Here I am, well into the third week of my Pregnant Whole30 / slash / #JanuaryWhole30, writing about Week 2. Sorry, y’all. Life (more like business) got in the way of a more timely update.
I knew I should have taken notes at the time. I took mental notes, at least. I also shared a good bit in the private Whole30 Healthy Mama, Happy Baby group on Facebook.
One thing the moderators do in that group that I truly appreciate, is encourage us to share our wins and struggles with each day of the Whole30. It’s a great time to reflect on what happened with us, food-wise, and why.
Setting new Relationship Goals with Food
Honestly, this is my favorite thing about doing a Whole30 to begin with: It makes you so acutely aware of your relationship with food in general, and specific foods, and your habits around both. We all have subconscious habits with food – from cravings to triggers to aversions – and it’s fascinating to have those revealed. I’m a stress faster. I get busy and stressed and forget to eat for extended periods of time – or I snack here and there while “fasting,” but not thoughtfully to ensure I’m getting all the nutrients I need.
Were it not for this Whole30, I would still be cruising through life doing this. But the program is structured so that you can’t really forget to eat entire meals. And the fact that the Whole30 discourages snacking (of the mindless kind especially) makes it that much more obvious when you do: You get HUNGRY if you miss a meal. Way to snap back to reality, yo.
Week 2, I was also still battling that dang cold. So that was fun.
Takeaways From Week 2
But I pulled through and stayed on plan, miraculously. Here’s what else I learned in Week 2:
- The Whole30 is as much about the community as it is the guidelines and templates. I love and appreciate all the encouragement and uplifting one experiences while participating in a group Whole30.
- The Sugar Dragon is real. I don’t eat sweets in my normal life (I would much rather have mashed potatoes than ice cream ANY day), and I am a fairly mindful eater, but apparently I was still consuming my share of sugar in whatever few processed foods I was consuming before embarking on the Whole30. Because my Sugar Dragon was raging for a few days there. I may or may not have had a vivid dream about cake, which is something I eat maybe once a year? Insanity.
- It helps to focus on what you can eat, rather than on what you can’t. There is so much yummy, healthy food out there that we can enjoy on a Whole30. I was delighted when during meal planning I realized my favorite marinara sauce recipe is completely Whole30 compliant. No modifications required. Just serve over spaghetti squash or zoodles instead of pasta, and voilá! Which brings me to…
Home-Run Meals/Snacks For Us During Week 2
This was WICKED good. I made it with potatoes in addition to the carrots and onions, because us mamas-to-be need the extra carbs. I also made a double batch, planning to freeze some for postpartum. We immediately voted against that, because we loved it so much we wanted it for immediate leftovers. Winning!
Stir-Fried Cauliflower Rice
Ryan made this incredible stir-fry with cauliflower rice plus tons of the random veggies we had on hand. He even stir-fried eggs into it and seasoned with coconut aminos. It was perfect. Had that filling, umami quality you want in a good stir-fry, without the heaviness.
Lamb + Veggies
Our friend Justin made a roasted lamb one night, along with roasted potatoes and broccoli and a delicious reduction sauce to go with. I don’t normally love lamb, but this preparation of it was a home run. I even had leftovers of it for breakfast (who says you have to eat “breakfast” foods for breakfast?!). He says he roasted it with a minced-garlic rub. He minced the garlic, then crushed it under the blade of his knife with some salt to soften it more, and rubbed the garlic/salt mixture all over the lamb.
Technically this could be considered SWYPO under the strictest Whole30 interpretation, but our friend Brigid made a ramen-inspired soup from our Rosemary & Lemon Chicken bone broth that was just delicious. She was shooting from the hip, so I don’t have a recipe for you, but roughly, it was this:
- 5+ pouches Rosemary & Lemon Chicken bone broth
- 6 Soft-boiled eggs
- 10 slices homemade bacon (Ryan smoked us some sugar-free bacon from a pork belly we bought at Costco!)
- 6-7 zucchini and yellow squash, spiralized
That was pretty much it. It was nourishing, satisfying and all the things. I love discovering healthier versions of foods I love – not because I’m going to necessarily substitute this dish for real ramen when I’m craving real ramen, but because this is a delicious dish on its own that we might never have thought to create without that initial inspiration.
Pro tip: If you’re getting bored with your own Whole30 meals and you have some friends who are also doing a Whole30, try swapping meals or at least recipe ideas with them. It’s a surefire way to keep things interesting and exciting as you navigate the second half of this journey.
P.S. I don’t have photos of any of this, because I was usually trying to grab it for our Instagram stories (which you should definitely check out if you want to see what we’re eating each meal!) and forgot to get a decent photo for posterity. That or I would be halfway through eating before I remembered I should have captured it. So instead, you get a photo of our Rosemary & Lemon bone broth, which was the star of the ramen dish.
How’s your Whole30 going? Feel free to brag about your wins and non-scale victories here, and tell us what you’re struggling with.
Most of all, hang in there. You can do this. If you’re struggling, I’m loving these downloadable notes from Melissa, which are great little encouragements tailored for each day.