The one thing I find interesting about Whole30 is that it doesn’t matter how many times you do it – you still find that there are certain things you struggle with that didn’t happen last time or new things you’re winning at that also didn’t happen last time. It’s like, every time you go through a reset you’re faced with new challenges and wins.
I find it to be a really eye-opening experience, honestly. It means that our relationship with food is growing, changing and evolving. And that makes sense right? We try a new recipe and realize it’s our new favorite. Or, we overdose on something we once loved (boiled eggs for me) that if we even SEE it again we’ll straight up vomit.
Last week wasn’t too hard or too easy. I think the most difficult point was when my boyfriend, Albert came to town. We’re long distance and we see each other about every other weekend. He came to visit and thankfully I made him his favorite peanut butter soup so he was set for most of the weekend with that, our typical breakfasts and then easy dinners.
I find one of the hardest parts about Whole30 is being around people who aren’t on Whole30. I haven’t become completely comfortable seeing someone eat something that I love but can’t also eat. Thankfully Albert naturally eats dairy-free and he doesn’t have a ton of bread either so it wasn’t too bad. Another thing that made our weekend together a little easier is how much food I had prepped. I wanted to make sure that even if he did decide to get a pizza or wanted tacos that I still had something I could eat at home.
And the best part was that, here in Cleveland, we have a Paleo based restaurant that has a lot of Whole30 options. When I’m on Whole30 I always go there because I feel confident that I can still stay compliant and enjoy myself too! I got cashew crusted buffalo chicken tenders with baked sweet potato chips. Y U M!
I also tried making a date milk to use for my coffee and loved it! I know some Whole30ers may say this is SWYPO (sex with your pants on) but, for me, this worked. I enjoy my coffee mornings and I just can’t do it black. There’s no amount of coconut oil, cinnamon or prayers that will make me like black coffee. But, blending 1 cup of almond milk and 2 dates and putting a little bit in with my coffee makes it worth it in my food freedom. And yes, technically it’s still compliant.
Week 2 Takeaways:
That’s what I think I learned the most last week is that this is my reset. This is MY Whole30. My purpose this round is to figure out new ways to eat & drink that align with healing my candida from the inside out. I know the store bought coffee creamers, over time, will wreak havoc on my gut. But the date milk is just enough to curb my coffee craving and not harm my gut.
I'm looking forward to the next week. I already have some great recipes to lean on and am just overall feeling really good. I can't believe today is already day 16. I'm past the 1/2 way mark people!!
On to Week 3!
How's your Whole30 going so far? Wins? Challenges? Shout it out so we can celebrate you!