Whole30: Days 12 and 13

Yesterday my work caught up with me and I didn’t have time to post an update, so I am going to double up today.  The most interesting thing from yesterday’s meals was that I tried out some coconut wraps from Julian Bakery.  I had been reading really mixed reviews of these online–that they are too expensive (true), that they don’t taste good (they taste like coconut, because they are made of…coconut), that they fall apart (more on that in a minute), etc.  They *are* expensive.  I found mine at Vitamin Cottage and paid nine dollars and some change for a package of 7 wraps.  So they are not going to be on heavy rotation around here for that reason alone.

However, I like them.  I had a not-completely-successful run with them at breakfast yesterday, when I filled one (too full, apparently) with a piping-hot breakfast scramble.  The heat and the moisture and the overloading made it impossible to eat with my hands, as the wrap stayed together but became as limp as a Peep that has been tossed into an air lock in space.  Or something similar to that but that is really limp.  So, that was a fail.

Breakfast Wrap

In spite of that, breakfast convinced me that the wraps had potential, so for lunch I spread some almond butter on a second wrap (how much money have I eaten already?  Best not to think about it.), topped it with sliced strawberries, and rolled the whole thing up into a delicious little bundle.  If these things didn’t cost so much I would be eating those strawberry-almond butter wraps ALL THE TIME.  It was a win.

Strawberry Almond Butter Wrap

The wraps are made with coconut meat, coconut water, and coconut oil, so yeah, they taste like coconut. I like the light sweetness and I think they would be great with some kind of curried chicken or tuna as a filling.  My advice would be to stick with cold foods to keep the texture intact.  And no, they did not send me any free wraps (they probably should, though) or pay me to say this, I just wanted to pass on my experience.  If they were cheaper I would use them pretty frequently, but as it is I will buy them when I want to splurge.

Yesterday’s dinner was a grass-fed New York Strip, grilled and served over a big salad with oil and vinegar.  Grapefruit and SeaSnax with that.  No photos because I was tired and still had tons of work to do post-dinner.  I should add that timing our Whole30 challenge at the end of the semester was probably a dumb idea, but if we can do this now, we can do this under almost any circumstances. We are almost half way there, but heading into the busiest part of the year, too.

Today I had a blueberry-cranberry smoothie for breakfast–frozen blueberries and cranberries tossed in the blender with coconut milk and a small banana.  With that I had a couple of big spoonfuls of cashew “cheese,” a delicious experiment from a recipe provided by my cousin, Terra.  I’ll talk more about this in an upcoming post.

Blueberry Cranberry Smoothie

Lunch was a nice piece of organic, grass-fed beef liver cooked with some bacon.  That’s right, I am one of those people: a liver lover.  I don’t just eat it because it is good for me, I am a real fan.  Now, if you have been following my food exploits for any length of time you will have noticed that I don’t eat a lot of bacon.  One of my pet peeves with the “the only thing more awesome than bacon is more bacon” craze is this:  only *some* bacon is awesome. A fraction, really. Not because of saturated fat, but because most bacon is factory-farmed, and, like liver, I try to never let factory-farmed bacon enter my body.

Here’s why: Whatever the animal eats gets particularly concentrated in the liver and in the fats.  When you are eating that awesome, factory-farmed bacon you are eating all sorts of crap that you don’t want to eat, and it is from an animal that lived its whole life under great stress (this, too, has bad effects on the meat, even if you don’t care about the animals–and really, you should care about the animals), and the Omega 6 fatty acid profile is not ideal.

When it comes to liver, and bacon, and any other fatty meats, if you are buying cheap meat from industrially-raised animals, they are not good for your health (or for the animals, or for the environment).  Do some research before you buy these types of meats, and when possible try to find a local source that you know is humanely raised.  Many of our food labels (notably the label “all natural”) have absolutely no legal meaning, and even those that do (like organic) don’t mean everything that we want them to mean.  Yes, it’s a hassle to do research just to eat dinner, but it is really worth it.  In sum, one of the key reasons I don’t eat a lot of bacon is simple economics: the bacon that I will eat is pretty expensive, so it isn’t a regular thing.

Wow, all of that just to show you a picture of my lunch.  Here’s the liver and bacon:

Liver with Bacon

I had this with some salad and a little bit of leftover breakfast smoothie.

Dinner is going to be an evening out at Mod Market, and I will probably do the “Build Your Own” Salad there.  Tomorrow I head to the Farmers’ Market and start getting ready for week three!

Thanks for reading,


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