Day 1: So Far So Good

As the first day comes to a close, and I'm waiting on my spaghetti squash to finish roasting for dinner, I'm feeling unsurprisingly optimistic about the next 29 days. (It's worth noting that I don't go back to school until July 31st, so day one was a breeze since I had a lot of flexibility with my time.)

With that said, today was pretty easy! I haven't had any absurd cravings. My energy levels feel the same as always, and I didn't get crazily starved at any point during the day. #icandothis

However, I feel I must share a quick anecdote with you. Last night I had a dream that I had already screwed up my very first Whole30 meal by eating a breakfast that consisted of so many yummy, compliant ingredients sandwiched right between two pieces of bread. Lol. I'll let you know when I start dreaming about ice cream. I'm sure it's coming.

---

Let's get down to what I ate today.

Breakfast – 8:15 am

• 2 scrambled eggs with a little bit of Califia Farms unsweetened almond milk and seasoned with Slap Ya Mama Cajun seasoning

• 2.5 slices of Pederson’s Whole30-approved bacon (pictured below)

• 1 avocado seasoned with pepper and eaten in conjunction with the eggs

Lunch – 1:20 pm

• Protein salad from the Whole30 book over a bed of spinach, topped with Tessemae’s organic creamy ranch

• Strawberries

Since I had been planning to do a Whole30 for quite some time, I already had some key ingredients stocked up in my fridge and was able to use them in this recipe. They are pictured below along with my lunch.

Snack – 4:15 pm

• Small handful of cashews

Dinner – 7:40 pm

• Spaghetti squash with homemade meat sauce

---

I didn't really feel like tackling the gym today, so I worked out from home! It's a 30-minute butt and abs Pilates workout and was actually pretty challenging. I've linked it here!

See ya tomorrow!