A lot of you have been asking how I’m feeling and I have to admit, after my first week of the Whole30 program I honestly didn’t notice much of a difference. That may sound disappointing, but considering all the warnings I’d read about many people feeling pretty awful in the beginning I feel lucky to pass through unscathed! I think it helped that I was already eating pretty clean before I started Whole30 and had already reduced gluten in my diet quite a bit, so those changes weren’t quite as dramatic for my body.
By the end of week 2 I was still thinking I didn’t feel any differently…but then I realized it was 9pm and I felt awesome – not tired or sluggish at all! I’m definitely happy to report that only halfway through this 30 day challenge it appears I’ve gotten my energy levels back on track! I’ve always been a pretty good sleeper so I haven’t noticed much of a difference there, although I have been waking up earlier on my own (no alarm clock or 3 year old needed) and feeling well-rested and ready to start my day, so that’s fantastic! Overall, I’m loving these results so far!
During the Whole30 program meals center around meat, seafood, eggs, tons of vegetables, a little bit of fruit, and plenty of good fats from oils, nuts and seeds. Foods that are off-limits include added sugar of any kind (this includes maple syrup and honey), alcohol, grains (including wheat, rice, oats, corn, quinoa), legumes (beans, soy, lentils, peanuts), dairy, corn and white potatoes.
Here’s a look at the meals (and recipes) I enjoyed during Week 2:
Meal 1: Scrambled eggs with kale and scallions and Wildtree’s Fiesta Salsa Mix.
Meal 2: Kale, lettuce and carrot salad with grilled chicken, topped with homemade garlic ranch dressing and chopped cashews.
Meal 3: Salmon with Lemon Dill Sauce (I made it according to this recipe, but substituted Wildtree’s Dill Dip Blend for the fresh chopped dill and it was amazing!) and Roasted Winter Veggies (carrots, parsnips, sweet potato, and rutabaga).
Meal 1: Celery Root, Kale & Avocado Slaw.
Meal 2: Scrambled eggs and bacon.
Meal 3: Wildtree’s Spanish Style Garlic Shrimp (part of my new “Refresh, Reset” Whole30 and Paleo-compliant freezer meals workshop) and carrots seasoned with Wildtree’s Rancher Steak Rub.
Meal 1: Egg, kale, and scallion frittata seasoned with Wildtree’s Rancher Steak Rub.
Meal 2: Wildtree’s Spanish Style Garlic Shrimp and Celery Root, Kale & Avocado Slaw.
Meal 3: Apple slices with Spiced Cashew Cream Dip.
Meal 1: Egg, kale, bacon, scallion frittata seasoned with Wildtree’s Rancher Steak Rub.
Meal 2: Grilled mahi mahi topped with guacamole, and apple slices with Spiced Cashew dip
Meal 3: Taco salad with beef, red and green peppers, and guacamole.
Meal 1: Almond Chicken Soup with Sweet Potatoes.
Meal 2: Balsamic roasted Brussels sprouts and broccoli, and apple slices with cashew dip.
Meal 3: Grilled steak salad with kale, scallions, toasted pine nuts, and homemade vinaigrette.
UPDATE: Continue following along on my Whole30 journey here: