Starting a Whole30 pre-vacation feels a little silly. I got home last Friday night and decided that Saturday I’d start over.
I’ve decided to keep a short diary to describe each day of the Whole 30.
Day 1: You moody, moody SOB.
Day 2: I’m hungry. Second dinner in my mouth. I had what I’d describe as a blood sugar low.
Day 3: Feeling like I’ve got this, but also I want dessert. Can I quell the Sugar Dragon with a spoonful of hazelnut butter and cocoa nibs? Is it normal to be tired AF after getting my IUD out? I don’t remember. I want a cheesecake.
Day 4: I got this. Today might suck emotionally, but I got this. Chamomile tea ftw.
Day 5: Time goes by so slowly (I sing it in my head to Madonna’s “Hung Up”). I want popcorn with a healthy helping of nutritional yeast.
Day 6: I’m hungry, put food in my mouth. I will subsist on raspberries from my raspberry bushes!
Day 7: Oooooooo MY BRA HAS SO MUCH ROOM, I look like I’ve lost a bit of the flub I was trying (not trying) to lose! Wooooooo. Okay breakfast now?
Perpetual grumpiness aside, I came up with a list of things I like to have around for Whole30s:
- Almond flour for…well, my illicit mug cakes (1 heaping tbsp almond flour, cocoa powder, coconut milk + 1 egg, microwave in mug for about a minute, voila, breakfast! I put hazelnut/almond butter on mine with cocoa nibs, hemp seeds and berries. Keeps me pretty full for the morning).
- Chia seeds for chia puddings. I get pretty creative with these, but it’s nice because you can make them overnight and add your fun things in the AM. I like adding matcha, berries, cocoa nibs, shredded coconut, any fruit, and hemp seeds.
- Hemp seeds
- Cocoa nibs. Already mentioned them, hah.
- Rx Bars for when I’m really hungry and need something quick. I try not to eat too many of these or eat them earlier in the day.
- Lara Bars (same idea as Rx Bars, but no egg).
- Nick’s Sticks. Basically a compliant meat stick for when you’re snacky.
- Eggs. So many eggs.
- Spices! I’m nuts for nutritional yeast, rosemary, pepper (I have whole peppercorns in a grinder), tumeric, salt (obvs).
- Zucchini covered in nooch!
- Tuna (canned is cool!)
- Olive oil for mayonnaise
- Lots of lemons or limes
- Mustard, the nice Dijon kind for mayo
- Whole garlic bulbs. I cut off the top, drizzle them with olive oil and a sprinkle of pepper, wrap them in aluminum and roast them in the oven on 350-ish for an hour AND THEN PUT THEIR ROASTED GOODNESS IN MY MAYO!!!!!
- Raw Wraps. They’re from St. Catharines, Ontario, but they’re flax seed, tomato, and carrot made into a wrap. I buy them at a local organic grocery in Regina. Handy to use when you want sandwich-y things. Aside: Don’t love that they said they don’t use “artificial chemicals” in their food. There’s nothing wrong with food preservatives. Sigh. Okay, moving on. Their wraps are delicious!
- Whole green lentils for lentil sprouts.
- Mung beans for mung bean sprouts!
- Avocados. Because they can go in/on everything.