My Whole30 journey is more than halfway completed and I’m so excited to share how things have been going! When I first started, on day two, I was all “oh I can do this, NO PROBLEM.” Soon after, the “carb hangover” began and I was not only kicking myself in the toosh for naively thinking how easy this would be, but also dying for all things carby, chocolatey and sweet. While I still long for piece of soft & heavenly chocolate chip banana bread (especially this one), I’m happy to report that for the most part I’m doing much better mentally and physically when it comes to my longtime love affair with food. I will say, however, the journey is much more enjoyable when you have a friend or spouse on it with you (shoutout to my Whole30 twin, Dani!).
In the Kitchen
After months of not feeling physically or mentally my best, I decided it was time for a major change in my life. I wasn’t sure what I would change just yet, but I knew it needed to be something drastic and eye opening. I had heard about The Whole30 here & there, but never thought I could do it – it just seemed too hard. And then it dawned on me that it was EXACTLY what I needed. Not only did I need to change my eating habits, but I also felt that I needed to see something difficult all the way through and achieve my goal. So, despite Memorial Day, National Donut Day & Father’s Day coming up, I jumped in feet first to the Whole30 on May 29th.
When it comes to “chopped salad vs. shredded salad,” I’m ALL about the shred! When I was trying to figure out what to meal prep for my first week of the Whole30, I wanted a salad that would hold up for a few days in the fridge, be versatile when it came to whichever protein I was feeling that day, and of course, be tasty AF. In the midst of a Whole Foods shopping trip, my new favorite shredded salad was born.