I just completed Week 1 of the Whole30, a 30-day diet that eliminates all sugar, dairy, legumes, alcohol, and grains. Why would I do that to myself? Because the program promises increased energy, balanced metabolism, weight loss, improved gut health, and—most importantly for me—control over cravings. Todd and I both also wanted to stop being so dependent on eating out, something we do way too often.
So what does that leave? Meat, vegetables, fruit, nuts (except peanuts), and healthy fats like olive and coconut oils. Week 1 felt surprisingly normal for me, and I was almost never hungry (although I have missed my after-work wine). We had taco salad, steak, stuffed peppers, Nicoise salad, and lots more, and spent more time together in the kitchen than we ever have before. We even travelled over the weekend then had friends over for dinner with no problems at all. Here are the five ingredients that kept me going through the week!
- Eggs — I. Love. Eggs. Scrambled, hard-boiled, poached, sunny-side up—you name it. I ate veggie-packed scrambles for breakfast, hard-boiled eggs for snacks, and a frittata for lunch.
- Avocados — I made guacamole several times throughout the week and piled it on top of fajitas, chopped veggies, and turkey-lettuce wraps. It tastes so good, I feel like I'm "cheating," but it's 100 percent compliant.
- Spinach — Whether eaten fresh in the form of a salad, mixed in with scrambled eggs, or simply sautéed with some garlic and coconut oil, spinach is versatile, delicious, and packed with nutrients.
- La Croix — I was so happy when I learned that La Croix is allowed. We bought several cases at Target and I drink one when I'm craving sweetness. The coconut is by far my favorite, but they're all good.
- Zucchini — It's in season, cheap, and crazy versatile. Zucchini chips, zoodles, and simply sautéed as a side. We have some growing in the garden, and I can't wait until it's ripe enough to eat!
P.S. This is my favorite recipe from the week.
Also, this post is why I decided to take the plunge.