Whole30

Happy Monday! I’m officially one week into Whole30. I’m sure some of you are wondering what is Whole30, some of you may be already 16 days in to Whole30, maybe some of you have already completed a Whole30 in the past or maybe you are thinking about doing Whole30 in the future.

So…What is Whole30?

Well…the Whole30 program was created by Melissa Hartwig and Dallas Hartwig and was designed to change your life in 30 days. I don’t want to summarize everything and give you all the details because I want you to buy the book and read all about it. Just think of it as a nutritional reset that will help you with unhealthy cravings, restore a healthy metabolism, help heal your digestive tract, and balance your immune system.

You eliminate things such as sugar, grains, soy, dairy, legumes, peanuts and ALCOHOL. Yes, alcohol. It’s only 30 days…you can do it. This program is really about eating real food and making good food choices. In the book, Melissa makes a good point in stating that “Whole30 is not HARD. Beating cancer is hard. Birthing a baby is hard. Losing a parent is hard. Drinking your coffee black. Is. Not. Hard.”

This is my second time completing the Whole30. I did it last year in January and decided that January is the perfect month for a reset. The holidays are over, the weather starts to get even colder meaning you’re spending more time cooped up in your house, you’re more focused on your goals for 2017 and for most of you the racing season won’t begin for another month or so.

Who’s in?

Check out the brand new Whole30 Cookbook along with an Instagram feed full of Whole30 recipes.

Speaking of Instagram, I stumbled across a recipe that inspired me to make this quiche as part of my weekly meal prep.

Egg, Mushroom, Brussels Quiche

(adapted from @pretend_its_a_donut

What you need:
• 8 eggs (or egg whites)
• 2 cups of shaved brussels sprouts (I used ones from Trader Joe’s already pre-shaved)
• 1/2 yellow onion, diced
• 1 cup mushrooms, chopped

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Preparation: 
• Preheat oven to 375°

Add onion to an oven safe skillet** and cook until tender
**if you do not have an oven safe skillet you can use a pie plate or square baking pan

• Add in the shaved brussels and mushrooms. Let cook for a few min.

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• Crack 8 eggs into a bowl and whisk. Pour over brussels and bacon and place skillet into the oven.

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• Cook for about 12-15 minutes at 375° or until eggs have firmed

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I’d love to know if you’ve done Whole30 and if so, what are some of your tips on making it all 30 days?

More to come on Whole30 and what I’ve been up to this past week with training.

Have a happy and healthy day!
Emily


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