OK, so last Friday I was gung-ho for this whole Whole30 thing. But as I thought about it, I began to wonder if I was setting myself up for failure. I really think it’s an excellent program, but I know myself and if I slip up, I’m going to end up just blowing off the whole thing. The rules are very strict, and I don’t see myself reading every single label of every single condiment in my fridge. The I remembered a saying: “Do the best you can, where you are, with what you have.” That resonated with me and I decided to make a few tweaks to the Whole30 program to make it work for me.
So, for the next 30 days: No grains. No alcohol. No sugary treats. But if my ketchup or taco sauce has a bit of added sugar I’m okay with that. But if I’m OK with it, than it’s not what Whole30 sets out to be. So I’m calling it a “June Reboot.” Overall, we eat very healthy diets. I’ve just allowed myself to get lax with the bread, tortilla chips, and chocolate. My goal isn’t really weight loss because I’m happy where I am (though I wouldn’t say no to a few more digits knocked off the scale!). I will be eating tons of vegetables and protein, fruit, minimal dairy, and peanuts or beans if I really feel like it. I don’t eat a lot of those anyway. I’m going to try to stay as “Whole30″-ish as possible.
So, with all that out, go ahead and point and say “I told ya so.” I already got the “Well you gave up on that pretty quick” from Drew. Well, I’m just being honest with myself, LOL. Here’s my meal plan for the week:
- Monday: Roast chicken drumsticks, roasted sweet potatoes, broccoli, salad
- Tuesday: Meaty chili (no beans), salad
- Wednesday: Sausage & peppers, CSA veggies, salad
- Thursday: Baja cod with spicy slaw, roasted sweet potato spears
- Friday: Grilled steak, sauteed CSA veggies, salad
- Saturday: Pepper burgers topped with sauteed mushrooms and onions, broccoli, salad
For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.