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Hello Everyone! I'm Kristen, and I am starting my third attempt at the Whole30. I struggled the past two times and I am hoping to be successful at this round. I have definitely planned more this time around. I already know that I have some dietary sensitivities, but I have let my diet slide a lot since having my two children. My goal this time around is to really be able to see what does, in fact, bother my system and that I have a healthier view of food and eating afterwards. I wish you all the best of luck on your Whole30 journeys.
Day 00: Sept 1st - Food prep I carved out the day for grocery shopping and food prep. I plan to do this every Sunday. Here's what I accomplished today: Whole 30 meal prep #1: - Chicken soup in the crock pot with jalapeños and broccoli (I made sure to check the chicken broth for sugar) - Egg casserole with chorizo, spinach, and a bunch of spices - 2 spinach salads portioned out with pan seared chicken - 2 more portions of chicken cooked - 1 portion of roasted broccoli - 2 portions of roasted Brussels sprouts - 10 hard boiled eggs - 1 avocado in 2 portions Additional meals planned: - Zucchini noodles with ground turkey and crushed/sun dried tomatoes - Stuffed peppers with chorizo/ground turkey - Sirloin and Brussels sprouts and roasted potatoes Here we go!
Today is Day 1 of R3 for me. I last did a round in January of this year. Went great. Major stress hit in February, and I have been off the rails ever since. Weight is up 25 lbs. I am miserable. Inflammation through the roof. Brain fog. Awful sleep. I'm lucky if I get 5 hours a night. You name it. I am using Whole30 as a reset. My plan is to use Food Freedom Forever as the foundation for a plan based on Grain Brain Whole Life Plan and/or Bredesen Protocol. I had eggs with some berries and coffee with coconut milk for breakfast. It's almost noon, and I'm hungry. Going to make a tuna salad with some slices of homegrown tomato on a bed of spinach. And water. Lots of water.