With 104 days to my wedding, I knew I wanted to kickstart my weight loss plan before my first wedding dress fitting. ho, after speaking to a girlfriend who just completed the Whole30 plan and lost a whopping 9 pounds in 30 days, I decided to follow suit. Now, I only want to lose 10 pounds total between now and April. I already work out six times a week, but have found myself stress eating during all of the wedding planning and also eating more sugar than I have. My plan is to see how these first 30 days go and how much weight I lose. I may keep doing Whole30 right up until the wedding.
I decided to keep this Whole30 diet along the way to help other readers considering the program. In it, I will detail a normal day’s intake of food and link to the recipes I loved. (You can find my favorite Whole30 Recipes on my Whole30 Pinterest board!)
The day before Whole30 began:
Every Sunday, my fiance and I get a giant grocery delivery from Peapod with a week’s worth of our breakfasts, lunches and dinners. Ahead of Whole30, I replaced some of our mainstays (peanut butter, Greek yogurt, etc.) with replacements that are Whole30 approved. Today’s delivery doubles down on things like organic chicken, ground turkey, lettuce, veggies and fruit. We have to give up diary, legumes, sugars for the next 30 days, so I wanted to set us up for success.
On Sunday night, I did tons of meal prep and utilized the slow cooker all day long making our dinners for the week. If you’re doing whole 30, having a slow cooker or Instant pot really helps.
Day 1: January 7th:
We wake up for work and instead of my normal breakfast — a smoothie of frozen bananas, greek yogurt and almond milk, I opt for a Whole30 approved breakfast that will now be my daily go-to: scrambled eggs with peppers and onion. I’m surprised how much I like the combination even though it’s cheeseless. The two eggs are incredibly filling. I would have tried to keep doing my smoothie had I been able to find a coconut milk yogurt that doesn’t have added sugar to order from Peapod, but that was pretty impossible.
Lunch: Around lunch time, when I am normally ravenous, I work through lunch until I remind myself to eat the salad I packed! The eggs really do fill you up. For the last year, each morning I’ve made my fiance and I salads for work. In it they typically have: lettuce, hard boiled eggs, boiled sweet potatoes, grapes, pomegranate seeds, tomatoes and avocado. Before Whole 30, I would top it with an Avocado ranch dressing, but that’s out of the question now, so I top it with balsamic vinegar and olive oil. I definitely miss the dressing, but overall I still enjoy my salad.
At 3pm, I snack on some cashews I packed. I then meet a friend for coffee since alcohol is off limits for the next 30 days. (Because I did IVF most of last year, the no alcohol part of this is a lot easier for me than most people) We have hot coffee with almond milk, which is allowed during the program as long as it doesn’t have added sugars.
Dinner: I head home and go to the gym and then prepare dinner, which I luckily cooked on Sunday. We purposely made a lot of each recipe on Sunday so that we can also freeze it for next week, and ease the burden of cooking so much. For dinner, we have a pulled Mexican chicken inside a stuffed sweet potato with spring onions on top. It is absolutely delicious and flavorful. Recipe here. I can’t even finish half of the potato because I am so full! I stay up until bed and don’t even want to snack on anything, which is unusual for me. First day was a success with few cravings or side effects!
Day 2: January 8th:
Breakfast: I wake up early to do a Peloton running class and notice that I have lots of energy. I’m starting to wonder if sugars have made me more lethargic than I had realized. After the gym, although I crave my morning smoothie, I shower and get ready for work and cook up two more scrambled eggs and onions and peppers. With Whole 30, you aren’t supposed to weigh yourself until the very end, but I cheat and notice I am down .8 pounds from the prior day. Small victories!
Lunch: I have a keto smoothie from Juice Generation. I don’t have the full list of ingredients from it, but I have my fingers crossed that it’s truly Whole30 compliant. I snack on cashews in the afternoon and have green tea when I’m feeling thirsty since work doesn’t have any almond milk.
I notice I am staying fuller a lot longer than before I started the program. This has eliminated cravings to snack and eat empty calories. I know I’m only two days in, but I haven’t had any signs of hanger that my girlfriend warned me I’d be feeling.
Dinner: I have a hair appointment that goes from 5:30pm to 9:30pm, so by the time I get home I am super hungry. I repeat the buffalo chicken with sweet potato recipe, but really want something sweet. So for “dessert” I put a frozen banana with almond milk into my Ninja blender for some faux ice cream.
Day 3: January 9th:
Breakfast: I am officially bored of eggs and want a smoothie! But, I power on and scramble two eggs with peppers and onion and half an avocado to have with my coffee and almond milk.
Lunch: I have lunch with a client at a very fancy restaurant in Midtown. For starters, we order salads, and I have to ask the waiter not to include Burrata. This causes my client to start asking questions as to why I would pass up burrata. I explain the WHole30 diet, and while he disagrees with my need to do it, he gladly takes the extra cheese for his salad. I then order the cod with tomatoes and olives and capers for my main. We order coffees before i head back to the office and I feel mostly sated, but still want something sweet, so I get a banana as a snack and drink some green tea.
Dinner: After a Peloton bootcamp class we have dinner. For dinner, we eat our leftovers from the crockpot and I also make brussel sprouts in olive oil and steamed broccoli a sides. I also wanted something sweet, so I had red grapes and pomegranate seeds after dinner as my “dessert” along with iced coffee with almond milk, which is becoming my go-to when I want something sweet.
Day 4: January 10th
Breakfast: This morning I just couldn’t stand the thought of more eggs. So, I blend frozen bananas with almond milk and 100% cocoa in the Ninja food processor to get a bit of a sweet fix. I step on the scale and am two ounces heavier than I was yesterday, so it’s moving in the wrong direction, but not in large swings. I’m going to be very strict today and ease up on fruit I eat, since an article I read said that people who don’t lose a lot of weight on Whole30 typically eat too much fruit and nuts. When I get to work, I have two cups of green tea.
Lunch: I have my trusty pre-made salad of romaine, grapes, three hard-boiled eggs, a bit of sweet potato, oil and vinegar and some cashews. This holds me over until I get home after work.
Dinner: I have crockpot French Onion soup, which is basically just beef broth and onions. I’ve been making this recipe for years, but typically we’ll put some French bread and gruyere on top. That’s obviously out to the question, but it’s still good. I also have some grapes and cashews as a snack after I do a 45-minute running class. Here’s the recipe for the French Onion soup. I don’t use butter in it during Whole30, and I don’t add any dairy or carbs. I really think doing Whole30 without a crockpot would be impossible.
After the gym, I am still a little hungry and I realize that these RX Bars I have are Whole30 approved, so I have one as dessert!
Day 5: January 11
Breakfast: I get up and scramble three eggs and top it with spring onions and salsa verde. I find that I like the eggs a lot better when I can top it with things. My normal ketchup on eggs routine is not allowed, so salsa verde it is. I step on the scale and am down two pounds from when I started just four days ago, so this validates my efforts.
I get to work and scour pinterest for dinners to make this weekend in my crockpot for next week and place my Peapod food order for early Sunday morning so that we are well prepared!
Lunch: Back to my normal salad, nothing new to report here. My weekday lunches stay pretty steady unless I have lunch with a client.
Dinner: It’s date night and we’re eating at a French restaurant in the East Village, so this should be a test. For starters, we skip all of the delicious-sounding cheeses even though I really wanted the baked camembert. Instead, we get a shrimp scampi which comes out covered in cream. I eat it and try to scrape off as much cream as possible. For my main course, I have the chicken with veggies and ask them not to give me the potatoes that come with it since it is prepared with cream and butter. I also ask them to use olive oil on my chicken instead of butter. So, I do well there, but my fiance’s mussels mariniere comes with fries, which I have several of and dip in ketchup which is my Achilles heel. The fiance has creme brulee for dessert and I steer clear of it. Not a disastrous meal for me, but not great, either.
Day 6: January 12th:
Brunch: We meet my brother and sister-in-law and their babies at a restaurant in the Meatpacking District for brunch. They have really decadent dished on the menu, but I stick to an omellette with onion and herbs, hold the cheese. I skip the bloody Mary, also. Before brunch i step on the scale with fear, but only gained two ounces from the fries.
Dinner: We have dinner at a Mexican restaurant with some friends, and luckily, I learn that Mexican food has a lot of options if you are Whole30. We get guacamole, and I get veggies to dip in it instead of chips. I them have chicken fajitas and skip the sour cream and other toppings that aren’t allowed. It’s a total success.
Day 7: January 13th:
Breakfast: Our food delivery arrives and I am super excited for Justin’s almond butter, since it is Whole30 approved. I really, really miss my peanut butter. So, for breakfast, I have an apple with almond butter, then the fiance and I get to food prepping. We throw a mango chicken into the crockpot for dinner tonight as well as prep brussels sprouts and cauliflower and spaghetti squash for the week as out sides.
Lunch: For lunch, I take the spaghetti squash and cook it in olive oil with salt, pepper and red pepper. I add charred cauliflower and pomegranate seeds to it for a faux pasta and it is incredible even though I kind of made it up on the spot.
Dinner: We eat the Mango chicken recipe we ate this morning and it is delicious. It is tangy and spicy and fruity and incredibly filling. It’s our favorite Whole30 meal yet! We eat it with baked sweet potato and brussels sprouts. Here’s the recipe for the mango chicken.
For dessert, I have a frozen banana covered in sugar-free coconut flakes. We did a 45-minute running class this afternoon, so I am more hungry than usual.
Day 7: January 14th
Breakfast: I wake up and weigh myself straight away and am thrilled to see that I’ve lost 1.2 pounds since yesterday. So, since the beginning of Whole30 just eight days ago, I’ve lost 3.3 pounds. That makes me super excited as I approach my wedding dress fitting at the end of this month! Other observations — I am very rarely bloated anymore. For as long as I remember, I’ve been bloated after I eat, and I just thought that was normal. But, this elimination diet of sorts leaves me without any bloat, which makes me think that maybe I have a sensitivity to dairy that I didn’t know about. For breakfast, I have an apple with almond butter.
Lunch: Same old lunch: salad with all the fixings and balsamic vinegar. I have cashews as a snack.
Dinner: I head home because I am hosting book club tonight which will be a pot luck. I make two things for it that I cannot eat — a quiche with cheese,onions and spinach in a pie crust and homemade hummus, which I was dying to try. To prevent myself from cheating on Whole30 during book club, I make the spaghetti squash with cauliflower and pomegranate dish from a few days earlier. At book club, my friends bring sushi (off limits) and shrimp potstickers (off limits). But, I am able to dip veggies in guacamole and a cashew dip my friend made. Overall, I was impressed with myself.
Day 8: January 15th
Breakfast: I wake up and weigh myself and I am a few ounces heavier than yesterday, but that’s a normal fluctuation. I have eggs and avocado with hot sauce and part of a banana for breakfast before heading to work. I get to work and head to a meeting and quickly go to the client’s tea selection, which has become my new favorite thing to do. I sip on lemon tea and then a mint tea during the meeting.
Lunch: Salad and a RX bar as a snack later in the day.
Dinner: I have leftover brussels sprouts with some zucchini zoodles I make with olive oil, red pepper flakes and salt. This is delicious and filling while being healthy. I realize I’ve managed to have a completely meat-free day, which is also a nice benefit since I’d been trying to cut down on my meat intake.
Day 9: January 16th
Breakfast: I get up and weigh myself and I am at a new low! It’s an ounce less than the recent low, but I’ll take it. I scramble up two eggs to eat with sliced avocado and hot sauce. I also have a third of a banana before heading to work. All in, I’m a little more than five pounds away from my wedding goal weight and I have 95 days until the wedding!
Lunch: The usual salad and a RX bar snack.I also go to the gym and do a 20-minute running class and 20 minutes on the stepmill.
Dinner: I finish off the mango chicken from a few nights ago and have it with part of a sweet potato. For dessert, I have half an apple with cashew butter.
Day 10: January 17th:
Breakfast: I wake up and step on the scale to see that I’ve lost another 1.5 pounds! So, that’s a total of five pounds of weight lost in just 10 days. I am THRILLED with this news because it gets me down to my pre-relationship weight. I also feel so much lighter and there is no tummy bloat whatsoever, creating a more slimming silhouette. I cook up some eggs with avocado and hot sauce for breakfast before heading to work.
Lunch: Today I had a client lunch at Gramercy Tavern. Before going, I peruse the menu to see what could be Whole30 compliant. For lunch, I start with celery root soup with mushroom and have scallops with cauliflower as my main. I order coffee and almond milk after. Lunch out was a total Whole30 success!Dinner: We have my bridal shower this weekend, so we stopped batch cooking to make room in our fridge. I scrape together enough ingredients to make a non-dairy protein shake and put some cashew butter on an apple and call it dinner before heading to the gym for a 30-minute Peloton running class and an arm workout.
Later on, I notice that I am peeing all. the. time. Literally right after peeing, i have the feeling of having to go again, so I tell my fiance and he says it could be the diet. Sure enough, I Google this and learn that lots of people on Whole30 have the same issue starting around day 10. It’s a product of your body detoxing from sugar and flushing everything out as well as higher water intake from foods and vegetables.
Day 11: January 18th:
Breakfast: I rush to the scale and I’m down another four-tenths of a pound! So, I’m at my lowest weight in more than two years, which makes me super happy. I head to the kitchen and cook up two eggs with avocado and hot sauce. I’m not going to mess with breakfast since it’s working and is easy and keeps me full.
Lunch: Trusty old salad. I know, boring but this works so we aren’t messing with it. There are days where I really miss my old salad dressing, but this will have to do. Yesterday, I downloaded a great weight tracking app called Happy Scale, so I look at my chart since starting Whole30 and am thrilled with the progress.
Dinner: Our fridge is full with stuff for the party, so we don’t have room for prepped Whole30 meals. This is a bit of a problem, so I scrape together what I can to make myself full. This consists of cashews, eggs and avocado and picking on fruit. I also make pasta with vodka sauce for my bridal shower tomorrow and end up tasting some of the sauce, which is made with cream and butter, and pretty much immediately bloat up.
Day 12: January 19th:
Breakfast: I get on the scale and still feel bloated. Sure enough, the scale is up by two pounds. I don’t stress out because weight fluctuates and I did technically cheat on Whole30 last night which showed me a good lesson that lack of meal prep leads to weight gain. Today is my bridal shower and we have tons of great food and drinks, so it will be my one real cheat day for the next 30 days. I skip breakfast to head out for a makeup appointment.
Lunch: My bridal shower is an afternoon tea themed brunch. We have all of my favorite things, such as rich cheeses to bagels to elaborate cakes and a delicious red wine that I love. (You can see all of the unhealthy things I ate on my cheat day here) I eat eggs and bacon for brunch while sipping on a glass of Austin Hope cabernet sauvingon. It isn’t until later in the party that I really cheat and let myself indulge. This comes in the form of a cookie from Schmackary’s, a tiny piece of delicious cake from Billy’s bakery and a sliver of Lady M cake.
Dinner: It’s leftover time after the party. I pick on cheese and a tiny piece of bagel with cream cheese. I also have a big bowl of salad from the party, which is Whole30 approved, with another glass of wine. I begin to dread the scale tomorrow!
Day 13: January 20th:
Breakfast: I reluctantly step on the scale after a pretty epic cheat day. To my suprise, I am a few ounces lighter than the day before. But, I am still above where I was a few days ago. We meet my fiance’s sister and mother for breakfast and I have eggs with veggies and hot sauce.
Lunch: There is still so many tempting leftovers in our apartment, including the Billy’s cake with its beautiful pink icing. I stick my finger in the icing and have a taste, even though today is definitely NOT a cheat day. I then decide to give all of the sweets to my amazing doormen so that I will not be tempted any more. For lunch I have leftover salad and some cashews. Then, we head to the gym for a 45-minute Peloton running class.
Dinner: We are still making our way through loads of leftovers. I have more salad that I add a hard-boiled egg to as well as some avocado. For an after-dinner snack, I have a few carrots with almond butter.
Day 14: January 21st
Breakfast: Go to the scale and have lost a pound from the day prior. I am a pound away from my most recent low before my cheat day/s. I put almond butter on an apple for breakfast.
Lunch: i scramble up three eggs with arugula and onion with some avocado and have a handful of cashews. I drink mint tea, which helps me with my sweettooth which was activated again from that recent cheat day. We then head to the gym for a bootcamp workout class.
Dinner: We open one of our bridal shower gifts — and Instant Pot — and spend a few hours watching videos on how to use it. We decide to put it to the test by making a cranberry chicken which is surprisingly delicious. The full recipe can be found here. (Note: I changed the recipe slightly to make it Whole30 compliant). We also cooked up brussels sprouts and added a little side salad to it.
Day 15: January 22nd:
Breakfast: I get up and run to the scale and it is a pound heavier than the day prior. GRR. But, I’m getting my period this week, so I’m starting to bloat a bit. I attribute it to water weight and then cook up some of my trusty eggs and avocado before heading to work.
Lunch: It’s a light day at work, so I sneak to the gym for 45 minutes of the stairmaster. After, I get an almond butter, banana and almond milk smoothie for lunch.
Dinner: It’s wedding planning with left overs for dinner. I have more salad, fruit and eggs for dinner.
Day 16: January 23rd
Breakfast: I’m one-tenth of a pound lighter and my period is here. The fiance and I head to the gym for a 45-minute bootcamp class and then I have eggs with spinach and avocado for breakfast.
Lunch: Trusty salad for lunch with cashews and raisins as my snack.
Dinner: I have a client dinner tonight at a restaurant in The West Village. I’m a little concerned about the menu, since it is a big group, so will likely be pre-ordered. I debate calling the kitchen and giving my dietary restrictions, but I also don’t want to be that girl. The cocktails portion of dinner is 7-8, so I stay at work late doing work so that I’m not awkwardly wandering around drinkless. Would love a glass of wine right now, but operation bridal body is fully underway with my dress fitting just eight days from now (eek!). At the dinner, I have to pass on some great foods, like crab toast, deviled eggs with XO sauce (sugar!), and cheese. So, I stick to mussels and a great bass that comes out covered in pistachios. It’s a win of a night.
Day 17th: January 24th
Breakfast: Eggs and avocado followed by a sweaty gym session with the fiance before work.
Lunch: Same old salad.
Dinner: We go to a cooking class tonight and it focuses on chopping. We snack on veggies and cheese, minus the cheese for me. I have an apple with almond butter when we get home.
Day 18: January 25:
Breakfast: Eggs and avocado followed by a 45-minute bootcamp class from Peloton.
Lunch: Spaghetti squash with charred cauliflower, which has become one of my favorite dishes.
Dinner: I made the fiance a pork barbacoa that is Whole30 approved. Here’s the link. But, I’m in the mood for more spaghetti squash and cauliflower for my dinner.
Day 19: January 26th:
Breakfast: I wake up and weigh myself and the cheat day from last week is FINALLY nearly gone. This is a great reminder not to allow any cheat days. I’m eight tenths of a pound from my recent low. I make eggs with mushrooms and onion for breakfast.
Lunch: I have an apple with cashew butter and some cauliflower. I go to the gym after for a 45-minute bootcamp class. I get back from lunch and throw some organic chicken breast with balsamic vinegar and sliced peaches into the Instant Pot for dinner tomorrow night while I shower and dry my hair.
Dinner: It’s date night, so we head to this great Yakitori restaurant in the West Village. Although I can’t have any cocktails (sad!), I feel like Yakitori is the perfect Whole30 option since it is mainly just protein on a skewer. I sip green tea during dinner while the fiance has Japanese whiskey.
Day 20, January 27th:
Breakfast: Scale says I lost three-tenths of a pound. A little progress, but I feel like I am plateauing a bit. Frozen bananas, almond milk and 100% cocoa for a fake milkshake of sorts as my breakfast. I find this combo helps my sweet tooth.
Lunch: I am still making my way through all of the spaghetti squash and charred cauliflower I have, so I toss it together with olive oil and add the remainder of the dried cranberries i have for lunch. Before running errands, I throw some organic chicken breasts and peaches with balsamic vinegar into the instant pot for dinner.
Dinner: We head to the gym for a 45-minute running class that torches calories. For dinner, I have the balsamic chicken with peaches and instantly fall in love with it. I have it with leftover brussels sprouts.
Day 21, January 28th:
Breakfast: Scale says I am up a few ounces, but that’s OK. Another faux milkshake using up my frozen bananas.
Lunch: I have lunch with a friend at Balthazar in Soho. I get their omelette, hold the cheese, with a side salad. It’s delicious and filling. I also have loads of mint tea. Before dinner I do another 45-minute Peloton running class.
Dinner: The other portion of balsamic chicken with peaches and half a sweet potato. While scrolling Pinterest, I come across a Whole30 recipe for crustless quiche, so, we whip it up by using the other sweet potatoes as the “crust” and throw it in my new Le Crueset pie ceramic for breakfast the remainder of the week. Recipe here.
Day 22, January 29th:
Breakfast: Get on the scale and I am a few tenths of a pound above my recent low. Slow but steady, I plan on being really strict about Whole30 this week since my dress fitting is in two days.
I cut a piece of the quiche for breakfast and it is delicious. We definitely have a new Whole30 staple to throw into the mix for breakfast or lunch.
Lunch: For lunch, I have my usual salad with some twists. I throw in some of the roasted cauliflower, dried cranberries and use red wine vinegar. I notice that there have been significant changes to my body since I’ve started Whole30 and wish I would have taken measurements at the beginning. But, my lower stomach is much flatter and hardly ever bloated, which is a huge plus. My face also looks thinner.
Dinner: I can’t have a cardio-heavy workout because my hip is killing me from all of the running I’ve been doing. I go to the gym and focus on weight lighting and arms today instead. I have the quiche for dinner because it is so addictive.
Day 23, January 30th:
Breakfast: I wake up and am the same weight as the day before. The plateau is real. More quiche for breakfast. This recipe is a total winner.
Lunch: I have a client lunch at a French Bistro and everyone orders some pretty heavy meals, but I go for a dairy-free omelette and salad. For a snack, I have an RX bar.
Dinner: More quiche. I know, iI know. I’ve had eggs for all three meals today, but this quiche is that good so I am totally unapologetic.
Day 24, January 31st:
Breakfast: Down a pound on the scale! Woohoo! I scramble up three eggs with half an avocado and hot sauce.
Lunch: Salad with grapes, avocado, hardboiled eggs, carrots and red wine vinegar. I have an RX bar later on as a snack.
Dinner: Before dinner I head to my wedding dress fitting. I still don’t love the way I look in it, and know that ten more pounds of weight loss will get me where I need to go. So, I mentally vow to keep up with Whole30 until my wedding with the exception of the Bachelorette party and going forward, i’ m going to eat less fruit on it and fewer sweet potatoes. I then go to a 45-minute SoulCycle spin class before meeting a girlfriend for dinner where I get roasted turkey breast with mushrooms and squash.
Day 25, February 1st:
Breakfast: I am a full pound heavier than yesterday, which is annoying. I head to the gym before work for a 45-minute bootcamp Peloton class then scramble up three eggs with onions and mushrooms and hot sauce. I think it’s going to be eggs mostly every day between now and the wedding if I am trying to cut out fruit.
Lunch: I am low on salad supplies, so I scrape together what I can from the fridge for a romaine salad with carrots, hard boiled eggs, roasted eggplant and raisins.
Dinner: I head to my parents house for the weekend, which has the potential to seriously throw a wrench in my weight loss goals. To avoid this, I preordered Whole30 food from Peapod to their house to cook for the weekend. I ordered lots of eggs and organic chicken breast and veggies. I’m hoping I can convert them to healthier eating, too, while I am home. I have chicken skewers and veggies for dinner.
Day 26: February 2nd
Breakfast: I make this absolutely amazing banana “pancake” recipe, that essentially mixes mashed banana with eggs and cinnamon and then puts them on a skillet. I am totally sold on this. I then do a 45-minute Peloton bootcamp workout. I can’t weigh myself this weekend because I am at my parent’s house and they don’t have a working scale.
Lunch: I scramble up three eggs with avocado for lunch.
Dinner: I make the mango chicken that we’ve been loving for myself and my parents for dinner. Surprisingly, they also like it a lot. I’m trying to get them to eat healthier and teach them that meal prep is essential to a healthier lifestyle. They also like the banana “pancakes”.
Day 27: February 3rd:
Breakfast: A 45-minute workout followed by more banana pancakes. Still no working scale so I don’t know what my weight is.
Lunch: I make a salad with hardboiled eggs, cranberries, tomatoes, grapes and avocado.
Dinner: It’s super bowl Sunday and I don’t want to go to a party hungry and end up snacking. So, I fill up on scrambled eggs and at the party, I still to celery and carrots with guacamole. I also throw coconut lime chicken into the Instapot for dinner tomorrow night. For a snack, I have some almond butter.
Day 28: February 4th:
Breakfast: I am super excited to weigh myself because I was good all weekend and have felt really light. But, the scale tells me I am up a pound, which is super frustrating. I meet a client for breakfast at the Four Seasons and order a $30 omelette with mushrooms, tomato and onion in it. I drink loads of coffee.
Lunch: I have lunch with a friend at work, and we go to a local salad place where I have romaine with olives, turkey bacon, apples, tomato, eggs, avocado and red wine vinegar.
Dinner: I find some remaining spaghetti squash in the fridge, so I sauté it with olive oil and red pepper flakes, and add a hard boiled egg and some raisins to it. I love this combination of savory and sweet.
Day 29:February 5th
Breakfast: Banana pancakes for the win. Seriously loving this breakfast as I get two eggs worth of protein but it tastes sweet like a treat. The scale remains unchanged 🙁
Lunch: Salad with all my usual fixings and red wine vinegar. I get hungry after and snack on some salted cashews. After lunch I go to the gym and do 30 minutes on the step mill and then ten minutes of heavier weights. I’m going to start incorporate heavier weight lifting from now until the wedding since it’s one of the fastest ways for me to transform my body and tone up. When I did crossfit a few years back my body completely changed,
Snack: I have a smoothie from the gym with almond milk, almond butter, bananas and other Whole30 approved bits in it.
Dinner: Zucchini noodles with olive oil and red pepper, blistered cherry tomatoes, two eggs and some raisins. I have the rest of it left over for tomorrow night. Today was completely meatless.
Day 30: February 6th:
Breakfast: Scale still at the weight it’s been the last few days, which is frustrating. I cook up some banana pancakes and have my iced coffee before heading out the door.
Lunch: I Go to the gym before lunch and copy the same workout from yesterday. I am starving after so I have an apple. For lunch, I have my salad with all my Whole30 approved fixings. I added broccoli to it today because I want to have more veggies each day.
Dinner: Mango chicken with cauliflower rice for dinner.
Day 31: February 7th:
Breakfast: Scale remains virtually the same. I head out the door for breakfast with a client and get an omelette with mushrooms, onions and tomatoes with some coffee.
Lunch: I have lunch out. It’s a bowl of split pea soup without dairy and a small salar with pears and vinegar. It’s perfect.
Dinner: I want something sweet, so I cook up some banana pancakes and then head to the gym for a 45-minute bootcamp class. My stomach starts killing me the last few minutes of the workout so I go back home and lay on the couch. It causes me to binge eat one of my favorite snacks — Haribo gummy colas. Not great, especially so close to the end of Whole30.
Day 32: February 8th:
ROUND 1 RESULTS: It’s Day 32 of Whole 30 and I am down another pound! This brings my grand total during the journey to 5.7 pounds. I am really pleased with the progress and have decided to continue you right up until the wedding. I had my dress fitting yesterday and need to lose an inch in my thighs and an inch in my hips, so this seems like the way to go about that. Will continue to track my intake and progress for you all!
Overall, I feel lighter and healthier. I am almost never bloated, which was a near daily occurrence prior to starting Whole30. Also, I feel like my body has reset because of the lack of sugar. I no longer have sugar cravings and my taste buds have change. So, an apple tastes like dessert now or a few dates.
I am definitely sleeping well as part of this and have fewer 3pm energy meltdowns. I’m excited to keep this up and even incorporate an amended version of this diet into my life following our honeymoon, when I totally plan on splurging. The one thing I do really miss is being able to go on dates with my fiance and have a martini or glass of wine, but soon enough we’ll be able to go back to normal on that.
Breakfast:
For breakfast, I have more banana pancakes.
Lunch: Standard salad with avocado, hardboiled eggs, tomatoes, sweet potato, etc.
Dinner: We have a blackened chicken bowl that is delicious. I amend this recipe and add blackened chicken, sweet potatoes, raisins, avocado, apple on top of lots of lettuce and drizzled with tahini dressing.
Items You Need To Successfully Do Whole30
Cooking:
- A slow cooker or Instant pot
- Ninja food processor
- Glass BPA-free Food Containers (to take meals to work)
Snacks/Foods:
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