Hi friends!

Happy New Year! 2017 is feeling gooooooood, y’all. I mean, we’ve already got new music coming from Ed Sheeran this week, and the Vikings beat the Bears! Things are looking good already.

Yesterday, I started the Whole30 for the month of January. For those of you who aren’t familiar, it’s basically a 30-day reset where you eliminate grains, dairy, soy, sugar (except for fruit), and alcohol from your diet. You might be wondering WHY I would eliminate all sources of happiness from my life, but there’s actually a lot of value to the thinking behind Whole30. Instead of a weight loss program, it’s basically examining your relationship to food. How many times do we mindlessly walk down the grocery store aisle and toss things into our cart without any thoughts about how they’re made or what they contain? Whole30 forces you to take a good hard look at what you’re putting in your mouth, and it seemed like a good way to start the year.

One of the best things about the Whole30 is that it isn’t tied to how your body looks whatsoever—you’re not allowed to step on the scale during the duration of the process. There’s no portion measuring or calorie counting—just a good few days of fueling with food you can feel good about.

I’ll be posting a weekly update on Mondays with my progress and thoughts behind the Whole30, and additional photos/tips on my Facebook page. If you’ve done a Whole30 or are trying it for the first time like me, let me know in the comments! Saying no to doughnuts is a lot easier when you have someone to encourage you.

Yesterday started out STRONG! The Whole30 discourages even “healthy” recreations of unhealthy favorites (like pancakes, muffins, etc.) and so I had to rethink my breakfast game ENTIRELY (so long, Paleo Pumpkin Spice Waffles). Fortunately, this Sweet Potato Bacon and Kale Hash from Paleo Running Momma made me forget that I was sad about that. I learned that bacon fat makes everything taste glorious, and this kept me full WAY longer than my usual breakfasts.image-1After breakfast, I made a run to the grocery store. This was a huge eye opener for me. Even in our grocery store’s ample Natural & Organic section, most everything had some kind of sugar, soy, or preservatives in it. I was lucky to find some nitrate-free bacon and sugar-free sunflower seed butter, but found out that I’d have to be making my beloved almond milk and chicken stock (more on that later) myself.

A big part of the Whole30 is having a plan (because you pretty much have to make everything you eat yourself). Like the dork I am, I created a spreadsheet on Google Drive to track my weekly recipes and grocery list. Here’s a peek at this week’s menu. I put my grocery list right below for ease of access!Screen Shot 2017-01-02 at 10.49.45 AM.png

I got started on making the chicken stock for my soup pretty early, since it takes 4 hours to make. A rotisserie chicken came in clutch here, because I just took out the chicken I was planning to use for dinner/the rest of the week and used the carcass to make my stock! I used scraps from veggies I was planning on using later in the week and a bit of parsley to bring this all together. IMG_2692-1.JPGI have to admit, I felt pretty accomplished after having made my own chicken stock—it took a bit longer than expected, so I am making my turkey and kale soup today! I basically just had roast chicken and some spinach for lunch, and then chicken and roasted carrots for dinner.

I had a slight headache in the evening that I woke up again with today…not sure if that’s because of the lack of sugar or something else. Haven’t felt deprived yet, but the day is still young.

Here’s to 30 days of better eating (and managing to survive without doughnuts).



4 thoughts on “It’s The January Whole30!

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