Whole30 Day Eight

I hit the ground running this morning.

On my agenda, a 7:45 a.m. doctor’s appointment and a hot yoga class IN THE STUDIO!

But I’m determined not to skip breakfast!

So I threw together some scrambled eggs and a green juice to get me out the door on time, grabbed my bottle of water, yoga mat and towel, and jumped in the car.

I’ve been doing yoga for about a year now, and last summer, I managed to take classes 3-4 times per week.

But then school started.

And then the studio changed its schedule.

So I’ve been struggling to make classes ever since.

Gaiam TV came to the rescue just after the New Year (I stream it through my iPad), but there’s nothing like a class with an instructor in the flesh. And the teacher for today’s class was my very favorite. But she’s tough. So I came in, jaw clenched, prepared to be taken down by hot vinyasa flow.

To my surprise, though, I hung in like a champ.

And I must say. I can’t remember the last time I had this much endurance and strength in her class. My energy level was great. My balance has improved. My hamstrings continue to loosen up. I even managed to hang out in my forearm stand for a few minutes before tipping over! It felt great and was such a nice change of pace. My success at yoga can’t be attributed to anything other than Whole30. Nothing else has changed!

For lunch, I decided to tackle homemade mayonnaise.

My plan was to make a batch of chicken salad from a rotisserie chicken I bought yesterday (Simple Truth Organic, Kroger. Just chicken and water. Great for a thrown-together dinner, along with a steamed vegetable.).

I followed the recipe in the Whole30 cookbook, using Bertolli Extra Light Olive Oil, because I had been warned. EVOO is just too much!


So is Bertolli Extra Light Olive Oil.

This mayonnaise was disgusting.

Home Cook Fail. (I hate those.)

But I was desperate for lunch. So I doctored up the chicken salad with some spicy brown mustard to cover up the taste of  EVOO and ate it anyway, along with some romaine lettuce, sliced tomatoes, chilled asparagus, and avocado. And do you see what sits right there in the middle?

photo 1 (4)-002Some kalamata olives.

I’m not an olive girl. But they’re an excellent source of healthy fat and readily accessible at any grocery store, so I set a Whole30 goal to incorporate them into my diet.  They’re still not my favorite, but each time I eat them, they are less and less bad to me. So maybe there’s hope!

Since the mayonnaise fail, I stumbled onto another blogger who has had similar problems with the Whole30 mayonnaise recipe.

She’s now done her research, though, and swears by the recipe included in this post. I searched high and low for Felippo Berio Light Tasting Olive Oil (the brand she used), and finally had to order it off of soap.com. Because in this instance, I actually want my olive oil to taste “invisible,” and this brand, is apparently on point. I’ll have it in a few days and will update you on the mayo recipe!

So lunch, as you can tell, looked gorgeous, but tasted only so so.

Dinner though?

Dinner was fantastic.

I flew by the seat of my pants and whipped up some Whole30 compliant taco meat for salads. It was divine, and the kids loved it! (Kory’s been out of town a lot since Whole30 started, so I haven’t been able to talk much about his journey yet.) Here’s how I made it.


1 Tablespoon EVOO

1 small yellow onion, diced

2 Lbs grass-fed & finished bison (sourced from farmer’s market)

1 Teaspoon Garlic powder

2 Teaspoons Cumin

4 Teaspoons Chili powder

1 Teaspoon Onion powder

Salt and pepper, to taste

2 Tablespoons organic tomato paste


Saute onions in EVOO until they begin to soften.

photo 2-006Add bison and cook until it begins to brown.

photo 3-004Add spices and tomato paste and cook until meat is done.

photo 4-002Voila! Whole30 compliant taco meat!

To jazz it up, I sautéed a half package of multicolored peppers from Trader Joes in EVOO to garnish my salad. (The kids wouldn’t touch that.)

We built the salads as follows.

For kids:

5 El Milagro tortilla chips on the bottom of the bowl (Putting chips in the bowl was the method I used to convince them that this was basically a taco. El Milagro is the cleanest tortilla chip brand I’ve found, made with Non-GMO ingredients, which include stone ground white corn, 100% corn oil, and lime. Nothing else. I love them, and I’d be lying if I said they wouldn’t remain in our diet on Tex-Mex night post-Whole30.)

1 palm-sized serving of taco meat

1 Tablespoon sharp, white cheddar cheese, grated

1 Cup Romaine lettuce, chopped

1 handful of carrots, diced

Mateos Mild Salsa as dressing

On mine, I excluded the chips and cheese, added tomatoes, guacamole, pickled jalapenos, and sautéed peppers, and used Mateos Medium Salsa as my dressing. Look at this beauty!

photo 5-001This was so good, I plan to eat on the leftovers all week! (Taco meat also freezes great, so this is a perfect recipe to prepare in bulk, freeze in gallon-sized bags, and use throughout Whole30 in a pinch. It would be great in an omlet too!)

More tomorrow!

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