Whole30, Day 30: That’s All Folks! Plus Some Fears About the Future
I can’t believe our 30 days is up! And honestly, I’m surprised to say that really wasn’t hard. The only times I came close okay, the only times I cheated were when a restaurant messed up and gave me soy and when I didn’t realize until after the fact that my ginger paste contained dextrose. I never seriously considered making a conscious decision to break the Whole30 rules. And as much as I would have enjoyed a night out on the town on Ryan or Julia’s dime, I’m proud our whole little group held strong! I’ve felt great about the food I’ve been putting in my body, and I’m looking forward to tomorrow morning when I can step on a scale and find out the physical results of this little experiment.
According to the Whole30 Timeline I should be feeling: It’s almost over what am I going to eat now?!?!? The rules have been your backbone, your lifeline, your excuse for being “that person” in social situations. Are you just going to give them up on day 31? No. You firmly resolve that there will be no deviation on day 31.
How I’m feeling: Of all the phases on the Whole30 timeline, I have to admit this is the one that has most accurately described how I feel. As excited as I am to be done with the Whole30 and free from its stringent rules, I’m nervous! I don’t want to lose the progress I’ve made over the past 30 days, both physically and in regard to the healthy eating habits I have created. In many ways, the Whole30 is the easy part. The rules are black and white. The real challenge comes in figuring out how to “ride your own bike,” in finding a balance between following the strict rules of the Whole30 and reverting to your old, unhealthy eating (and drinking!) habits. While I never once doubted that I could and would complete the Whole30, I am less confident in my ability to find that balance and maintain healthy yet sustainable habits once I’m free of strict rules.
Breakfast: Scrambled Eggs with Spaghetti Squash topped with Chocolate Chili with a Power Green Salad and Almond Balsamic Dressing. If you’ve never cooked spaghetti squash in coconut oil and then scrambled it into eggs, you really should.
Lunch: Moroccan Chicken with Roasted Brussels Sprouts and Sweet Potato with Almond Butter
Dinner: Curried Ground Pork Frittata with Power Green Salad with Blackberries, Walnuts, Avocado and Almond Butter Balsamic Dressing
