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)

Whole 30, Day 24

Breakfast:
Omelet with spinach and leftover fajita veggies topped with homemade guacamole (made by mixing 1/2 avocado with a couple spoonfuls of salsa)

Lunch:
Salad with tuna and homemade olive oil mayo, sugar snap peas, sliced almonds, shredded carrots; water

Supper:
Grilled hamburger on Portobello mushroom "bun"; roasted vegetables with beets, carrots, parsnips, zucchini, onion; water

Whole 30, Day 23

Breakfast:
Omelet with onion and peppers; pear; black coffee; water

Lunch:
Ground turkey with shredded apple and spinach, cucumbers and baby carrots, water

Supper:
Chicken fajitas wrapped in lettuce leaves instead of tortillas, topped with salsa and black olives

Whole 30, Day 22

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

Lunch:
We were on a hike, and I ate tuna, black olives, baby carrots, a pear, and a Minute Maid juice box (not really Whole 30 compliant, but I drank a lot of water, too)

Supper:
Roast, carrots, butternut squash

Whole 30, Day 21

Breakfast:
Sauteed spinach w/2 eggs, pear

Lunch:
Leftover Mahi Mahi, butternut squash, and roasted veggies

Supper:
Free range chicken from the Farmers Market, salad w/cucumbers and carrots and sliced almonds

Whole 30, Day 20

Breakfast:
Sauteed spinach w/2 eggs and avocado, sliced tomatoes

Lunch:
Salad w/cucumbers and shredded carrots, balsamic vinegar and olive oil, slivered almonds; leftover pork chop; bananas/ strawberries/ coconut; water

Supper:
Mahi Mahi; leftover roasted vegetables; leftover butternut squash; water

Whole 30, Day 19

Breakfast:
Scrambled eggs w/ sauteed spinach and cherry tomatoes, bananas/pineapple/coconut; black coffee; water

Lunch:
Leftover chicken soup; applesauce; macadamia nuts

Supper:
Boneless pork chop, roasted vegetables (sweet potatoes, cauliflower, zucchini, onion, carrots), leftover butternut squash (the rest of the family had mashed potatoes), sliced tomatoes; water

Whole 30, Day 18

Breakfast:
Scrambled eggs w/spinach and avocado, pear

Lunch:
Chicken soup made w/homemade broth, a chicken breast, and California blend veggies; applesauce; macadamia nuts

Supper:
Shrimp marinaded in lemon juice, olive oil, etc. on leftover spaghetti squash

 This was so simple, but sooooo good!

And I made homemade olive oil mayo for the first time!  Egg, lemon juice, olive oil, dry mustard and salt.

Whole 30, Day 17

Breakfast:
Scrambled eggs w/spinach and cherry tomatoes, 1/2 plum



Lunch:
Egg salad (hard boiled egg w/avocado), strawberries

Supper:
BBQ pork w/sauerkraut, sweet potato fries, salad w/balsamic and olive oil, cucumbers and cherry tomatoes

Whole 30, Day 16

Breakfast:
Sauteed kale and spinach w/crushed red peppers, 2 eggs

Lunch:
Tuna with avocado, sliced tomatoes and bell peppers, kale chips, toasted squash seeds

Supper:
Leftover pork roast and sauerkraut, butternut squash, green beans, applesauce, water

Whole 30, Day 15

Breakfast:
Scrambled eggs, 1/2 plum, black coffee, water

Lunch:
Salad with chicken, cucumbers, tomatoes, olive oil and lemon juice, water

Supper:
Pork roast and sauerkraut, butternut squash, green beans, water

I also made some kale chips.  They could have been a little crispier, but I didn't want to burn them like the first time I tried to make kale chips.

Whole 30, Day 14

Breakfast:
Sauteed spinach and kale with mushrooms and crushed red pepper, 2 eggs, banana, coffee, water

Lunch:
Booya Stew
*I was at a craft fair all day, so I ate the Booya Stew.  It's meat, veggies and broth, so while it may have had some non-complaint ingredients, it was basically ok.  I gave the bread to my daughter and skipped the pie and ice cream.

Supper:
Leftover Mahi Mahi, roasted veggies and canteloupe, water

Whole 30, Day 13

Breakfast:
Sauteed kale and spinach w/mushrooms and crushed red pepper, 2 eggs, banana, water, coffee

Lunch:
Leftover spaghetti squash and meatballs

Supper:
Chili crusted Mahi Mahi with avocado salsa (avocado, tomato, onion, lime juice); roasted veggies (sweet potato, cauliflower, carrots); roasted cabbage (veggies with olive oil, fish w/coconut oil)

Whole 30, Day 12

Breakfast:
Scrambled eggs (in coconut oil) topped with avocado and salsa; bananas with pineapple and coconut, coffee, water

Lunch:
Leftover pork chop, steamed broccoli

Supper:
Spaghetti squash with homemade meatballs and marinara (tomato sauce w/ seasonings); salad w/spinach, green leaf lettuce and romaine lettuce, cucumbers, tomatoes, olive oil and lemon juice
*I cooked this in the crock pot: halve squash, put face down, surround by meatballs, cover with marinara, 3-4 hours on high.  It was easy to do it this way, but the sauce tasted a little burnt and the meatballs were just ok.