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Whole 30, Round Two

A year ago I first attempted and conquered the Whole30 eating plan. Friends had tried it and I was overwhelmed with conviction. I had to make changes to my eating habits and my life.

I am an emotional and a boredom eater. I convince myself that I have earned the right to eat what I want because I’ve had a bad day or I ate better at lunch or something needs to be finished in my house. When I am depressed, I snack. When I’m tired, I snack.

In short, I love food but we are not always friends. Food is sort of that friend who convinces you that partying is the way to feeling better. And you believe it, until you’re in the bathroom all the next day cursing its name.

The Whole30 is an overhaul of eating, removing sources of potential inflammation, irritation, poor nutrition and excessive indulgence. No grains, no added sugar of any kind, no alcohol, no processed foods and additives. Good rule of thumb – if you couldn’t maybe find it in the wild, don’t eat it. It’s very similar to Paleo without the inclusion of natural sweeteners and substitute foods like carb-free pancakes. The Whole30 strives to pull you away from even imitating the foods that may have been a weakness in the past.

This time around, I had such a hard time convincing myself that I needed to do the plan. But once I was on the plan, I knew what I needed to do and how to cook and plan. And I already feel a world of difference.

So today, I am sharing a recipe I through together yesterday when I needed dinner and had pieces to put together. Just giving you a glimpse of how my next 30 days will look.

Simple Sweet Potato Soup

Serves one

1 sweet potato, roasted

1 cup coconut milk

1 tsp fresh grated ginger

1 tsp sweet yellow curry powder

Salt and pepper to taste

Fresh parsley

Roast your sweet potatoes wrapped in foil at 375F for 45 minutes. Once cooled slightly, scrape into bowl. Add coconut milk and mix with an immersion blender or food processor until smooth. Add seasonings and adjust to taste. Enjoy!