So I officially started the Whole30 on February 15, 2017. I read most of the book; It Starts with Food to get a better understanding of the science behind the program as well as how to make it easier to follow the program. I already knew that I absolutely love eating eggs in all forms but had been avoiding whole eggs fro about 2 years because they’re “high in fat”. What a bunch of BS that was.
I figured that most of my meals would be pretty similar to my meals prior to Whole30 because I do eat a lot of protein, but I have never eating as many vegetables as I have in the last three days and surprisingly – I love it.
I started prepping and planning by figuring out what kind of protein I would have available for each meal. Obviously eggs when I was at home before work with some sort of hash/vegetable/fruit combination. That was easy.
Lunch I decided would be chicken throughout this week with avocado, some type of veggie and then a starchy veggie like mashed potatoes or sweet potatoes. Dinner would be similar. I also knew that going through this first week with my longer 10-12 hour shifts and having picked up an extra shift this week that I may need some snacks to get me through the long days. I picked up some apples and bananas as well as some almonds and almond butter. The guidelines say really not to snack if possible, but they also say that if you’re working long hours and away from home – it’s totally acceptable. I’m trying not to snack if possible and really listening to if I’m actually hungry or just craving something.
So I got to work and prepped all my food. Cut up my vegetables for salads as well as sweet potatoes to toss in the air fryer in the morning. I put 6 chicken breast in the crockpot with some spices and organic chicken broth to make shredded chicken for quick grab and go meals. I made a giant (5 lb batch) of mashed potatoes using just chicken broth, spices and just a little bit of truffle oil. I hard boiled 1 dozen eggs just in case I needed them for breakfast.
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Day 1 meals:
coffee with coconut milk
large salad of spinach and kale with onions, tomatoes, mushrooms, olive oil and balsamic vinaigrette, tuna and grapes
NY strip steak
air fried asparagus
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Now Day 1 didn’t feel that terrible. I was motivated and excited to get started. I felt great about my decisions and my choices and actually didn’t feel deprived or hungry. Cravings were under control and I actually enjoyed the food I was eating.
Day two was an entirely different story!