I really feel like I’m starting to get the hang of this Whole 30 thing. I can honestly say that I feel like I have more energy, less bloat and I don’t have many cravings for bread or sugar.
As a reminder, here is my version of the Whole 30 plan. Essentially I am following all of the standard rules of the Whole 30 with some slight modifications. I did have a cheat which actually made my body feel awful, I’ll write more about that below.
I bet you didn’t plan on seeing a few glasses of beer on a post about Whole 30 Right? Well, Friday, September 21st was a harder day than usual and when a couple of friends asked us to join them at a local brewery I was weak. I had two beers and fried pickles (minus the batter). I also had some freshly made house chips which for some reason I thought were baked and not fried (I was wrong). I felt bad, like really bad later in the evening. My stomach became super bloated, I felt generally just kind of gross and SO tired. Has wheat been the culprit making me feel so gross my whole life?
Planning Ahead Is Essential..
If you want to succeed on the Whole 30 its imperative that you plan ahead. I have never been one of those “wing it” kind of people when it comes to planning dinner anyway so this is not to far out of the norm. Every Sunday I like to sit down with our newspaper and check to see what is on sale and from there make a dinner menu.
It’s just as important to plan out your snack(ing) food as it is your main meals, so when the craving hits you have options that are compliant. I stocked the fridge with carrots and cucumbers and cut them up ahead of time so I could grab them and crunch away. There are tons of Whole 30 compliant Plantain “chips” out there and I stocked the pantry up with them for a quick and easy snack.
Also, I have been snacking on a few handfuls of almonds and cashews (in moderation). Apples and cashew butter is another favorite snack these days.
In week one of my diary I added coffee + Nut Pods creamer almost everyday at breakfast. I did this because it’s technically something that I am consuming so I thought it appropriate to add to the food diary.
The creamer that I use is 100% Whole 30 compliant and EXTREMELY delicious. To be honest this is something I used way before I started the Whole 30 and will continue to use after. It provides the perfect amount of creaminess and sweetness and flavor, perfect for getting your day started.
Moving forward its safe to assume that EVERYDAY I am drinking at least two cups of coffee (because, well…kids) with about two tablespoons of Nutpods added to the cup.
Diary of Week #2…
- Breakfast- Applegate chicken sausage (which is Whole 30 compliant) & an apple with a side of cashew butter
- Lunch- My version of a “sandwich” I took Applegate organic turkey lunch meat and wrapped them in lettuce with dijon mustard, cherry tomatoes and avocado.
- Dinner- Chicken taco salads. My EASIEST-GOTO dinner. I add chicken, taco seasoning and a jar of salsa into the crockpot and cook for 4-6 hours on high. Then I shred the chicken. I usually add this to tacos but since I can’t have the shells I added it to a huge bed of kale, spinach and romaine. Topped with avocado, red onion, cherry tomatoes and red pepper.
- Breakfast- Fresh raspberries, blue berries and black berries
- Lunch- Butternut squash noodles with ground turkey, cumin, cayenne, and chili powder. Added in some red onion along with fresh cherry tomatoes.
- Dinner- Cashew Chicken with a side of baked carrots and mashed sweet potatoes
- Breakfast- Fresh cantaloupe
- Lunch- Leftover butternut squash meal from yesterday
- Dinner- Pork Burgers- minus the bun. Sweet potato fries and a pickle
- Breakfast- Larabar Fruits & Greens bar and fresh cantaloupe
- Lunch- Leftover cashew crusted chicken, blueberries and plantain chips
- Dinner- Grilled chicken marinated in Primal Kitchen Italian dressing with steam broccoli and cauliflower rice (the family had French bread and I was weak, but didn’t eat any this was the first time I had a REALLY hard time and wanted bread BAD)
- Breakfast- Applegate chicken sausage links and strawberries.
- Lunch- Kale, Spinach and romaine salad topped with Applegate organic turkey lunch meat, heirloom tomatoes, green onion, avocado and Primal Kitchen Italian vinaigrette dressing.
- Dinner- We went out with friends and cheated and had a beer (my body hated me for it later) and a hamburger with no bun-topped with onion, tomato and lettuce sweet potato “chips”
- Breakfast- Green Apple
- Lunch- Core Life Eatery Salad- Romaine, avocado, bacon, cherry tomatoes, cucumber, hard boiler egg with a carrot chili vinaigrette dressing.
- Dinner- We made homemade pizzas. I used a cauliflower crust (which is a gray area if compliant or not) and topped it will fresh peppers, homemade pizza sauce, cherry tomatoes, heirloom tomatoes and mushrooms. (no cheese on a pizza was HARDER than I thought)
- Breakfast- An apple and fresh cantaloupe
- Lunch- Aidells apple and chicken sausages (Whole 30 approved) with a giant peach
- Dinner- Grilled chicken tenders, steamed broccoli, side salad with primal kitchen Italian dressing, and green beans.