Today starts my first Whole30. Why am I doing this? Because I’m sick of the ping pong effect that sugar has on me. I want to become more mindful about what I am eating and how it’s making me feel. I want to feel as good as I can and I do believe it starts with food.
This morning I decided to just make my own breakfast using what I had in the fridge. Added roasted butternut squash and brussels to scrambled eggs and topped it with avocado because avocado makes everything taste better. Drank a cup of hot Ginger and Lemon water before coffee. Simple. Tasty. Filling.
Lunch was on the go today so I planned ahead and threw together a little salad with cucumber, carrots and tuna … and avocado of course.
Snack: Apple with almond butter
Tonight was a late dinner so I was grateful I had started playing with some Whole30 recipes the last couple of days. I had leftover Whole30 Chicken Basil Meatballs in the fridge with roasted sweet potatoes and brussels.
Even after day 1, I am realizing the key to this is food prep. Plan ahead and pick a couple different recipes each week. The more simple you keep it, the more manageable it becomes.