Whole30, Day 2: Yep, this is still hard
Here’s what I’ve learned about Whole30 so far: If you’re not cooking regularly, it kinda blows.
Listen, you can make SUCH great food that is Whole30-compliant. I know this because my co-worker let me borrow her Whole30 cookbook today to take blurry cell phone photos of the best recipes.
I mean, tell me you WOULDN’T try some of these:
- Pesto-Pepper Frittata
- Italian Meatball Soup
- Slow-Cooker Pork Lettuce Wraps
- Tomato-Coconut Curry with Chicken
- Greek-Style Lemon Potatoes
Here’s the problem: You have to be ready to COOK. If you don’t have the time or desire, you’ll be eating a lot of raw fruits, raw vegetables, eggs and plain cuts of meat. And while that SOUNDS doable, it can get old. (It’s only day 2 and I’m a little over it.)
One other little hiccup: I’m not a great cook. Like, I once set my oven on fire trying to bake chicken breasts. So while these recipes all look awesome, I’m a little skeptical about my ability to actually execute.
So I’ve set a goal for this weekend: Make two delicious, Whole30 approved MEALS. Chicken and frozen vegetables don’t count.
Both my mom and my boyfriend are great cooks, so they will be my guinea pigs (even if they don’t know it yet). And also, they can intervene if they see me about to light something on fire. (You laugh, but this has really happened.)
Updates to come.