As some of you may know, I am currently in the midst of my second round of Whole 30. If you are unfamiliar with what Whole 30 is, the intent is for it to be used as an elimination diet–to strip certain food groups from your diet for an extended period of time and then strategically add them back in to have a better understanding of what certain foods do to your body.
These food groups are added sugar (of any kind – including honey, stevia and Paleo sugars like coconut sugar and maple sugar), alcohol, gluten and non-gluten grains (rice, quinoa, oats, etc), legumes (peanuts, beans, peas, chickpeas, etc), and dairy (ghee, or clarified butter, is an exception). On top of these food groups, you cut out additives like carrageenan, MSG and sulfites–really any processed foods.
Aside from being used as an elimination diet, the other goal of the Whole 30 is to change your relationship with food. You are not allowed to recreate desserts, breads, tortillas, etc with “approved” ingredients–because in your brain, a slice of cake is still a slice of cake whether it’s made with refined sugar and wheat flour or coconut sugar and almond flour. That isn’t to say that the Paleo version isn’t a healthier choice, but the program is about making good food choices for 30 days.
Lastly, you’re not allowed to step on the scale, take any body measurements or count any calories during the 30 days. Because, as you’ll notice, this diet isn’t about losing weight (though I promise you will). It’s about learning to listen to your body and see weight change without stepping on the scale and other non-scale victories (i.e. clearing up acne, getting thyroid disorders under control, learning that it’s the sugar you are putting in your coffee every morning causing your midday crash).
It may seem overwhelming and it does take a lot of planning to be successful (one slip-up means you go back to Day 1), but hopefully some of the resources I’m providing here at Whole Life Handbook will inspire you to do it and help get you through it! Here’s an overview of what I ate during the first week (including links to recipes!)
Nothing too exciting here. I know a lot of people get burned out on eggs, but I am not one of them. My daily breakfast is three over-easy eggs (fried in avocado oil) with Primal Palate Meat & Potato Seasoning, avocado, tomato and blueberries. Some days i’ll throw in some chicken sausage, too.
Most of my lunches during the week end up being leftovers from the night before. Sometimes, though, there aren’t enough leftovers to fill me up so I like to make sure I have backups. On Sundays, I like to make a big batch of some sort of soup or chili for dinner–that way, we have something to supplement other leftovers during lunch the next couple days.
This week, I made Farmstead Chic’s Zuppa Toscana. It is by far one of my favorite soup recipes, and anyone I’ve ever made it for would agree. Super easy, too!
I also made a batch of my own Chili–I use venison and ground beef. I’ll share the recipe on the blog soon. It makes enough for each of us to have a big serving for dinner, plus as lunch the next day, and then a couple more small servings to supplement lunch on another day.
Clearly dinner is where I put the most effort in to planning. I like to plan out recipes that have similar ingredients (so I’m not spending a ton of money at the grocery store every week) but different flavor profiles (so I don’t feel like I’m eating the same thing all week).
Crockpot Beef Stew – My own recipe that I’ll be sharing on the blog soon.
Crockpot Chicken Sloppy Joe Sliders – love this one from the Real Food Dietitians. I served it over mashed sweet potatoes rather than as sliders.
Thai Chicken Meatballs with Coconut Sauce – another of my own recipes that I’m sharing later this week because its SO. GOOD.
“Penne” Rosa – I shared this recipe earlier this week. It’s one that I found online and modified a few minor things to make it Paleo and Whole 30 compliant.
Rotisserie chicken and green beans – I ran errands on Saturday and found myself grocery shopping at Whole Foods late in the evening. I knew that I wouldn’t have the time or motivation to make what I had originally planned when I got home, so I went ahead and grabbed an organic rotisserie chicken while I was there and served it with green beans.
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