Trevor & I are officially two weeks into Whole 30 and it has gone surprisingly better than we expected. These Whole 30 recipes we love are much of the reason why plus the fact that my husband is so dedicated. In general, we try to eat healthy at home but after reading the book and cooking in a whole new way I realize most of what we were doing wasn’t actually that healthy at all.
We had many concerns before diving in (like I’m sure most of you do): We don’t want to do something we can’t stick with, Does this really make sense, How will I survive without carbs & so on. I will be the first to admit I snack all day and this program doesn’t encourage snacking at all – yikes.
However, those concerns were quickly pushed away when we started feeling and looking better in just days time. I’ll admit the first day was rough for me personally. As a snack enthusiast, I am used to eating often and turning that alarm off in my brain was hard. I felt hungry all day but stayed strong and by the second day the urge had greatly vanished. A lot of what they talk about in the Whole 30 book is ‘slaying your sugar dragon’ and a huge reason why we decided to do this was because we felt like we were eating way too much processed food and entirely too much sugar.
Since starting we have cooked far more than we normally would have and I have come to enjoy coming home and making something new each night especially since I’m no longer starving by then. The details of the plan are strict but I encourage you to try it even if you are on the fence. In my opinion, small breaches are fine (lots of things are hard to find without any sugar – even meat) because any improvement is a good step ahead and is hopefully something you can stick with in the future.
The no alcohol and dessert were my other concerns but those have also been easier to avoid mostly because of Trevor. He’s committed and I think doing it with your partner, friend or any accountability person is the way to go. After the month is over I know we will introduce some things back into out diet but I hope we will continue cooking more, avoiding snacking & maintainin a healthier diet overall!
If you have any questions at all please let me know – I highly encourage you to get the book and read through it. Everything may not strike a chord with you (like us) but it gives you so much information that you can’t find online & the recipes are worth it whether you commit or not. Don’t forget, I am a beginner and not the Whole 30 guru by any means! Just someone who was super scared to start & surely thought I would fail, hah. A few of my favorite recipes are the frittata I whipped up with veggies & chicken sausage and the cauliflower mashed potatoes! I’ve included the recipes below and hope you all have an amazing weekend & TGIF!
- 20 Brown Eggs
- 1/2 Tsp Olive Oil
- 2 Links Chicken Sausage
- 1/2 Yellow onion - chopped
- 1/2 Red Bell Pepper - chopped
- 1 cup Mushrooms
- 2 Cups Spinach
- 1 Tomato - sliced
- Salt & Pepper to taste
- Preheat oven to 350 Degrees
- Heat oil over medium heat and cook Chicken Sausage to almost done - remove & set aside
- Add veggies and cook for 5-7 minutes then add spinach until wilted
- Beat eggs and add all ingredients to bowl to mix together
- Pour into cast iron pan or oven safe dish
- Place tomato slices on top and cook in oven for 35-40 minutes
- Remove and let cool before slicing!
- 1 head of Cauliflower - I would double if you want leftovers for the week
- 2 Cups Water
- 3 Cloves Garlic - minced
- 2 Tsp Ghee
- 2 Tsp Thyme
- 2 Tsp Organic Chicken Broth
- Salt & Pepper to taste
- Heat water in large pot till boiling
- Add Cauliflower and Garlic and allow to cook for 15 mins
- Drain water and add throw in food processor or use hand masher
- Add Ghee, Thyme, Salt & Pepper
- Add Chicken Broth slowly to liking - I prefer chunkier mashed potatoes so I generally don't use both teaspoons
- Serve Immediately