Vegan Whole 30, my experience thus far

I’m not one for “diets” or trendy ways of eating by any means, however I am always exploring different ways of playing with my food to discover what works best for me, and what styles of eating don’t serve me. I like to consider myself a scientist sometimes, experimenting with different foods, ways of combining foods, and ways of eating to find out what makes me feel good and helps my body run well, and alternatively what makes me feel lousy. So, when one of my friends mentioned doing The Whole 30 this year, naturally my ears perked up. But hold on – no sugar, no legumes, no grains, no alcohol, no dairy. The last two would be easy for me since I’m a vegan and don’t drink much to begin with, but no grains? no legumes!? what would I do without my pre-run sourdough and almond butter? And how would I get protein?! It definitely seemed daunting, but I quickly realized that with a little planning, it’s actually been much easier than I anticipated. Here I am at day 18, and I’m feeling pretty good! The first few days were a little rough, getting acclimated and figuring out how to get the nourishment I need to sustain my workouts and busy nature in general. Since figuring out portions and what foods are working best, its been pretty smooth sailing. While I haven’t been crossing the T’s and dotting the I’s (some chickpeas here, a little peanut butter there) I have been very cognizant of ingredients, eating enough fat, and avoiding the big “No No’s”.

When I explain the rules to people, usually the very first thing they ask is “So what DO you eat?!” This process of navigating the Whole 30 while being vegan has really forced me to get creative in how I combine foods to get the nutrients I need, and because of it I’ve been trying so many new foods and new combos. I have yet to ask myself “what can I eat?” because really it’s more like “what I can eat”.

Here are a few dishes that I’ve been loving

Grain Free Cauliflower “Oats”

Sweet Potato “Toast” with mixed berry chia seed “jelly”

Chia Pudding Stuffed Acorn Squash

Loaded Super Green Salad

Everything But The Kitchen Sink Stir Fry with Sriracha “Mayo”

Butternut Squash Chili With Lime Slaw

Breakfast Salad

Recipes coming soon!

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