Let the Hangover begin... Day 3!

Did you set yourself up for success today? Well done! And remember, everyone needs a little support now and then.

Possible Side Effects

It’s day three, and you might not be feeling quite so bright and shiny today. Remember we said the first week is full of ups and downs? Today, we want to talk about some potential downs you may be experiencing, and give you some light at the end of your tired, cranky, rumbly-tummy tunnel.

• Tired: You’re probably more tired and lethargic today. This is your body adapting to its new fuel source – fat – and transitioning out of your old “sugar-burner” days. (We’ll talk about this more on Day 6, when you’ve had some more time to adjust.) This is normal, and will resolve quickly, as long as you do your part to help. Sleep lots. Take naps. Take time off from the gym, or make it a “half-intensity” week. Don’t lean too heavily on caffeine or sugar from fruit to see you through mid-afternoon slumps. Basically, be patient, accept this is a normal part of your transition, and don’t expect any personal bests in the gym, or miraculous energy highs this week. Those things will come in due time, we assure you.
• Cranky/Moody: At this point, you may be kind of cranky about the foods you “can’t” eat. Your brain is probably throwing tantrums; missing sugar, cookies, cheese, or wine. The fact that you’re tired isn’t helping your mood, either. We have just one word of advice—patience! This passes within just a few days, as much of it is blood-sugar-regulation related. As your hormones start to get back into balance, your mood will regulate too – and once your energy picks up, your brain stops fighting your efforts, and you start feeling the Whole30 magic, you’ll be brighter and shinier than ever.
• Detoxin’: You may be experiencing some physical symptoms; the result of your body starting to heal from the damage done by your old less-healthy food choices. Acne and rashes, worsening allergies, and digestive distress are common during this first week. Sometimes, things get worse before they get better, but know this is a common, even healthy stage as your body starts to heal. Be patient—by the second week, these should be largely resolved.

Sarah Groff

“I have to be patient. This is not the year to be throwing down to the best of my ability — it has to be a few years from now. I have to be OK with doing things a little more slowly than I want. The only way to get to Rio in four years is to pace the first couple years, and make every year a bit more of a build.” — Sarah Groff, 

Step by Step we will get there.  Sometimes we have to work shy of our goals so that we can attain them at a future date.  This is an important lesson I am learning this year in my training.  

I HAVE big goals for 2014, STP, 13.1 and an Oly..... The reality is,  STP will happen, 13.1 ( in April, may not, but I will in October ), and OLY...... Well If I can't run 13.1 in April, I wont be finishing an Oly in June,  but I will finish at least 3 sprints in the 2014 season.  

Learning to let go of the outcome and live in the moment is a goal for 2014. Triathlon grounds me.  Training keeps me sane.  So how does that fit into Whole30 and what we are doing today.   WELL.......   If I am going to HEAL my joints, Have an Injury Free season, than I need to fuel my body with the food it deserves.  Whole30 is my fueling program for 2014.  What can it hurt????

Tips and Tricks

Simple Braised Root Veggies

Simple braised root veggies are so easy to make, and they’re an inexpensive way to round out a meal. The leftovers keep well and find their way into my breakfast scrambles or even my post-workout snack. This dish is hearty and warming in the winter, a perfect way to take advantage of all the root veggies lying around as we really hit the cold months. And, this recipe is Whole30-friendly.
If you want to customize this, look at the bottom of the post for suggestions to change it up, but once you dial in the technique, the sky’s the limit. You’ll be braising the veggies, which basically means to develop a bit of brown, caramelly goodness when it first hits the pan, add liquid and simmer until tender, then raise the heat back up to cook off most of the liquid and concentration the flavors. No Dutch oven or similar cooking vessel? I’ve done this in a large frying pan with a lid, and it works just fine. One tip: don’t season with salt until the end if your broth is salted because will concentrate during cooking.

Ingredients for Simple Braised Root Veggies:

• 1–2 Tablespoons ghee or coconut oil
• 2 large carrots
• 2 large parsnips
• 1 small celery root (celeriac) or 1 small rutabaga, peeled
• 1 onion, sliced
• 2-3 cloves garlic, minced
• 1 Tablespoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 2 cups chicken broth
• Sea salt and black pepper, to taste

Directions for Simple Braised Root Veggies:

1. If desired, peel the carrots and parsnips. Cut in half lengthwise and then into ~1/4″ thick pieces. Peel the celery root and cut into similar-sized pieces to the carrot and parsnip. If you make the pieces too thin, you’ll end up with a pot of mush.
2. In a large, heavy bottomed pot, like a Dutch oven, heat the ghee or coconut oil over medium-high heat. Toss in the carrots, parsnips, celery root and onion. Allow the veggies to caramelize and slightly brown, though not burn. Stir enough so you get good color on many of the pieces.
3. Add the garlic, rosemary, thyme, sage and chicken broth. Allow the liquid to come to a boil, then reduce the heat to low. Cover the pot. Allow the veggies to cook until just fork-tender, about 20 minutes.
4. Uncover the pot. Turn the heat to high and allow the braising liquid to reduce down until it’s a slightly thickened sauce. Don’t let it go too long or walk away because this can very quickly start to burn the bottom of the veggies.
5. Adjust seasoning with salt and pepper.

Change It Up:

• No Dutch oven? You can accomplish the same result in a large frying pan with a tightly fitting lid.
• No fresh herbs? Instead of 1 Tablespoon fresh herbs, use 1 teaspoon dried. Rub the herbs between your fingers before adding to the pot to unleash more flavor.
• Use whatever root veggies you have in any combination you’d like.
• Double the batch and use leftovers for morning hash.