May 16, 2018
So this week I started Whole30. I’ve always wanted to try it, and I figured there was really no time like the present! With going away in June, I thought it would be a good chance to reset my body, and lose a bit of weight, before going away. A few of my friends have tried it and really rave about the results, so I thought there was no harm in trying it. Unfortunately my partner isn’t joining me along the journey, but my friend at work is which makes it a little easier.
For those who are unfamiliar with Whole30, it is a 30 day reset where you focus on eating whole foods – meat, vegetables, fruit and fat. The way I’ve been describing it is no dairy, gluten, grains, soy or legumes. Oh, and most importantly (and depressingly) no alcohol. Yes, sadly for 30 days I will not be drinking wine, which is the thing I think I’m going to find the hardest (I’m not an alcoholic I swear, I just really love wine). Luckily my partner is joining me in this, as otherwise I don’t know how I could survive not being tempted, especially on the weekends.
What I’ve been so surprised about so far is how delicious the recipes are. Unlike any other diet I’ve tried (not that I’ve tried many) the meals are designed to be filling and nourishing, so they are full of flavour, protein and vegetables (along with a bit of fat to reduce cravings). I am actually excited to plan out my meals because it gets me to try all these new recipes that I’ve never even thought of making before. I mean ask me on day 30 whether I still have this excitement, but for now I feel really good about trying this diet and seeing what impact it has on my body.
This week I wanted to share with you the first recipe that I made for the Whole30, because I was honestly so pleasantly surprised that I could have it! I made beef brisket, which I’ve never cooked before, and I was so surprised by how delicious it could be without the usual American sauces, or even stock to add flavour (you have to make your own stock on the diet which I didn’t have time for this weekend so I had to try it without). Normally I’ll enjoy brisket when we are out at a ribs restaurant, but this one, although it wasn’t quite the same, was absolutely delicious. Plus, it lends itself to being made in the slow cooker, and you know how much I love using my slow cooker! It is so easy to do some prep in the morning, switch on the slow cooker, and come home to a delicious meal!
- 3 kilograms beef brisket, fat trimmed
- 1 tbsp pepper
- 2 tsp salt
- 1 tbsp olive oil
- 1/2 brown onion, diced
- 3 cloves garlic, crushed
- 3 carrots roughly chopped
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 dried bay leaves
- 2 cups water
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In a large frypan, heat the olive oil over a medium-high heat. Season the brisket with the salt and pepper on both sides, and add to the fry pan. Sear until browned on all sides, about 2-3 minutes each side and remove from the heat.
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Meanwhile, place the brown onion, garlic, carrots, thyme, rosemary and bay leaves into the slow cooker. Place the meat on top of the ingredients along with any remaining oil from the pan. Pour over the water, ensuring the beef brisket is just covered.
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Cook for 6-8 hours until the meat is tender. When it is cooked, remove from the slow cooker and slice on a chopping board. Remove the carrots from the slow cooker and set aside.
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Pour the juices from the slow cooker into a fry pan on a high heat and cook, stirring frequently, until the sauce has reduced, about 5 minutes.
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Serve the beef with the sauce poured over the top, a side of carrots and some green vegetables or roasted potatoes.
So there you have it! That’s really all there is to it – I told you it was easy (as most slow cooker recipes are). All you have to do is chuck all the ingredients in the slow cooker and you come home to a delicious meal practically ready to go! It is perfect for a weeknight meal, especially on a Monday night when the last thing you feel like doing is cooking. I think I’m going to look for more of these kinds of recipes for the Whole30 as they are so simple and result in a lot of leftovers to enjoy for the rest of the week!
To make this a full meal, I made some roasted brussel sprouts and served it with a side salad along with the carrots. You could also sub out the carrots for some potato if you feel like something a bit more filling! I found it was nice having a salad with the meat as it really cut through the richness of the beef, but you could also serve this with some steamed veggies. What I love about it is that the recipe sorts out your protein, and all you have to do is add in some veggies to make it a full meal! It means that the time spent in the kitchen is minimal for your weeknight, which means dinner on the table before the cravings for a snack hit!
After making this meal I’m really feeling like I can do this Whole30 thing. I think it will be a bit of a struggle, especially on the weekends when I would normally enjoy a glass of wine and some cheese (gosh I am going to miss that). But I will keep telling myself that soon I’ll be in France enjoying wine and cheese over there, so hopefully that will get me through!
Has anyone else tried the Whole30? Do you recommend any recipes or have any tips?
Until next time, happy eating!
Ella xx
