If you know me at all, you know that I do not bode well with change. In any way. I’m just not what you would call a free spirit. I like my routine, I like the certainty of a set schedule. Ask my friends. When I travel, I travel with a spreadsheet full of options for any scenario. I want to be sure I am prepared for anything. Well, no one can prepare for what life has to offer. One day we can be here, the next not. Life is too short to feel sorry for oneself and wallow in self-pity because, awe “I’m single”.
I want to change my story. I want 2015 to mark a new Renee. The only way to do that is to turn inside and really find what scares me. But that seems a little intense for these purposes. So instead, I will tackle one issue that has run after me since I was a teenager. Food. My relationship with food. My love for food. The reason I started this very blog. I LOVE FOOD, period! But that love has not always taken me to a place of health or happiness. Sure, there is nothing quite like sitting down to a nice dinner in a new restaurant and taking that first bite of the most delicious gnocchi you’ve ever tasted. I mean little pillows of heaven lightly sauced and absolute perfection (I may have just drooled day dreaming about it). But when I look in the mirror and don’t recognize the person I’ve become because of a lack of conscious effort to make the right choices, I realize the time to change is now.
I’ve always struggled with body image and self-confidence. I can put on a show, but it is something that has burdened me since I was young dancer. A dancer with boobs and a butt. Dancer’s are not supposed to have boobs. I mean have you ever seen a leotard? They are not meant to keep those puppies in place. So already I was at a disadvantage standing next to a tall stick thin fellow dancer. But being a dancer, I was able to hold off those pesky pounds and still eat whatever I wanted. That’s what hours of training six days a week will get you. Then came college and then the pounds started to pack on for whatever reasons. Then I grew up. Then, I was supposed to be able to make smart choices for the only thing that will get me to the end of my days, my body. Fast forward to today. I’m approaching 30 and can’t say I’ve been the role model for health my adult life. And that is unacceptable, especially since I have been somewhat successful in my career working for a health and wellness management company. After a bit of convincing from the lovely Kristen, I decided to join her on her Whole30 journey.
What is Whole30? Well, I can’t go into all the details because honestly this post is already way longer than the norm. But for your reading pleasure check out the official website here Whole30. This is my change. This is my reset button. This is my new beginning. I’m hoping these 30 days of eating only whole naturally delicious foods will change my relationship and the way I think about food. Food is fuel. It is not love, it is not hurt, it is not feelings. It is not going to be my comfort at the end of the day. I’m hoping this step forward will help me in other areas of my life as well. I’m only on Day 4, but already I feel myself making better decisions. They may be small, like doing the dishes before I go to bed instead of in the morning. Or, writing this blog post instead of watching another DVD. But the decisions are more productive and give me a sense of accomplishment. I hope you support me over the next 26 days and help me reach my 30 day goal. Follow me on Instagram (@goldsmre) for meal updates! And with all that, here is one of my favorite recipes that I have tried thus far…..
Grass-Fed Beef Coconut Curry with Eggplant, Onions, and Asparagus
2 tsp. ghee (Whole30 compliant)
1 lb. 100% pastured grass-fed ground beef
Salt and Pepper
1/2 tsp. garlic powder
1/4 tsp. red pepper flakes
1/2 large onion, sliced
1 tsp. coconut oil
1 medium eggplant, cubed
1 bunch of asparagus, trimmed
1 can full fat organic coconut milk (Whole30 compliant)
1-2 Tbsp. red curry paste (Whole30 compliant, I used Thai Kitchen)
In a large pan or dutch oven over medium heat, add ghee then beef. Brown the beef and using a wooden spoon work the pieces apart into small pieces. Before browning the second side, season with salt, pepper, garlic powder and red pepper flakes. Continue to brown other side for a total of about 10 minutes or until almost completely cooked. Using a slotted spoon, remove beef from pan or dutch oven into a medium bowl. In the same pan, caramelize the onions in remaining ghee/beef fat for full flavor! This should take about 10 minutes. While the onions are cooking, in a separate pot, steam the asparagus with about an inch of water (they should still be crunchy, so do not overcook). Once caramelized, remove onions from the pan and place in the same bowl as the beef. Add coconut oil to the pan and allow to melt. Next, add the eggplant and sauté until slightly soft, about 4 minutes. Once cooked, remove and place in bowl. Add the coconut milk and curry paste to the pan and whisk together until smooth. Add all ingredients (minus asparagus) back into the large pan/dutch oven and cook until heated through. Serve beef mixture on top of a bed of asparagus.
One pot, one pan and you’re done! Enjoy! Feel free to leave me a comment below or ask me questions about my journey and how I came to the decision to do Whole30. I love to chat :)
