Today’s post is going to be a little lengthy as I am going to address my frustrations with the Whole30 diet. I do, however, still have a “back to basics” recipe to share with all of you that works as a great gluten free (and grain free) alternative to pasta. Roasted spaghetti squash.
So why the frustration? Well as it is week 2 of Whole30 it is somewhat expected around days 10-11 I guess. Honestly I started off the week doing okay. I definitely have noticed some control in the sugar dragon’s addictions. But then I started to notice something else as the week went on. Guilt. Have a look at my brief timeline below to see what I mean.
Monday Day 8
Day off with family. My sister and her toddler were over this morning. I made everybody eggs and sweet potato hash from the Whole30 cookbook. It needed much longer to cook. I’ve noticed that about several of their recipes, the times seem off. I also chose to step on the scale even though it’s against the “rules”. I just wanted to see. Sure enough, I did lose 5 pounds.
I also made some frozen yogurt breakfast bars from Pick Up Limes. This was a stumble upon when browsing YouTube and I cannot recommend her enough! Sadia is a beautiful and sweet blogger who has fantastic healthy and vegan recipes with amazing videos. Her blog is also fantastically designed. I recommend picking up her cookbook too. It’s over 500 pages for only about $8.81 (It’s listed as 7.99 euros so it depends on the exchange rate).
I opted to taste the bars once they were done. They seemed good but were a bit too frozen. But, I couldn’t bring myself to take another bite at a better temp because I was already failing the Whole30.
Tuesday Day 9
Super tired today. Like, after M went to daycare with my Dad I thought I’d curl up and read. I barely lasted 30 minutes before falling asleep – and that was after a full night’s sleep! Not much of an appetite either. Work was hectic too though I did get in some yoga at the end of my shift. So that was good at least.
Wednesday Day 10
Work day number two. It was a better shift and I found some decent soup that was Whole30 approved, but, good grief this is getting expensive! I know it’s not because everything is packaged, but even still. I’ve spent more this past two weeks on food then I have in a while, and keep in mind I’m used to buying gluten free anyway.
Thursday Day 11
Work was fairly relaxed the previous night and I felt okay coming home. I thought getting past this point I would start to feel really good, but truthfully I feel like I’m needing to sleep any time I can. I’m also getting food bored. I did mix up a batch of homemade almond butter as well as trialing a Nutella recipe (I may have over roasted the hazelnuts…). No, it’s not Whole30 complaint, and I can’t believe the guilt I felt tasting it.
Friday Day 12
Frustrated feeling day. Dinner was supposed to be roasted spaghetti squash with Alfredo and chicken, but this was a complete fail due to a store bought Primal sauce tasting terrible (and of course, not checking what it tasted like until after adding it to the kitchen. I managed not cave and order pizza, but I went to bed contemplating why I’m doing this, and if this is really a good choice.
Saturday Day 13 – FAIL
Perhaps it was just the culmination of feeling like a failure, or the struggle of having to eliminate so many darn things but I woke up this morning and just was ready to say forget it. I made breakfast, eggs and bacon. Yet despite the bacon being farm raised, vegetarian fed and nitrate free because it was cured with brown sugar it’s STILL not complaint. Part of me is like…really? This is some of the best bacon you can buy but because it’s cured like bacon normally is it’s not allowed.
Something in me just finally broke. I was done with these ridiculous rules. Rules that appeared to be making me feel guilty and even the slightest slip. What was supposed to be teaching me to eat better seemed to be teaching me a new kind of disordered eating. And for what? The possibility that I might have a food intolerance? I wanted food freedom, but this wasn’t giving me it.
So I decided to spend a moment with my daughter and bake a (small) batch of chocolate chip cookies. Healthy? No. Letting the dragon win? Maybe. Watching M’s face light up as she got to pour in the chocolate chips and then see them bake in the oven? Yes.
Even still I had guilt and shame after the cookies, despite only eating two. The small, one dozen batch was gone between the three of us by Sunday, and I’m sure I’m accountable for half. I acknowledge they are a weakness. Yet at family dinner Sunday evening, I ate a balanced meal, and passed on dessert. I’d call that a non-scale victory.
I think I will dive more into some of the discoveries I’ve made about whole30 and dieting in the near future. But for now, I will leave you with a healthy recipe that I recommend even if you’re not stuck in a Whole30. Seriously, who doesn’t love a good roasted spaghetti squash?
Roasted Spaghetti Squash Recipe
Now that that’s out of the way I can get to this week’s recipe. This is a simple, “back to basics” style recipe that makes a great go to if you’re looking for a healthy and gluten free alternative to pasta. Cooking spaghetti squash often seems intimidating as is difficult to slice open. However, you know a simple trick it’s much easier to do I can easily become a kitchen staple.
So what’s the trick your ass? The trick is to not cut the entire spaghetti squash in half at once. Rather than trying to slice down both sides at once, simply insert the knife an inch or two and rotate around the squash lengthwise. This is so much easier.
After that it’s just a matter of coating it oil and seasoning to your liking before placing on a baking tray baking for about an hour. Most recipes recommend turning it upside down, however you can cook it right side up. This would also allow for the olive oil to be absorbed in by the squash, which I think gives it a better taste.
Roasted Spaghetti Squash
- Baking Sheet
- 1 Spaghetti Squash
- 2 tbsp olive oil extra virgin
- 1 tsp garlic powder
- 1 tsp Italian Seasoning
- ½ tsp sea salt
- Preheat the oven to 425. Using a sharp knife, carefully insert blade into a side of spaghetti squash and slowly cut the squash in half lengthwise. This is easier to do doing one side at a time rather than trying to get the entire squash at once.
- Scrape out the seeds until the inside is smooth both hands with a spoon.
- Coat both insides of the squash with olive oil and season with garlic powder and Italian seasoning. Place the spaghetti squash on a pan and cook for approximately one hour. Scratched me cooked. Upside down right side up depending on preference. Cooking right side up will allow for the oil to be absorbed more by the squash.
- Using a fork, scrape down the sides of the squash to create spaghetti-like strings. Toss the pasta in your favorite sauce to complete your recipe.