Whole 30, Before and After

On the left on September 1 and on the right October 1.  I lost about 12 pounds during the Whole 30 Challenge.  I lost 1" on my leg, arm and hips and 2" on my waist.  Pictures don't show a big change in my overall body, but I think the face photo above you can definitely see a change.  I didn't have a single low blood sugar episode the entire month, and my psoriasis symptoms improved.

Whole 30, Day 30

Breakfast:
Sauteed spinach and kale w/2 eggs and avocado; black coffee; water

Lunch:
Leftover chicken thighs, sweet potato, salad w/cucumbers, sugar snap peas, sliced almonds and balsamic/olive oil for dressing; water

Supper:
Paleo chili made w/hamburger, 1 red and 1 yellow bell pepper, onion, garlic, 3 heirloom tomatoes (White Tomesol), 2 cans tomato sauce, a splash of apple juice, chili powder, red pepper flakes; applesauce; water

Whole 30, Day 29

Today was a big test of the will.  Our family went hiking and to Grand Marais for the day, so I started out with a good breakfast at home.

Breakfast:
Scrambled eggs w/ sauteed spinach and kale; avocado; black coffee; water

I love it when the avocado is perfectly ripe

Lunch:
We went to the Harbor House Grille, where they do a lot with locally sourced food.  I had the free range chicken, veggie of the day, and mixed green salad w/raspberry vinaigrette; water.  I asked for no potato and double the veggies.  I also passed on the dessert that the rest of the family had, and on the ice cream they had later in the day.

Supper:
Sweet potato/pork/ mushroom hash

Despite the long time between meals, my blood sugar stayed steady and I wasn't super hungry even though we had a long, busy day. (8 a.m. breakfast, 2 p.m. lunch, 9 p.m. supper)

Whole 30, Day 28

Breakfast:
Sauteed spinach, kale and mushrooms; scrambled eggs w/pork roast; banana; water; black coffee

Lunch:
Leftover pork chop; salad w/ cucumber, sliced almonds, shredded carrots, balsamic vinegar and olive oil

Supper:
Baked chicken thighs; sweet potato w/ghee; steamed broccoli and cauliflower; water

Whole 30, Day 27

Breakfast:
Sauteed spinach and kale topped w/ fried eggs; banana; water; black coffee

Lunch:
Leftover chicken soup; almonds/ coconut/raisins; water

Supper:
Hash made with shredded sweet potato w/onion, leftover roasted veggies, leftover pork roast and topped w/a fried egg; salad; water

Whole 30, Day 26

Breakfast:
Sweet potato hash browns, 2 fried eggs, avocado; black coffee; water

Lunch:
1 can tuna w/homemade olive oil mayo on 1 sliced heirloom tomato; 2 homemade dill pickles; almonds/ raisins/coconut; water

Supper:
Grilled pork chop; acorn squash with ghee/clarified butter; salad w/ cucumbers, shredded carrots, sliced almonds, olive oil and balsamic vinegar; water

Whole 30, Day 25

Breakfast:
Scrambled eggs on top of sauteed kale; homemade sausage (made with ground sausage and seasoning, formed into patties); black coffee; water

Lunch:
Leftover chicken fajita meat w/leftover roasted veggies; water

Supper:
Chicken soup w/homemade broth, green beans, carrots, celery, cabbage, and sauteed mushrooms; almonds/coconut/ raisins; water (for the rest of the family, I made egg noodles to pour their soup over)