The Food Hangover Remedy {Plus A Deliciously Easy Dinner Recipe!}

It happened.

We’re tired, cranky, bloated, nauseated, feel as though we need to pop an ibuprofen, incredibly thirsty, craving a Jack’s gravy biscuit (OK, not really, but it seemed fitting), and there’s a lingering headache.

No, we didn’t spend our Halloween weekend in a bar…

But we did spend it indulging in candy, sweet potato fries, and ice cream.

 Rewind to a few months ago and the portion sizes of said candy, fries, and ice cream would have been close to my body weight in volume. Fast forward to the present, and over a three day span, I had around five snack sized bags of candy, not an entire plate of sweet potato fries, and a mini sized blizzard that I really didn’t want (Dearest Peanut Butter Cookie Dough Blizzard, you were worth it and don’t let anyone tell you differently. ❤ Mal’s taste buds).

Those treats (or tricks?) themselves are not bad. Indulging in them this weekend was not bad. I did not feel guilty. And I didn’t have regret.

Want a cupcake? Cookie? Candy bar? Candy corn? Chips? Okay, that’s not the end of the world. But, why? Are you tired, stressed, fresh out of an argument and it’s just an impulse decision? Is it simply a habit to eat a salty and/or sweet treat on Halloween or another holiday? Is it a way for you to cover up what you’re actually feeling…not good enough, not pretty, unloved, a bad wife, friend, employee? The food itself is not bad and these feelings themselves are not bad, but when we use that same food as a way to “push under the rug,” our feelings and emotions, choose not to deal with them, let them grow and grow, and keep feeding our stomach instead of our soul…that is when it is unhealthy.

So, wait a few minutes, a couple hours, or even a day, drink some water, and see if you still want it. Figure out why you want it and what you’re expecting to get out of it.

If you still do, have it. If you don’t, congratulations, you don’t have to eat it because it’s there and you have your power back. If you did eat it, how did it make you feel after? How much did you need to eat to be satisfied? OR did you eat the entire Costco sized bag of mixed candy bars??

{Someone made a comment in passing this weekend that stood out to me. God gave us taste buds. If he didn’t want us to enjoy food, he wouldn’t have given us taste buds. Food was not simply given to sustain us but He also gives it to us for our enjoyment. In order to enjoy something, you can not be bound to it in such a way that it produces negative consequences. It should never make you feel like less of a person, or disgusted with yourself, or as a means to find your value as a human being. If anything other than God himself does that on your behalf, you will never measure up. Even if you never touch grains, sugar, soda, and dairy ever again.}

Give yourself a chance to think about the “why’s” of your eating habits.

Personally, for us, it’s simply about how these foods make us feel in regards to our GI system, my skin breakouts, and energy. And because of that…

Needless to say, the game face is back on. Lance and I decided we are going to “Whole30” it for 2 weeks. I realize this is not a Whole30, but that’s not the point of what we’re doing. I do think people are sometimes shocked when they see me indulge in a bite of a brownie, because they say, “What are you doing?! That’s not Whole30! What happened to Whole30?!” It’s like I got caught red handed in a love affair with the brownie bite, and at any moment the Whole30 police sirens will sound and before I know it, I’ll be face down with someone reading me my Whole30 rights while handcuffing my hands behind my back.

And to this I say…

You’re right, it’s not Whole30. But the Whole30 is just that…30. Not Whole365. We did the Whole30. And as of today, we’re doing a bit of a reset and calling it a Whole14.

As I’ve said before, we’ve seen and felt the benefits from following that lifestyle, and 95% of the time that’s how we choose to eat. If nothing else, moments filled with sugar, dairy, and fried goods make me thankful for the way I feel the other 95% and remind me why it’s worth the effort.

Speaking of effort, last week I made an incredibly easy, successful, healthy, and satisfying dinner that I’d love for you to add to your, Five Minute Prep Dinner Menu!

I got the idea from this “One Sheet Pan Roasted Chicken Dinner,” by laughing spatula.

I chose to use

Bone-in skin-on chicken thighs (on sale at Publix)

2 pounds red potatoes (Sprouts)

16 oz bag of baby carrots (Publix)

Less that 2-4 T olive oil

Dried rosemary

Dried garlic

Salt

Pepper

Cutting board

Knife

1 Gallon sized, resealable plastic bag

At the same time, I opted to separately roast a few sweet potatoes using my favorite recipe of coconut oil and salt so that I’d have some for the week.

AFTER all your ingredients are gathered, (feel free to substitute other vegetables, but for simplicity of using one pan to cook at one time, I’d choose similar root vegetables. For example, broccoli will definitely burn if you follow this recipe), preheat the oven to 475 degrees.

WASH and cut your red potatoes. I like mine cut into four parts each.

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ADD cut potatoes and baby carrots into the gallon sized plastic bag.

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ADD in 1-2 tablespoons of olive oil. Sprinkle with garlic, salt, and rosemary to taste (you can always add more once in the baking pan.)

Per usual, like Taylor Swift…shake, shake, shake. 

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Tip: While you are shaking to mix ingredients, leave air in the bag, fold down the resealable portion of bag and hold the folded down portion while shaking. Otherwise, the bag may open, sending your oily vegetables flying…on your freshly mopped floor. Not that I’m speaking from experience or anything.

ONCE combined, place those veggies on a parchment paper lined baking sheet and start preparing chicken.

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There were four thighs per package, and it came out to around $1 per chicken thigh with TONS of flavor pay off…thank you very much. 

REPEAT the same method for chicken as you did for the vegetables.

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It’s not pretty, but it’s effective! (These plastic bags are from ALDI. I can’t bring myself to use my brand name bags for this method)

PLACE seasoned chicken thighs on top of the veggies placed on baking pan.

COOK in the oven for the recommended 40-50 minutes, (40 minutes for me), and before you know it…

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Dinner is served!

Last week, I made this Tuesday evening and again on Friday evening. Lance and I went to the movies Friday, but didn’t have time to grab dinner before (and let’s be real…movie/dinner dates are SO expensive overpriced these days!), so I packed this up and we ate it in the car 🙂 Fancy, I know.

I had it for lunch today as well, and it’s still just as good.

How we’re getting back to our new normal

Following a splurge weekend, like I said before, we are ready to feel “Whole30-fied” again.

So, on the menu for the week is this new crockpot butternut squash soup that is “crock potting” as we speak. I left out the sage (simply because I didn’t have it), added cinnamon, and subbed canned coconut milk for almond milk. Fingers crossed it’s edible!

I’ve already prepped the walnuts, spices, and de-thawed the pork for this old faithful of a recipe, and I plan on roasting some broccoli with this as well.

As sure as the sun rises and sets, I’ll be making cubed sweet potatoes with coconut oil and salt at some point.

From last week I have a couple more servings of the above chicken thigh recipe and some cooked ground deer meat. Yum!

Sidenote

If you are concerned about the fat of the chicken thighs, don’t be. If you are eating a healthy diet that doesn’t include grains and processed sugar, the healthy fats and their calories are what keep you satiated, full, and also energy filled.

I always say that I’ve eaten more fat from ghee, raw and seasoned nuts, avocados, and oils than I have my entire life. AND guess what????

My jeans fit better than ever. 

Yep!

{Healthy} fat in moderation doesn’t make you fat!

Now, if you’re eating too many almonds or pecans, and having too many spoonfuls of almond butter because “it’s healthy,” so, “I can eat as much as I want,” and using ghee for cooking while still munching on fries, ice cream, chocolates, bars, chips, etc…your jeans won’t fit better…even if the waistband is elastic.

Soooo, there’s that. 

P.S. My sweet, cute, fun, beautiful, and new to being a mom friend, Lexie, posted a blog today with a sweet potato shepherds pie recipe that I can basically guarantee is delicious! And it’s paleo/Whole30 approved 🙂

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