Today is day 15 of the Whole30 and I can’t say enough good things about it. The Whole30 is a 30 day challenge during which you give up all grains, dairy, legumes, sugars and alcohol. It focuses on eating a whole food diet. You can read more about it here.
Here are some details about my Whole30 journey!
Why I decided to do the Whole30
I was more than ready to do some type of clean-eating reset or elimination diet when I started. After giving birth, I have been hanging on to about 10 extra pounds. And I felt it. I was still eating healthy, but no where near how I once ate before pregnancy. Once pregnancy was over, the breastfeeding hanger kicked in. I felt like I had lost all control of what and how much I was putting in my mouth. I knew it wouldn’t last forever and would slow down once Rory started eating solids, so I gave myself some grace until he reached 6 months.
In addition to feeling heavy and weighed down, I had also been experiencing some pretty bad digestive issues since giving birth (I’ll spare you the details). I had found that I had a sensitivity to nuts through Nutrition Response Testing, and avoiding them definitely made a difference, but the problem wasn’t completely handled.
How I’m Feeling
I feel AMAZING! I want to shout it from the roof tops. Seriously. For the first time in a year and a half, I finally feel like “myself” again. Obviously my body will never be exactly the same as it was, but I at least feel comfortable in my skin.
My digestive symptoms are GONE. I have not experienced one “episode” since starting the Whole30. At this point, I am in no rush to introduce any of the forbidden foods, but I am curious to find out what was causing this issue. Before the Whole30, symptoms would flare when I ate nuts; however, I started eating small amounts of nuts a few days ago and my body is handling them just fine.
I am nicer. I experienced a little bit of postpartum depression and anxiety after giving birth. Nothing crazy, but my mind and emotions were not in a good place, and it was clear through my behavior (mostly just at home. Poor Pat.) I only noticed this in the past few days, but since January, I stopped snapping, I’m crying less and when I’m in a stressful situation, I’ve been able to handle it much more gracefully.
What I’m Eating
I’ve been having so much fun cooking! I’m not creative when it comes to making my own recipes. But I’ve been cooking a lot so I thought I’d share some good recipes I’ve found with you all!
Sautéed sweet potato and apples with cinnamon, almond butter and coconut yogurt. Make sure you buy sugar free.
Chia pudding. Mix 1 cup non dairy milk of choice with 3 Tbs chia seeds. Stir and let sit over night. In the morning, pour into a bowl and top with almond or sunflower butter, coconut shreds, blueberries and pumpkin seeds.
Banana egg scramble. Heat up 1 Tbs coconut oil over low medium heat. Mash a banana and add to the pan. Stir for about two minutes, until fragrant. Whisk two eggs with a little non dairy milk, cinnamon and about 1/2 - 1 Tbs of each hemp and chia seeds. Add to the pan and stir as if you were making scrambled eggs. It’s done when the eggs are cooked through. Add to a bowl with almond butter, blueberries and coconut yogurt.
Eggs, bacon, roasted potatoes. Classic!
Tuna salad made with homemade or a whole30 complaint mayo. Add some chopped veggies for a crunch. Serve in romaine lettuce or collard wraps.
Turkey “sandwich” (make sure turkey has no nitrates, sugar or antibiotics) with avocado, sprouts, spinach on a roasted eggplant “bun”
Big salad with roasted veggies, avocado, protein of choice, seeds and a compliant dressing.
Creamy Herb Mushroom Chicken served with roasted potatoes and asparagus
Paleo Roasted Brussels Sprouts as a side dish with bison
Pork loin served with a salad and spaghetti squash with a “cheese” sauce (heat up 3/4 c canned coconut milk, 3T nutritional yeast, red pepper flakes, garlic powder, salt and pepper to taste. Whisk until warm, then take off the burner and at 2 tsp arrowroot and keep whisking until the sauce gets thick).
Burgers on eggplant or sweet potato “buns”.
Thai Coconut Soup from the Whole30 cookbook
Whole chicken cooked in the crock pot served with rosemary roasted potatoes and asparagus
Snacks (not typically allowed but #breastfeeding)
Guacamole and Plantain Chips
Date dipped in nut butter or tahini
Almond milk (soak 1 cup almonds over night. strain and add to blender with about 3 cups water. blend on high for 2 minutes. Use cheese cloth or a nut milk bag to strain. I put a large mason jar in a bowl and put a strainer on top of that, and squeeze the nut milk bag on top. this helps to double strain and avoid a huge mess). Or make cashew milk, which is similar but you don’t have to strain!
Homemade Mayo from Whole30 cookbook