Let’s Do Another Whole30!

I’m doing it again. Another Whole30. I’m already on day four,  but I figured if I wanted to keep with it that I needed some kind of accountability. I’ve still only completed the one Whole30 I blogged about here two years ago. I tried another at the beginning of this year but failed miserably after less than two weeks due to a lack of accountability, a lack of prep, too many SWYPO foods, and basically a plan to slip up from the beginning (my husband and I went into it saying we would “see how we felt” when the Superbowl parties hit. Turns out, if you’re not super committed, you feel like cookies and brownies and ice cream during Superbowl parties). This time is going to be different, though. This time, I’m telling the Internet. You’ll keep me accountable, right?

I want to go over a few differences between the last time I (successfully) did Whole30 and now. Differences I see in the program and also changes I’d like to make going into this one.

1. Information availability – It is amazing how much more there is out there on Whole30 now. When I did it two years ago, I had a page from the Whole9 website saying what you can and can’t eat. That’s it. Other than that, I had two websites I referenced and a bunch of paleo recipes that I altered to make Whole30 approved. Now, there are recipes galore, blogs, e-mails from the program, two books, Pinterest boards, Instagram accounts, etc.! I’m excited to try it again with this many resources!

2. Less fruit, more veggies – I’ll admit I probably ate too much fruit during my first Whole30 (but again, I had no guidelines telling me how much of anything I should or should not be eating), and I hope to stick to three servings of fruit a day this time, while eating a vegetable with every big meal.

3. Breastfeeding – Last year, I had a beautiful baby boy who is now eleven months old and still nursing. I was fine with fewer calories back then because I wasn’t too active and had a smaller frame anyway. Now,  I need to make sure I’m still eating enough calories to keep up an adequate milk supply. If I notice a drop, though, I will have to seriously reconsider the timing of this one. If anyone has experience with breastfeeding on Whole30, please share some advice!

4. Migraine focus – I’ve been getting migraines much more often than usual lately. For me, that means multiple per week. I’ve been starting to think that it’s something in my diet so I’m kicking caffeine for this Whole30 and keeping a food log/migraine log. Last time I did the program, I didn’t have any migraines after week one. That’s unheard of for me! The problem was, I added in too many foods at a time when I was finished that I couldn’t pin point which one was giving me trouble. This time, I’m hoping to figure that out (and because it’s day four and all I can think about are chocolate chip cookies at the moment, I’m crossing my fingers it’s not sugar).


Follow along with me while I hopefully show you that Whole30’s are incredible and not that hard!



Whole30: Days 21 and 22 – It’s Too Hot to Cook!

I’ve been eating leftovers for the past two days because highs in the upper 90’s and ovens aren’t the best combination for non-air conditioned homes. 

Day 21 Eats:

Breakfast – Key Lime Pie LARABAR, apple

Lunch – Almonds, grapes, raspberries, cashews, baby carrots

Dinner – Two hard boiled eggs and leftover mashed sweet potatoes

Day 22 Eats:

Breakfast – Cappuccino LARABAR, apple

Lunch – Leftover spaghetti squash alfredo, triple berry sorbet

Dinner –  Two hard boiled eggs, bacon

The cappuccino LARABAR was delicious… but it TORE UP my stomach. I have only had coffee once or twice while on Whole30 and I guess there was a lot of coffee in the LARABAR because I was hurtin’ for at least an hour after I ate it. This is a bummer because I think it might be a glimpse into what it will be like trying to re-introduce the foods I haven’t been eating back into my diet. I will keep the blog updated with this aspect when I’m done in just over a week!

Triple Berry Sorbet

Oh, hello…

I had to give this beauty a post of its own. There are too many pictures of deliciousness to post.

It has been scorchingly hot here – upper 90’s for the past two days. And guess who doesn’t have air conditioning? THIS GIRL. My dogs and I have mostly been sitting in the living room with all four of our fans pointed at us and trying not to move. The pups have even been sleeping all day, which is highly unusual for my 100% energy all the time spazoids. I even took a cold shower in the middle of the afternoon to ward off heat stroke. The other thing that doesn’t help is when you’re on Whole30, live in a landlocked state and your little sister posts pictures like this one from her two-week beach vacation:

Thanks, sissy!

At around 2pm when my thermostat read, “92 – haha, stinks to be you,” I decided I needed ice cream. It would solve all my problems. If only I weren’t on Whole30 I would go out an buy a tub of mint chocolate chip and then bathe in it. I had the recipe for the banana ice cream but I wanted something more refreshing. That’s when I got in my car and high-tailed it to Costco. There, I bought some frozen berries and a giant box of oranges (and some more grapes because somehow I finished 4 lbs of them in less than a week?). I also let the bag of frozen berries sit on my lap on the way home because they were niiiiiiice and cold.

Anyway, here’s what I came up with:


Triple Berry Sorbet


– 3 cups frozen berries (raspberries, blackberries, blueberries were my combo)

– 1 cup frozen, sliced banana (this gives it a creamier, rather than icier texture)

– 2 tablespoons lime juice

– 1/4 cup light coconut milk

– 1/4 to 1/2 cup fresh squeezed orange juice (thanks, juicer!)


1. Put frozen fruit and bananas in food processor and process for about 20 seconds.

2. Slowly add your liquids until you get the consistency you desire. You definitely don’t want to process too much or else you’ll end up with a smoothie (unless you’d rather have a smoothie… in that case, go for it!)

3. EAT THAT SHIZ BEFORE IT MELTS, YO! (…or stick it in the freezer)


I figure making sorbet is pretty much like making a really thick smoothie. But sorbet just sounds so much fancier.

Also, I know the point of Whole30 is not to “paleo-fy” meals, but I think roasting in my own house merits a freakin’ sorbet.