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Whole 30 is a popular way to reset your body and create a healthier relationship with food. During a Whole 30, you eliminate dairy, grains, sugar, alcohol and legumes for 30 days. I bet your reaction is the same as my initial reaction – what in the world can you eat?! Vegetables, meat, fish, eggs, nuts, and fruit. You learn to get creative with vegetables, try foods in different ways, and perhaps you even learn how to cook. You develop a healthier relationship with food. The most important thing I’ve learned is that planning ahead is the key to success.
Pinterest is a great source of inspiration for Whole 30 meal planning. Browse my Grain-Free Eats board for ideas, but keep in mind that some of the meals there contain dairy. Substitute as needed for Whole 30 compliance! I substitute with unsweetened almond milk or canned coconut milk. The Whole 30 Cookbook is also an excellent resource.
Create a meal plan
Plan for the week or plan for the month. The key here is selecting in advance the meals you would like to make. It’s easier to stay on track when you’re not browsing the refrigerator at 6pm to figure out dinner.
Write a grocery list
You know not to shop while you’re hungry, but you also don’t want to shop without a list! Stay Whole 30 compliant by writing out the ingredients you will need to follow your meal plan and purchase extra vegetables and nuts for snacks.
Make time for food prep
Food prep is essential! Set aside two hours for washing, peeling, and/or cutting vegetables for the upcoming week. Purchase a large package of meat to cook and portion out for meals. I like to make large batches of taco meat and freeze it in serving-size portions. Voila! – weekday taco salad lunches made easy.