When you’re already feeling your worst, it can be hard to make big changes.
And yet, here I am, taking on Whole30 round four despite all of the health issues I’ve been facing.
Whole30 is, for lack of better terms, an “elimination diet” that helps reduce inflammation and promote a healthier lifestyle. That being said, it is pretty strict, so why put my body through that when I’m already sick?
The answer is pretty simple, actually: I felt the best ever when I did my first round of Whole30, and I’m hoping that trying again will help me feel a little better.
Granted, I have tried Whole30 again since the first time, but sadly had to push it aside when I started feeling sick just to be sure that Whole30 wasn’t the cause.
In honor of my first week back on this program, I wanted to share some of the recipes I tried over the past few days! Most of them are from other bloggers because I’m not good at coming up with recipes on my own, but I am so grateful to them for sharing and making my Whole30 experiences so much easier. Make sure to check them out and show them some love! BTW, these recipes are great whether you’re on Whole30 or not.
I’m not usually a hummus person (simply because of the taste), but I’m always willing to give something a try for the sake of Whole30. Plus, I love cauliflower and I can always go for a program-approved snack. I’m so glad I decided to try this because it’s so tasty and easy to make! All you really have to do is roast cauliflower, then throw it into a blender or food processor with a few other ingredients and presto! You’ve got a yummy dip. The texture of my hummus was really similar to a store-bought hummus, but just a bit chunkier, which I didn’t mind at all. I added some extra garlic to mine as well because garlic is my lifeblood and garnished it with pignoli nuts instead of sunflower seeds because that’s what I had at home. Seriously, try this recipe! I already can’t wait to eat it again.
I love anything with Asian flavors– they combine savory and sweet and it just hits the spot. I was so excited when I found this recipe on Pinterest. The original recipe calls for zucchini noodles (zoodles) and quick pickled purple cabbage topped with chicken breast, an almond butter sauce, mango chunks, cilantro, microgreens and sliced almonds. I’m personally not a huge zucchini fan, so I chose to sub in carrot spirals from Trader Joe’s. I sauteed them in coconut oil for a few minutes until they started to brown just a bit and they were so delicious! I used frozen mango chunks that I had defrosted instead of using fresh mango. This helped me avoid the messy process of cutting a fresh mango, but still brought that sweet, creamy relief this dish needed. The sauce definitely has a bit of a spicy bite, but it’s so yummy. I also chose to forgo the cilantro because I’m allergic, but I still thought everything tasted great. This dish is definitely a great meal prep option. You can make the sauce and chicken ahead of time and refrigerate them until you’re ready to eat! So easy and tasty.
I’m obsessed with bruschetta and it tastes amazing on this chicken. The recipe is so simple. All you have to do is put some chicken breasts to cook and, while they’re on the stove, make some bruschetta and a balsamic vinegar reduction. It was so yummy, but there were a few things I had to modify. For starters, I had to cook the chicken longer than the initial recipe called for, but that’s also dependent on pan and stove differences. I also added red onions to my bruschetta just because I love onions. Lastly, I ultimately decided that I liked the chicken better without the reduction… probably because I wasn’t watching it close enough and it got burnt. I’m excited to try this recipe again and see how it tastes without burnt sauce!
Since my first go at Whole30 about a year ago, I’ve been reading that combining dates with mustard tastes like honey mustard (honey is a no-no on Whole30, so real honey mustard is out of the question), and I just didn’t believe it. And then I made this steak, and the marinade tasted just like honey mustard. Like, it was unreal. If you’re a steak lover, try this one out! It’s so juicy and you seriously won’t feel like you’ve cut anything out.
Strawberry and Mango Protein Smoothie
This is the only recipe on this list that I came up with. Smoothie recipes are so easy to come up with, just based on what flavors you like. I love having smoothies for breakfast! I usually don’t follow any specific recipes, but I kept track of what I used for this one just for you guys… and because I liked it so much! To me, it tasted tropical and dreamy. I love tropical flavors that make me feel like I’m on vacation. To make this smoothie, I used about two handfuls of frozen mango chunks, ten fresh strawberries, one and a half cups unsweetened coconut milk, and one serving (two scoops) of Vital Proteins unflavored collagen peptides. The smoothie had the perfect consistency, and I was glad to have some protein in it, too. I drank it alongside a breakfast of hashbrowns and a fried egg and it was so filling and satisfying. Let me know if you give this smoothie recipe a try, or what your favorite smoothie is!
And that’s my roundup for now. I’ve got plenty more days on Whole30 coming up, so I’ll try to share more tips, recipes and stories. Let me know if you have some beloved Whole30 recipes I should try, or if you try one that I recommended.
Also, on an unrelated note, I recently started selling some clothes and accessories on Poshmark, and it’s totally addicting! If you’re interested in checking out what I’m selling, you can see my closet here.
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