My Experience on the Whole 30

Today I'm doing something a little different on here. If you come by on a regular basis, you might already know that David and I did the Whole 30  in April. Some of you may have heard of this program, but for those of you who haven't, the Whole 30 is a nutritional reset of sorts. Established by Dallas Hartwig and Melissa Hartwig, the program is designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system. It has the ability to, as they put it, "change your life in 30 days". You can read all about the program and rules here.

I first heard about the Whole 30 in January and, after doing quite a bit of reading on it, decided it was definitely something I wanted and needed to do. I was feeling bogged down and, even though I take a high-quality probiotic, was having frequent digestive discomfort. I should point out that David and I really enjoy our food and wine and indulge in both quite often. When I told him about the program, he said he wanted to do it with me. We picked a month that was pretty free of social obligations and trips and we started our Whole 30 on Monday, April 4th. Today, I thought I'd share with you a little bit about my personal experience on and since finishing the program.

* For me, the first five days were the hardest. Particularly day 4. I felt so bloated and I was in a really pissy mood! I literally wanted to #KillAllTheThings (a term they refer to in their book). I guess this is your body's way of dealing with and adjusting to a new way of eating. After day 5 though, things started looking up.

* From Day 6 through about day 23,  I was feeling great! My bloating disappeared, I was sleeping like a champ, and I had all this energy! My body had already adapted to the new eating plan and was functioning in an optimal fashion. I was not missing or craving any of the foods that were part of my daily diet prior to the Whole 30.

* Then, on day 24, "IT" hit me in the afternoon as I was getting dressed/putting on makeup. It was a beautiful day and David was getting out of work at 6 pm (doesn't happen very often, except for Fridays), so we decided we would shoot an outfit and go out to dinner to a nearby seafood restaurant where we could easily get a Whole 30 compliant meal of grilled fish and vegetables. As I was applying my blush, I got this sudden (and strong!) craving for a glass of wine. The conversation in my head went something like this, "Oh my goodness, we're going out to dinner and having this yummy fish. It would go so well with a glass of wine! I want a glass of wine. Oh no, I can't have wine! Why can't I have wine?! All I want is one glass. Screw you, Dallas and Melissa! I want to #KillAllTheThings again".

I breathed through it, drank a tall glass of water, called David and told him what was happening to me. He told me he had gone through a similar craving two days before and then talked me off the ledge. We ended up taking the pictures, going to dinner, and ordering sparkling water with lemon with our meal. #CrisisAvoided

* Day 25 through 30 were pretty smooth sailing (although I have to be completely honest here and confess that we actually ended up only doing 29 and a half days out of the 30). On the evening of day 30, we went out to dinner and, while we ate compliant food, we did end up having a drink (or two!).
That said, there was zero guilt involved because we made up for it by being fully compliant for the next two days. I just wanted to share that tidbit because I wanted to be 100% honest with you guys.

I am a firm believer that the food we eat has a direct effect on how we feel, function, act, and look. And for me, eating the Whole 30 way has made a huge positive difference in my quality of life. My digestion has improved greatly, I sleep better, my energy levels are consistent throughout the day, I am more patient, have way less anxiety, my head is clearer, and I am more focused- I am just all around happier and in a better place physically, mentally, and emotionally. Oh, and I should also mention that I lost 8 lbs! Weight loss was not one of the reasons I did the program, but it is a secondary benefit.

Since completing the Whole 30 on May 3rd, we have slowly been reintroducing the foods that were eliminated while on the program, seeing how each one makes us feel. I can tell you with certainty that gluten is NOT my friend. On the other hand, wine and cheese are A-OK! Phew, thank God...

So to wrap up this very long (but hopefully informative and helpful) post, I (we) totally recommend this program to anyone wishing to see improvements in the way they feel, function, act, or look. We are so glad we did it and feel amazing as a result!

I'm including the link to the Whole 30 book below in case you're interested in reading it. It is so cleverly written and, although you can probably get away with not having it while on the program, it did make the whole process easier for us.

Tasty Tuesday-Supper Club at Aragon 101

Happy Tasty Tuesday, peeps! I apologize for not posting yesterday. I had some computer issues. As promised, here is a recap of our Supper Club experience that took place on Saturday, Sept. 6th  at Aragon 101 in Coral Gables. A total feast for the taste buds! Enjoy and I will see you back here tomorrow as I show you what I wore on that day. Buon appetito! 

Peppadew "Pop Rock" Poppers

Hamachi Loin, Elderflower Foam, Micro Wasabi

Tuna Sashimi, Fennel Pollen, Green Papaya and Chayote Slaw

Octopus Carpaccio, Micro Shiso, Yuzu and Olive Emulsion

Tempura Kim Chi, Pickled Cauliflower, Sambal Aioli

"Pastrami Salmon" Crudo, Pumpernickel Tuile, Sumac Labneh, Sockeye Roe

Roasted Bone Marrow, Watermelon Radish, Apricot Relish, Marigold and Pistachio

Cured Brisket, Pickled Mustard Caviar, Purple Yam Puree and Baby Beets

Pink Peppercorn Panna Cotta, Crystalized Petals, Grapefruit Pearls

S'mores Chocolate Truffles, Liquid Graham,, Brulee Marshmallow

The Team that put it all together- Special thanks to  Erica Guzman (in the middle in the blue dress) owner of Aragon 101, and  Chef Aaron Drielinger (to her left) and his team for a fantastic dinner and a great time!

Tasty Tuesday- Zesty Shrimp with Black Bean Mash

Ingredients needed for this meal

Dice up and Saute the Shallot in 1 Tsp of Coconut Oil for about 2 minutes

Add in your can of Ready to Eat Black Beans and mash up with a fork to release starches and allow it to thicken

Cook on low-medium heat for about 7 minutes mashing and stirring occasionally 

Season the Shrimp with Salt, Pepper, and Curry Powder

Chop up your vegetables, garlic, and ginger

Saute the Onions, Bell Peppers, Ginger, and Serrano Pepper in 1 Tbsp of Coconut Oil for about 15 minutes 

Add the Garlic and saute for 1 minute stirring it to make sure it does not burn. Season with Salt and Pepper

Then add the Shrimp and Chopped Tomato, stir everything together. Turn off heat, cover and let sit for about 7 minutes

After 7 minutes, this is what you will have

Serve over your Mashed Black Beans- My presentation

My husband's presentation

Eat and Enjoy!

It's that time of the week again- Tasty Tuesday! Today I'm sharing a quick and easy meal idea that's very flavorful and satisfying, but still friendly to your waist. The flavors going on here are reminiscent of Caribbean/ West Indies dishes that I have had in the past. My husband and I love it and I hope you will as well.

The quantities below serve two people but can easily be adjusted based on your needs. I normally add some fresh chopped cilantro to the Shrimp at the very end but, that day the cilantro did not look good so, I opted to leave it out. It's still delicious without it but, if you have it, add it. It definitely kicks the dish up a notch!

By the way, my husband and I have a different idea when it comes to the plating of this dish. I'm curious, which presentation do you prefer?  Be honest. I will not be offended! ;-)


Shrimp

1/2 lb. Shrimp ( peeled and devained )
1 Bell Pepper ( sliced )
1/2 Sweet Onion ( sliced )
1 Serrano Pepper ( cut lengthwise and sliced, seeds and ribs removed ) *Note* This pepper is very spicy. Remove ribs and seeds if you do not like or can not tolerate a lot of heat.
2 Large Cloves of Garlic ( finely chopped )
1 Two-Inch piece of fresh Ginger ( peeled and finely chopped )
1 Tbsp Coconut Oil
Salt, Pepper, and Curry Powder to taste
1 tsp Fresh Cilantro
1 wedge of Lime to squeeze on top once served

In a medium size pan on medium heat, add the coconut oil and saute the bell peppers, onions, serrano pepper and ginger for about 15 minutes stirring occasionally. Then add in your garlic and cook for one minute, stirring it to make sure it does not burn. At this point, season your veggies with salt and pepper and stir.
Season your shrimp with salt, pepper, and curry powder and add them in to your vegetables along with the chopped tomato ( Refer to photo above ). Mix everything together. Turn off the heat and cover the pan. Let sit until the shrimp cooks through, about 7 minutes. You're done!

Black Beans

1 15oz can of Black Beans ( Seasoned and Ready to Eat )
1 Small-Medium Shallot ( finely chopped )
1 Tsp Coconut Oil

In a small pan on medium heat, saute the shallot in coconut oil for about 2 minutes. Add in your can of black beans ( don't rinse or drain, as it is already cooked and seasoned-  just throw out the viscous liquid that's on the very top ). Lower heat to low-medium and cook, uncovered, for about 7 minutes while mashing and stirring with a fork. You will notice that the beans will start changing color and get more opaque and also thicken as the starches get released by mashing. After about 7 minutes, remove from heat and let sit for about 2 minutes and it'll thicken even more. You're done! 

Serve and enjoy!

*Note: If you start making the beans right before you add in the garlic to your other pan, you should be done with both, the shrimp and the beans, around the same time.

Saturday Afternoon on the Water

Top: Anthropologie, Shorts: Vintage Lucky Brand ( my friend gave them to me. they were jeans, I cut them), Shoes: Joie ( on Sale now! ), Bag: Furla, Hat: old ( ??? ), Sunglasses: Bvlgari, Watch: Anne Klein

This past Saturday was a gorgeous day so we decided to go have a late lunch on the water. My husband suggested going to Smith & Wollensky's cause we hadn't been there in a while. This place is located south of 5th street in the Southpoint part of South Beach. It draws locals and tourists alike and if you sit outside (which you can do from October through maybe late June, otherwise it's way too hot), you can enjoy fantastic views as well as some good people watching and, if you're there until the late afternoon on the weekends, you can catch the cruise ships go by as they set sail! 

It's really a beautiful way to spend an afternoon on the water and the food is delicious. If you're ever in Miami, you should definitely stop by.

On our way over, we snapped the outfit pics. Have a great Wednesday, lovelies!

Tasty Tuesday- Ground Turkey and Veggie Stew

Ingredients needed for this meal

Chop up the vegetables

Cook the vegetables on medium heat until they become soft- about 15 minutes

Then stir in the minced garlic and cook for about one minute

  

Add the ground turkey and break it down with a wooden spatula

Add half the spice mixture and mix everything together. Cook for about 10 minutes

After the 10 minutes, add in the can of tomatoes, cannellini beans, 2 tbsps of vinegar, the rest of the spice mixture and 1 cup of water. Give it a good stir, cover and cook on medium heat for 30-35 minutes

After the 30-35 mins, add in your zucchini and cook covered for about 7 more minutes

Turn off the heat and add in your baby spinach. Mix everything well. Cover and let sit for 5 minutes

Serve with a side of avocado salad and enjoy!

It's Tasty Tuesday and today I share with you another staple meal at our house. This one is chock full of veggies and lean protein. It is a one pot meal so, ( bonus! ) easy clean up! The amounts listed below will easily feed 4-5 people. Since it's just two of us, I always have leftovers and that's perfect because this is the kind of dish that tastes even better after a day or two.

I will usually accompany this dish with an avocado salad simply dressed with Extra Virgin Olive Oil, lemon, salt and pepper and if I have Feta cheese, I'll sprinkle some on top. Oh, and don't be afraid to add a few pieces of that avocado salad to your bowl of stew and eat it together. So good! I hope you make this and enjoy it as much as we do.


Ground Turkey and Veggie Stew

1  1.25 lbs pckg of Ground Turkey Breast ( I use the Extra Lean )
1  15.5 oz can of Cannellini or other white beans rinsed and drained
1  14.5 oz can of Diced Tomatoes
1  cup of water

1  Small Sweet Onion
1  Bell Pepper ( whatever color except for green )
3  Cloves of Garlic 
4  Carrots
1  Large Zucchini
1  8 oz pckg of Mushrooms ( white or Baby Bella )
1  5 oz pckg of Baby Spinach

2  Tablespoons of Vinegar ( red, white, or balsamic)
2  Tablespoons Each of Cumin, Smoked Paprika, Chili Powder
1  Teaspoon of Red Pepper Flakes
1  Teaspoon of Sugar ( regular white )
Salt and Pepper to taste
Extra Virgin Olive oil

In a deep pot on medium heat, add 2-3 Tablespoons of Extra Virgin Olive Oil. Once the oil is hot, add in your chopped onion, bell pepper, carrots, and mushrooms and cook until they become soft- about 15 minutes.

While veggies are cooking, mix all your spices ( cumin, smoked paprika, chili powder, red pepper flakes ) and sugar together in a small cup.

After the vegetables have been cooking for 15 minutes, add in the minced garlic and let cook for 1 minute.
At this point, add in the Ground Turkey and break it up with a wooden spatula. Add in half of the spice mixture, season with salt and pepper, and stir everything together and cook uncovered for about 10 minutes or until the turkey is no longer pink.

After that's cooked for about 10 minutes, add in the can of tomatoes, beans, 1 cup of water, 2 Tablespoons of vinegar and the other half of the spice mixture. At this point I would add a little more salt and pepper. Give it a good stir to mix everything well. Cover and cook for 30-35 minutes stirring occasionally. 

After the 30-35 minutes, stir in the zucchini, and cook covered for another 7 minutes.Then turn off the heat, stir in the spinach and let sit covered for 5 minutes. 

Serve and enjoy!

Miami Beach-y

 Top: Chelsea Flower ( old ), Jeans: Siwy, Wedges: Steve Madden ( old ), Bag: Furla, Hat: Zara, Watch: Anne Klein,      Bracelet: Marc by Marc Jacobs, Lipstick: Bobbie Brown Art Stick in " Harlow Red"

Last week, on Memorial Day, we went to the Beach with some friends for drinks and early dinner. The area that we went to, called Sunset Harbor, is located on the West End of South Beach and it's where the locals hang out.

A pretty residential area with lots of pedestrians and cyclists ( or just people riding their bikes ) alike, this neighborhood has lots of great restaurants, a great ice cream shop, an awesome juice bar, some really cute shops, and even a Fresh Market! You can also catch some of the best sunsets around- that's kind of how it got it's name.

We ate at Lucali, a pizza place known for it's Brooklyn style pizza. My friend had been going on and on about how good it was but we had not had a chance to go until last week. It was DELICIOUS! If you're ever in the area, it's a must-try! Bit of a warning though- It's not the cheapest pizza you'll ever have but, in my book, very much worth it.

Being that we were in such a pretty neighborhood, we decided to take some pictures.

Have a great Wednesday, lovelies!