It’s cold. Not just your average January cold but, “you can get frostbite in 15 minutes” cold. We’ve had snow on the ground since mid-November, and for some reason, it’s keeps snowing, even on days when it wasn’t in the forecast, like today. We’ve had very few school days this past week, and this coming week does not look promising. Wednesday’s forecast includes numbers I can’t comprehend. Things like -40 below zero wind chills.
Sure, there is plenty of beauty in winter. I have always lived where there is winter and have gone through many long, cold season. The white snow is beautiful. It’s sparkles in the sun. It’s very poetic and makes you want to read a book by the fire. It lights an imaginative fire in children (young and old) who seem immune to the temperature.
This month has been a bit more challenging because my husband and I have been doing the January Whole 30 Challenge. It’s been going fairly well. As I mentioned in last weeks update, I had eaten pasta on two occasions. I was also realizing how hungry I was despite how much food I was eating. I was eating great healthy meals, and snacks filled with protein to keep me going. But I was still hungry.
Monday, everyone was home from work and school for Martin Luther King, Jr. Day and we were finishing up a puzzle. It was nearly lunch and I was hungry. And not normal hungry, but “I need to consume some belly filling food soon” hungry. So I went into the kitchen and make myself a (healthy) sandwich … on bread! Let me tell you, it was delicious. Then, only a few days later, I ate some sourdough bread with our Whole 30 approved homemade sausage, kale and potato soup. I ate another slice with salmon that night, and another with leftover soup for lunch. And … I feel great about it.
This challenge has not been about losing weight, or depriving myself of food. It’s been about only eating 100% healthy and whole foods. So, I’m at about 97% at this point. Like I have said before, everyone’s bodies are different and we can’t treat them the same. I process food differently that other people, and I have to take that into account when I choose what to eat. Even before this challenge we were eating 80% whole foods and 20% not so healthy or whole foods. That’s a pretty good ratio.
I’ll have a full wrap-up next week after we’ve finished our month of Whole 30. We’ve found some amazing recipes that we will add to our rotation. We will add back healthy grains and glasses of wine in the evening, and probably … cheese! All in healthy moderation.
I’m including in our Week 4 Menu the recipe for the soup we made and also the crapes we made this morning, which we will continue to use this grain free recipe. There are also a few extra recipes this week because it goes through February 2, and also includes an extra dinner for when church was cancelled on Wednesday, due to weather.
WEEK 4 MENU