Nursing and Whole30

I’m not going to lie. I was worried. One piece of advice I received from my amazing lactation specialist at the hospital was “don’t diet because it could affect your milk supply.” As a first time mom and with the goal of nursing for baby’s entire first year, I didn’t want to do anything that could jeopardize the rhythm baby and I had created during his first 11 weeks.

What I soon realized was Whole30 isn’t a diet. Whole30 focuses on what you can eat, not what you can’t.  You eat delicious and nutritious foods until you are full. There is no counting or measuring, just clean, whole food eatin’.

However, being mindful I was eating well for two, I took some given advice about nursing and Whole30 as well as figured some things out on my own:

~ When you are hungry, eat. This may sound like a “duh,” but when nursing, it is even more important to listen to your body. Trust your body. This body birthed a baby and creates the milk to feed the baby. When your body says it’s hungry, it knows what it’s talking about. This means many times I would eat a fourth meal (I called it “second lunch”). As I got closer to the 30 day marker, I ate less fourth meals, and now, as I continue to eat Whole30, I only need a fourth meal once or twice a week.

~ Drink a lot of water. I mean a lot. On average I drink 160 oz of water a day. Yes, I know that sounds crazy. Luckily, I had already formed the habit of drinking a lot of water while pregnant, so I just did my best to increase it even more for nursing and completing Whole30.

 ~ There’re not many (if any) detox symptoms. Not sure if after being pregnant for the first time and then recovering from a c-section, my body was like “Okay, what’s next? No sugar? Okay, we’ll deal!” or if I just got lucky, but besides one day where I thought the house smelled like chocolate chip cookies, I didn’t have any of the other possible side effects of the detox phase.

I whole heartedly enjoyed my first Whole30. So much so that Brian and I are still chugging along with no immediate plans to eat off plan. We have decided to take the reintroduction plan that involves waiting for something that crosses our path that is off plan and worth eating, then we will hop right back on the Whole30 train because it just makes us feel so gosh darn great!

Happy eating and nursing!
Lindsay

Roasted Vegetables

Here’s how I roast most of my vegetables:

Ingredients:

  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • pinch of thyme
  • pinch of rosemary (optional)
  1. Preheat Oven to 400°F.
  2. Clean and prep vegetable of choice.
  3. Place vegetable on baking sheet.
  4. Toss with olive oil.
  5. Sprinkle with Salt, Pepper, Thyme, and Rosemary (Optional).

Time:

  • Zucchini, Yellow Squash, Asparagus: 18-22 mins
  • Broccoli: 20-30 mins
  • Potatoes: 50-70 mins

Whole 30 Overview

To be honest, Lindsay and I were skeptical about any “diet” plan. We are in love with food. We like to treat ourselves to nice dinners and nice food, but we knew that we needed to do something about our health. We have a 3 month old baby and we want to be healthy for our son. We also want to model good eating habits for him. A co-worker of mine had told me about the Whole30 program and I placed it in the back of my mind and really forgot about it until I saw a former swimmer of mine post on Facebook that she too was completing the Whole30 challenge. That was when Lindsay and I began to seriously discuss the Whole30 challenge, we did some more research, and we ultimately decided to accept the challenge.

The first couple of days were surprisingly easy! We were eating lots of food per meal and we were enjoying the food that we were eating. There were only a few instances where we got some minor headaches due to the sugar detox process, but nothing too much to complain about. After reading the article on the Whole30 timeline: http://whole30.com/2013/08/revised-timeline/ we were nervous about the “kill all things” days (day 4-5), but neither my wife nor I killed anyone, anything, or each other, nor did we really have the desire to. 🙂 I had a couple of days where I was just overcome with hunger, but a handful of almonds and raisins satisfied that hunger itch.

Through this process we have discovered a whole different kind of passion for food and for cooking. My wife has been nursing our son, so the Whole30 challenge has given me a chance to improve on my cooking skills. I have gone from a grilled cheese only chef to a self-proclaimed “chef extraordinaire.” I am now able to create my own spice combinations, roast practically anything, grill all different types of meats, and even invent my own recipes (all of which are a part of this blog)!

Lindsay and I have thoroughly enjoyed the Whole30 challenge! We have not really noticed that we were eating less than before, but we were making really healthy choices. We have definitely been cooking more and going out exceptionally less (we actually did not eat out for the entire 30 days). We also liked that this program focused less on the foods you can’t eat and more on the foods that you can eat and how you can eat them well!

Lindsay has said that she has not had many cravings throughout our 30 day challenge, except for the occasional chocolate chip cookie craving. She said that one day the whole house smelled of chocolate chip cookies — that’s how bad she wanted one, but now we both think that if we had a chocolate chip cookie, we would both think that it is too sweet. I on the other hand have had severe cravings for cheese. I don’t know what it is about cheese, but I just love it! But I do have to say that there are some recipes that I normally would have added cheese to the recipe, prior to Whole30, that if I had added cheese, the flavor of the meal would have been destroyed.

Our plan for after our Whole30 is to continue with the Whole30 most of the time with the occasional addition of cheese or chocolate chip cookie. But, we both have vowed to no longer continue with our pre-Whole30 eating habits of fast food and sugary concoctions.

Roasted Sweet Potatoes

Lindsay and I have rediscovered our love for sweet potatoes! After a few attempts at this recipe, I found the perfect concoction of herbs that make these potatoes OUTSTANDING! Enjoy!


  • Sweet Potatoes, 4 medium peeled and cubed
  • Olive Oil, 2 tbsp
  • Coarse Sea Salt, 1 tbsp
  • Crushed dried Thyme, 1 tbsp
  • Crushed dried Rosemary, 1 tbsp
  1. Preheat oven to 400°F.
  2. Place cubed sweet potatoes in a roasting pan.
  3. In separate small bowl, combine olive oil, thyme, rosemary, and sea salt.
  4. Toss sweet potatoes with dressing.
  5. Bake at 400°F for 50-60 minutes.

sweet potatoes

Breakfast Hash Recipe

This recipe started as just scrambled eggs on a plate with two strips of bacon on the side. BORING! And we were hungry not even an hour later. This was not going to work! Next we tried to add some boiled new potatoes to our scrambled eggs (bacon still on the side). This was a excellent choice. We ended up feeling full and staying full until lunch time. But, we noticed that we both wanted the bacon to be mixed in with the eggs and potatoes. So we came up with our Breakfast Hash Recipe!


Ingredients:

  • 2 cups boiled, diced red new potatoes
  • 6 strips cooked whole30 compliant bacon, chopped
  • 5 eggs
  • 1 Tbsp of Olive Oil
  • Salt, to taste
  • Pepper, to taste
  • Garlic Salt, to taste

Preparation – I do this either the night before or a couple of days in advance

  1. Boil whole red new potatoes in a pot for approx. 45 minutes. (Note: I do this at the beginning of the week with a lot of red new potatoes, so I do not have to repeat the process over and over again)
  2. Place boiled potatoes in fridge until use.
  3. Pre-heat oven to 400 F°.
  4. Place uncooked uncured bacon on cooling racks on a baking sheet. Bake at 400 F° for 20-30 minutes or until desired tenderness.

Day-of

  1. Take two red new potatoes and cut them up – this will usually make approximately two cups of diced boiled red new potatoes.
  2. Take 6 pieces of bacon and chop them up.
  3. In a small bowl, crack open eggs and scramble with a fork.
  4. Heat up Olive Oil in skillet on med-high heat.
  5. Add Potatoes and cook until desired temperature.
  6. (Optional) add salt and pepper to taste
  7. Add bacon and cook until desired temperature.
  8. Add eggs and cook until desired temperature.
  9. (Optional) add salt, pepper, and/or garlic salt to taste.
  10. Serve and Enjoy!

IMG_3039

Our Whole30 Journey

My wife, Lindsay, and I started the Whole30 Challenge on Monday (April 6, 2015). So today marks day 5! We are still going strong and we are enjoying the challenge.

We are currently using Pinterest to find most of our recipes and have been having some really good luck with those.

We wanted to start this blog to share some of the different recipes that we have created that are Whole30 compliant and that we love!

Enjoy! Bon Appetite!