Day 30 of my first Whole30 has arrived! And honestly, it was a lot easier than I expected it to be.
(… Is that a shitty thing to say?)
Maybe it’s because before I started Whole30, I was already eating pretty clean. The hardest thing for me to cut out was beans, and that’s just because I’m used to eating vegetarian at least once a week, and usually more. But it’s also because until I started Whole30, my go-to breakfast was Mexican spiced black beans with poached eggs.
Luckily, when you put two culinary heads like mine and my sister’s together, you come up with a lot of breakfast options, like the apple and nut porridge above (instead of the nuts, seeds, and coconut in the original recipe, we use equal quantities of hazelnuts, almonds, and cashews, with a little bit of almond meal).
But this was just one of the choices in our regular rotation over the past few weeks — and I’m sure many of them will continue to feature heavily in weeks to come.
Pan-roasted potatoes with leftover homemade basil-arugula pesto (made with almond meal, and no cheese) and a fried egg
Oven-roasted sweet potato “toast” with coconut oil, almond butter, and chopped apple
Spinach and leftover salmon scramble with half an apple on the side
Fresh mango and prosciutto
Scrambled eggs with lox, shallot, and chives
Sweet potato and coconut milk “porridge” with chopped almonds, almond butter, dates, and fresh apple
Baked eggs with leftover Whole30 sloppy joe
My plan for now is to keep this up, slowly reintroducing beans (and a glass of very good wine to celebrate tonight!)