Day 21

My updates fell off because I got hit with a nasty cold. But I ate compliant and worked out everyday: run on Saturday, yoga Sunday.

Breakfast: leftover chicken, mushrooms, zucchini and yellow squash from the night before. Topped w salsa.

Lunch: kale mix salad dressed w apple cider vinegar and olive oil w chicken.

Snack: nuts

Dinner: same as breakfast

Snack: mango, walnuts, coconut butter

Exercise: lifted (legs day)

Day 17

I woke up with allergy symptoms today. I was already planning on working from home, which is a nice, slower change of pace from my normal days. For breakfast I wanted to make something that would be comforting, warm and make enough for a few more meals. Homemade tomato soup: nailed it.

Penzey’s “Mural of Flavor” spice mix
1/2 of a white or yellow onion, large dices
4 garlic cloves, peeled and cut in halves
28oz can of whole plum tomatoes17 oz water
1 bay leaf
1 dried chille pepper
1/2 can light coconut milk

In a medium sized pot over medium heat, sautee the onions and garlic in ghee and sea salt and pepper until soft but not browned. Season generously with spice mix, add bay leaf and pepper. Add tomatoes (plus any juice in the can) and water, bring to a boil, lower to a simmer and cover. Let simmer for about an hour, could be more but any less time and the flavors might not be properly mingled. Remove from heat, discard pepper and bay leaf, and blend with an immersion blender. Stir in coconut milk.

Breakfast: The above soup! Plus black coffee.

Lunch: watermelon, meatballs (made w/ egg, garlic, mushrooms, ground beef, salt, pepper, mural of flavor spices), sauteed mushrooms and avocado mashed up with lemon and sea salt. WOW. This was so good. Actually, all of my food has tasted awesome, awesome, awesome today so maybe it’s just my taste buds readjusting to natural flavors?

Exercise: My favorite 90-minute yoga class.

Dinner: tomato soup from breakfast with a meatball from lunch. I’ll eat something else after class tonight. Snack: my fave fruit/coconut butter/ pecan snack. But instead of mango I had pineapple.

Day 16

Hey! I’m on the backside of 30 days! But actually I plan to keep this one going after April 2. I just love it. I’m feeling so good these days. Today I accidentally slept through my alarm and woke up at the “late” time of 7:15 am. LATE! Three weeks ago 7:15 was a pipe dream. The incredible restfulness and peaceful sleep and boundless energy is enough of an incentive! When friends are lethargic and tired I just want to tell them…do a whole30, do a whole30, do a whole30! I thought feeling draggy, having trouble waking up, and that 2pm “zombie” feeling were just a part of life until my first whole30. Now I understand that I was malnourished! Not under-nourished, obviously…but not properly fueled!

Athletically I am seeing amazing gains. My body is EXCITED to work out. And my mind is set and determined! I work harder, I see better results. Lifting heavier, running faster, stretching deeper. I’m quicker with better muscle tone.

Farmers’ markets are JUST getting started for the season. There is no reason to stop whole30ing throughout the spring and summer! Fresh produce, Here I Come!

Oh yeah…one negative has been reflux. I think Sunday was the last day that I noticed this, so maybe it’s passed. But I have been weirdly reflux-y since I started the whole30, which is not something i usually struggle with.

Breakfast: but with all of that hype, was kind of a disaster. Sauteed baby greens mix (spinach, chard and kale in ghee with sea salt) and two eggs over easy. I just didn’t want to eat this. I ate all of the greens and one of the eggs. I wasn’t feeling it.

Snack: because breakfast was a bust, I ate a nice mix of pecans, pistachios, almonds, and dried cranberries.

Lunch: I had the great fortune to stop off at home this afternoon for lunch and a workout. 1/2 chicken breast seared in olive oil and seasoned with salt, pepper and northwest fire seasoning from Penzey’s spices. I LOVE that seasoning. Smokey and hot. Mushrooms sauteed in ghee, garlic, salt, lemon juice. A whole avocado mashed with crunchy sea salt and lemon juice. This was just the best meal. I want to eat it again and lucky me, I’ve got leftovers for dinner!

Exercise: 10 minute extreme incline walk and chest/arms day. Some deep stretching to work out the soreness in my legs from Monday and Tuesday’s workouts. Yoga tomorrow and I don’t want stiff legs to keep me from getting into it!

Dinner: same chicken and mushrooms from lunch and kale mix salad with apple cider vinegar and olive oil. Snack: my fave mango/ pecan/ coconut butter snack.

Day 15

Breakfast: leftover pork and veggie purée from dinner with some spaghetti squash thrown in.

Exercise: 10 minute extreme incline walk and a treadmill 5k. 8:57 pace. If I could do that pace reliably every run I would be so thrilled.

Lunch: spaghetti squash, hamburger patty, sauce(homemade) Dinner: kale mix, avocado, anchovy, vinegar and oil salad Snack: mango, coconut butter, pecans.

Day 14

Breakfast: hamburger patty, same mushroom/ spaghetti squash thing from yesterday.

Lunch: scrambled eggs, sautéed kale and 1/4 of an avocado.

Dinner: roast pork, carrots, onion and garlic, roasted turnips and sweet potatoes.

Workout: legs day! And 10 minute steep incline walking.

Day 13

Breakfast: 2 eggs scrambled with kale. Black coffee.

Lunch: burger topped with guac. Spaghetti squash sautéed with mushrooms. The last of the butternut soup.

Dinner: chicken breast, kale mix salad topped with red wine vinegar and olive oil.

Exercise: 90 minutes of yoga.

Day 12

Woke up before my alarm, laid around in bed for awhile and then finally got up at 8:30am. On a Saturday! Amaze.

Breakfast: black coffee, 3 eggs scrambled in ghee.

Lunch: grilled chicken breast and salad (romaine, ice burg, tomatoes, pickles) from a Mediterranean restaurant at the city market.

Snack: kale, cucumber, celery, grapefruit juice.

Exercise: a very enjoyable and leisurely run through Gillham park.

Dinner: bison burger lettuce wrapped w guacamole and pico. Cabbage slaw side. Mango, pecan, coconut butter dessert.

Day 11

Early early 5:40am wake up call today. Had places to be by 6:30. Aced it. Fell asleep easily, slept like a little rock, woke right up with my alarm. I LOVE THIS PART OF THE WHOLE30! It’s like super-human energy. I’m even more productive at work. Got to the office by 7:40 and am motoring through my to-do list for the day. Even yesterday evening I had incredible energy as I got home from work, threw some dinner in the oven, walked the dog, ate with my husband, cleaned up the kitchen, went to yoga, came home and got the house ready for a gathering I’m hosting tonight, hung out with my roommate, and read myself to sleep. I never felt draggy, listless or fatigued. Amazing.

Breakfast: butternut squash soup (really getting the most out of this soup) and black coffee.

Lunch: kale mix salad, tuna, avocado, red wine vinegar and olive oil, salt and pepper. Roasted butternut squash.

Dinner: butternut squash soup.

Exercise: I’m doing girls on the run with a local school! So hanging out with great kiddos and supporting them in their goal to run a 5k this spring will be my workout for the day!

Note: Although I’ve got tons of energy and feeling good, I have had some reflux issues.

Day 10

Breakfast: curried butternut squash soup (butternut squash, chicken broth, coconut milk, red curry past, onions, garlic, coconut oil, salt, pepper). This recipe is delicious! I love it. But the same thing is happening to me this time around that happened last time: the red curry paste, which , according to the ingredient list doesn’t have any non-compliant ingredients, is really irritating my stomach. black coffee.

Lunch: curried butternut squash soup, roasted rosemary butternut squash (this butternut squash was HUGE so I had to think of a few ways to use it), anchovies, clementines. A very orange lunch.

Dinner: Sauteed chicken, homemade pasta sauce, spaghetti squash.

Snack: mango with crushed pecans, coconut butter, coconut flakes, sea salt. All mixed up in a bowl. Yum.

Exercise: 90 minute yoga class. I look forward to this class all week. It is challenging and relaxing. Just hard enough to keep me on my toes, keep me advancing in my practice and make me sore the next day. I feel all wrung out after 90 minutes.

This morning I was up at 6:45 am. So rested. I attribute this to the whole30 diet but also making a better choice last night to read myself to sleep instead of ipad myself to sleep. I feel asleep more quickly and deeply and much earlier to a book (Ender’s Game) than I ever do to an episode of something dumb on Hulu+.

Day 9

Breakfast: 2 clementine oranges and black coffee. this time around i am NOT doing a good job on breakfast. one contributing factor to this is that my job is such that I’m usually off Saturdays, Sundays, Mondays, and Tuesdays and Wednesdays I often show up to the office around 11am and don’t leave until late at night. I guess what I’m getting to is that I love sleeping late. Where this plays in, breakfast wise, is that I typically jump into lunch fairly soon after waking. I’m sure if I let the official whole30 team review my eats from the last few days they would say that I’m not doing a real whole30 because I’m not eating a complete breakfast. And to that I say: fair enough. but this time around, understanding the plan and the benefits I reap from following it, I was more interested in continuing to build the habit of healthy eating and how it fits into my own lifestyle verses following the letter of the law. Part of my lifestyle, and a part that has been with me since I was 15 or 16, is that I don’t like to eat breakfast. Last whole30 I discovered, wow, breakfast is actually pretty great. But there are still days where I’m going to forget, or not find time, to eat it. Last time around, I had anxiety about making sure I got a perfectly whole30 breakfast every single morning. But I don’t like having anxiety over food (especially over a system of eating that is completely self-imposed). So I’m letting myself off the hook here. Hopefully I can pull myself together enough in the next few days to actually have a balanced breakfast.

Lunch: Sweet kale mix salad, 1 can tuna, 1/2 avocado, red wine vinegar, olive oil, salt, pepper. If it ain’t broke, don’t fix it. And so far this salad hits all of the whole30 requirements for a balanced meal, and I truly love eating it.

snack: a little bit of cubed, seasoned steak and a clementine. Exercise: treadmill 5k at 9:13 pace. I would still like that pace to come down, but dang this run felt incredible. Half way through I got an amazing burst of energy. My brain and body we’re tingling from a total surge of some hormone or chemical or something. I kicked into gear and just felt so great, like running should be. I can’t wait to kill a few races this year. Dinner: 2 huge bowls of curried butternut squash soup.