I know I’m on the Whole30 when buying 10 pounds of potatoes is an item on my grocery list. Over the past week of my journey, I’ve developed a deeper bond with potatoes. Well, it’s no secret that I love them. It’s just that we’ve become best friends. Seriously. We get together 3 times a day: for breakfast, lunch, and dinner. I wouldn’t have it any other way. Potatoes have kept me sane, kept me from unleashing hangry Lisa last week, and helped me carbo-load before the Spartan Sprint last Saturday.
I read in the Whole30 book that it is common for people to feel tired during the first week of the program:
“If you’re in your first ten days of the Whole30, don’t expect to set any personal bests or enter any big races. In fact, now may be a good time to take a week off . . . “
I had planned to start the Whole30 days before the Spartan Sprint, and as I read that passage last weekend, I thought:
Well, crap. That sucks.
Should I delay my start day until after the race?
Screw it, I’m sticking to my plan.
But what if I get so exhausted that I can’t make it through the obstacles?
Nope, sticking to my guns. I’m going to Colorado in August and I want to drink beer.
I don’t want to die though.
But . . . beer.
It was a bit like Sophie’s Choice. In the end, I stuck to starting last Tuesday, and I made an effort to eat more starchy foods like bananas and potatoes the few days right before the race. To be honest, it doesn’t take too much convincing to get me to eat more potatoes.
These waffled mashed potatoes and scrambled eggs were my breakfast Saturday morning and they hit the spot! Together with a small handful of almonds right before the race, I didn’t feel hungry at all!
And . . . I can’t believe I finished it! I was bracing for torture Saturday morning and was surprised that I was in better shape than I thought. Now, the obstacle course wasn’t exactly easy. I still can’t climb a rope, and I definitely needed a team member to give me a boost to scale over those 6-feet and 8-feet walls. But I did it, and that’s another item check off of my bucket list. Saturday night, I even went looked up other races or half-marathons in the Bay Area. Clearly, the muscle fatigue hadn’t fully set in yet.
But enough about my weekend. Let’s make waffles.
To start, you’re going to need some mashed potatoes. I always have a batch sitting in my fridge now. The mashed potatoes are going to get a bit of protein boost from the eggs and almond flour. Then, le vegetables.
You’re going to want to cook these for a little while longer than regular waffles (about 4 minutes). You want the mashed potatoes to crisp up and brown so that they’re easily pliable from your waffle maker.
These waffles taste great with the avocado and basil sauce. I’ve also fried up some chicken thighs so that I could eat them à la chicken and waffles style. SO GOOD.
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