Renewed Whole 30

Two full Whole 30 plans. The rest of the year was a loose 80/20 following, lowering our grain input, but not saying “no” to prohibited foods like Oreos when cravings arose.

What does this mean? When we focused on eating right, managing stress, and getting that nutrition right, our bodies shifted. We slept better, our hearts got right, our waists got thinner, and doctor visits were radiant.

Separately, during the 80/20 time, we noticed stress rise, then our waists got thicker, and movement got harder. So, another plan was in order. We attempted to do it during Lent, mocking last year identically. But, we didn’t. We enabled each other towards cravings. Until the husband had it with the tightening belt, and we started again on March 27. Frankly, it’s been a hard week. We’re hungry and relearning what we can eat.

The boy had a sleepover, so we cheated (completely against the rules) on Saturday with a compliant meal peppered with a very non-compliant Mimosa.

Today, we’re out of food and pay-day is tomorrow. So, I’m scrounging in the fridge to find enough food to stave off hunger. I purposefully used up our store-bought mayo a few months ago. Our protein source is down to a dozen boiled eggs or canned tuna. What’s a girl to do? No real mayo, no eggs… Google to the rescue and it gave me Jane’s Healthy Kitchen recipe. Having all the ingredients, I had to try it. I desired to make it Whole 30 compliant, so I withheld sweetener, but all I tasted was the apple cider vinegar. So, I added about a tablespoon of local honey to cut the acid.

My nutrition friend Leigh, crediting ATP Science, added, “the ACV will help manage the insulin response… so that’s a good addition. If you added turmeric in, the vegetable oil will convert to DHEA omega 3 like fish oil.” Definitely try for next time!