Thursday, 24 January 2013

Where's the Beef?! -- Whole30, Day 0

I've been trying this "diet" called the Whole30 Daily. It's not so much a diet as it is a thirty-day transformation of your nutritional intake -- or that's what it's supposed to be, anyway. I've never been able to stick to a diet or any restrictions that I've put on myself in terms of food intake. I blame my lack of "self-discipline" on the amount of exercise (during the "peak" of 2012, I was exercising 3 hours on Monday, Wednesday, and Friday, and 2-2.5 hours on the other days.) It was a huge challenge to get accustomed to not exercising at all, really, and accepting the fact that the food here was going to be quite horrible (each student gets 2.37 pounds for all three meals of the day.) I decided to try Whole30 because I realized that a) I basically could have unlimited quantities of a lot of food and b) I get to try out recipes and such.

The bad thing is that the things that I am allowed to eat require quite intense preparation. That is, I have to take out my seasoning and my oil and my ingredients and my meat, heat a pan on the stove and make an omelette. And that's the easiest thing I can do. Which is a lot more difficult that just eating a candy bar, if you know what I mean.

I'm going to try it for another 30 days (the longest I've gone was for 7 days) and really do it right this time. These are my dietary guidelines:
  • No sugar
  • No legumes
  • No grains of any kind of any "pseudo-grains" (such as quinoa)
  • No dairy
Other than that, I can eat anything I want. I want to try not buying groceries for a week, though. I imagine it would save me a lot of time and effort. The only thing is that I would like to make another batch of rice pudding this weekend, so I'll think about it. But for now, one day at a time.

Here's the recipe for my omelette.

Beef and Spinach Omelette
Makes 1 serving.

  • 3 eggs, beaten
  • Salt and pepper, to taste
  • 1/2 tbsp olive oil
  • 150g / 5oz ground beef
  • 1 tsp cumin
  • Sesame oil (to taste)
  • Spinach (prepared)
  1. Sprinkle an adequate amount of salt and pepper into the beaten eggs, beating them some more until the salt and pepper are distributed well.
  2. Heat the olive oil in a non-stick skillet over medium-high heat. Swirl to cover the entirety of the pan, and crumble the ground beef into the skillet. Cook until evenly browned.
  3. Pour the eggs over the beef and swirl so that the egg covers the entire circular bottom of the pan. Wait until the edges begin to set, and sprinkle the cumin all over the egg. Drizzle sesame oil in according to your taste preferences.
  4. When the egg is mostly set around the edges and is beginning to firm up, add a small handful of spinach on one half of the omelette. Let it wilt a little bit. When the egg has mostly settled, check for doneness by lifting up the edge of the omelette. If it has reached a brown color, it is cooked. Fold the omelette in half and serve immediately.


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