Whole30 Part I: Tupperware + Eggs

Two words: tupperware + eggs

Whole30 Fridge

My husband and I started the Whole30 Program today. A few weeks ago I asked you all about the Whole30 and I got great feedback, especially on Facebook and Instagram. I bought the book and read it, cover to cover. If you’re considering the Whole30, or any other program out there, I strongly suggest doing your homework. Understanding the WHY behind your actions is critical to whole body buy-in. Because, if you’re going to bother, you might as well understand it and do it right, right? Right!

I’m not going to summarize the book or preach (not yet, at least), but I will tell you that the 30 day diet is based on eating food that does the following:

  • promote a healthy physiological response
  • promote a healthy hormonal response
  • support a healthy gut
  • support immune function and limit inflammation

During the 30 day program, I am expecting to reset my system (hormones, cravings, metabolism, immune system) to ensure optimal system-wide health going forward. My starting weight is: don’t matter, not what this is about for me. And I am hoping my ending weight will be: don’t ask, don’t tell, don’t matter.

Practically speaking, I run a healthy kitchen and don’t have too many areas to clean up, as far as “clean eating” (whatever) standards go. But, Whole30 is a new ball game. This program eliminates all legumes and whole grains, in addition to the usual suspects (sugar, dairy, and alcohol). So, it will require some planning and preparation on my end to make sure Isaac and I are set up for success. And by preparation, I mean buying a crap ton of tupperware, along with $18 worth of eggs. Holy cow, I really think we are going to need more. Seriously. We ate our way through 11 eggs today.

I am not looking to “meal plan” every meal of every day for the next 30 days. To each their own, but that just ain’t my style. It doesn’t mean that I don’t prepare though. Rather than detailing every meal way in advance, I shop for about 3-4 days at a time. I buy good food (all within the program rules) and make the rest up as I go.

My weekend grocery haul focused on high quality meats (organic, grass fed, wild caught) and organic veggies and fruit. My kitchen is stocked with Whole30 approved fix ins and I should have no trouble whipping up tasty dishes in minimal time. Here is what’s in the kitchen:

Proteins: eggs, chicken, salmon, canned tuna, sliced turkey, salami, turkey hot dogs, ground beef 
Fats: olive oil, olive oil mayo, avocados, almonds, pecans, olives, coconut oil, shredded coconut
Vegetables: sweet potatoes, red peppers, cucumbers, kale, arugula, baby romaine, spinach, onions, mushrooms, brussels sprouts,tomatoes, zucchini, eggplant, broccolini, carrots
Fruit: apples, bananas, strawberries, watermelon, apricots, oranges

I always have cut up veggies and fruit in tupperware and ready for munching, Whole30 or no. Because heaven forbid I find myself at the intersection of hungry/tired/frustrated/hungry/oh-forget-about-it-where-are-the-goldfish with nothing good within arm’s reach. Preparation is critical.

Guys, the internet is a beautiful thing (sometimes). There are so many recipe geniuses that make Whole30 cooking a breeze. Check it:

Alright, who can tell me of a protein powder that is suitable for the Whole30 Program? Anyone? Bueller?

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  • Reply
    05/13/2014 at 8:33 am

    Did you take a look at the Whole30 seasonal produce guide? It’s my go to quick guide.

    Good luck with your whole30!

  • Reply
    Whole 30 Part II: Pass the Mayo and I’m Out Of Here | hello day
    05/24/2014 at 2:53 pm

    […] started the Whole30 Program 14 days ago (check out earlier posts here and here). When I committed to it, I told myself that I would check in with myself at the 2 week point. […]

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