Red Skin Potato French Fries and Whole30 Thoughts {second half}

If you missed it, I have been doing Whole30 the past several weeks. Revisit my first update for all the details and what we ate the first half.

We finished last Tuesday, and are now navigating reintroduction vs. binge eating what we missed the past month (insert eye roll emoji). I am really interested in slowly reintroducing foods back into my diet while continuing to be mindful with each and every food or drink I consume. Read on for more specific reactions to this experience, our meal plan for the second half of Whole30, and a recipe for the snack we ate all throughout Whole30.

Days 15 – 21

The third week was more of the same in terms of meal planning and prepping, albeit the process had lost some of the novelty factor and felt slightly redundant. 

What we ate:

Monday: Meatloaf and Greenbeans – basically follow any basic meatloaf recipe, omitting any noncompliant ingredients, topped with this ketchup
Tuesday: Egg Roll in a Bowl – easy and delicious
Wednesday: Thai Panang Curry with extra vegetables and shrimp, served without rice
Thursday: Chicken Thighs with this rub (without the brown sugar, and replaced butter with olive oil), steamed spinach, and roasted broccoli
Friday: Chicken Tenders with “ranch“, tomatoes on the side
Saturday: Taco Soup topped with garden tomatoes, avocado, and lots of lime juice – dates for dessert (yay!)
Sunday: We got BBQ brisket and chicken with friends. This was our first meal from a restaurant and we ate the meat without any sauces, and obviously, the sides were a no go.

How I felt:

I felt pretty similar to week 2, where my body felt good, I was enjoying the challenge but didn’t notice extreme changes in energy, gut health, skin, etc. However, at the end of the third week, I was already feeling kind of sad for this experience to be over and going back to pre-Whole30 eating habits. I am an all or nothing kind of person so avoiding all inflammatory foods altogether is easier than figuring how to balance.

Days 22 – 30

The fourth week felt a little rushed, not well planned from a meal perspective, and just kind of hard. We were going out of town, starting Thursday morning and had enough leftovers around/meat in the freezer that I didn’t do a grocery shop run and we used the “scrounge” method for meals Monday – Wednesday. This proved to be harder than anticipated, making for a week filled with “I just want to grab pizza or take out” as we rushed home from a long day.

What we ate:

Monday: Breakfast for Dinner – fried potatoes in avocado oil, breakfast sausage, topped with runny eggs
Tuesday: Leftover Salad – spinach, roasted sweet potatoes, beets, apples, pine nuts, with balsamic and olive oil
Wednesday: Chicken Artichoke – loosely following this recipe but made it with whole chicken thighs instead of in a dip form and roasted acorn squash
Thursday: Baked Chicken thighs, Brussel sprouts, and Sweet potatoes, topped with reduced balsamic vinegar – this recipe is similar
Friday: Fish tacos, with lettuce wraps, spicy mayo, guacamole, and cabbage jalapeño slaw – just made this one up as I went
Saturday: Roasted Whole Chicken, Beet, orange, and avocado salad, roasted vegetables
Sunday: Flank Steak, salad, spaghetti squash
Monday: Greek Meatballs – atop lots of greens, fresh tomatoes, and cucumber
Tuesday: Korean Spicy Chicken and broccoli (last day!)

How I felt and Final Thoughts:

The last week was probably the best I have felt the entire month. I felt no bloating or overly full at any meal. I didn’t have many cravings or extreme hunger in between meals. My skin seemed decent also! I also was really mourning the end of the experience.

Overall, I loved doing Whole30 and think I want to try doing it twice a year. Going forward, I think I am going to stay away from sugar (especially all of the foods that have the hidden added sugar), and reserve sugar intake for only really special desserts that I am excited about. As a general rule, I am going to keep my meals at home to mostly Whole30 compliant/meal plan with Whole30 in mind, but when we go out to eat – I’m going to order what I want (regardless of Whole30).

Potatoes are Whole30 compliant foods and as a result we ended up eating crispy fried potatoes with eggs for breakfast, and made a whole lot of french fries to snack on throughout the experience. I rarely bought potatoes pre-Whole30 but I am certainly going to be loading up on red and yellow skin potatoes to make delicious crispy, salty french fries. Here is the recipe – it’s super easy!

Red Skin Potato French Fries

french fries with sea salt

INGREDIENTS:
Red Skin Potatoes
Avocado Oil, Olive Oil, Grapeseed Oil, Ghee, or other compliant oil
Sea Salt
White Balsamic Vinegar (optional)
Ketchup (optional)

DIRECTIONS:
1. Cut the potatoes in long narrow pieces (fry shape). The smaller they are, the crispier they can get.
2. Fill the bottom of a frying pan with oil (I used a mixture of ghee, avocado oil, and olive oil), and heat over medium heat.
3. Add the potatoes in a single layer in the pan. Don’t touch them as they cook.
4. Once the bottom is lightly browned, flip all of the fries over and continue to cook (being careful to not touch them too much). Continue flipping fries until browned on all sides.
5. Remove from pan, sprinkle with sea salt.
6. Serve with vinegar (my preferred method), ketchup, or other desired condiment.

Red Skin Potatoes
French Fries



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