creative salads

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Grilled proteins

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When in doubt: grilled vegetables

whole 30 |breadonbutter

Easy and delicious dishes

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Fruits

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Inspired? 😉

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One of life’s greatest gifts is a husband who constantly tries to make you happy. During my Whole 30, Jean has been very supportive, trying to have the same meals as I do and coming up with fun recipes. One of those recipes was last night. Because he knows how much I love a good spaghetti dish, he decided to reproduce one in a vegetable version. And that’s how we set out to make this delicious pesto zucchini noodle dish. Not only was it delicious and felt like really eating a pasta dish, but we felt really full afterwards. I really suggest you try it on a weeknight. It’s fast and easy to make as well! Here’s the recipe.

Pesto Zucchini Noodles

What you’ll need:

pesto zucchini noodles | breadonbutter

For the noodles

  • 4 large zucchinis, cut julienne (or use a spiralizer if you have one)
  • 10 cherry tomatoes
  • Olive oil
  • Balsamic vinegar
  • 2 garlic cloves
  • Roasted Pine seeds

For the pesto

  • A packet of basil leaves
  • 2 garlic cloves
  • Salt, to taste
  • 3 Tbsp Olive oil

How to make it:

Place the cut zucchini in a bowl and cover them with boiled water for 1 to 2 minutes, until they are tender.

In a small pan, place the balsamic vinegar and olive oil with the tomatoes and cook until the tomatoes are crippled and tender. If you like garlic, you can add some crushed garlic to the mix.

pesto zucchini noodles | breadonbutter

Make the pesto: In a blender, place the basil leaves, garlic cloves, olive oil and salt, and mix until combined.

Remove the water from the zucchini bowl and add the pesto. Top everything with the tomatoes and pine seeds and mix to combine.

pesto zucchini noodles | breadonbutter

Serve hot and enjoy!

pesto zucchini noodles | breadonbutter

 

Thoughts? 🙂

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Last week, I wrote about the Whole30 Challenge I’ve decided to take on (you can read about it here). I haven’t talked about the reasons why I’m doing this but I feel I should share them with you today. At first, I must admit I took it very lightly. It was just a spur-of-the-moment decision I took during a conversation we were having about it with my sister. On that same day, after my sister told me about her Nike Plus teacher’s experience with the Whole 30, I saw someone at a birthday party who said he was doing the same. Before I even spoke about the Whole 30, he said: “Just give it 30 days”. Since I’ve been feeling tired and very bloated lately, and after reading about the principles of the Whole 30 diet (which is basically to eat like our ancestors), I decided it was time to give it a go. Not only for staying fit, but also to retrieve my energy as well as my mental and physical well-being. What I’m choosing through this experience is to make it a lifestyle. I won’t be banning groups of food forever, but let’s say I’ll be having them way less often than before.

It’s been a week and I feel remarkably good. I’ve been fighting quite a few reflexes like reaching out for a frie or two or binging on those fatty nuts in bars. It wasn’t easy to pay attention to everything I was letting into my body but I got a hang of it. It’s truly awesome! Sure, I miss being able to choose between a pasta dish or an orange cake but it won’t be forever. And with time, I was told those cravings go away. What I find myself fighting as well is the constant explanations I have to give people when they ask why I’m not drinking and if I want to share a plate of fries at the beach. It’s not easy explaining it to a society that basically thinks any diet is starving yourself. What it is is making healthy choices for your own body. You can read more about the Whole 30 Challenge here.

So to sum up my whole 30 week 1 and to inspire you, I thought I’d share a few meals I had during those 7 days. My breakfasts mostly consisted of bananas  or eggs and black coffee (mainly because I didn’t have much time to be creative in the mornings).

So here goes:

#1 When eating out: Roast Chicken at Bar Tartine (Careful! Ditch the sauce and make sure the potatoes are grilled or baked).

whole 30 week 1 | breadonbutter

#2 Beetroot and lettuce salad, sprinkled with chia seeds.

Dressing: 3 Tbsp of Cider Vinegar, 1.5 Tbsp olive oil and a dash of salt. 

whole 30 week 1 | breadonbutter

#3 When in doubt: 1 boiled potato and 2 boiled eggs with a side of green salad.

Sprinkle with olive oil and spices. 

whole 30 week 1 | breadonbutter

#4 For afternoon snacking, nothing beats a nice bowl of fruits in this hot weather.

whole 30 week 1 | breadonbutter

#5 Weekday dinner: Cold boiled potato, mixed with red onions and coriander.

Dressing: Lemon juice, olive oil, salt and pepper.

whole 30 week 1 | breadonbutter

#6 When you feel like cooking something nice: Grilled salmon and asparagus (more details and recipe here).

whole 30 week 1 | breadonbutter

#7 When out in a Lebanese restaurant by the sea, make sure you enjoy a nice tabbouleh without any bulgur.

whole 30 week 1 | breadonbutter

Follow me on Instagram (@breadonbutter_) for my daily Whole 30 meals. I’ll be posting an update every week until the end of the challenge.

Any ideas on healthy whole meals? I’d love to hear!

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I’ve been eating various food lately, from healthy to fried to raw. People have been cooking a lot and I view it as being rude not to taste what they make (even though sometimes it’s full of green pepper which I can’t stand since the day I was born). Also, my sister was here on vacation for the past 2 weeks and I had to make do with eating out, having loads of food at home and not being able to control my cravings. But now that the routine has set again, I’ve decided to get back on a healthy lifestyle. I’ve been reading a lot about the Whole 30 challenge and about eating natural and whole foods to make one feel better. The Whole 30 Program is a program designed to change your life in 30 days. It says that certain food groups are having a negative impact on our health and fitness without us even realizing it. Mainly everything that is processed and not natural does not fit in your meals for 30 days. You can then judge how to balance your meals later on and which lifestyle to choose.

The rules are simple. You say yes to REAL food and no to anything processed, grains, legumes (beans, lentils, etc), dairy and anything which contains more than the actual food as ingredients. You can read more about the rules here.

It’s about making good food choices, no cheats, no special occasion, for 30 days! For those of you who know me, you know how hard this is going to be. I won’t stop posting recipes for everybody (we’ll be making them but I won’t be eating them for 30 days), but I will also be sharing my whole 30 meals every day. Make sure you follow me on Instagram (@breadonbutter_) to get every detail of what I’m having during the day and wish me good luck 🙂

I woke up today and had a banana with a black coffee. Here is today’s lunch recipe to inspire you to have real and delicious food. It’s not that hard, it just needs planning.

Baked Salmon and asparagus – Whole 30 Challenge Day 1

What you’ll need (for 1 person):

baked salmon and asparagus | breadonbutter

  • 100 g salmon filet
  • A bunch of fresh local asparagus
  • Olive oil
  • Salt

How to make it:

baked salmon and asparagus | breadonbutter

Preheat the oven to 200 degrees Celsius.

Place a baking sheet on an oven tray. Place the salmon filet and asparagus on top, sprinkle with olive oil and salt, then bake for 15 minutes or until the salmon is cooked and the asparagus are roasted.

baked salmon and asparagus | breadonbutter

You can add a side of brown rice or a baked potato.

baked salmon and asparagus | breadonbutter

It was full of flavors and it left me satisfied! Now off to plan dinner 🙂

I will be posting a weekly update every Monday and sharing recipes every other day, so stay tuned!

Did you know about the Whole 30 challenge? Would you do it?

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