WIAW: Whole 30 Edition

 

This is my first time participating in WIAW by Jen at Peas and Crayons…. I generally don’t post “what I ate today” posts because I feel like it promotes comparisons. But several people have expressed interest in what I am eating on the new Whole 30 plan I am following, so I decided to participate this week. I also want to track how I feel for my own reasons so bear with me. If you don’t care about how I ate or you are particularly susceptible to comparison & guilt feel free to skip this post! The last thing I want to do is make anyone feel ‘bad’ or ‘unhealthy’ because they don’t eat the same way I do. Eat however makes you feel the best! It doesn’t matter what I do- everyone is different.

Under the Whole 30, I can only eat high quality meat, veggies, healthy fats, and some fruits. I never thought I could plow through so many vegetables in two days!!! So far so good, and I feel way fuller than I normally do. I am basically eating the same amount of food just spread out more (3 meals a day instead of 6) and cutting out grains, dairy, sugar, and legumes. Things I’ve noticed so far are a huge difference in feelings of satiety, as well as amazement at just how many vegetables I’m going to have to eat/buy! I thought I’d have a problem with them going bad…..but no way! This is good because vegetables aren’t expensive. But meat is. I just have to tell myself that it’s worth it for my health! So here’s what day 2 of my Whole 30 looked like:

Meal 1:

Frittata with 3 eggs (!), spinach, tomatoes and onions

Blueberries and blackberries with 1 tbsp sunflower seed butter

coffee (obviously)

I made sunflower seed butter and it.is.awesome.

 

 

 

 

 

 

 

 

 

Meal 2:

 

 

 

 

 

 

 

Looks disgusting but:

1 cup roasted cauliflower

1 cup carrots roasted with garlic

chicken breast

2 tbsp of avacado

 

Meal 3:

Pan fried cod in coconut oil and topped with Milanese Gremolata olive oil from Olive a Sudden!

1/2 cup roasted cauliflower (again, yum)

1-2 cups of brussel sprouts

I am obsessed with brussel sprouts. They are so delicious. I roasted them here with white truffle oil and cinnamon pear balsamic vinegar. I finished them with garlic and pink sea salt. I had no problem ‘filling my plate’ with them. I want more of them. Now. But I had to save them for lunch tomorrow.

 

I also snacked on some almonds that I forgot to take a picture of. According to Whole 30, you are not supposed to snack. It means you’re not eating enough. So I guess I have to eat more protein and fat at lunch. Still getting used to this and getting in the grove so hopefully I’ll get it right sooner or later. I am nervous about this weekend, because we are going to be away from home and I really hope I can be compliant. I am not going to over-stress about it when I get there though.

Thanks for reading, and Happy WIAW!

What is your favorite way to make brussel sprouts?

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