I’m doing the whole30: the why and the how

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Hello lovely readers!
I’m doing the September whole 30, which I announced on instagram. I’m pumped, scared and sceptical at the same time. I must admit I’ve sort of been eating lots of bread this past week. I haven’t really been meaning to, but I’m guessing I’m going to miss the bread. I love my rye sourdough.

But anyway, I’m doing the whole 30 for so many different reasons. I’m doing it for my health, trying to figure out whether gluten or dairy have an impact on my digestion, which has been off since last summer. I figured the September whole 30 would be a great opportunity to find out. I also want to take better care of my gut bacteria but don’t know where to start. I want to know what the fuss is about. I want to become a dietician and be able to tell my patients: I have tried it, and it works/isn’t worth your while/is as amazing as everyone says/is not enough to see any results. Purely for experimental purposes, it is worth completing. I also want to stop thinking about food in the way that I do, thinking every meal isn’t complete without such and such a carb and such amount of protein. So yes, many reasons.

I would consider my diet to be healthy. I don’t eat sugar, as you may know, due to a hereditary fructose intolerance. My Sugar Dragon is nonexistent. I do however love rye and traditional sourdough. And spelt pasta and quinoa and buckwheat. Traditional, refined + wheaty carbs don’t appeal to me much, but I am slightly carb addicted. I eat moderate amounts of meat and fish, as many vegetables as I can stuff my face with. I also love nuts and nut butters, homemade yoghurt, avocado and hummus. It could be much worse. But as so many participants have said, whatever their nutritional background, we can all benefit from a reset. Nuts or avocados shouldn’t be abused. And right now, I feel like my relationship with food is less than healthy. I obsess over food a little too much, finding myself worried about dinner before having breakfast, and dreaming about breakfast when I fall asleep. I also find it hard to stop eating after a meal, needing to portion things out very carefully to avoid overeating. I want to start really listening to my body, not only in terms of what I need (which I do very well), but also how much of it. And I’d like to turn my body into one that can run on fat calories better than carb calories, as is outlined in the whole 30 guidelines. So exciting!

I’m very ready to start buying quality cuts of meat, and I’m prepared for the slight increase in food bills. I’m looking forward to preparing more foods from scratch, even more than what I am used to (preparing a protein, vegetable and fat lunchbox meal will be more time consuming than throwing together a bowl of pesto couscous). I’m prepared to fall in love with potatoes again, more avocado, more eggs and more soups. I’m not so prepared about letting go of my beloved rice and ancient grains; keeping my goals in sight is crucial at this point! (i.e. fixing my digestion). I am not so prepared about abandoning my nightly bowl of yogurt and raspberries, which I will have to replace with some nuts, some raspberries or a frozen raspberry and avocado sorbet. I will miss cheese.

If there is one piece of advice I can give anyone at this stage, it is to not carb-load the week before. I have involuntarily been doing so after having been on the road this past week, which made it difficult to avoid bread and rice and other starchy delights (and planning to have pizza on Sunday night before hitting Monday strong.. Oops) Yes, I probably could have passed on that roll I had with the lentil stew last Tuesday, but it was very much worth it. But not being in control of your meals when you are fructose-free means you often end up having a cheese toastie or a bowl of plain pasta. I don’t want to be difficult, so I just eat the pasta and I don’t worry about it. Frankly, it would be rude to ask for bolognaise without tomato, onions or carrots (impossible!) when spaghetti bolognaise has been served to the rest and I can get away with eating the spaghetti on its own. I’m cool with that.
But if you are in control of your diet the week or even the month before your whole 30, it sounds sensible to start preparing for what might be a shock to your system. Decrease your grain intake day by day, prepare more and more food week after week, and starting your whole 30 should feel like a breeze. It certainly won’t for me!

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I also recommend buying the originial whole 30 book, not so much for the guidelines, which can be easily found on the website (including lists and advice), but rather for the amazing recipes and tips on cooking your meat + veg to perfection.

My whole30 will be very orientated on purchasing high quality poultry and red meat, learning how to cook steak without turning it into rubber, diversifying my vegetable intake, using more herbs, eating potatoes instead of grains and eating fermented vegetables. I am more than certain that various other goals will appear throughout the next weeks, and I am so excited about finding out more about my body than I already understand.

I will not obsess over the non scale victories, but I will keep them in mind and go through them when I feel like I just need to eat a rice cake. I’ll look closely at my skin, my energy, my sleep, my mood and my cravings.

So yes, bring it on! I’m so ready for this! Don’t forget to follow me on instagram and Pinterest, and of course the BARE. blog, if you want to see what I’m eating or thinking of eating haha!
Are you doing the #SeptemberWhole30? Let me know below, I love having a support group! Look out for weekly summaries on how I’m doing on my whole 30!

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3 thoughts on “I’m doing the whole30: the why and the how

  1. Evelyn

    Thanks so much for sharing! Your reasons for doing the Whole30 are so close to mine. I’ve tried doing the whole30 quite a few times but each time have failed after a few weeks. I’m determined to get through the whole 30 days this time. I look forward to reading your blog and getting encouragement as the days continue.
    I read that you will miss eating your nightly yogurt and fruit. One of the breakfasts that I sometimes eat on Whole30 is a few pieces of fruit chopped up, some chopped nuts, a sprinkling of coconut (sugar free of course), a sprinkling of chia seeds and then pour some coconut milk on top. It is a bit like eating yogurt and fruit or even a bit like granola and fruit. I love this breakfast and it keeps me full and satisfied all morning. Sometimes I’ll add a boiled egg on the side for more protein.

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    • eliseevers

      Hey! So nice of you to leave a comment 🙂 I’m sorry to hear you’ve struggled doing the whole 30 in the past, I am sure you can do it this time around! I will do my absolute best to post motivational and educational content on here and hopefully help you stay motivated! That breakfast sounds bomb, I will definitely try it – thank you so much for the suggestion. Take care and good luck to you! 🙂

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