Day 24 {Whole30}

My biggest fear of starting Whole30 was diet = hunger. There have definitely been some days that I’ve felt hungry. 20 minutes after lunch today, visions of ham and cheese sandwiches or bowls of cereal danced around me before I shook them out of my head.

Today I think I finally figured out why I’ve been hungry sometimes. According to the Whole30 rules you should eat a pre- and post-workout mini-meal. Your pre-workout meal should be a protein and a fat (I usually do a hard-boiled egg and 1/2 and avocado) 15-75 minutes before working out. Post-workout you should be eating a protein and a starch (I’ve made a couple of recipes that are egg and potato casseroles) 15-30 minutes after you finish your work out.

I’m always running late when I leave for the Y. I don’t get a chance to plan/make/eat these pre and post workout meals. I’m lucky if I remember to grab my gym card. But on the off-chance that I did have a chance to eat these mini-meals, I don’t get hungry. At all. All day. It really does make a big difference. When I don’t eat these mini-meals I can guarantee that I’ll be hungry half an hour after I eat my next meal. I really just need to make workout mini-meals a priority to prep each week.



  • 2 Fried Eggs
  • Spinach
  • 1/2 an Avocado
  • Handful of Pecans
  • 1/2 and Apple with Almond Butter



  • Turkey Roll-Ups
  • 1/2 an Apple with Almond Butter
  • Applegate Hot Dog with Mustard
  • 1/2 an Avocado



  • Turkey and Riced Cauliflower Stuffed Peppers – This was not super delicious. But the best thing I learned from this recipe is how to rice (verb) cauliflower and how to roast it. This is the best way so far that we’ve had cauliflower rice. The roasting keeps it from tasting, well, like cauliflower.
  • Bacon and Veggies – This dish is brilliant and perfect. So easy. A friend brought it to us after we had the twins. You throw whatever veggies you have on hand (I used brussel sprouts, green beans, onion, carrots, potato, zucchini). Dice ’em or slice ’em. Toss in olive oil and salt and pepper. Put in a casserole dish. Lay a whole package of bacon over the top of veggies (don’t overlap the bacon or it won’t get all crispy). Cook in oven. I’m still not sure what temp and how long, but I usually just throw it in with whatever is in the oven already. So today I cooked it at 350° for about 45 minutes.

How We Felt:

We’re feeling great. But I am getting really tired of cooking. Throwing together a sandwich is just so quick and easy and doesn’t require more dirty pots or pans. I wish there was an equivalent in Whole30-land.


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