Whole30 Challenge

Annnddd, we’re back. After a brief hiatus from the blog, I am back, this time, with the start of a new challenge, the Whole30 Challenge. This challenge isn’t new to me, and it’s actually been pretty much how I typically eat and the basis of many nutrition challenges I implemented when I was running CrossFit Solana Beach. However, after a month of vacation and taking a break from being so stringent about how I ate, I decided it was time for a nutritional reset. After 5 days of the Neera Cleanse (see my previous blog post on the benefits of this), I decided taking on the Whole30 Challenge, as prescribed, was in order. The Whole30 Program is pretty simple, here goes:

– Eat real food – meat, fish, eggs, tons of vegatables, some fruit, and plenty of good fats

This means,

– No added sugar of any kind, real or artificial
– No processed foods
– No alcohol
– No grains (yes, this includes whole wheat AND corn!)
– No legumes (yep, sorry, hummus and peanut butter are gone)
– No dairy
– No white potatoes

If any of this sounds crazy to you or you want to know the rationale behind why certain foods are off limits, you should check out the Resources on the Whole 9 blog here and check out their new book It Starts With Food. I’m reading it now and I can honestly say it is amazing. It makes some of the most complicated topics easily understandable and addresses food all the way from the psychological aspects down to how our body uses it for fuel, as well as some delicious recipes to make the transition as easy and yummy as possible.

Here are a few reviews on the book,

Steph McCormack, at Stupid Easy Paleo
Chris Kresser

Ok, so…here’s my day 1:

Freshly picked blueberries from my blueberry bush
3 slices of bacon
3 eggs, green onions, spinach and cilantro cooked in the bacon grease, topped with 1/2 avocado
Kona coffee w/ coconut milk (p.s. limited amounts of coffee are ok)

Blueberry Bush

Claire’s (Mmmm, yumm!)
Chicken and Summer Fruit Salad with a raspberry vinaigrette dressing on the side
– contained Stone peaches, pear, avocado
Mixed Berry cup
– contained blueberries, strawberries, and blackberries
3 slices of bacon
cup of coffee with Heavy Cream

Eggplant Lasagna (ingredients are eggplant, olive oil, tomato sauce, beef and buffalo meat, herbs from my herb garden, eggs, and cauliflower)
Roasted Asparagus (roasted in coconut oil)


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