My Whole 30 Journey- Vlog

I decided I’d change up the blog a bit and do a vlog instead. I hope you enjoy!

Mentioned in the Vlog:

Some foods I ate on Whole 30

Left to Right, top to bottom: Meatballs with spaghetti sauce and cucumber, tomato green leaf salad; Blackened Trout (restaurant) with asparagus; Ripe banana mash with almond butter and coconut flakes; shrimp with stir-fry veggies; mixed green salad with tomatoes and balsamic dressing, and grilled Cod; Smoked sockeye Salmon with spinach greens salad; Mixed greens salad with Turkey meat; cucumber, avocado and tomato salad.

Drinks: Mainly water with lemon, but also Lacroix was such a delicious treat! It is Whole 30 approved! I also enjoyed my morning cups of coffee, but with unsweetened coconut milk instead.  Surprisingly, I like it better!  I had quit sugar in my coffee years ago, so that wasn’t an issue for me. I’ve also gotten used to drinking unsweetened ice tea and it’s not so bad at all!

Here are two of my most favorite recipes that can be Whole 30 approved!

Easy Grilled Fish Fillet

( I used Wild Caught Cod fillets and the kids LOVE this)
Servings: 4 • Size: 1 fish packet • Points +: 5 pts • Smart Points: 3
Calories: 194 • Fat: 8 g • Carb: 3 g • Fiber: 1 g • Protein: 27 g •Sugar: 0
Sodium: 61 mg (without salt) • Cholest: 73 mg


4 porgy fillets, about 5 oz each
4 tsp olive oil
salt and fresh pepper, to taste
4 sprigs fresh herbs (parsley, rosemary, oregano)
1 lemon, sliced thin
4 large pieces heavy duty aluminum foil, about 18 to 20 inches long


Pre-heat oven to 350. Place the fish in the center of the foil, season with salt and pepper and drizzle with olive oil. Place a slice of lemon on top of each piece of fish, then a sprig of herbs on each. Fold up the edges so that it’s completely sealed and no steam will escape, creating a loose tent. Depending on the thickness of your fish, cook 10 to 15 minutes, or until the fish is opaque and cooked through. My porgy fillets took about 12 minutes.

Grilled Cod

Keto and Low Carb Creamy Shrimp and Bacon Skillet

( I do a variation of this without mushrooms, with coconut milk, and I add cascadian farms frozen broccoli and carrots to the skillet)

4 slices organic uncured bacon
1 cup sliced mushrooms
4 oz smoked salmon
4 oz raw shelled shrimp (I used TJ’s Argentinian wild)
½ cup heavy whipping cream OR coconut cream for a dairy free option
1 pinch Celtic Sea Salt
freshly ground black pepper
Cut the bacon in 1 inch pieces
Start heating a cast iron skillet and place the bacon in it on a medium flame
When the bacon is cooked but not crispy, add the sliced mushrooms and cook for 5 minutes
Now add the smoked salmon cut in strips, cook for 2 to 3 minutes
Add the shimp and saute’ on a high flame for 2 minutes
Now add the cream and the salt, lower the flame and let cook for 1 minute, or until the cream reaches the desired thickness.
Serve immediately.


I also enjoyed  modifying regular meals like Spaghetti and meatballs, without the noodles, and baking bone-in chicken with compound butter under the skin with fresh herbs.  Also, Applegate has fantastic breakfast turkey sausage that has very few calories in the frozen section. It takes only minutes to warm up in a pan. For lunches I did a lot of leftovers from the night before. Whole 30 doesn’t have to mean spending all day in the kitchen! The two recipes above are super fast, and both are delicious!

A few more things that I forgot to mention in the video:

  1. It’s so amazing if you can find a friend or have someone partner with you on the journey. I had two friends Danielle and Ashley that were both doing the whole 30 around the same time as me and also a neighbor who had just finished. They have offered so much support and encouragement and that has been WONDERFUL to have!
  2. I forgot to mention in the video how eye opening it is that sugar is in EVERYTHING. It’s especially so in condiments and sauces. Many snack foods do as well. Even some seemingly healthy foods like nuts or seaweed strips sometimes have added sugar. Bottom line: READ INGREDIENT LIST
  3. I failed to mention that I lost weight during the Whole30. I’m sure you guys probably came to that conclusion watching the video, but I meant to say something about that. I have lost a total of 13lbs! I would’ve loved to have lost more, but I think that’s a pretty big accomplishment for such a short period of time. My work isn’t done either. I will continue to log calories and exercises in myfitnesspal until I reach my goal!
  4. In addition to the clean eating, adding meals to myfitnesspal and Whole30, I have also worked out diligently during the last month. I regularly go to Body Pump (a strength training class that uses a bar with weights) 3x a week, use the elliptical 2x a week, and go for 2 mile walks around the neighborhood 2-3x a week. I had a lot of energy to do so while eating on the Whole 30!

Here’s a not-so-great before (left) and after (right). I plan to continue my weight loss journey and have a better picture to show by the end of summer!

This Winter

I’m so glad Spring is on the way! This winter hasn’t been as bad as last in the sense that we didn’t get the amount of snow that we did last year, but the ice was a lot worse. We even lost power a few weeks ago, which was surprising and unexpected because our entire neighborhood has buried lines.  It was from 7pm until about 11 the next morning, which totally freaked out the kids!


We made a fire for Dan and I and made the best of it.  After lots of snuggles (especially Parker, who knew?) and songs, and also the help of light sticks, we got them to fall asleep.  Whatever light sticks that were left, we let them use in the tub for a cosmic tub time.  That was a big hit!

The very next week we had snow forecasted, conveniently the same night as my consignment sale, but fortunately I still sold quite a bit of stuff, but I think my sales weren’t as good as they could’ve been if the weather would’ve been better. The kids liked the snow, but It wasn’t quite enough snow for a snowman. We got enough for a few silly snow angels, though!


We’ve also been trying to make the best of our indoor playtime and we’ve been continuing to go to storytime, the gym and also Catch Air occasionally with friends. We joined our friends Kialer and Kinsey one Thursday and with inflatables, dance floor, and slides galore, the kids were able to have fun while the Mamas could catch up on conversation! We’ve really lucked out with our neighbors. We have some great ones! We also love having neighbor friends over for playing in the playroom when it’s cold out. Nothing can cure the chilly boring day blues like a little friends, dress up time, and kid music to dance to!

Another way we’ve been trying to stay warm this season is trying new winter comfort food recipes. Here are some yummy ones I’ve tried! Mostly thumbs up from the fam! I thought they were so good recipes that were easy for me to prepare for the kids. Also, I’m not a huge beef fan, so I usually tend to make a lot of chicken dishes.  These two are a great way for me to incorporate beef into my meals. I’ll certainly make these two again!

One thing I had on my inspiration board that I wanted to do more of, and we’re reminded of during the marriedlife seminar, is to date more often. So Dan and I have been enjoying more dates this year, one double date with our neighbors where we ate at Kona and went to Andretti’s. It was a lot of fun to have dinner and conversation with them without the kiddos, and to share laughs and connect as couples!

Another date we went on, was when I accompanied Dan to his favorite shooting range Sharp Shooters. We did some target practice, and I got to learn a few things about how to load a gun, etc. It was a lot of fun, but I have to admit that I was nervous the entire time!  I don’t know how to shake the nerves about others with guns around me. It’s not the guns that I’m shooting I get nervous about, it’s the random strangers around me with guns that I have a hard time with. I wanted to do it though because I know how much it means to Dan! We also discovered a new yummy pizza place called Crust in Alpharetta that was fabulous! We will definitely go back there. It was very good food and great service.


Parker started spring baseball practice, but due to the nasty weather it’s been cancelled all but three times, one of those times P has Strep Throat and couldn’t go, so he’s gone twice. The start of baseball as well as this burst of warmer weather here and there is makinging me super excited about the new season! The few days have been warmer  the past few weeks, we’ve jumped at the chance to get outside and enjoy it!  We had fun time celebrating our friend Kim’s pregnancy with baby Xavier, her first baby boy! We’ve also loved going to Sims Lake Park as a family, the greenway, and simply playing in the yard with the kite, little neighbor friends and our new sandbox!


Come on Spring and Summer, we miss you and we have BIG plans for you!

Homemade Pumpkin Pie

While we were at Kinsey Farms (pictures in previous post) we picked up a few pumpkins, and we were told that the green pumpkins were great for making pumpkin pies.  They had their own in-house recipe, so I thought I’d give it a try.

Here’s what you need to get started:

  1. Start by washing the pumpkin
  2. Cut in half (a serrated knife works well)
  3. Scoop out the seeds (an icecream scooper works well)
  4. Soften the pumpkin in the microwave.  I choose to cut the pumpkin into fourths and put it in water to soften.  About 8-10 minutes should be enough.  You can test the softness with a fork.
  5. Remove the pumpkin from the water and set aside to cool until you’re able to handle it. Then use the icecream scooper to scoop out  all the “meat”.
  6. Place in a food processor, blender or mixer (I chose to use a blender, and added a little water left over from the steaming) and then follow the instructions for the pie below


3 Cups of fresh puree pumpkin

1 14 oz can of sweetened condensed milk

2 Eggs

1tsp of Ground Cinnamon

1/2tsp of Ginger

1/2tsp of Nutmeg

1/2tsp of Salt

1 (9 inch) pie crust (I used the kind you can roll out and shape into your own pan and found it worked great)


  1. Preheat Oven to 425 degrees
  2. In large bowl, combine pumpkin puree, sweetened condensed milk, and eggs.  Season with cinnamon, ginger, nutmeg and salt. Thoroughly mix together with wire whisk. Pour filling into pie crust.

Place in preheated oven for 15 minutes. Reduce heat to 350 and bake for another 40-45 minutes or until knife inserted comes out clean.

This pumpkin pie turned out to be the best pie my husband and I have ever tasted! It was totally worth the time, and it was a wonderful fall treat for the family.  As an added bonus, we were be able to fill up almost two ice trays with extra pumpkin puree that wasn’t needed for the pies, to freeze for our seven month old. So, even our baby boy got to taste some of the pumpkin goodness.

Let me know if you decide to try it out!