When coconut milk tastes sweet, I realize the sugar dragon has been maimed. I can’t say slain, because it wouldn’t take much to revive it to rear its fiery head again. I use the coconut milk in my coffee. No sweetener. Just enough to take the bitter edge off (about a tablespoon). After eighteen days of Whole30, the cravings for sugar/sweets have subsided. And I can feel that my sugar levels have stabilized. I don’t have the crash between meals that I have from my typical eating habits. My meals stick with me longer. Which keeps my moods steadier as well.
Just one of the many benefits we’ve had so far.
I think Jon and I both agree, we don’t feel “cheated” or “deprived” in any way. Because we feel full and satisfied after a meal. The meals take a bit more planning. But in some ways they’re not as elaborate. Toss some protein on the grill, roast up some favorite veggies in the oven, toss a salad, and there’s dinner.
We’ve been experimenting and discovering some new keepers. Shepherds pie with sweet potatoes. Comfort food but without the heavy starches. And who knew chopped cabbage with a warm apple cider vinegar drizzle would make for a great side to pork ribs? I didn’t. But now I do. And I actually like it. Homemade mayonnaise with olive oil, eggs, and lemon juice is amazing. It doesn’t even compare to the product we buy in the stores. It tastes creamy, rich and a bit decadent.
Over halfway there.