It has been exactly 1 week since I started my Whole30 journey. This week has been full of ups and downs for me, so I’m excited to share my progress and tips so far. If you’re just joining in today, go check out my Mindful Eating & The Whole30 Challenge post to get caught up to speed. I’ll wait here :)
Alright, now let’s dive in to the good stuff!
WHOLE30: WEEK 1
“THE DETOX WEEK”
I’ve entitled this week “The Detox Week” for good reason. All week long, I’ve been experiencing mood swings and headaches like nobody’s business. I attribute those to eliminating added sugar in one fell swoop.
Despite these ups and downs, I’m proud to say that I’ve stuck with it and I’m starting to see the results I’m looking for.
PREPARATION, PREPARATION, PREPARATION…
My first step in preparing for my Whole30 was to clear out my fridge and pantry of everything that I would not be eating for the next 30 days. Here’s what it looked like right before I went to the grocery store:
As you can see, there really wasn’t much left once I eliminated all of the non-compliant foods. The saddest part was getting rid of all of my precious dairy products. I’m a cheese lover, and getting rid of all the delicious cheeses was pretty rough.
The next step was to head to the grocery store. I knew that I wanted to pick meals that were easy to prepare in bulk. Meals that I could cook in batches and easily heat up leftovers for a few days. Here’s a peek at my grocery list plus how it all looked stuffed into my fridge:
What a difference, am I right? I’ve gotta tell you: seeing my fridge full of delicious veggies, fruits, and protein really got me excited for the week ahead!
In my original post, I said that my before and after photos were going to be for my eyes only. After considering it for the past week, I decided that would be unfair not only to you, but to me as well.
A big part of this process is to experience a drastic lifestyle change. How can I document that change while hiding the “ugly” parts? I’ve decided that’s just not possible. So, in the spirit of full disclosure, here are my before pics along with my initial measurements:
- Neck >> 13″
- Upper Arms >> 11″
- Chest >> 37″
- Waist >> 30″
- Hips >> 40″
- Thighs >> 23″
- Calves >> 15″
- Weight >> 138 lbs.
One of the main rules of the Whole30 program is to ditch the scale and not pay attention to your weight or measurements for the duration of the challenge. After these pics and initial measurements, I locked my scale away in my storage closet so that I would not be tempted to break this rule.
WHAT I ATE THIS WEEK
As you can see, I didn’t really have a HUGE variety of different foods this past week. I kept it simple by roasting up large batches of veggies at a time as I needed them. I also did a large batch of baked chicken that lasted me through the first 4 days of my Whole30.
For breakfast, I stuck with 2 fried eggs plus whatever veggie leftovers I had in the fridge. Again, nice and simple. On the days where I didn’t have leftovers, I did a quick potato hash to go alongside my eggs, throwing in some sautéed spinach to the mix for an added bonus.
Lunches consisted purely of leftovers, with the exception of a delicious salad that I concocted with mixed greens, shredded carrots, slivered almonds, and sautéed shrimp. One bag of frozen shrimp lasted for 3 separate salads.
The only dinner that I did not eat at home was while I was at work. I chose a grilled skirt steak over green beans and cherry tomatoes, with a side of roasted fingerling potatoes and peppers.
My Favorite Recipe of the Week:
Mixed Greens Salad w/ Creole Shrimp & Dijon Vinaigrette
- 16 oz. bag Frozen Shrimp, medium, peeled & deveined (enough for 3 salads)
- 2 cups Mixed Greens
- 1/4 cup Shredded Carrots
- Handful Slivered Almonds
- 1 Tbsp Coconut Oil
- Creole Seasoning
- 2 Tbsp Dijon Vinaigrette
To prepare shrimp:
Thaw shrimp according to package directions. Season to taste with Creole Seasoning (or seasoning of your choice). Heat coconut oil in a medium skillet over medium-high heat. Sauté shrimp in coconut oil, stirring constantly until pink and no longer translucent.
- 1/2 cup Extra-Virgin Olive Oil
- 2 tsp Dijon Mustard
- 1Tbsp Apple Cider Vinegar
Whisk Dijon Mustard and Apple Cider Vinegar together in a bowl, then slowly whisk in the Olive Oil. I actually used my Bullet Blender for this and it worked beautifully!
MY TAKEAWAYS FROM WEEK 1:
All in all, I feel like my first week on Whole30 was a huge success! Although I did have a few cravings here and there, I made sure to keep approved snacks nearby at all times and was able to stay on track. At the beginning of the week, I portioned out snack bags with different nuts to take with me every time I left the house.
Besides the cravings, my biggest issue was headaches. My solution here was to drink a TON of water and to make sure that I was eating enough at each meal to hold me over until the next.
So there you have it! My first week on the Whole30 plan is a wrap! I’m feeling pretty darn good today, and I’m excited to continue on this journey for the next 23 days. From what I hear, it just gets better and better!
Until next time…
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Kara Benz is the artist and author behind Boho Berry, where she inspires her readers to lead a more centered, fulfilled, and inspired life. Kara also runs a successful sticker shop on Etsy – Boho Berry Paperie.