Overall, I feel great -- I'm sleeping well and not feeling an afternoon slump. I haven't had any major cravings. I haven't consumed anything non-compliant... not even close.
A colleague is also doing a Whole30 and we've been checking in most mornings. We had a good laugh when we realized that we both recently had dreams about accidentally eating something non-compliant. Hers was bread and other baked goods. Mine was oatmeal. I think she wins, right? Who dreams about eating oatmeal?! I don't even eat oatmeal all that regularly.
As far as food prep, we do about the same as we did before. Here is a snapshot of what our Whole30 meals look like...
Breakfast: I typically eat a couple hard boiled eggs and fruit for breakfast, so this was probably the easiest food transition. While I could continue with my typical breakfast, I thought this was a great opportunity to try something new. On Sunday, I made the Leek and Prosciutto Frittata recipe from the America's Test Kitchen cookbook, Paleo Perfected. Many of the recipes are not Whole30 compliant (honey, paleo "baked goods," etc.), this was is fine as is. Super fast to make and tastes just as good leftover. Throw in a side of fresh berries and I've been good to go until lunch.
|Leek & Prosciutto Frittata + Bluberries & Strawberries|
Lunch: This has generally been leftovers from Meal 3 the prior day. My favorite taco salad recipe is compliant, once you omit the tortilla chips and cheese. I barely missed them.
Dinner: Our third meals of the day have varied. One from last week was beef burgers with avocado mayo and caramelized onions, and sautéed cremini and maitake mushrooms, accompanied by a giant, veggie-filled salad.
|Burger w/ avocado mayo & onions, mushrooms, & salad.|
And yes, leftovers from this Meal 3 were Meal 2 the following day.
We've definitely enjoyed some quite delicious meals during our Whole30.
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