I’ve received so much interest from you guys on Instagram about my Whole30 journey. So here I am, coming at you with all the deets and my fave recipes! Let’s start with some quick q’s, and then we’ll get to the yummy stuff.
What is Whole30? It is a 30-day diet that emphasizes whole foods along with the elimination of sugar, alcohol, grains, legumes, soy, and dairy. After the diet, slowly re-introduce the foods that were cut out one at a time. For a complete list of Whole30 rules, click here.
Why do it? There are a lot of reasons why people choose to do Whole30. I personally chose to do this diet for a month to a) reset and get back on track; b) figure out which foods I may have sensitivities to; and c) weight loss.
Does Whole30 work with different diets? Short answer is yes! There is a standard, but there are also vegetarian and vegan versions. I further adjusted and made my own diet while still following all the rules. Since typical Whole30 does emphasize meat and eggs, which I already do not eat, I had to modify it to suit my needs. My everyday diet consists of mostly plant-based meals, a little fish, no gluten and no dairy. I’ve had stomach and digestion issues for years, so about 5 years ago I went to see a holistic doctor. He helped me make dietary changes, prescribed supplements for a period of time, and administered acupuncture - and I honestly had never felt better. I stick to this diet, and went completely meat free on my own, because I truly feel the difference.
How did it go? During the 30 days, you are not allowed to weigh yourself or take any measurements. I did take my measurements afterwards and compared it to my originals. I ended up losing 2.3 inches around my waist and 1 inch around my hips. I was amazed! Not to mention, I felt great and found some awesome recipes that I have incorporated into my weekly meals.
Pros & cons? Since I love to cook and eat delicious, healthy foods, I very much enjoyed trying new recipes. At first, I was a little hungry since so many foods had been cut out of my diet. But I snacked on nuts and whatnot until I got used to my new normal.
Would you recommend? Absolutely! In just a month I gained so much more knowledge about food and my body. I was very satisfied with my results, both physically and mentally; they exceeded my expectations.
And now for the best part: my top five favorite vegan and pescatarian Whole30 recipes! All the titles and photos are linked, so just click for the full list of ingredients and directions.
One Pan Roasted Salmon, Sweet Potatoes & Asparagus
One of the reasons I love this meal is how easy it is - you literally throw all of the ingredients on a pan, bake it, and boom you’re done! Another reason I love this meal, that Dijon mustard-based rub is absolutely perfect. (This is coming from someone who doesn’t even like mustard.) I’ve also experimented with making other sides with this salmon such as red potatoes and cherry tomatoes.
Mexican Chopped Tuna Salad
Another quick, easy meal that I continue to make weekly, because I love it so much! No cooking necessary; all you need to do is chop up the ingredients and mix it all together. I subbed spring mix since I am not a big fan of romaine lettuce. It also makes great leftovers (just don’t put the mayo-cilantro dressing on until you’re ready to eat it). My boyfriend, who is not a big salad person, is just as obsessed with this dish as I am.
Arugula Pear Salad with Pistachios & Pomegranate
Super simple dish with so many flavors that all go together well. Another easy one, just chop and assemble. (If you haven’t noticed yet, I’m all about the quick, easy meals.) The key to this one is to have ripe pears and not too much dressing to not overpower the other ingredients.
Roasted Garlic & Kale Spaghetti Squash with Sun-Dried Tomatoes
Since Whole30 doesn’t allow grains, I had to get my pasta fix somehow - in walks spaghetti squash. This easy dish only has five main ingredients and tastes so good. I tried a few of these spaghetti squash recipes, and this one was my favorite of the bunch.
Sardine “Greek” Salad & Roasted Potatoes
This recipe I actually came up with myself, and it was too good not to share. It’s quick and easy. If you’re not a fan of sardines (although I highly recommend trying them), you could sub with tuna or salmon.
For the salad: Chop up an English cucumber, cherry or grape tomatoes, red onion, and avocado. Add canned wild sardines in olive oil and use the oil as the dressing. You can also add a bit of red wine vinegar and oregano if you’re feeling adventurous.
For the potatoes: Chop up some red potatoes in bite-sized pieces or use whole baby potatoes. Toss in olive oil and bake in the oven for about 30 minutes (or until tender) on 400°.
Here are a few other recipes I tried and loved:
Potato Pizzas
Skillet Tilapia with Tomatoes
Green Bean & Roasted Fennel Salad
Start-Loving-Sardines Salad with Tostones
I would love to hear all your own experiences with Whole30 and answer any questions you may have, so feel free to drop me a note, comment, or a DM on IG!
