Navigation

In which I review week 10 & 11 of the Whole Food Challenge

Week 10 and 11


Overall Summary:
My schedule has proven a big challenge to the Challenge (get it? huh? huh?). I’m adjusting to make it work but it’s meant giving up some “purist ideals” of the Challenge. I’ve fallen wildly in love with red peppers and include a recipe for some chocolate-y goodness in the form of healthy brownies.

Also, next week will be my final week of the Whole Food Challenge so I’ll have a wrap up including some prizes/giveaways.

Physically:
I’ve stopped losing anymore weight. This is likely a result eating more in the evenings again. My schedule with work is rather busy so I’m working right through lunch most days. So then I end up snacking quite a lot after the tinies go to bed because I’m ravenous.

Plus I’m not getting much exercise or time outside right now. I really miss it and need to make more time for this, not just for the Challenge but for my own sanity.

I feel better in many ways still (eczema, digestion, headaches etc.) though.


The Budget:

Normally this would go down in the Links section but because it’s the number one reason people email me about the challenge, I thought I’d put it here.



Convenience and Time:

This has taken a big hit since I’ve returned to full time work. As a result, things like soaking beans and prepping meals days in advance has fallen to the wayside. I’ve returned to canned beans and quick meals. Brian is cooking more often and we are having many suppers of those whole wheat banana blueberry pancakes or oatmeal.

I haven’t found it impossible but it does mean that I have to plan the week better.

The big adjustment from before though is that we are still cooking the majority of the nights. We’re not running out to Wendy’s at the slightest sign of running late or being tired anymore.

And that’s a win, right?



Favourite Recipe of the Week

I’d like to write an Ode to the Red Pepper for this week.

We all love
to eat red pepper
grilled on the barbecue
because it tastes so sweet
and crunchy.

The end.

So in addition to halving a red pepper, scooping out the seeds and just throwing it on the barbecue, I also have rediscovered baked veggies.

Broccoli, Cauliflower, Red Pepper Baked Veggies
1 head of Broccoli
1 head of Cauliflower
1-2 red peppers
3-5 tbs of olive oil
sea salt
real Parmesan cheese (about a cup)

Wash and chop the veggies roughly to bite sized pieces. Put them into a casserole dish or pan. Drizzle with olive oil and sprinkle with the cheese. Bake for 30 minutes at 350 or until they are tender. DELISH.



Favourite Website/Video of the Week


Eat Well Guide is a tool that helps you find local, sustainable, usually organic food in your region. They also host the Green Fork Blog which features several well known contributors in this genre about a vast array of topics.

This Week’s Link Round Up:

As someone who typically bought sanitized, pre-carved white chicken breasts, I find raw, whole chickens wildly intimidating. But when you switch to organic/free-from-everything chickens, usually, your only option is the whole bird. This helped a lot: Whole Chickens – Less Waste, More Mouth-Watering Goodness via Keeper of the Home

My cousin, Sharon, is an absolute mother warrior. She runs (and wins) triathlons. Her blog about TriLifeStyles is just getting started but might be a good resource if you are interested in competitive running, particularly if you are a mother balancing family, life and now health. Also, the recipe for Marty’s Almost Fat Free Brownies is gold.

food, health, whole food challenge
No comments yet.

Leave a Reply