After taking a hiatus last year due to Oliver’s birth, Sarah and I are diving back into our winter tradition of committing to the Whole30 program for thirty days. It’s always a good reset for us in the winter when we are more drawn to sweets and carbs. For those who don’t know what it is, we’re basically going to avoid sugar (including honey, syrup, artificial sweeteners, etc.), grains, legumes, and dairy for the next thirty days. That pretty much leaves fruit, vegetables, eggs, and meat.
I believe this is our fifth time doing it, so it feels like a pretty smooth start. We made lists of recipes last week and stocked up at Costco yesterday. Chicken chili is in the slow cooker and I’ve got a dutch oven filled with my proprietary kale-and-sausage stew which I eat for breakfast every morning (with a poached egg… it’s divine).
The kids aren’t included, though of course they benefit from having fewer sweets and carbs on the menu. Maggie, however, isn’t 100% clear on this fact yet. While we were making lunch for them, she came into the kitchen and asked, in her signature end-of-the-world way, “What are we having for lunch? Pleeeeease don’t say that we’re having only fruits and vegetables!!!”
(Actually, we made mac’n’cheese.)
I really like this! We try to stay away from carbs, pasta and bread, and sugar, so……………any chance I can grab some recipes from you two?
Yes! We’ll send or drop off some of our favorites. Honestly, the hardest part of this is simply being so intentional about meal-planning. But this is also a huge benefit. It gets us back in the groove of planning weekly meals in advance, shopping for healthy ingredients, avoiding bread and pasta as defaults, etc. Good habits to get into for the rest of the year.