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Whole 30 Week One Review

Julie gives you a quick review of our first week of the Whole 30 program from a mom’s perspective including how it is bringing our family together, some ups and downs, and how it is affecting her allergies.

Julie mentioned in the video that we weren’t having any major cravings — well that changed last night. After a not so successful new recipe and an evening out of the house ,we were all pretty hungry and everyone was craving their favorite foods. Driving past restaurant after restaurant on the way home was torture. I posted on Facebook and Twitter that I would kill for a cheeseburger.  After we got home, I fired up the grill, put on some burgers, sautéed some peppers and red onions and fried eggs, no cheese, no buns. It wasn’t a Five Guys burger – but it killed the cravings and kept us on the program. I understand that we may experience a few days of this type of craving – glad the whole family is in this together and encouraging each other to stay on course.

If you’re doing the Whole 30 plan along with us, we’d love for you to give an update in the comments and share how you are doing.

Disclosure of Material Connection: Some of the products and services mentioned in the post above may have been received free of charge for review and/or promotional purposes, and some of the links posted may have been "affiliate links". This means if you click on the link and purchase the item, I may receive an affiliate commission. Regardless, my reviews are based on my honest opinions and I will only recommend those products or services that I use personally and believe will be of value to my readers. This disclosure is in accordance with the Federal Trade Commissions's 16 CFR, Part 225: Guides Concerning the Use of Endorsements and Testimonials in Advertising.
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Comments

  1. Ed Stedman says:

    Y’all are doing great! Way to overcome those craving! That’s one of the hardest things. Stay strong!

  2. Renee says:

    Good job! My 15 year old isn’t doing the Whole30, but has been inspired to give up sugar while my husband and I are doing it. She’s passed up all kinds of goodies at school, including a tub of cookie dough someone brought in, and has been coming up with interesting smoothies made with milk, frozen bananas, pasteurized egg whites and unsweetened cocoa powder. You could do this with coconut milk instead – I wouldn’t personally because I’m trying to lose weight – but for highly active kids, it would be a nice healthy, Whole30 compliant treat. We had a little “potluck” with some other friends who are doing Whole30 last night. It was so fun to know that everything we were eating was compliant and to get some new recipe ideas. What are you packing your kids for lunch? Congrats on getting through your first week. Enjoy the next one!

    • jeffabel says:

      The potluck sounds fun – what a great way to try new foods and hang out with friends. For lunches we are doing some some lunch meat, salads, fruits, nuts or leftovers. That has been the most challenging part.

  3. Justin says:

    So proud of your fam! Keep chopping wood! We will be cheering you on…

  4. I’m on day 16 and feeling great! I do miss chocolate, though. But I remind myself that it’s only 30 days. Plus, I feel so much better now that I know it’s all worth it.

  5. Megan Baldwin says:

    Jeff and Julie! I’ve been watching and loving all the status updates on FB about this new adventure :) I think it’s awesome that you guys have started this diet! I began the gluten/dairy/sugar and other random foods diet a few months ago as I try to track down the root of some health problems. Though my mom has always been into nutrition, I wish that we had eaten this type of diet from my childhood. Maybe I wouldn’t have some of the health issues that I do now, and it certainly would come easier to eat this way! It’s so awesome that your kids are getting to watch and follow your example here. Like you’ve been discovering, I’ve learned to COOK a LOT more, but I really do enjoy it. You get to be so creative! One of the things that I’ve found to be difficult is coming up with snack foods, because most “quick” foods are processed. So, if you like salsa, here’s a yummy recipe you can at least snack on at the house (but that you can also take to work :) http://oneparticularkitchen.com/2009/05/19/salsa/
    And for chips, Taro Chips or sweet potato chips make a great substitute to corn chips :)
    Happy Kitchen Adventuring!

    • jeffabel says:

      Megan – thanks for the encouraging words. The kids are adjusting better than I thought they would. Lunches for school are the most interesting challenge for us. For snacks we are doing nuts, fruits and veggies with guacamole. We will definitely check out the salsa recipe and look into the “chips” for once the Whole30 is over. Not sure we can get by with that during the first 30 days.

    • Julie Abel says:

      Megan,
      Thanks so much for the salsa idea! I love fresh salsa so for sure I will try this. Thanks for your encouragement. We are making it! Love you gal!

  6. Ashley Ramsey says:

    Were you guys coffee drinkers before and did you put dairy in your coffee? I’ve kicked dairy once and the only reason I went back was because I LOVE half and half in my coffee. I know I would feel a lot better if I gave up dairy for good, but I’ve never found a good alternative for coffee creamer- I’ve tried almond milk and coconut creamer.

    • jeffabel says:

      Ashley, We both drink coffee, though I drink mine black. Julie is using coconut milk in hers and seems to like it pretty well. It’s not the flavored creamer she as used to, but it is doing the trick.

    • Julie Abel says:

      Ashley, After the Whole 30 is over I’m gonna try almond milk. I have had friends tell me it is much better in coffee. So far the coconut milk is getting me through the hump.

  7. Renee says:

    I have found that frothing the coconut milk and adding cinnamon makes the coffee really good. Here’s some snacks we’ve done in the past week and that I took with me on my business trip this week: olives, baked sweet potato chips, homemade beef jerky, cut up veggies, hard boiled eggs, meat/veggie/egg muffins. All traveled really well and would be great for lunches. They were all easy enough to make that they’ll become staples even after Whole30 is over. The beef jerky was a particular revelation because it was so easy to make and so convenient to throw in my computer bag for “food emergencies.” This weekend will be interesting because we have to come up with lots of good eats for the play-off games. Go Niners!

    • jeffabel says:

      I want to hear more about the meat/veggie/egg muffins. Julie made some with eggs, spinach and a little bacon that were good, and we’d love to try different types of those. Do you have a food dehydrator that you used for the jerky?

  8. Renee says:

    As you can see from the time stamp above, I’m not experiencing the sleep benefit yet! The other item I discovered on my trip as amazing Whole30 approved food in a crunch was smoked oysters packed in olive oil from Trader Joe’s. They were really decadent and will be a great football munchie to put out with toothpicks. I also brought hazelnuts I’d “roasted” in a pan with coconut oil and chipotle seasoning. We’re going to have to fight off the peanut, chip and dip contingency from our eats (we might share :)

  9. Renee says:

    I googled “Paleo Beef Jerky” and kludged together a bunch of recipes. I used grass-fed london broil, partially froze it for easier slicing, sliced into thin strips against the grain. Then I marinated it overnight in organic apple juice – not DRINKING it, just using it for flavor – coconut aminos, whole garlic, garlic powder, chili powder, and some other seasonings. In the morning, I laid it out on a single layer a couple cookie sheets covered with parchment paper and stuck in the over at around 150 degrees for about 4 hours. I kept checking it until it looked like beef jerky on the top AND bottom (the bottom took longer to get to the right color.) For the muffins, I sauteed chicken sausage, a bunch of vegetables, and a whole bag of spinach. I let it all cool a bit in the freezer while I beat up 6 eggs. I mixed them all together, then put them in a muffin tin with paper liners. I baked at 350 for about 35 minutes, until a toothpick came out clean. It made 12. I’m going to do them in mini-muffin tins as one of the snacks for games tomorrow. They’re really good hot or cold. For a quicker version, I just do the whole thing on the stove top, adding the eggs after all the other stuff is sauteed, mix it up a bit to get the eggs starting on their way to being solidified, then cover and leave on low heat until the eggs are solid. I cut into wedges, eat a couple, then wrap the rest in plastic wrap for later.

  10. Peg Wiederholt says:

    Hi! I’m SO impressed with what you are doing. I love to hear from Julie on the new recipes and ingredients that she’s discovering. She mentioned a cabbage salad that I need to try today. I didn’t bring enough lettuce to the cabin this weekend to have a salad today, but did bring some cabbage. Jeff, can you ask Julie to email or “comment” here what is in the recipe? thanks and Yah’s blessings to all of you in your quest.

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