You know how they say March comes in like a lion and goes out like a lamb? Well I’m totally over lions. I hate winter. It’s been so freaking cold and miserable here in the suburbs of Boston – I’m ready for some sunshine and flowers! I’m going to gear myself up for a spring mentality (and a more fabulous summer body) by kicking off a new Whole 30 challenge this coming Monday. I eased myself in this week – cutting ties with bagels and homemade cookies (two things that were making more frequent appearances than they really should). I also embraced some new things like cilantro (formerly a hate – and I mean hate!) and raw red onion.I’m ready to rock the next 30 days!
Just in case you’re not familiar Whole 30 is an elimination/detox diet created by a husband and wife team who believe in organic, whole foods and no junk. The plan is simple to explain but terribly hard to execute:
Eat real food in these forms:
- Tons of vegetables
- Some fruit
- Healthy oils, nuts and seeds.
Sounds simple right?! Yeaaa not so fast….
- Sugar (any kind)
- Legumes (which includes America’s favorite nut, the peanut)
- Carrageenan, MSG or sulfites (found in many processed foods)
- White potatoes (along with Yukon, red bliss etc.) – the only potato that’s Whole 30 approved is the sweet potato
So, it’s a big change…but I’m excited to take it on. I did great last time although the headaches were pretty awful (not excited for those). My hardest challenge will be breakfast. I like eggs – but they don’t always like me back….so I need to get creative. This recipe for Banana Nut Porridge sounds awesome and would be delicious with dates! I have my nuts soaking as we speak and I’m hoping this is a tasty breakfast. I love oatmeal and I think it will be similar.
Sunday is veggie prep day and today I got help from Derek and Mom (thanks guys!) – here’s what we have ready in the fridge for the week ahead:
- Roasted cauliflower, broccoli, brussel sprouts, cabbage and broccoliflower along with asparagus, green beans and broccolini washed and ready to be roasted for dinners.
- Spinach, arugula and spring mix for salad base
- Raspberries (to add to porridge)
- Vinegar pickled beets
- 3 kinds of tomatoes (variety is the spice of life right?)
- Sweet potato mash
- Almonds, cashews, pecans (no peanuts!)
- Power Salad fixin’s (I stole this from Panera after having one for lunch Friday!)
Here’s the salad I had Friday:
My take: Spinach/arugula/cilantro base, fresh tomatoes, peppers (yellow and orange) and pickled red onions (homemade!) with roasted chicken and cilantro/lemon hummus. Super delicious and super excited to eat it! I’ll snap a picture later in the week! Derek loves cukes, I hate them so we’ll include them in his salad only. 🙂
Oh and here’s a shot of the garlic pickled red onions and roasted cabbage/brussel sprouts:
They joke that Whole 30 is a commitment – but it really is! I’m not usually a big food planner (I find it constricting and stressful) so this will be a big change to have to think this far ahead. I think I’m most worried about giving up ice cream – I LOVE ice cream and a month is a long time! Oh and if you’re curious I will be having my beloved Starbucks coffee with coconut/almond milk instead of cream/1 sugar. 🙂 See? I’ve thought of everything! Now, let’s see if I see a difference in 30 days!
Some of the annoyances (besides of course the weight) are super, insane dry skin/eczema, random hives (possibly due to coconut so I’m not going nuts with coconut during the challenge) and psoriasis on my head. A lot of these ailments have been fixed with a clean diet – I can’t wait to see how I fare on April 12th!
Are you doing a Whole 30? Have you? Any tips or tricks?