28 Mar Whole 30: The Reset You Might Need

This blog post chronicles the experience of one of our brave produce team members, Cheryl, who recently experimented with the Whole30 diet.

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Make sure your food is truly nourishing you.

Being constantly inside during the winter can encourage poor habits, such as sedentary behavior and unhealthy food choices. Sometimes even when we think we are making good choices, our bodies still don’t feel well due to food sensitivities.  Foods that are labeled as nutritious, such as “whole grain,” “calcium-rich” or “vegan” may be causes for bloating, headaches, brain fog, low mood, aches, pains and a plethora of other symptoms.

This is where eliminating these culprits is a great way to start off the spring. With this in mind, a guide to help you do this is essential. One method available that I recently used is the Whole30 plan, named for its thirty day span and menu of unprocessed whole foods. 

This plan really needs preparation, but in spite of that, I did it spur of the moment. I woke up one morning, tired of feeling bad after years of feeling tired, foggy, bloated, having periodic headaches and trouble sleeping. I stopped eating questionable foods that day and had the good fortune to work in place that sells healthy food and the Whole30 book. The plan’s goal is to create a healthy relationship with food, boost sluggish metabolism, improve the digestive system, boost immunity and eliminate chronic inflammation, thereby eliminating numerous conditions. 

My diet generally consists of organic foods, not a lot of refined sugar and all of the food groups–It’s no accident that I work in a health food store. The Whole30 requires that for thirty days you eliminate sugar, alcohol, grains, dairy and legumes. This includes peanuts. Which means peanut butter. Which would have been the deal breaker, if I wasn’t feeling so bad.

The book has all of the information necessary and also gives you a day-by-day idea of symptoms may occur as you go through the month. I suffered many of these things and the knowledge made it a little more bearable. Even after three days I was fatigued and headachy from withdrawal–but not bloated. After that, there was no turning back.

I don’t miss many of the things and the simple fact that I don’t want to feel that way again has made me resist the foods that make me unwell. I’ve been off the Whole30 for a few weeks now and feel much better overall. I was sure the moment I was done I would jump into a vat of peanut butter, but nope–I wanted rice. Just rice. With pepper. It was marvelous.

So, give it a go. Start off Spring by eliminating food sensitivities and allowing the food you eat to do its job and nourish you! If you have any questions about the Whole30 or my experience, you can find me in the Flemington store produce aisle 🙂

Cheryl shared this amazing chicken recipe to help you find success like she did!

Cheryl & John’s  Whole30 Approved Chicken

9 chicken thighs

1 lb Niman All Natural Italian sausage links

2 red peppers

2 green peppers

4 potatoes, quartered

8 oz. mushrooms (baby ‘bella or button)

1 large onion

1/2 head Garlic

1 large can Muir Glen fire roasted tomatoes

2 Tbsp apple cider vinegar

Parsley

Oregano

Basil

Black pepper

Frontier Poultry Seasoning

1/2 cup white wine (optional)

Preheat the oven to 350.

Chop the peppers, onions, mushrooms and Garlic and add to a large roasting pan. Add the quartered potatoes, tomatoes, vinegar and wine (if using). Season to taste with the herbs and stir to combine. Nestle the sausage in the mixture. Season the chicken with poultry seasoning and arrange on top of the pan. Bake uncovered for 45 minutes to an hour. Serve.