Apron Strings has joined the Whole30 revolution!
For the month of January, we are enthusiastically doing the Whole30 program and will share with you our journey, and of course the delicious dishes we create. The key for me has been the cookbook. I have now read it through three times, and love, love, love it. The Whole30 cookbook is so aptly named: The Whole30: 30-Day Guide to Total Health & Food Freedom.
I became a Whole30 convert through a friend of mine, who is approaching day 365 of her Whole30 lifestyle. It has changed her life. She has not only lost weight but has eliminated all medications she was taking, she has begun sleeping soundly for the first time in decades, she has abundant energy and increased happiness and, best of all, she raves about how truly easy Whole30 is to follow.
This way of life reduces inflammation in your body, revs up your metabolism and eliminates your cravings for unhealthy foods. So that means no sugar, no alcohol, no dairy, no grains, no legumes. But here’s what you focus on: vegetables, fruits, meats, seafood, healthy fats.
I have been doing Whole30 for every day of 2016 (I know, so far just a few days), and because the Whole30 program recommends that you do not weigh yourself during the 30 days, I do not know how much weight I have lost. What I can tell you is this: I am not hungry at all. I feel less bloated and my clothes are loosening. I slept soundly last night for the first time in a very long time. I have so much energy that I stayed up one night until 3 a.m. cleaning out my pantry. I feel in control. I feel great. At my age, all of these things are just as important as losing weight.
This program is similar in some ways to the Paleo Diet, but does not focus on what humans ate eons ago, but on what science has shown to cause health problems today. This way of eating is also anti-cancer, anti-heart disease and anti-inflammation.
I am thrilled.
I am a food lover, as you might already know, and thus I just cannot do a diet that requires you to eat boring food. I am done with broiled chicken breasts, folks. So far, the food that I have cooked on the Whole30 so far has been Amazing, Adventurous, Flavorful.
But this first Whole30 post is something very, very simple: scrambled eggs. I know. I just raved about delicious, adventurous food. But here’s the thing: you have to have a few Go-To’s. You have to have a dish you can make for those late-night desperation moments when you are dead tired and have few almost nothing in your fridge.
These scrambled eggs are the best scrambled eggs I have ever eaten. Not kidding. There is something about the coconut milk and the slow cooking method that makes these eggs creamy and yet fluffy at the same time. Like little scrambled egg clouds!
- 4 large eggs
- 2 tablespoons coconut milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons cooking oil
- Whisk together eggs, coconut milk, salt and pepper.
- Heat oil in a small skillet to medium heat.
- Cook egg mixture by using a spatula and folding the egg mixtgure gently while forming large curds. Cook just until egg mixture is solid.
STAY TUNED for lots of Whole30 genius recipes this month!
You can find tons of recipes on the Nom Nom Paleo blog.
Other food bloggers do Whole30: