Whole30 Diary, week 1

Day 2

Woke up feeling a little fuzzy and almost hungover, though it’s entirely possible that it’s just a piggyback from the day before and I’m just old as hell. Shrug. I started my day with celery juice right away, which I’m excited about keeping up the entire month. Every time I get into the celery juice rhythm, my skin, energy, and digestion seem to be at their peak.

We had mini frittatas with a side of bacon for breakfast, I had a chicken salad lettuce wrap for lunch, and then we enjoyed some steak with chimichurri, broccoli, and potatoes for dinner. Having a bowl of parboiled potatoes or sweet potatoes is immensely helpful during the program. Fry them up in some ghee, toss them in the oven with rosemary, or add them to a quick chili when you don’t have tons of time.


Mini frittatas

filled with tons of vegetables!

Again, we had a late evening snack attack, and tore into some pistachios and another apple with cashew butter, but it’s better than frozen pizza or a pint of Ben & Jerry’s.

Scroll all the way to the bottom for today’s recipes!

Day 3

Woke up feeling pretty great, actually. Again, ran to the celery juice right away. It’s a great ritual to get into, though I hate having my big clunky juicer on the counter for a month. It just looks too crowded!

I love that coffee isn’t off-limits during Whole30. I feel like letting go of every vice at once just doesn’t set people up for success. I do think that having the juice before the coffee helps me cut back on the caffeine though. I used to pound through cup after cup of coffee until the pot was gone, but having another beverage first kind of quells that need.

Breakfast was some homemade coconut milk yogurt, blueberries, and Whole30 granola, which is basically just a bunch of nuts, seeds, an egg white (optional), and coconut chips roasted with coconut oil and cinnamon. It’s truly a lifesaver for my husband, who has gotten very accustomed to his daily goat milk yogurt and homemade granola. Sure, this version isn’t as sweet, and you don’t get those big chunks that I love so much, but it scratches that same itch.

Self care is an important part of Whole30. You need to treat yourself to a couple of personal luxuries along the way! I’ve scheduled a cupping session, a facial, a massage, a few yoga classes, and will do plenty of baths, masks, and read a few books this month! Try to think of these 30 days to not only be nutrition based, but also a time to set other mental and emotional goals. How do you want to feel? What makes you happy and what can YOU personally do to make sure you are? Sure, we can’t always fork over $80 to go get a massage, but maybe we can spare 15 minutes to stretch while we listen to some of our favorite songs. And maybe staying in bed until 10:00 is a luxury that is beyond reach for you, but I bet you have time to give yourself an extra few minutes of peace to write a few lines in a journal before getting up.

I taught 2 barre classes today, which, paired with the new diet change, made me absolutely RAVENOUS when 2:00 rolled around. I scarfed down a niçoise salad in between classes, then couldn’t even wait until Brad got back from work to have a pretty big Thai chicken salad. I tried to tell myself that it is fine, because everything was Whole30 compliant, but I still wound up eating 4 meals today.

Brad came home around 9:30, and we had some awesome turkey meatloaf with a parsnip, carrot, and cauliflower puree, and a side of green beans. It was truly a great dinner, and it definitely didn’t taste like diet food. Scroll down for the recipe!

Looking forward to a great night of sleep and a full day of organizing in the morning! Wow, I’m lame.

Days 4-6

My busy days of the week happen to be Saturday-Monday, so I was a little nervous to find out how well I’d fare when I don’t have time to sit down for a proper meal. I tried my best to carve out time for eating during the day, but it just didn’t happen at appropriate times. Because of this, I ended up snacking WAY more than I’d like to admit.

I’ve never been the type who considers baby carrots to be an adequate snack, especially when I’m tragically without hummus, so my snacks on Whole30, while healthy, pack a lot of fat, natural sugars, and calories in. I’m all about nuts and seeds, hard boiled eggs, avocado, apples- real stuff. All of this snacking really goes against the focus of this program: retraining your body and evaluating your relationship with food. I’ve put a line in my journal to try make full meals a priority and to focus my boredom onto a new task, rather than a new snack.


Coconut Jerky

On sale at Whole Foods!

BUT, omg, BUT I do need to mention this amazing new treat I found: COCONUT JERKY.

This stuff is incredible and delicious and probably my new favorite packaged snack. I’m sure they make other flavors, but Chili Lime is what Whole Foods had, and it’s what I would choose anyway.

This is definitely not spicy, but the chili and lime flavors really compliment the coconut notes. Yes, you can still taste some coconut, but this isn’t like eating sweets- it’s definitely a savory snack.

We had our first actual social outing on Monday: my husband’s work party. This is a pretty serious bash every year, with tons of food, endless booze, gambling, karaoke, and this year, bowling.

We walked in with trepidation, fearing sights of years past: sushi towers, carving stations, ramen stands, macaroni and cheese bars, pies in every flavor you can handle. We had eaten before arrival, but I knew that my willpower is only so strong, and that in years past, mama has proven that she can take down a lot of free food. We walked in to see buffet tables strewn with pizza, wings, pulled pork, and mozzarella sticks, and… I breathed a sigh of relief.

Besides the pizza (which didn’t actually look that good, tbh), this was all food that I can easily say no to! We skipped the snacks, grabbed some club sodas, and ended up having a really nice wine-free time!

We came home from the party early to make a giant bowl of roasted green beans, broccoli, and cauliflower with tons of garlic and chili flakes, watched the final episode of Little Drummer Girl (watch that if you haven’t!) and went to bed early!

Week 2 starts tomorrow, and I’m excited to see if the strong appetite starts to fade. I’d love to tighten the reins a bit and limit my snacking even more for the rest of the program. Tomorrow will tell, I suppose.

Allie’s Chimichurri

1 bunch parsley, with stems

½ bunch cilantro

¼ cup red wine vinegar

1 shallot, minced

¼ cup olive oil

½ tbsp crushed red pepper

1 tsp kosher salt- more to taste

Pulse all ingredients in a blender

Whole30 Turkey Meatloaf

1 lb ground turkey (I use thigh meat)

1 large egg

¼ cup coconut or almond flour

⅓ cup chopped parsley

2 strips Whole30 approved bacon, chopped

1 shallot, diced

2 cloves garlic, minced

2 tbsp capers

¼ cup sun dried tomatoes (not in oil), rehydrated in water and chopped small

Kosher salt & pepper, to taste

Preheat oven to 375. In a large skillet, cook chopped bacon pieces until cooked but not fully crisp. Remove bacon to a paper towel. In same skillet, cook shallots until soft, add garlic and cook until fragrant. Set aside to cool slightly.

In a large bowl, mix all ingredients gently- careful not to overmix.  (I use a fork for this)

Line a baking sheet with parchment or a sil-pat, and form a loaf with the mixture. Sprinkle the loaf with a bit more salt and pepper, and bake for 30-40 minutes, or until internal temp reaches 160. Remove from pan and let rest for about 5 minutes before slicing and serving.

Classic Chicken Salad

½ Rotisserie chicken, shredded

1 apple, peeled and chopped

½ cup grapes, halved

2 stalks celery, diced

½ shallot, minced

Juice ½ lemon

¼ cup Whole30 mayo

¼ cup parsley, chopped

Salt, pepper

1 tbsp mustard

Combine all ingredients, adding more salt, pepper, or lemon to taste

Mini Frittatas- makes 6 servings

12 large eggs

1 tbsp mustard

1 sweet potato, diced

¼ cup grape tomatoes, quartered

½ bell pepper diced

½ shallot, minced

1 clove garlic, minced

⅛ cup parsley, chopped

1 tbsp olive oil

Salt & pepper

Preheat oven to 350. Heat oil in a small pan. Add shallots and cook for about 2 minutes, followed by garlic. Stir for about 1 minute before adding the diced sweet potatoes. Season with salt and pepper, cooking sweet potatoes until slightly softened- about 5-8 minutes. Add the bell peppers and cook for an additional minute. Remove from heat to cool slightly.

Whisk eggs with mustard and a bit of salt and pepper. Add in the sauteed vegetables, parsley, and tomatoes. Divide between 12 muffin cups, and bake for 15-20 minutes, until risen and cooked through.

Whole30- Day 1


Day 1, January 2

It’s a good thing that I’m hungover, because that makes starting this journey a whole lot more exciting! We had a big NYD brunch party that lasted well into the evening. I dragged my party-pants-wearing self out of bed around 11 to survey the damage. All in all, not too bad. I think that’s how you know you and your friends are getting old: one of your friends takes out the trash, glasses are typically rinsed and not broken, your belongings treated with respect.


Plan of attack…

I tend to go overboard

Because I woke up so late, I was already behind from the minute I started. I had created a full on meal-by-meal plan for the entire 30 days ahead of me. I mean FULL. I had prep lists, shopping lists, designated leftover meals, the works! If you know me, you know that I’m aggressively Type-A. I want everything to be organized the way I want it all the time, but the second ONE thing goes away from plan, I tend to scrap the whole thing. Like when you’re writing notes in class and have the scratch out a mistake? I’d just tear out the whole page. When I used to play piano, one wrong note would cause me to pound on the keys just so everyone would know “I’ve realized my mistake and so I’ll just ruin the rest of the song, too.”

Knowing this personality… quirk, coupled with my past of disordered eating, I knew I needed to loosen the reins a bit. Having done Whole30 once before, I knew that I wouldn’t do well with an “all or nothing” approach this time. Instead, I adapted my plan to fit my needs.

Instead of the planned breakfast, I just had eggs to tide me over until I could get my dehydrated ass to Outpost. And I did!

Our first week of groceries cost about $250. This is not a cheap diet; however, lack of eating out and not opening $30 of wine every night will certainly counteract the price. You also must remember that week one will carry some higher ticket items. Think healthy oils, coconut aminos, raw nuts, beef jerky, seeds, etc. Odds are, you will only have to buy these items once if you’ve planned ahead. Meat does take a large chunk out of your budget. One of my least favorite parts of this diet is how much meat is involved. I typically cook at least 3 vegetarian dinners per week, but without legumes or grains, it’s hard to make a substantial enough meal to keep us from snacking too much!

Fish taco bowl with cauliflower rice and pico de gallo.

Fish taco bowl with cauliflower rice and pico de gallo.

I got a lot of prep done on day 1. Specifically, made a bunch of lunches, because who wants to actually cook lunch? It seems too weird. My husband, Brad, works in a restaurant, so he needs options to grab on his way out to stop him from eating Family Meal at work. Family meal, for non-restaurant people, is a free meal made for industry staff before shift, but often consists of heavy pastas, fried foods, or tons of cheese.

For dinner, we had an awesome fish taco bowl over cauliflower rice and sweet potatoes. It was so good, I had to put it on my menu for barre! We tried not to snack too much, but split an apple with cashew butter after dinner. We are people who like to eat LATE. A habit we are trying to break, but there are worse things, I suppose.

Drank lots of tea, went to bed early (like 12:00), and slept like a baby.

Until tomorrow, loves.


The bread I actually can't shut up about.

Alright, it’s about to get weird in here: let’s talk digestion.


We all know how problematic it can be when things just aren’t running smoothly in there. It can be uncomfortable, or even embarrassing.  


I went through a little bout of digestion issues a few months ago as a result of a diet change, and probably some stress issues. I felt bloated and crampy all the time. It seemed as though I had gained at least 5 pounds, but I couldn’t put my finger on why!


Then, on one of my usual health site internet binges, I discovered a little something called The Life-Changing Loaf of Bread by My New Roots. This bread promises big things right off the bat with that title, and I was intrigued. First of all, this baby is packed with fiber and healthy fats by using hazelnuts, sunflower seeds, flax and chia.  Second, it’s gluten free. While I don’t adhere to a gluten-free diet, I do like to leave it out when I can, as we all get more than enough of it in our day-to-day life. Third, and possibly most important: this bread is made in one pan.  That’s right, no bowls, no kneading, no rising; just mix all the ingredients in your silicone loaf pan!


The magical ingredient in this loaf is the psyllium husk. Psyllium husk a bulking fiber, and is the active (and sometimes only) ingredient in Metamucil. Yeah… you see why this one works. You can get psyllium husk whole or ground (I’ve found ground at Outpost and Fresh Thyme), and either one works in this recipe. Psyllium husk expands by absorbing water, and then sweeps through your digestive tract, leaving nothing in its’ wake. This magical seed is often used as a weight control tool, as this expansion creates a feeling of fullness. Just one slice of this bread, and you’ll be full until well into the afternoon.

A positively perfect breakfast

A positively perfect breakfast


I highly suggest you try adding this into your routine.  It’s great toasted and smothered in almond or coconut butter, or, try it as the base for your instagram-worthy avocado toast!  This truly has been a life-changing bread for me!  Don’t feel like making it yourself? Lucky you, I can make it for you!  Shoot me an email and I can have it ready for you in one day.



Life-Changing Loaf of Bread

By My New Roots

  • 1cup (135 grams) sunflower seed kernels (not in the shell)

  • 1/2cup (90 grams) flax seeds

  • 1/2cup (65 grams) hazelnuts or almonds

  • 1 1/2cups (145 grams) rolled oats (if making gluten-free, make sure to get certified gluten-free oats)

  • 2tablespoons chia seeds

  • 4tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder)

  • 1teaspoon fine grain sea salt (add 1/2 teaspoon if using coarse salt)

  • 1tablespoon maple syrup (for sugar-free diets, use a pinch of stevia)

  • 3tablespoons melted coconut oil or ghee

  • 1 1/2cups (350 milliliters) water

  1. In a flexible, silicon loaf pan or a standard loaf pan lined with parchment, combine all dry ingredients, stirring well. Whisk maple syrup, oil, and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.

  2. Preheat oven to 350° F / 175° C.

  3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30 to 40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.

  4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!