I am currently 5 days into doing a Low Carb Whole 30 challenge with a group of my friends. I will admit – I fell off the wagon over the holidays and gained a few pounds. So when my friend approached me about doing the Whole 30 challenge, which isn’t that far away from my usual low carb, high fat diet, I agreed.
The kicker? No dairy or sweeteners. I use dairy (cheese, whole cream) as a primary source of fat and I worship my liquid stevia so working around these two omissions for 30 days will prove to be interesting.
I know “Whole 30” sounds a little bit gimmicky, but I get what they are challenging people to do – give up the processed, icky food and change over to ‘real’ foods. I’ve been eating this way for awhile now so it’s not as hard for me as others (especially people that rely on pop tarts on the morning). Here is a link to the ‘Whole 30 rules‘ and a quick summary:
- No sugar – real OR artificial – KICK the sugar craving
- No alcohol – not a problem for me, I’m straight edge
- No grains – no problem for a low carb, high fat diet!
- No legumes – see above, and don’t forget, peanuts are a legume! (Exceptions include green beans, sugar snap peas and snow peas)
- No dairy – sigh. I replaced my whole cream with coconut cream for now. It’s OK. Exception made for clarified butter/ghee.
- No white potatoes – duh. Carboload.
- No carrageenan, MSG or sulfites – It’s impossible to find cream without carrageenan (but not an issue, since no dairy) and double check your bacon re: sulfites.
- No Paleo-ifying baked goods, desserts, or junk foods – meh I’m not a big dessert person. Long time readers would note that most of my recipes are not desserts
- No weighing yourself for 30 days! I need to hide my scale, because I’m getting tempted. I still don’t fit back into my favorite skinny jeans as of this morning, though (LOL)
It also helps that I like repetition and can eat the same thing day after day and be incredibly happy!
Here is my approach to my Low Carb Whole 30 so far (I started 2/1, a Saturday, but sadly did not document that day and have no memory of it. I blame my lack of thyroid gland.)
SHOPPING LIST – Purchases made Sunday afternoon
- Almond butter
- Bacon (no sugar or nitrates)
- 3 large rib eye steaks
- Green beans
- Pre-washed baby spinach
Note that I already have the following fat sources at home:
- Coconut oil
- Olive oil
- Pecans and almonds
- Bacon fat/lard
I cooked up a large batch of roasted butternut squash, the bacon and two of the steaks (which I cut in half) all on Sunday.
Poured a can of high fat coconut cream into tupperware for daily use, and made a giant batch of iced tea to last the week.
Pre-bagged 1/2 cup serving of a pecan/cashew nut mix into three baggies.
Also, I am not much of a breakfast eater, FYI.
Dinner: Grilled rib eye with roasted butternut squash
Sunday Brunch: Eggs n’ bacon (yeah yeah boring I know) and tea with coconut cream
Sunday Dinner: Grilled rib eye with spinach salad that had bacon bits
Breakfast: Iced tea with coconut cream and two bacon strips
Lunch: Salad with deli meat
Snack: 1/2 cup of pecan and cashews
Dinner: Celebratory Korean BBQ*
Tuesday Breakfast: Iced tea with coconut cream
Tuesday Lunch: Salad with deli meat
Tuesday Snack: Avocado
Tuesday Dinner: Grilled rib eye with green beans sauteed in bacon fat (YUM)
Wednesday is going to be the same as Tuesday, since I have more meat and left over green beans (make large batches so you can eat the leftovers).
If people find this helpful, I will continue to document my journey of doing a Low Carb Whole 30 challenge. 🙂
*KBBQ – made sure to not eat any marinated meats or non-whole food compliance sides – I will have a seperate post on feasting on KBBQ Low Carb Style