If you’ve been following me on Instagram, you know that I started my second round of the Whole 30 (and if you’re not following me on Instagram, you should really head over there to get the latest updates and some pretty great photos). I just finished up my first week and thought I would fill you in on how it’s going so far.
Right off the bat, this time around feels very different from the first time I did the Whole 30. For starters, I’m doing this one on my own instead of with a group of other people. Last time, I joined a program with around 20 other people who met once a week to talk about their challenges and share tips and strategies. This time, it’s just me and Mike.
My mind is also in a different place this time. The first time I did this, I didn’t really know what I was getting myself into. I wanted to figure out what was causing some of the less than desirable issues with my body, but I didn’t realize that it would change the way I think about food. This time I felt like my body needed a reset after a summer full of BBQs, eating out and indulging in foods that taste amazing, but don’t always leave me feeling the best. Ever since my first Whole 30, I’ve felt more in-tune with my body and how foods affect the way I feel and function, so I knew this was the right time to Whole 30 again.
When I returned from my trip to the UK, I felt exhilarated and rejuvenated, but a little bogged down and sluggish. That’s what I love most about doing the Whole 30 – it’s never too late to start fresh, press the reset button and get back to basics. So, once again, I have embarked on a 30 day journey to refresh my system and see where it leads me.
Week 1 Update
Day 1-3: I started on September 5th which was also my first day back to work after two weeks away. It was a busy day, so I didn’t really have time to think about the food I could and couldn’t eat. I felt pretty tired for a few days, but I attribute that to jetlag rather than the Whole 30.
Day 4: My sugar cravings started to kick in on Day four. I did a grocery run after creating my meal plan for the following week and couldn’t help but notice all the freshly baked cookies, pastries and cakes in the bakery. Even walking past the cookie aisle had me wishing I could toss a box of Oreos in my cart and beeline to the checkout. But, I stayed strong and resisted the urge.
Day 5-6: Days five and six were over the weekend where I was in full-on meal prep mode. I roasted a chicken to have for dinner on Saturday night with sweet potato mash and roasted brussel sprouts. On Sunday I used the chicken bones to make chicken stock which simmered on the stove all day and made the house smell amazing. I also made an apple sauce creation with cashews and cinnamon to add some variety to my breakfasts. I felt really good over the weekend – no adverse symptoms, no crazy cravings and no energy drain.
Day 7: Today I used the stock I made to make a delicious Chicken Zoodle Soup. There is something about homemade chicken soup with homemade chicken stock that is so comforting. I added carrots, celery, onions and potatoes to the stock and poured it over zucchini noodles for a hearty dinner.
My first week back on the Whole 30 was pretty easy, though I didn’t feel super prepared going into it. The first time around I had weeks to prepare and wrap my mind around the idea and this time I went from eating fish and chips with beer and sticky toffee pudding to no dairy, sugar, alcohol, grains or legumes. As a result of my lack of preparation, most of my meals were pretty simple with a lot of “winging it”. Luckily, my diet had been mostly Whole 30 compliant for months, so I had a lot of recipes in my arsenal to pull out.
Going into week two, I feel more prepared. I have a clear meal plan to follow and a fridge and pantry stocked with all the essentials. I’m curious to see if any of the expected side effects happen which can range from bloating to frustration and the temptation to give it all up. I’m hoping that my resilience will win and I’ll be able to stick it out. Stay tuned next week to see how week two goes!