One week into the Whole30 challenge and I feel so accomplished being seven days free of sugar, diary, grains, legumes and alcohol. But… I have to be honest… I’m SO hungry! Whole30 encourages you to eat three larger meals a day while keeping snacking to a minimum. Changing my eating pattern from lots of snacking throughout the day to a focus on three bigger meals has been a transition, but I’m feeling ready for week two!

My counter is constantly filled with produce!

Bye, Bye Cheese

One of the biggest realizations I had the first few days was how much I was used to reaching for cheese to top my meals or using grains as a base for meals. Now, I feel like I’m being challenged to use real whole foods to fill me up. I’m experimenting with combinations I haven’t tried before and loving new sauces and spice combinations. When I go to the store now, I basically only shop in the produce section and look for new meats and fish to try.

Actually Really Delicious

Although I’ve been hungry in between meals, the meals I’ve had this week have been pretty delicious! For breakfast I’ve been rotating a sauté of mushrooms, sundried tomatoes, sweet potato and zucchini latkes, and eggs. For lunch this week I ate a version of Food Network’s Thai Curry Veggie Noodles with Chicken. I learned that I don’t love the flavor of coconut milk unless it’s heated up, so I just quickly warmed this bowl up in the microwave for a minute every day so the veggies still had their crunch, but the chicken and dressing were warm. For dinner my Whole30 version of Cuban Ropa Vieja (a shredded flank steak stew with peppers and onions) was rocking my world.

Old Favorites

While I’m currently LOVING all the new recipe experimentation, I do think that over the next few weeks I’ll be reverting back to a mix-and-match staples approach of meal prep. I made a Coffee-Rubbed Salmon that will for sure be making an appearance again. I just rubbed the top of a two salmon filets with a little ground coffee, paprika, cinnamon, cumin, salt, pepper and olive oil. Bake at 425 degrees for about 8-10 minutes and you have a flavor-packed salmon that couldn’t be easier! I had this one night for dinner with arugula and squash and the next morning with a poached egg on top and was in heaven.

New Routines

The first few days of Whole30, I realized that my stomach was not loving coffee anymore, so I decided to start drinking matcha and I’m hooked. Nutpods creamer has legit changed the game for me and I’m feeling so good with this new routine. I can’t wait to see what week two brings!

If you’re doing Whole30 this month…how are you feeling?! If you want to join in, it’s not too late!

Love food. Love self. Love life.
Gabriela