Day 10: Double Digits

Y’all, the chicken legs I made tonight were amazing. I found a dry rub on Pinterest that was Whole30 approved. 


What you need:

  • Coconut oil
  • Paprika 
  • Salt
  • Pepper
  • Garlic powder 
  • Parsley 
  • Red pepper flakes

Coat the chicken in the paste-like mixture. The coconut oil will melt when it hits the grill so watch for flare-ups. Grill the chicken legs for 45 minutes to an hour on medium to medium-high heat. 

I also threw the one squash we grew on the grill with onions and red bell pepper, and I made another pack of mushrooms with Balsalmic vinegar. 

So. Good. 

The boyfriend and I felt like we were eating normal food. All the food I’ve made so far has been normal. But we can’t just go out somewhere and grab a drink and a bite to eat. 

I tried to go to Chipotle today, but they cook everything in rice bran oil. Not compliant. Saddest day. All I could eat is the guacamole or salsa. 

Lunch today was leftovers from last night. And breakfast was a couple of egg muffins with a side of mixed berries. All good things. 

Still a touch of a stomach ache. Not as tired. But I remain in a constant state of annoyance at everyone else eating whatever they want. Hopefully, this will pass, and I’ll enter into a state of euphoria. 

Day 8: Whoa Is Me

After three days of feeling great, I’m back to feeling like crap. The book said this would happen. But my Superman mentality said that won’t happen to me. 

Last night I had a terrible stomach ache. So painful. I did cook supper and boil eggs for breakfast. But supper wasn’t my favorite. 


Avocado turkey burger with sautéed broccoli. I took two bites of the burger and knew it was NOT what I wanted.  The boyfriend ate his wrapped in lettuce and topped with salsa. We both thought cheese would make it delightful. 

Breakfast today was two boiled eggs and a handful of delicious strawberries. 

Snacks so far have been an apple with cashew butter. 

I was so happy to be out of the funk. And this new funk is powerful. I’m so tired. But at least my mind isn’t foggy like it was before. 

It’s the first day I’ve thought incessantly about breakfast biscuits for the cafeteria at my office. I can’t even go in there. Makes me too sad/annoyed that I can’t have the biscuit of my dreams. 

So there’s that. 

The book says it’s all normal. The psychological effects of elimination are starting to rear its ugly head. 

So I’ll go back to work and try my best to not face plant into my desk.  

Day 7: Spectacular Spectacular

I’ve made it through the fog. No more headaches. No more feeling drunk when I wake up in the mornings. No more mid-day slump. 

Over the weekend, I hit my groove with Whole30 cooking and meal prep. Hallelujah! 


Egg muffins and berries for breakfast yesterday and today. The muffins are full of sautéed veggies, and they reheat marvelously. 


I’ve had avocado tuna salad with cucumbers the last two days for lunch. The boyfriend has been cleaning up leftovers for lunch. Lemon chicken and veggies and chicken tacos. 

But supper last night was amazing. 

Pesto chicken with sautéed zucchini and yellow squash. 

I made the pesto with walnuts, basil from the garden, tons of garlic and good olive oil. First time to make pesto without Parmesan cheese. And it was still creamy and delicious. 

I cooked the chicken and diced the veggies Sunday morning so it made cooking last night a breeze.  

Such goodness. 

On another note, I’m acquiring a taste for black coffee. I still miss the cream, but it’s much I more bearable now that the fog has lifted. 

The boyfriend says his pants are already fitting and feeling much more comfortable. That’s a huge win since it’s one reason we chose to do this. 

My skin is looking much better. Less breakouts. More freckles, but that’s from all the sun I’ve been getting. 

We will keep plugging along. Eating good, whole foods while being mindful of our cravings. I did almost judo chop a lady for a bag of Cheetos the other day. So…baby steps. 

How to Survive a Music Festival on Whole30

Well I survived. No booze. No food. Just water and a smoked turkey leg. 

Yesterday was busy. I prep and cooked food for several hours. I made mayonnaise from scratch, and then turned it into ranch dip. I made pesto. I cooked taco meat. I sautéed chicken breasts. It was crazy. 

I got an hour or so of uninterrupted pool time. And an awesome show at Riverfest. 

Let’s recap breakfast and lunch. 


Scrambled eggs with mushrooms, broccoli, onion and bell pepper. Coffee had coconut cream in it. Not the same as real cream, but a nice weekend treat. 


Lunch was tacos with ground chicken, Whole30 compliant salsa, tomatoes and avocado. The lettuce was out of the garden. 

Dinner was music and a turkey leg. 


Just smoked turkey to perfection. No spices. No sauces. It was the best we could do since my apple and mixed nuts got confiscated at the entrance. 

We had a solid evening of excellent music. Judah and the Lion. X-Ambassadors. The Goo Goo Dolls. It was epic. We even had the opportunity to meet X-Ambassadors and get our picture made. Very cool moment. 

So I’ll be spending the day creating an awesome 90s playlist since The Goo Goo Dolls show blew my mind. One of the best shows I’ve seen in a while. 

I was sad to see the graveyard of frozen lemonades and half-eaten corn dogs lining the sidewalks on our way out last night. Some people just don’t know a good thing when they have it. The boyfriend was upset we couldn’t drink all the free craft beer we wanted in the VIP tent. 

But on the upside, pants are fitting better. So day 5 wasn’t a total bust. 

Day 4: Saturday Goodness

Today’s been the best day so far on this Whole30 journey. No headache. More energy than the last few days. But that could be because I slept in. 

Breakfast was not boiled eggs. Yay!


Scrambled eggs with onions, bell pepper, tomatoes, garlic and fresh basil with a side of pistachios, cashews and an mini orange. 

The boyfriend and I are going to a music festival this weekend, so we have to pre-eat and survive the no booze law of Whole30. 

So I made this after we lounged in the pool for a little while.

Balsalmic chicken and vegetables
What you need:

  • Chicken cutlets
  • Salt and pepper
  • Garlic powder
  • Onion, sliced
  • Bell pepper, sliced
  • Garlic, chopped 
  • Zucchini, diced
  • Yellow squash, diced 
  • Balsalmic vinegar 

Sauté the chicken in coconut oil. Season the chicken liberally wit salt, pepper and garlic powder. Cook until golden brown, remove from pan and set aside. 

Add sliced onions, sliced bell peppers, chopped garlic, diced zucchini and yellow squash into the pan you cooked the chicken. Sauté until veggies are soft and starting to brown a little bit. 

Add the chicken back into the pan of veggies. Pour in some good Balsalmic vinegar and let it cook down to create a sweet sauce. 

Plate it up and enjoy. 

This is absolutely delicious. I used a Balsalmic vinegar I got at a specialty store in Eureka Springs. Worth every cent. 

It’s the closest I’ve gotten to Asian type flavors. And I was thrilled to create something so delightful in the middle of the afternoon. 

Currently, the boyfriend is eating cashews with salsa since his beloved chips are not compliant. 

Say a prayer for us as we head into the land of music festival junk food and booze city. This will be our biggest test of willpower yet. 

I’m packing snacks, but in case I find a cheese booth…..prayers and happy thoughts are appreciated.