Six years ago, Jon and I tried the Whole30 program. If you’d like to read about that initial experience, you can start the series here.

Whole30 is more than just a weight loss program (although it did wonders for both of us). It aims to eliminate problematic foods from the diet for 21 days (to give the body opportunity to cleanse from their effects) and then slowly reintroduce the different food types to identify any issues one’s body might have with them.

Since our first round of Whole30, we’ve done a few versions of it. The problem is we never stick with it. Somehow too many carbs, too much cheese, too many sweets, work their way back into our regular diet.

Wanting a reset from the insanity of 2020, we’ve decided this would be a good way to restart. From our experiences in the past, we knew we’d need to go big or go home. So. Here we go.

While we don’t have any serious issues with food (other than liking it too much), the program provides a means for us to be serious about seriously eating healthy. What I love about Whole30 is that encourages vegetables. The more nutrient-dense, the better.

In my youth, I wouldn’t have been able to survive this. Because I was a picky eater. My don’t like list was miles long. But having married an incredible cook, my don’t like list is dwindled down to about half a page. Even brussels sprouts can be delish when prepared the right way!

The Whole30 book provides a bunch of great recipes so we don’t get bored. And if we need more, a quick google or search on Pinterest provides more than enough for the month ahead.

I wrote down a list of various minor ailments that bother me and I’m expecting to see some improvement in them. Things like occasional joint pain, restless legs, heartburn, bloatedness. I’ve suspected starches to be a culprit for heartburn for me. And sugar, of course, causes inflammation. I really hope I discover the cause of the restless legs.

The first week will be tough. Giving up my diet DP and then pushing through the carb fever that lasts for days. What’s carb fever, you ask? Check out the book, It Starts with Food. It’ll explain it.