Sweet Potato Spinach Skillet

On my birthday, just a week ago, I weighed in at 190 pounds. Sadly, on April 1, as I took steps towards a WholeFood approach to eating, my weight was just a bit over 195 pounds. I'm definitely not happy with that as it inches me closer to the 200 mark and I refuse to weigh that again.

April 1 was the day I intended to start a full blown Whole30 attempt. Whole30 is a 30 day program based around the Whole9 approach. Whole 9 is not a diet. The concept is based on eating real food and is closely aligned with eating a Paleo diet. I have researched and read a lot about both and feel comfortable this is the best way of eating for me. I know sugar, dairy and white carbs cause weight issues for me and I suspect they cause my Psoriatic Arthritis to be much worse than it would without them.

I have made a few soups and skillet meals lately as a test to see which ones we might like to eat on a regular basis. I make this skillet meal a few nights ago and we really liked it a lot.

Sweet Potato Spinach Skillet

It's a very simple one skillet meal.

First, mince four cloves of garlic and chop two small onions.  Add these to a medium hot skillet with a couple of tablespoons of olive oil.  While these cook, peel a couple of sweet potatoes and cube them for use later on. When the onions start to become translucent, add your meats.

I used half a half pound of  lean ground beef along with four Italian sausages but you can change the ratio or eliminate one if you want. Remove the casings of the sausage and break them up before adding to the skillet. I saved the remaining meat for another meal but you could make larger portions. Turn the heat up to brown the meat and season however you would like. I used salt and pepper.

If you are going to use frozen spinach, be sure to thaw it ahead of time and squeeze the water out so it doesn't make the dish soggy. 

Once your meat is almost done (not a lot of pink showing through), drain any excess oil and add the cubed sweet potatoes. Stir them into the meat mixture and add 1/4 cup of water and a tablespoon of allspice for flavor.  Bring the mixture to a boil and then reduce to a low heat for about 15 minutes so the potatoes cook.   Once the potatoes are soft, add the spinach to the skillet and heat for another 5 minutes.

The kids ate this over rice. I had mine with some sliced tomatoes. You could serve this with a cauliflower rice also. I'll definitely make this one again and may try the same style of dish using a winter squash. 

I considered making today's title "Not Quite Whole30." I didn't quite get there. Even though I read lots of advice about being prepared for the change in eating style, I wasn't. I have veggies in the house and was prepared for the dinner meals but not for breakfast or for things to eat in between meals.

I didn't do horrible for Day 1 but at the end of the day I wound up snacking on a protein bar which had sugar in it.  I need to stock up on stackable items which are not loaded in sugar.  I also need to decide what "breakfast on the go" is going to be.

I did manage to get almost 80 ounces of water in me yesterday which is a huge accomplishment  since I have a tough time making myself drink anything.  I am hoping to do the same today.

Yesterday I had a small salad and some roasted veggies for lunch.  It did not wind up being enough since breakfast was only two bananas grabbed at the local gas station on the way to work.  For dinner, I had another salad but it was much larger with spinach and many veggies. I also had a boiled egg to go along with it.  I had uncontrollable hunger pains about 8pm so I had a protein bar. Tonight I hope to have planned better so I don't hit that point.April 2 Weight: 193

Exercise: None as of 1:30PM, hoping for an evening walk.