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.
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!
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.
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.
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.
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
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.