I hope my posts about the Whole30 challenge have at least inspired you to visit the website and check it out, or maybe even made you consider doing it yourself.
Don’t worry that you missed a January 2 start date—you can decide to start the challenge at any time, though I recommend sticking with it for the full 30 days so you can really tell whether it’s making a difference in how you feel. Last year, my husband lost 21 pounds on the challenge, so he decided to do it with me again this year.
The hardest part for some people is giving up all alcohol and sugar. But it’s only for about four weeks, so if it turns out that you don’t want to make all of these changes on an ongoing basis, then you can return to your usual ways.
Here are links to a few of the recipes that I have posted in the past that I prepared at home during our 2013 Whole30 challenge:
– Sweet Potato-Salmon Cakes (Note: these are also great with poached eggs as shown above over sautéed Swiss chard)
– Sweet Potato and Kale Soup
– Simple Roasted Chicken (a great item to have as leftovers to toss on salads or reheat for lunch)
– Plantain Chips (shown at right)
Blueberry-Avocado-Almond-Spinach Salad
I have lots of other menu ideas, and I’m working on tweaking some past recipes to make them Whole30-compliant. I’ll post more in the next couple of weeks.
Thyme with Sage 