#Whole30 never looked, or tasted, so good! #FeelingHealthy

So – I’ve reached the end of my 30 days on the Whole30 Program.

For those who aren’t familiar with Whole30 - while on this program, for 30 days I totally eliminated all food from the following food groups: all grains (pasta, rice, oats, barley, etc.), dairy (all milk products, including cheese), sugar (especially added sugars in various products, or sugars included under ‘hidden names’), legumes, and beans.

I truly did not think I could stick to this for the entire 30 days, being most all my dinners usually include a side dish of rice or pasta. I also love a morning cup of coffee with half and half.  But once I committed to this, I was determined to give it my all.

During this 30 day period, my body had a chance to “rest” from any adverse effects some of these food groups may have on my body and health, then resetting itself to work with healthy, mostly organic, foods for all my meals.  What may have a negative impact on my body can be very different than what may have an effect on your body.  This program lets my body show me what is good and not so good for me. 

What have I found out already?

I feel absolutely awesome. Sleeping much better, waking and getting up with ease (which was never something this “not a morning person” ever did).  I have more energy during the day than I have had for ages.  I’ve discovered how little I need “snacks” when I eat the right foods at my regular meals.  I’ve also discovered many products, even those that may not be terrible for you, that I can definitely leave out of my daily diet, without difficulty.

I’ve also discovered a multitude of fabulous new recipes and ideas to try on my own, using whole foods; some I would never have thought of trying.  I’m definitely a foodie, and not only love to cook, but I love to experiment in the kitchen.  So this whole experience has been exciting and tons of fun.

Shopping takes a little longer – since I am a lunatic now with reading all labels. I “thought” I was a good ‘label reader’ – but definitely realized I didn’t really completely know what I should be ‘checking’ or avoiding.  But as I continue to do so, I know which products I can continue to use as I move forward.

I will now be beginning the next phase of Whole30 – slowly reintroducing various food groups into my diet.  I am anxious to see which may have an adverse effect on my body and health – and look forward to changing the way I look at shopping, preparing meals, and of course eating. 

Even if I don’t see any tremendous ‘signs’ of food that my body is better off avoiding, I have already made some definite decisions to eliminate some of my ‘regular foods’ from my diet either all together, or committed to just have them occasionally. 

Feeling healthy can’t be a bad thing . . . and at my age, giving my body the best opportunity to stay healthy can only end with positive results – hopefully for a l-o-n-g time.

Below is a photo journal - showing some of the meals that got me through the 30 days on this program:

 

Roasted Vegetables

Stuffed Rainbow Eggplant with diced eggplant, onions, carrots, cauliflower "rice" and organic, grass-fed ground beef. Topped with Muir Glen organic diced tomatoes.

Stuffed Flounder with spinach, tomatoes, onions and cauliflower "rice" - served over a bed of lemon, garlic green beans.

Boston bib lettuce wraps with Wild Planet pole & line caught tuna - with diced celery, carrots, onions, lemon pepper, lemon, and a touch of evoo.

Saturday morning Frittata with roasted vegetables & Applegate organic, uncured pepperoni.

Grilled organic pork sirloin cutlet with a garlic-herb rub, sautéed green beans with onions & herbs, tossed salad with balsamic dressing.

Boston bib lettuce wraps with organic turkey breast and diced organic chorizo, tomatoes, avocado & chipotle powder.

Wild Fresh King Salmon Filet with Cilantro Lime Cauliflower "Rice" - with organic baby rainbow carrots - and roasted broccolini.

Grilled organic pork sirloin cutlet, with sautéed red onions, garlic, mushrooms, baby spinach, & black Greek olives - with a splash of balsamic vinegar.

Saturday morning breakfast: Avocado Baked Eggs, with organic baby spinach, Applegate organic pepperoni, tomatoes, lemon juice, sea salt, cayenne & black pepper.

Chipotle Chili Chopped Beef Steak, made with organic, grass-fed ground beef, diced carrots, diced onions, chipotle chili powder, cilantro, garlic & lime juice. Served with sautéed onions, mushrooms, broccoli florets, with sea salt, black pepper & lime juice.

When you're on Whole30 and miss your stir-fry noodle dish - this is what you make: Stir-fried spiralized green & yellow zucchini, baby carrot strips, yellow & orange pepper strips, celery strips, mushrooms, onions, garlic, grilled chicken strips, baby spinach with organic Chinese Five Spice.

Organic smoked chicken sausage grilled in avocado oil, with sautéed red & yellow peppers, onions, artichoke hearts, mushrooms, Greek black olives, garlic, oregano.

Garlic Shrimp with Romesco Sauce over "Zoodles."

Roasted vegetable Frittata.

Raw Veggie Chopped Salad with oil free dressing.

Egg McMuffin: Fried egg "muffin" with sliced roasted red pepper & spinach sausage, and sliced avocado.

Mexican cauliflower "rice" with grilled organic Roasted Red Pepper & Spinach Sausage & sautéed broccoli & garlic.

Mason jar salad - Grilled chicken, red, yellow & orange peppers, rainbow baby carrots, grape tomatoes, celery - with an avocado oil & balsamic vinegar dressing.

Organic Basil & Roasted Garlic Chicken Meatball Kabobs with Twice Baked Sweet Potato with Ghee & Cinnamon.

Today's breakfast: Organic baby spinach, tomatoes, hard-boiled egg, avocado & organic chipotle powder (for a little kick to start my day).

Today's breakfast: Sweet potato applesauce mash with Saigon cinnamon.

Organic smoked chicken & apple sausage with homemade apple cider vinegar 'kraut' with green apples & mashed sweet potatoes.

Twice Baked Breakfast Sweet Potato.

One Pot Spicy Sausage and Kale Soup.

Grilled organic grass-fed beef chopped steak, seasoned with onion & herbs, on a bed of red beet noodles, with baby kale & spinach salad with balsamic, vinaigrette dressing.

Looking forward to the next phase of the Whole30 program - reintroducing foods back into my diet!

#FeelingHealthy