All Posts Tagged ‘whole9 life

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A Healthy Vacation – Part 2 – Camping

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I’ve had an on again, off again relationship with camping my whole life. My (brave) parents took all four of us kids camping every single summer for as long as I can remember. And I’m not talking weekend camping, I’m talking 2-3 weeks at a time with no showers, no flushing toilets, no fancy RV. I loved it as a young kid, hated it as a moody teenager, and now I’m back to loving it as an adult. Looking back, I’m so incredibly grateful to them for giving us those amazing, natural, old school, get-outside-and-breathe-that-fresh-air kind of experiences. Just don’t tell them I said that.

I’ve been hearing all summer from people that it’s impossible or just too difficult to stay healthy on vacation, and especially while camping. I decided to try and prove them wrong. (Read Part 1 to see a detailed explanation of how we stayed healthy in Whistler here.) 

You CAN eat healthy and keep up with your balanced lifestyle while camping with minimal preparation, and still leave room for some treats here and there. My husband and I just finished a 5 day road trip to Banff and Jasper, British Columbia, and I promise you we didn’t climb mountains with hot dogs and muffins in our bellies.

Hiking around Lake Louise

Hiking around Lake Louise

Here’s what I packed and how we enjoyed our adventures, completely guilt free.

In an electric cooler I packed:

1 batch of frozen homemade meatballs (previously made and frozen before our Whistler trip), separated into ziploc freezer bags of 5 for quick defrost

1 batch of frozen homemade sausage patties (previously made and frozen before our Whistler trip), separated into ziploc freezer bags of 4 for quick defrost

6 hardboiled eggs

1 pound of frozen grass fed beef stew meat, cut into 1 inch chunks

1 frozen farmer sausage 

4 bell peppers, chopped

3 sweet onions, peeled and chopped

Approximately 20 mushrooms, washed

2 large zucchini, chopped

5 red potatoes, scrubbed 

4 apples

1 bunch of bananas

A big bag of carrots

3 packs (about 350g total) of sugar free, nitrate free beef jerky

4 Larabars

1 glass container of our leftover breakfast from the morning we left (a skillet mixture of chicken sun dried tomato sausage, kale, swiss chard, peppers, potatoes, onion and apple)

A sealed glass container of coconut oil

For cooking supplies I packed:

2 plastic plates

2 forks and 2 knives

1 sharp knife

Heavy duty aluminum foil

1 cutting board

1 frying pan

Propane stove (with propane and matches)

Garlic Salt

Pepper

We dropped our kids off with my parents and left late in the afternoon and drove straight to Golden, BC. We ate before we left and then snacked on veggies, hard boiled eggs, and meatballs for a quick dinner in the car. The next morning we left early to finish our drive and had a similar meal for breakfast in the morning, eating the sausage patties instead of meatballs. (Because I separated the meatballs and sausage patties into ziploc freezer bags, I was able to pull them out of the cooler and let them defrost for 10-15 minutes before eating them). 

For the next three nights we camped in Jasper National Park. We spent each day exploring and adventuring around Jasper and Banff and spent as little time as possible at our actual campground, so here are some of the quick combination meals I came up with for dinner each day. I made a little extra each night to warm up in a pan on the propane stove for breakfast in the morning. Lunch was always a mixture of eggs, veggies, jerky, Larabars, meatballs and sausage patties.

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Tinfoil Steak Dinner

I piled half of the stew meat on 2 large torn pieces of layered tinfoil. I sprinkled it with garlic salt and pepper, then added the diced potatoes, peppers, mushrooms, and zucchini. I wrapped it in the tinfoil and sealed it tightly at the top, and cooked it on a grate on top of the campfire for approximately 20-30 minutes. Depending on the size of your stew meat chunks and vegetables, check on it every 15 minutes or so until it’s cooked to your liking. We ate it right out of the tinfoil to save dish washing time.

Some possible variations: throw in a splash of balsamic vinegar and olive oil, or steak spice.

dinnerfire

Tinfoil Farmer Sausage Dinner

I did the same thing as the Steak Dinner, just replaced the stew meat with sliced farmer’s sausage. Farmer’s sausage usually has a high salt content, so skip the salt on this one and add chopped apple to balance the flavours. This cooks much quicker, so check every 10 minutes or so for doneness. 

If we had stayed longer, I would’ve done the same thing with a cut up chicken breast, pineapple, red onion and more vegetables. By making different combinations, you can have different flavours each night, all healthy and satisfying.

steakdinner

Eating this way gave us lots of energy for all of our hiking and canoeing adventures, and left room for treats in the cute little town of Banff, at the Lake Agnes Teahouse, and the occasional S’more. If you skip the extra treats, the whole road trip and camping trip could easily be Whole30 approved.

We are hoping to squeeze in another short camping trip before the summer is over, so leave a comment with some of your healthy camping ideas. I’d love to try them out!

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How Whole30 Changed My Life

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Have you heard of the Whole30 craze yet? It has gained a lot of popularity since I first discovered it a few years ago. I discovered Whole30 about 4 years after ‘recovering’ from an eating disorder. I had finished my therapy and was now trying to figure out how to live a balanced life. Even though I was finally eating three meals a day, my relationship with food was still so damaged. I found that if I tried to focus on getting in shape again and being healthy, it would trigger old habits too quickly and I would start to obsess and quickly become miserable again. If I went the other way and didn’t try at all, then I felt sluggish and heavy and guilty. I was using an anti-depressant/anti-anxiety medication to dull the guilt and anxiety surrounding food, but I knew I couldn’t do that forever. I hated my postpartum body but was too scared to try and fix it. I feared becoming ‘sick’ again, and I had sworn to myself I would never do that to my husband and daughter.

About a year and a half after my daughter was born, a friend of mine posted a food photo on Instagram with the hashtag #whole30. I asked her what it was, and got the run down: No grains, dairy, sugar, legumes, or alcohol for 30 days. This intrigued me! I jumped in without doing much research and not fully understanding the concept. I admit that I desperately wanted to lose a bit of weight and this seemed like a great way to do it. (Now, years later, I understand that the program is NOT meant for losing weight, although most people do lose weight on it).

Seven days into the program, I couldn’t believe how different I felt. My body was settling into a natural and comfortable weight. Energy was coursing through me for the first time since before puberty. I was able to eat and not feel guilty after. I was having fun experimenting with new foods and new ways to cook. My clothes were fitting differently and I had an overall feeling of lightness. I often joke that I even became more fertile than usual as I discovered that I had become pregnant with our son during the thirty days, completely by surprise.

By the end of the thirty days I felt fantastic. I was so happy with the results. I was convinced that everyone I knew needed to try the program! Unfortunately a few weeks later I became extremely ill while pregnant and could not stand the sight or smell of any protein and very few vegetables. For the rest of my pregnancy I survived on toast, apple juice, goldfish crackers and the occasional carrot. I undid all the good things accomplished during my first Whole30 challenge, but this time I knew how to fix it. I knew that as soon as my pregnancy was finished, I could do another round of Whole30 and get back on track.

Six weeks after my son was born, I did my second round. This time I researched a lot and read It Starts With Food by Dallas and Melissa Hartwig, the creators of Whole30. I learned the reasons behind it, how to properly reintroduce food after the thirty days, and how to live a balanced life after. I incorporated all kinds of exercise. Again the results were so fantastic and came quicker during the second round.

The best thing of all: I learned to stop seeing food as the enemy.  I learned that the number on the scale is meaningless. I learned that I don’t have to waste my time counting calories. I learned that strength is beautiful. I learned that it’s important for my children to see me eat and enjoy food and use food to give me energy. I learned to see food as fuel for my body.

I can’t even begin to explain the freedom I have experienced. Freedom from medication, freedom from guilt, freedom from self-hatred. I used to fall asleep at night in tears, hating myself and hoping that the next day I would be able to eat less and less and less until there was nothing left of me. Now, I fall asleep knowing that I’ve done my best for that day to show my children that food is wonderful, food is energy, food is strength. 

So, now what? Almost a year and a half after my second round of Whole30, this is how I live: All the food that I eat in my home is Whole30 approved. Because I am a stay at home mom, this makes up about 90% of my meals each week. When I go out for dinner with friends, holidays, or special occasions, I enjoy myself and eat whatever I feel like eating, knowing that I will most likely not feel my best the next day. I understand that when I do this, I am not choosing the best fuel for my body. But because I do not do this often, I am completely okay with those choices. There is no more guilt associated with poor food choices. I am not ‘cheating’ on some kind of diet; I am making conscious decisions. This kind of balance works for me. My body feels better than ever. I am stronger than I ever thought I could be. I am a good example for my children. I feel healed.

If you feel guilty about your food choices, if your body feels exhausted, or if you just want to clean out your system, I really encourage you to check it out. Click here to check out the official program.

If you decide to try out the program or if you have any questions, I would love to be a resource for you. Almost all of my recipes filed under ‘Cooking with Joanna’ are Whole30 approved, and I think you’ll find my Ten Tips for a successful Whole30 very helpful. I am happy to answer any questions you might have and would love to offer encouragement! Follow me on Instagram at @wellnesswithjoanna also, as I am constantly collecting and sharing Whole30 approved recipes from other recipe bloggers. Happy Whole30-ing!

And PS – so much thanks to that friend for sharing her Whole30 experience on Instagram. You know who you are.