Thanks for visiting and supporting me throughout my Whole30, you guys! If you’re just looking for the Thanksgiving recipes, you’ll find links in the last paragraph of this post. Happy holidays!
Hey, everyone! I’m over the halfway mark of my second Whole30, and things are going well. According to the helpful Timeline, I’ve hit the “Tiger Blood” phase of the program. While I’m not bursting with insane amounts of energy, I do feel like I’m sleeping better, feeling calmer, and enjoying more focus.
It’s also become a lot easier to throw together healthy, balanced meals. I’m cooking big batches of roasted or steamed vegetables that last me a few days. Making sure each plate includes a good amount of protein, whether that’s a couple eggs, some grass-fed meatballs, a chicken thigh, or a good-sized piece of fish. My meals usually have a carby component as well, but not a huge serving. To feel satiated but not overly stuffed, I find that about 2/3-cup of baked potato (regular or sweet) or winter squash are good options. Now that I know what ratio of non-starchy vegetables/protein/starchy vegetables/healthy fat works for me, it’s just about filling in those areas of my plate.
The Whole30 Meal Planning Template provides a great jumping off point, but it’s not an exact science. For instance, they suggest one to two palm-sized portions of protein at every meal, and anywhere from 1/2 to a whole avocado as a good source of fat. Those are some pretty big ranges, so you’ve got to play around with quantities to see what size of meal will keep you satisfied for a few hours. There’re also suggestions for mini meals to eat pre and post-workout — you’ll need extra fuel if workouts are part of your routine.
The last day of my Whole30 is December 5th, which means that I’ll be celebrating Thanksgiving while on this plan. My family is having a potluck get-together, and I have committed to making green beans (easy enough to do Whole30 style), and stuffing (. . . not so much). I plan to go a little bit off the wagon for one day, not sweating a little dairy in the mashed potatoes, a tablespoon of flour in the gravy, that sort of thing. But I won’t be diving face-first into a huge slice of pumpkin pie, either. I feel pretty comfortable with this plan.
Melissa offers a holiday strategy for those wishing to follow through with a strict Whole30 meal on Thanksgiving as well. I think if this were my first time completing the program, or I were doing it to suss out autoimmune issues or food allergies, I’d go this way. But this time around, my Whole30 is just about resetting my dietary choices and getting into a routine of healthy choices. A little wiggle room in the name of a happy, relaxing holiday feels like the right choice for me.
Oh, and speaking of Thanksgiving, I’ve developed a menu of stovetop side dishes for the holiday, and it’s live at The Kitchn this week! You can easily make the Steam-Fried Green Beans and Mushrooms Whole30-friendly by using ghee instead of butter. The same goes for the Brussels Sprout Hash with Crispy Sage and Walnuts. Enjoy, and have a happy, healthy holiday!