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If you follow us on Facebook, you know that Jessica and I are starting the year off with another Whole 30! We are both excited. I feel much more prepared than I did last time. I am super excited about the way I’m going to feel in about 2 1/2 or 3 weeks, not so excited about how I’ll feel in the next few days…sigh. But, that’s my bodies way to reminding me about all the junk I put in it over the holidays. But, that’t ok. It tasted great, and shared with friend and family.
My last Whole 30 went pretty well. My hubby did it too. But he travels a lot for work, so I was more stressed about helping him figure out how to eat Whole 30 on the road, than I was for myself. It was kind of a good distraction. But, there were days when I didn’t plan well enough for me, and ended up eating scrambled eggs for all 3 meals. And, well, anyone who has done Whole 30 knows that you are over eggs by week 2. He’s doing it again this time, but I know he can figure it out, so he’s on his own! The best part about this go round is that Jessica and I are doing it at the same time. It’ll be great to share new found recipes, gripe about sugar cravings, and commiserate on the amount of dishes we have to do. But also, at the end, we’ll both be feeling fabulous. I anticipate great things coming out of MCK in February!
On the flip side, my 5 year old daughter is not excited that we’re doing another Whole 30. She loves her traditional oatmeal and Kefir smoothie. Which she asks for almost every morning. I make the oatmeal with almond or coconut milk, but usually add a little honey or maple syrup. I think this time, I’ll let her keep her morning oatmeal, but she will get Whole 30 lunch (in her lunchbox) and dinner. We made a few permanent changes after the last Whole 30 which should make it easier on her to feel like she’s not missing out on things.
I’m starting my Whole 30 on Sunday, so today I’m doing my first weeks menu planning. This chia seed pudding is going to be on my menu. It’s a great plan ahead recipe because it requires 12 hours in the fridge. That means, you make it the night before, then enjoy it for breakfast. The recipe itself is kind of similar to our Overnight Oatmeal, but obviously, this one if Whole 30 approved.
If you’ve never eaten chia seeds before they can take a little getting used to, texture wise. I actually love the texture. Remember that big trend in the mid 2000’s, Bubble Tea? It reminds me of that a little, but tastier. I lived in DC then, and we had one of those Bubble Tea shops, it was always a fun treat. For this recipe, I added banana, blackberries, and cinnamon. But, you could top your pudding with whatever you are in the mood for. Mango is a popular topping, as well as nuts, strawberries, and even avocado.
Over the next month, I’m sure we’ll be sharing lots of Whole 30 recipes. We can’t wait to share our Whole 30 round 2 experience with you all. Also, Jessica did an awesome job of chronically her first Whole 30 – check it out here (there are also a ton of recipes there)
Oh and Happy New Year!
So many of you have commented on this recipe regarding the vanilla extract. As I said in the comments, this is a personal choice for me. I personally like it and honestly don’t always use it. I have read and re-read the Whole 30 book. I find it really helpful for me, to keep things in perspective. Someone also recently recommended this Whole Date Syrup to me. I’ve never tried it but may use it next time I make this recipe. If you’ve tried it, please let me know what you think! I’m so curious.