I recently decided to commit to the Whole30 program, which is basically a “reset” of the way you eat whereby you forego any dairy, grains, sugar, alcohol, legumes (and probably more stuff I am forgetting that you can read about on their website), in favor of basically just fruit, vegetables, and proteins for 30 days. I did a lot of research (and, of course, created the requisite Pinterest board) and felt like this was a good fit for me for several reasons: 1) I like having a clear cut, black and white list of yes or no foods, none of this restricted for 6 days and then eat your face off on the 7th day; 2) as much as I love bread and cheese (and, ok, alcohol), Tyler was going to be recuperating from surgery, so I’d be home for at least a week with ample time for meal prep (also, no time like the present!); 3) they have an amazing (FREE!) website/online community/forum for questions, support, and recipes and, even more appealing to me; 4) they offer an additional paid subscription for a daily email during your 30 day duration. This is great because it details the changes your body is undergoing (I admit to having dreams of sneaking a bite of Jack’s ice cream bar, which they say is totally normal!) as well as providing a link asking you whether or not you made it through the day staying Whole30 compliant (one of the main tenets of the program is that if you mess up, you go back to day 1), which the over-achiever in me loves to be able to check off affirmatively.
One thing I can tell you is that it is a lot of planning and prepping–I feel like I am always thinking about my next meal (and not in a hungry kind of way but more like not wanting to be caught unprepared and forced to eat something non-compliant). I also run the dishwasher every night because I am chopping and cooking so much. But, on the plus side, I have tried/made some new things (I blanched tomatoes and made my own sauce! made vegetable stock from scratch! and chicken tenders! and meatballs!) that I normally would just lazily buy pre-made and not care about all of the crappy additives.
I made my shopping list and started off pretty basic. Luckily, Whole Foods carries a Whole30-compliant bacon, which made my now carb-free breakfasts bearable. Once you get in the habit of reading labels for ingredients, you realize how often sugar sneaks in–yes, even in bacon–but I promise you won’t even notice a difference in taste (as exemplified by Ty and Jack happily scarfing down this bacon; note to self, cook the cheap stuff for them as this sugar-free brand works out to about a buck a slice). For dinner, I went the easy route, and just stir fried a mess of stuff together and served over fresh greens.
For day 2’s breakfast, I branched out with zucchini & sweet potato latkes and poached eggs. I used the shred blade on my food processor and julienned one sweet potato and one zucchini, using half for the latke recipe and putting the other half in the fridge to add to salads. I also picked up a pre-made container of broccoli slaw which is great to throw in stir fries and salads. For lunch I sauteed some sausage (again, read your labels–most have added sugar. The brand below from Whole Foods is made with fruit juice, which is considered ok by Whole30 standards) with diced onion and brussels sprouts with a little wilted kale thrown in for good measure. Tyler pronounced the sausage “too sweet” for his taste, but I liked it.
My lame attempt at cashew chicken in lettuce tacos (a sprinkling of sesame seeds make it look more appealing, no?!)
With the luxury of time on my hands, I decided to try my hand at cauliflower fried rice (bear with me here–you can’t browse food pins or lifestyle blogs without having seen someone singing the praises of cauliflower crust pizza or crumbles in lieu of rice).
Guess what? It was Ah-Mazing! I sauteed some cut up pork in sesame oil with a little bit of Chinese 5 spice powder and a splash of coconut aminos (sounds scary, but a great substitute for soy sauce in any Whole30-compliant diet). I even ate the cold leftovers for lunch the next day and it was every bit as tasty as regular rice.
Once I went back to work for week 2, mason jar salads were my go-to lunch choice. I cut up whatever veggies I had on hand (usually peppers), then added shredded zucchini, sweet potatoes, and broccoli slaw, then spring mix and/or baby spinach, topped with shredded deli turkey (get them to slice for you at Whole Foods deli as pre-packaged types have additives that you want to avoid) and a sprinkling of sunflower seeds. Tessemae’s sugar-free Balsamic dressing kept me from losing interest in my daily salad.
To keep breakfast simple, I made an egg casserole on Sunday and cut it into individually-wrapped slices for grab and go ease. I sauteed onions and whatever veggies that I had on hand (in this case, spinach, peppers, and my zucchini/sweet potato blend), crumbled in a little hoarded (already cooked) bacon, then folded it all into 8 whisked eggs and poured into a glass dish to cook at 350 for about 30 minutes. I tended to eat this cold in the car en route to work, but I am sure it’d be even better if you took the 30 seconds needed to nuke it. Paired with a banana and/or a handful of almonds, and I was good until lunch.
By days 10 and 11, I admit I was getting a little burned out on the whole protein/veggie/fruit prospects. It was Friday, the last day of school, the annual Beach Bum parade, and I really wanted nothing more than to chow down on the pepperoni pizza I made for Jack and his friends after school and enjoy some drinks with friends before, during, and after the parade as usual. But, I wasn’t ready to throw in the towel and head back to “Go” without collecting my $200 like in Monopoly, so I threw a pork roast in the crock pot, ate an orange, grabbed a sparkling water (in a coozie so as to feel more festive and party-like), and headed out. I grazed on the requisitely sad veggie tray at the party and tried the pork when I got home out of sheer principle vs. actual hunger. It was delicious! I followed a recipe from someone’s blog that I cannot seem to find now, but improvised with what I had on hand, in this case: 2 cups of homemade chicken stock (donated from my mom); 1.5 cups of homemade veggie stock (sounds impressive until you realize that I literally just tossed a bunch of veggies in a stock pot with some water and let heat do the work); 1 chopped onion; 1 chopped poblano pepper; 1/2 cup of apple cider vinegar; a splash of coconut aminos; and some garlic (and, of course, the pork butt!).
It was even better the next day–I never in a million years would’ve thought to put pork on a salad, but this was super good with just the pork, some torn iceberg lettuce, and broccoli slaw (with a sprinkle of sunflower seeds for added fanciness). It was so good, that I couldn’t wait to eat it again the next day.
Then I made meatballs from scratch, which again sounds impressive until you realize it was literally 2 ingredients (diced onion, ground pork) and some spices. Of course, I have the attention span of a goldfish, so the recipe called for sauteeing the onion and then blending it in with spices and meat, but I measured and dumped all of the spices atop by diced onions and just sauteed the whole mess together then added it to the meat without waiting for everything to cool. I served mine over spaghetti squash and the meatballs were so good that I didn’t even miss the pasta!
So I have just under two weeks left to finish up and I can tell you a couple of things for certain: I am sleeping great (something they say should occur); I am not hungry throughout the day; I don’t crave anything (except in my weird dreams) as evidenced by the fact that I can make toast for Jack and not bat an eye (or find half of it in my mouth like Sylvester and Tweety Bird) or scoop ice cream at Jack’s end-of-year class party and not “need” to have some myself; and Larabars have several “approved” flavors for an emergency. Made up of mostly fruit purees, nuts, and/or fruit juice, they are good to have on hand (for example, early on at Skate Night I crammed one in my pie hole to avoid cramming some of Jack’s nacho cheese and chips in said pie hole) and I find the mouthfeel offers something akin to bread/treats that protein/fruits/veggies just don’t have.
Once I finish up, I’ll post again with more thoughts, recipes, results, but until then, have a glass of wine and a cookie for me.