Today I am embarking on a 30 day adventure that I still can’t quite believe I’m going on. It’s called The Whole 30, and it includes eating all kinds of wonderful lean protein, big piles of fresh veggies, small piles of fresh fruits, and good for you fats like avocado and olive oil and cashews. It does not include sugar or pasta or rice or any other type of gluten or grain. It does not include cheese or ice cream or anything else dairy. It does not include legumes (which bothers me not one little bit because I have yet to meet a legume that I like. Except peanuts. I heart peanuts.). It does not include WINE. So why would a bacon and cheese and wine-loving girl like me go down this road?
I have a whole raft of friends (including some of my beloved food blogger buddies!) who have done the Whole 30 now, and they all say things like: I sleep better. I have more energy. My migraines are gone. I’ve lost weight. But most of all, they just FEEL better. And as someone who gets too many migraines and not enough sleep, I thought this sounds super-hard, but in the interest of fewer migraines and more sleep, I can do ANYTHING for 30 days. At the end of 30 days, you get to start letting the wine and cheese and bacon back in…but in moderate quantities, and in a way that makes you still feel good. It’s like…a reset button for your eating habits that lets you start with a clean slate.
So I thought sure, I’ll have to ditch all my beloved recipes, but I’m up for this, and I can do that for 30 days. But guess what?
I started roaming around the Framed Cooks archives and figured out that there were some scrumptious, Whole 30-compliant eats on here that I could start with. Steak with chimichurri sauce. Summertime tuna salad. Mustard roast chicken. EGGS IN CLOUDS (so long as you leave out the parmesan cheese, which I can do! I can!)
Then I started roaming around other sites, and found other delicious suppers. Then recipe ideas started swirling around in my brain a mile a minute. I have a whole cornucopia of fresh summer veggies and fruits at my disposal! I have my pick of fish and chicken and beef and pork and eggs! Avocados and nuts and olive oil are not only allowed, they are mandatory!
And so today is Day One for me. I’m going to dive back into those old recipes I have, and I’m going to take some new ones out for a spin. I’m going to spend quality time on sites like The Lean Green Bean and The Lazy Paleo and Plaid and Paleo. I’m going to challenge myself to have a dinner party every Saturday night of the 30 days, just to ratchet up the stakes! And I’m going to kiss those migraines goodbye.
As for what will happen with the blog, I will of course share the recipes that come out well, and in the meantime I have some others waiting to be shared that are, um, non-compliant, so you probably won’t see any difference. I will start tagging anything that you can make and eat on the Whole 30 (including the old ones) in case you are doing it too. And as always, I will be grateful for every comment, tweet and encouraging email you want to send my way. You guys keep me going. You always have.
So…Whole 30, Day One. I’m kicking things off with roasted salmon with cucumber mango salsa for supper tonight. I’ll keep you posted!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!