I decided to start of 2019 with a Whole30 January (like the rest of the world). I’ve done Whole30 twice before & I really can’t say enough good things about it: you sleep better, your skin clears, you lose weight, you change poor habits, etc. Once you get a week under your belt, it gets easier, I swear!

For those that are new here, Whole30 is 30 days of REAL, WHOLE FOODS. You can read all of the rules on the Whole30 website here which is super informative. Basically, you can have NO sugar, dairy, grains, legumes, additives OR alcohol for 30 days. Downloading the Whole30 Shopping List helps you navigate the grocery store & Pinterest is the saving grace for Whole30 recipes (you can see my Whole30 board here).

Below I list out exactly what I ate for the first 14 days, including recipes & pictures. I want to preface this post by saying this is what works for ME. Everyone is different. Some things to note:

  • Meal prepping is huge. I meal prep every 3-4 days.
  • I drink a lot of water.. a lot.
  • You need to read every label to ensure items are Whole30 compliant. Condiments are the worse.
  • I consider myself plant-based, with the occasional piece of seafood or poultry. Last year, vegetarians were allowed to eat legumes & tofu on Whole30 to get the adequate protein. This year, the rules changed & you are not allowed to legumes, soy products, or “fake meat.” I decided to follow last year’s rules.
  • Most days, I do not eat my first meal until lunch. I like to dabble in intermittent fasting.

Alright, here goes:

Day 1 (Wednesday)

  • BREAKFAST: Coffee with Califia Farms almond milk.
  • LUNCH: 1 egg over medium with baked sweet potatoes & 1/2 avocado.
  • DINNER: Salad with baked asparagus, sweet potatoes & 1/2 can of tuna fish topped with Tessamae’s Ranch dressing.

Day 2 (Thursday)

  • BREAKFAST: Coffee with Califia Farms almond milk.
  • LUNCH: 1 egg over medium with baked sweet potatoes, 1/2 avocado & Moroccan Beet Salad topped with salsa.
  • SNACK: Salted cashews & carrots with guacamole.
  • DINNER: Vegetarian Chili.

Day 3 (Friday)

  • BREAKFAST: Coffee with Califia Farms almond milk & Cauliflower Fried Rice (omit the bacon).
  • LUNCH: RXbar & a green smoothie.
  • DINNER: Leftover Vegetarian Chili with baked sweet potatoes & asparagus.
  • SNACK: Banana with almond butter.

Day 4 (Saturday)

  • BREAKFAST: 2 cups of coffee with Califia Farms almond milk & leftover Cauliflower Fried Rice with guacamole.
  • DINNER: Whole Foods salad bar containing tofu, marinated kale, mushrooms, beets & sweet potatoes.
  • SNACK: RX Bar & Kombucha.

Day 5 (Sunday)

  • BREAKFAST: Coffee with Califia Farms almond milk & leftover Cauliflower Fried Rice topped with leftover Vegetarian Chili.
  • SNACK: Whole Foods energy bites & cantaloupe.
  • DINNER: Cobb salad with grilled shrimp, vegetables, olives, cashews, & 1/2 avocado topped with Tessamae’s Ranch dressing.
  • SNACK: RX Bar & 2 glasses of Kombucha.

Day 6 (Monday)

Day 7 (Tuesday)

  • BREAKFAST: Coffee with Califia Farms almond milk.
  • LUNCH: Steamed kale, tofu & Baked Carrot Fries.
  • SNACK: Whole Foods energy squares & a fruit smoothie made of spinach, 1/2 banana, frozen berries, chia seeds, maca powder & water.
  • DINNER: Baked Tilapia on top of a Five Guys Veggie Lettuce Wrap (no cheese, no condiments).

Day 8 (Wednesday)

  • BREAKFAST: Coffee with Califia Farms almond milk and steamed kale, 1 egg over medium & 1 strip of turkey bacon.
  • SNACK: Whole Foods energy squares & a single serving of salted cashews.
  • DINNER: Leftover Baked Tilapia & Five Guys Veggie Sandwich.
  • SNACK: RX Bar.

Day 9 (Thursday)

  • BREAKFAST: Steamed kale, 1 egg over medium & 1 strip of turkey bacon.
  • LUNCH: Leftover Baked Tilapia, Carrot Fries & sauteed vegetables with Whole30 mayo.
  • SNACK: Whole Foods energy squares.
  • DINNER: Simple Salad with Grilled Shrimp (dressing on the side) at Tazza Kitchen with hot tea.

Day 10 (Friday)

Day 11 (Saturday)

  • BREAKFAST: Coffee with Califia Farms almond milk & 2 leftover Breakfast Egg Muffins.
  • LUNCH: Ahi Tuna Salad with oil & vinegar dressing at Driftwood Kitchen.
  • SNACK: RX Bar, Bare Fuji Apple Chips & fresh pineapple.
  • DINNER: Veggie burger made of legumes wrapped in lettuce topped with pickles & Whole30 mayo.
  • Roasted Carrot, Bacon & Kale Hash

Day 12 (Sunday)

Day 13 (Monday)

  • BREAKFAST: Coffee with Califia Farms almond milk.
  • LUNCH: Leftover Hash with tofu & a side salad topped with Apple Cider Vinagrette.
  • SNACK: Carrots with guacamole & a RX Bar.
  • DINNER: Sauteed zoodles & shrimp topped with Trader Joe’s Vegan Pesto & olives.
  • SNACK: Grapes.

Day 14 (Tuesday)

  • BREAKFAST: Coffee with Califia Farms almond milk.
  • SNACK: Salted cashews.
  • LUNCH: Trader Joe’s pre-packaged salad with tofu.
  • SNACK: Banana with almond butter.
  • DINNER: Tuna mixed with Whole30 mayo, red onion, & pickles with a side of baked sweet potato fries.
  • SNACK: Grapes.

Wasn’t that exciting?! As you can see, I eat (more or less) the same thing every day. This past weekend was exceptionally hard as I was craving ALL THE THINGS: chocolate, chips, pizza, you name it. I definitely ate way more apple chips than I needed to, & I even went as far as opening a bar of chocolate, but happy to admit that I didn’t inhale it.. even though I wanted to. I am also happy to report that I went out for dinner, lunch & brunch throughout the week & thoroughly enjoyed the sober conversation. I also lost 6 lbs (give or take), starting at 148 & weighing in at 143 this past Monday. Let’s just say, so far, so good. For everyone else participating, I hope it’s going well for you!

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