We Survived Whole30 (Which Means You Can, Too!)

Whole30 inked by Holly

Last winter, Lindsay tried the Whole30 eating plan. We thought it was a little nutty and extreme, but we supported her. She’s always had some stomach issues and Whole30 helped her assess the foods that bothered her, in addition to giving her more energy, helping her lose some weight, and teaching her about healthy living.

So this summer, when Lindsay mentioned wanting to do it again and asked if we’d join her, I wasn’t sure. The sisters (as we collectively call them) wanted to give it a try, and I reluctantly decided to join them. I’ve been concerned about all the processed food in our diets but wasn’t really sure where to start eating clean and being more healthy in general. Whole30 seemed like a good way to jumpstart some healthy eating habits.

The first day, I hadn’t even researched the rules or read It Starts with Food—  I just kept bugging Lindsay with “can I eat this?” and “why can’t I eat that?” questions. When I finally ordered the book and read for myself what we should be eating and why, I learned we would be eating quality grain-fed beef, free-range chicken, and fresh-caught fish.  Each meal would also consist of a lot (and I mean LOTS) of vegetables, and we could allow ourselves a few servings of fruit each day.  We also needed to add healthy fats like extra virgin olive oil, coconut oil, or avocado to each meal.

We would NOT be eating dairy, grains, legumes, sugar, or alcohol. Also, Whole30 forbids making Paleo-versions of desserts and foods like pancakes (so be careful when you search Whole30 on Pinterest). The purpose is to completely reset your system–and the first few days were quite a shock!

We made several trips to the grocery store each week and rarely shopped inside the perimeter of the store. We started reading foods labels for the first time. Do you know how many foods include added sugar? Or canola oil?  Or soy?  I had no idea! Whole30 taught me to closely evaluate the food I use to fuel my body.

36 days later, we not only survived, but we thrived!  We’ve all found that we feel better, have clearer skin, sleep better, and even lost a few pounds.

We’ve gotten a lot of questions about our experience and the ins and outs of Whole30. If you’re interested in cleaning up your eating habits and cutting out processed food, I highly recommend the Whole30 lifestyle. It can be very overwhelming the first few days, but here are a few things we discovered that made the process easier.

  1. Much to my disbelief, I actually CAN cook for 30 days in a row! And oh, did I cook. We found that one of the keys to success is always having the fridge stocked with prepared food.  I tried to cook extra meat at dinner so we could have it for breakfast and lunch the next day. And yes, I said breakfast–I don’t eat eggs, so my breakfast usually consisted of dinner’s leftovers.
  2. I survived on 3 meals a day with no snacking! It was really tough to break myself of snacking, but I’m hoping it’s something I can continue. While we’re on the topic, each meal on Whole30 should consist of a palm-sized amount of protein, a thumb-sized amount of healthy fats, and the rest of your plate should be full of veggies.
  3. Believe it or not, Costco has some very healthy products, and I was pleasantly surprised to find several Whole30 compliant items like marinara sauce (with no sugar or unpronounceable ingredients) and fabulous macadamia nuts (without canola or peanut oil). They also have a large selection of organic frozen fruits and veggies. It’s a great place to buy coconut oil, extra virgin olive oil, and spices (their cinnamon is awesome).
  4. Whole30 encouraged us to discover new foods or find new ways to prepare our favorite foods. One of our favorites included “zoodles,” which is shredded zucchini. It’s delicious with organic marinara sauce! For a sweet treat after dinner, we sliced and froze bananas. Roasted vegetables were a staple for the past month; I roasted Costco sized bags of broccoli because we love the “best broccoli ever” (minus the cheese) recipe from Pinterest.  Also, we found that if you roast cauliflower and add Whole30-approved Tessemae buffalo sauce, it magically makes cauliflower taste delicious, even for the cauliflower haters among us. You can find a lot of the recipes we used on our Whole30 Pinterest board. Note: some of the recipes need some modifications to be Whole30 compliant. For instance, serve the roasted squash and zucchini without Parmesan cheese.
  5. Fresh, local eggs really are better– we bought organic eggs from the store when we had to, but we primarily bought fresh eggs from our friend, Sarah Beth. Emily & Julia went through 2 dozen eggs each week!

Our 30 days ended a week ago, but I’m still mostly eating Whole30 compliant foods with a Paleo twist since I’ve added honey back into my diet and allow myself occasional splurges. Whole 30 was definitely worth all the planning, food prep, and clean up.  I learned so much about the quality of food we eat and how it affects the way we feel.

If you decide to try Whole30, we highly recommend purchasing It Starts with Food to use as a guide. Good luck! :)

Whole30 + Coconut Shrimp Recipe

inked by Alissa

If you follow us on Instagram, you’ve seen that the Neal girls are giving Whole30 a shot. Lindsay first told us about the lifestyle (because eating healthy food is a lifestyle, not a diet) when she completed the Whole30 program a few months ago. We are now about a week in and we’re finding that we need to get a little creative with our recipes. A Whole30-approved coconut shrimp recipe that I found on a whole9life forum has quickly turned into one of our favorites!

Here’s what you’ll need:
2 lbs wild-caught shrimp (it takes a couple pounds to feed our large group)
1 cup unsweetened shaved coconut
whites of 2 eggs
1 tbsp coconut oil
1 tsp chili powderphoto12

Peel and de-vein the shrimp. By tearing off the legs before peeling, the shell comes off much easier. For the de-veining process, take a pearing knife and cut a slit in the back of the shrimp, expose the vein and remove. Rinse the shrimp in cool water.

Whisk 2 eggs whites in a medium bowl and coat the shrimp. Next, mix shredded coconut and chili powder (more or less depending on your taste). Roll the shrimp in the coconut/chili powder mix.

Turn stove on a medium heat and add coconut oil to frying pan. Fry the shrimp for about 2 minutes on each side or until golden brown. You may lose some of the coconut in the frying process, but don’t panic. Just scoop it out and top the shrimp with it when serving!photo11IMG_7332photo10

You can also whip up a delicious mango-pineapple salsa for dipping. Simply combine some mango and pineapple in a food processor and heat in a saucepan on low to medium heat. It’s a fabulous combo!

Has anyone else tried Whole30? What are some of your favorite clean-eating recipes?