Yes, I am here again proclaiming my intentions to complete a Whole30. You may remember how I stopped mid-way through the challenge this past January, learned a lot, and continued to implement paleo/primal details into my diet and lifestyle. Welp, I’m at it again. I’m declaring this to you, anonymous internet, for a little bit of accountability and for record-keeping benefits.
One of my goals for this month was to complete a Whole30, modified to match my schedule for the month. Instead of starting on August 1, I started on Monday and will go through the end of the month into September. What is the Whole30, you may ask? This is a great resource, but you can also do a quick web search and come up with a ton of results based on individuals’ experiences.
Over the weekend I prepped some meals to make weeknight cooking a little easier — I hardboiled half a dozen eggs, roasted up a couple of sweet potatoes, washed and chopped raw veggies, set some chicken thighs in a brine and some beef in to marinate. I made a big batch of Mel’s yummy Silky Gingered Zucchini Soup, and I put on a pot of bone broth to simmer overnight. Plus, I’ve got activated almonds, plenty of farmers market melon and a jar full of EPIC bars. I think I’m going to be fine.
Here’s my progress so far:
BREAKFAST 1/30: egg and veggie scramble with cilantro pistou. Coffee.
LUNCH 1/30: salad with veggies and leftover beef kabobs, zucchini soup.
SNACK 1/30: Israeli melon from our farmers market.
DINNER 1/30: coriander chicken thigh, garlic roasted cauliflower, side salad.
BREAKFAST 2/30: kale and roasted sweet potato with two fried eggs, PG Tips tea.
LUNCH 2/30: leftover coriander chicken thigh, salad with 1/4 avocado, zucchini soup.
SNACK 2/30: “apple pie a la mode” pudding.
DINNER 2/30: beef liver fajita salad with bell peppers and onions, avocado and cilantro pistou.
DESSERT/SNACK 2/30: blended frozen banana with coconut milk and cacao.
DESSERT/SNACK 3/30: “apple pie a la mode” pudding with ground flax.
BREAKFAST 4/30: kale and sweet potato hash with two fried eggs. Coffee.
LUNCH 4/30: remaining zucchini soup, salad with smoked mackerel and fresh dill.
SNACK 4/30: CocomoJoe “baby bar” and remaining Israeli melon.
DINNER 4/30: coriander chicken thigh with peach-cherry tomato salsa, kale salad with avocado dressing, smoky spiced sweet potato fries.I’ll be keeping track of my progress throughout the month and will report back regularly on how I’m feeling and what I’m eating. This time around I have a better mindset, and have approached the guidelines with less of a sense of duty and perfection and as more of an investment in my health. Plus I’ve been really busy lately with new projects and moving preparations, and eating this way dramatically simplifies my day-to-day. I’m feeling light, energetic, positive and nourished — not deprived.
Across the weekend I’ll be working on incorporating more fermented foods, homemade bone broth, seaweed and fresh vegetables into my meals. My snacks have been a little heavy on the fruit, and as I’m trying to curb sugar cravings I’m going to pay more attention to how I snack from now on.
Meanwhile, I’m going to continue to pretend that red wine and gin and tonics do not exist. It’s just a little bit easier that way.