Hubs and I finished our first WHOLE30 just over 3 weeks ago. With only a few hiccups, we’ve survived reintroduction and transition to a WHOLE30-esque lifestyle. He is now eating gluten-free grains without any problems. I’m still grain-free. Neither of us is consuming any dairy or legumes. Hubs eats what he describes as “a minimal amount of sugar” (which translates to a few spoonfuls of coconut sugar in his coconut oil coffee each morning and the occasional gluten-free cookie after dinner). And I’m still using a little artificial sweetener (primarily stevia), but avoiding all forms of refined sugar. All in all, this plan is working well for us. It’s sustainable. We’ve maintained the results we achieved during the 30 days and we don’t feel deprived or have any major cravings.

We had planned to host family this Memorial Day weekend. But plans changed due to the sudden illness of a family member. So we’re packing up our baby girl (and ALL her accoutrement) and hitting the road. This will be our daughter’s first road trip and our first WHOLE30 traveling experience.

I’m not sure which has me more nervous. I’m probably equally anxious about both. Of course, I want things to go smoothly as we travel with our daughter and I don’t want to derail our new healthier WHOLE30 lifestyle. We are blessed beyond all measure with a daughter who is calm, good-natured and easy-going. She basically adapts to anything we do with her. Plus, like most new parents, we’ve over- packed for all contingencies, so she should be well-occupied during our 9+ hour drive (each way).

Speaking of that drive, we’re definitely gonna have to eat at least a few meals on the road. The WHOLE9 / WHOLE30 folks (The Whole9 Guide To Navigating a Restaurant Menu) and others (for example: Life Health HQ WHOLE30 Restaurant Guide) have provided some great resources for eating out during the program, but I feel like (especially when you’re eating at chain restaurants as we will) you can never be truly certain that your veggies and proteins are cooked in approved oils; that no refined sugars were included in the salad dressings; etc. So I’m taking the same approach to our meals as we’re taking to traveling with our daughter – plan for all contingencies and pack our own – our proteins and veggies at least. We also have a hotel room with a full kitchen. So that will allow us some additional control over our meals.

In the meantime, here’s what I’ve packed just in case:
• Loaded Turkey Burgers To Go (recipe follows)
• Grilled Aidell’s Chicken Apple Sausages
• WHOLE30 Deviled Eggs Florentine (recipe follows)
• Pre-made tossed salads
• 2 Boxes of Wholly Guacamole Minis
• Homemade Trail Mix (mix of walnuts, pecans, cashews and unsulphured raisins)
• Bananas
• Bottled water + Ginger Green Tea
• Coconut oil

So that’s it. A little preparation makes Mommy feel a whole (no pun intended) lot better before hitting the road. Plus the turkey burgers are really delicious! Hope you and your family have a wonderful and safe Memorial Day weekend as well!

Loaded Turkey Burgers To Go

Ingredients:
• 1 medium-large sweet potato, peeled
• ½ cup organic unsweetened applesauce
• 1 large egg, beaten
• 1.5 tsp. iodized sea salt
• 10 oz. frozen spinach, thawed and well drained
• 1 lb. Extra Lean Ground Turkey Breast (98% Lean)
• 1 lb. Lean Ground Turkey Breast (93% Lean)
• 5 Tbsp. chopped walnuts
• 3 Tbsp. coconut oil (I used Carrington’s brand organic extra virgin)

Hardware:
• Potato masher
• Potato peeler
• Large mixing bowl
• Large nonstick frying pan or skillet with lid

Process:
1. Cut sweet potato into 3 roughly equal pieces. Then wrap in a paper towel. Microwave on HIGH for 4-5 minutes depending on the strength of your microwave. Carefully remove from microwave and place on a small plate, then transfer to refrigerator. All to chill about 1 hour or until cool enough to handle.
2. Remove sweet potato from refrigerator and using your hands, “shmush” the pieces into smaller pieces over a large mixing bowl. Next add the applesauce.
3. Using a potato masher, mash the mixture until more or less smooth with no large chunks visible.
4. Add salt and spinach to mixture and stir until well combined.
5. Next add turkey and walnuts. Then use your hands to thoroughly combine mixture and form into patties of roughly equal size. I made 12 patties.
6. Place a large nonstick skillet over MEDIUM-HIGH heat. Add 1 Tbsp. coconut oil and allow oil to melt and then rotate pan so oil covers the entire pan.
7. Place 4 patties in hot oil and cover pan. Then allow patties to cook about 6 min before flipping. Cook an additional 5 minutes (uncovered). Then remove to a platter and repeat twice with remaining patties and coconut oil.
~Makes about 12 burgers.

#WHOLE30 Deviled Eggs Florentine

Ingredients:
• 6 hard boiled eggs, peeled and chilled
• ½ 10-oz. pkg. frozen spinach, defrosted and very well drained
• 1 tsp. salt
• 2 Tbsp. WHOLE30-approved mayo (e.g. Primal Kitchens Mayo, or Tessemae’s Mayo)
• 2 Tbsp. DBW Paleo Cheez It Sauce (optional) or additional 1 Tbsp. Mayo
• Optional garnishes – sliced black olives, smoked paprika, sliced almonds, etc.

Hardware:
• Small paring knife
• Cutting board
• Small-medium sized mixing bowl
• Spatula or fork

Process:
1. Place each boiled egg on cutting board and cut in half horizontally (see picture below). Cutting the eggs this way allows you to store the deviled eggs in an empty (dozen) egg container. If you’re planning to serve your deviled eggs in a traditional deviled egg platter, you will want to halve your eggs vertically.

2. Place halved egg whites into whatever container you will serve them. Because I’m taking my deviled eggs to-go I placed them back into a an empty egg container which I had cleaned and dried.
3. Carefully scoop the yolks into a mixing bowl (you want to avoid breaking the whites). Using a form or spatula, mash up the yolks until no large lumps remain.

4. Next add the spinach (you can save the left over spinach for some other use), salt, mayo and Cheez Sauce (if using). Stir all together until well combined. Taste for seasoning and adjust if desired.

5. Spoon filling into halves and decorate with garnish as desired. I piped the mixture in using a pastry bag just to be all fancy, but that’s totally unnecessary.

N.B. This recipe makes an excess of filling. I’m not wasting the filling. Hubs and I are packing filling up and taking it with us in a small Tupperware container because it makes a tremendous salad dressing!

~Makes 12 deviled egg halves.

 

 

Wisdom for the Day:
Commit to the Lord whatever you do, and he will establish your plans.
~Proverbs 16:3 (NIV)
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Resource of the Day:
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