I’ve officially completed one week on Whole30. My mom would probably like me to mention that she has too. Honestly, life isn’t much different for me than it was before starting Whole30. Other than eliminating honey, quinoa, GF oatmeal and KIND bars, I’m just doing my regular old thing. Lots of sweet potatoes, avocados, chicken, salmon, fruits and vegetables. First I’ll talk about my meals and then I’ll recap how I’m feeling.
Whole30 Week 1
How I Prepped
I made a few large batches of food at the beginning of the week to have on hand. The rest I made day-of.
-Spaghetti squash (my mom loves it)
-Roasted sweet potatoes
-Crockpot whole chicken
If you asked me a few months ago I would have told you I don’t like eggs. I just hated the sulfur-like smell for some reason. I also would have said that I couldn’t give up oatmeal if you asked me. Now? I’m on the egg-train. They are filling, easy to make and go with anything. Not to say I don’t miss my oatmeal, but I’ve felt really good after eating these Whole30 breakfasts. They have been the biggest change since starting the program.
Every morning this week I’ve had a fried egg with kale or spinach (sautéed in coconut oil), leftover vegetables and roasted sweet potatoes.
Salads DO NOT have to be boring. I’m not sick of them yet only because you can make them so different every day. I add seeds (pumpkin or sunflower), berries, spaa half or full avocado and protein.
The Whole30 official program doesn’t exactly promote snacking, but I haven’t been following that rule exactly. However, my meals have been larger (with more fats) so I haven’t been as hungry in between. In general, 90% of my snacks involve nut butter, which is something I’m supposed to limit according to the program (not quite following that rule either, but I am working on portioning). So in an effort to try new foods I experimented and made chia pudding to have as a snack. I used the homemade almond milk I mentioned last week. Full disclosure: it wasn’t my favorite thing in the world. I hate mushy foods in general so I needed the crunch from toppings. I added blueberries, bananas, coconut butter, shredded coconut and cinnamon.
Other snacks: kombucha (not really a snack though), LARA bars, almonds and fruit
Zoodles, swoodles and coodles. That’s my lame attempt at abbreviating sweet potato noodles and carrot noodles. It’s so easy to spiralize some vegetables, add a sauce and call it part of dinner. If I don’t have sweet potato noodles I’ll have a full sweet potato on the side, but those are not as pretty to photograph. All meals involve a protein and a vegetable, which is how my family has eaten for 21 years.
Sweet potato + carrot noodles sautéed in coconut oil with spinach and tilapia.
Zoodles with leftover roasted vegetables (cauliflower + sweet potatoes) and salmon
Lemon-dijon zoodles with sunflower seeds and Dijon-rosemary salmon. (I just love Dijon!)
Pork tenderloin, roasted white potatoes, carrots and beets, steamed asparagus. (This was all mom, can you tell? I went back for thirds)
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How I’m Feeling:
Pretty darn good.
-My energy levels have been higher than normal (I don’t need my afternoon nap, although I’ll take it)
-Zero stomach pains (!!!)
-Occasional gas but not nearly as bad as before
-I didn’t mention this but I’ve had a rash on my hand for almost a year (like eczema) and it’s now gone. No evidence.
-I’ve been especially thirsty, but this could also be due to the change in weather here
Overall it’s been a good week and, while the effects haven’t been too drastic, I’m happy with the progress. Three more weeks of this experiment to go!