If you follow me on Instagram, you know that I started the Whole 30 program two weeks ago. After hearing so much positive feedback from friends who tried the program, I decided to do the Whole 30 for lent after I returned from Charleston. I was a little nervous at first about the fact that I would be giving up dairy, grain, sugar, legumes and alcohol for 30 days. I normally eat pretty healthy but with the stress of work and graduate school, I had pretty much detailed my diet. So I thought the Whole 30 program was just what I need to detox and reset my body before summer started.
How I prepped: On Sunday after returning from Charleston, I headed straight to Costco. I stocked up on all my meats at Costco. Next, I headed to sprouts and aldi for my vegetables and fruit.
Mood: The first day I felt like a truck hit me. But the rest of week one was uphill after that. I’ve had so much energy and my mood has improved.
Breakfast: Eggs, Eggs, and more eggs. I don’t think I’ve ever gone through a dozen of eggs in one week but on Whole 30 I have. I paired my eggs with avocados and potatoes most days.
Lunch: Lunch during week one was the most challenging for me. I usually eat out or have sandwiches for lunch. I’ve found most restaurants have sugar, grain,legumes and dairy in their foods. So I only ate out one day on Week 1 and made my lunch on the other day. When I did eat out I played it safe and went for potatoes, chicken, and veggies. When I did bring my lunch I brought leftovers from dinner.
Dinner: Dinners weren’t challenging because I love to cook dinner. I made spaghetti with spaghetti squash, Turkey burgers and potato wedges sans the bun. Seafood became a staple for me week one because it’s so easy to cook.
Snacks: Fruit and Lara bars
Mood: My mood and energy was still on the uphill. One of my friends said Day 10 would be the worst. But I didn’t feel tired on Day 10.
Breakfast: More eggs… to mix things up during week 2, I made a huge frittata. This lasted me through Thursday.
Lunch: I’m not a huge salad person but I decided to test out this new tessemae’s Caesar salad dressing during week 2. It was Lifechanging. I’m lactose intolerant and I hadn’t had a Caesar salad in about two years. I also brought leftovers for lunch.
Dinner: My crockpot is going to be my lifesaver during Whole 30. Last week I survived on slow cooker dinners. I made Butter Chicken im the crockpot and served it over Zuchinni.
I had dinner with my family last Thursday and I definitely at something non-compliant. Let’s just say my stomach was upset after. Lesson learned to play it safe when eating out.
The one thing I love the most about #Whole30 is testing out new recipes, so I’ll be sharing a few of my favorites over the two weeks.
After week 1 & 2, I feel great! I’ve got more energy, I’ve lost several inches, I’m sleeping better, and my mood is just overall happier.