Whole30 – La Fin

Here we are, I finished my first Whole30.

I ordered the book by Melissa and Dallas Hartwig “It Starts With Food” at the beginning of my Whole30 and read it throughout my last two weeks. I learned a lot, and I think I will be able to use this knowledge and do it better next time.

I explored some new foods options, and learned breakfast doesn’t have to be eggs and bacon. I learned I do not NEED coffee when I wake up or at the beginning of a shift nor do I need to chew gum to get through my night shifts. I finally committed to finding and buying meat from a local, organic source, and buying grass fed beef. I also was able to get some bacon that is free of sugar and nitrates.

Although I didn’t see any drastic changes, I did see some changes.

Better Sleep: My insomnia is definitely much better than the last few months, although I still am not sleeping as soundly as I was a year ago it is much better. On top of eliminating alcohol and coffee, I also started taking a Magnesium, Zinc and B6 supplement before bedtime.

Better energy levels: I found I was better functioning off less sleep than I was previously, and this was without the help of coffee. I’m also not as hungry as often as I was before.

Better Hair: My scalp isn’t as dry and itchy as it has been all winter, and my hair feels softer and looks shinier.

Quick Healing: I went sledding and crashed into a tree during Week2 of the Whole30, my face was all scratched up and bleeding and I had a fat lip, within 3 days it had healed completely and no one could tell (with the help of applying coconut oil topically as well).

For a list of 30 reasons to do the Whole30, visit The Clothes Make the Girl blog: I scratched off about 18 of the 30.


As I finished reading the book, I realized it’s important to go into the Whole30 with no exact expectations. If you’re doing it simply to lose weight, or get rid of acne, or get rid of sugar cravings, or whatever, you might lose sight of what is important and miss out on the bigger picture.

I had previously done the 21 Day Sugar Detox to help with my acne, and I have to admit, it’s one of the main reasons I went into the Whole30 as well. Unfortunately, I have not seen much improvement. But this just tells me that there are other things I need to work on. I know my stress levels are high and my hormone levels are off because my sleeping patterns are a complete mess because of my shift work. Sometimes, a clean and healthy diet just can’t overcome the other things we do to our bodies. I know I should exercise more, I know I should go outdoors more, I know I should have a more regular sleeping pattern, I know I shouldn’t work overtime… these are things that I have learned I need to work on. Next Fall, after my sports season has finished (I’ve already paid and committed for the summer), I’m going to try to commit to a regular yoga routine.

When I started the Whole30 back in February with a friend of mine, I said to her “Just think about it, by the end of the 30 days it will be warmer outside and Spring will have arrived!” Boy, was I wrong. This winter has been incredibly long and dreary, and it takes a toll on people’s mental and physical health. I’m extremely excited for the spring and summer so I can start going outdoors more and go to the Farmer’s Markets for my produce.

As I said in a previous post, there’s nothing I’m going to jump to eating or drinking simply because I am done the Whole30. Although I do plan on drinking alcohol on St Patrick’s Day. Cheers.


Beef and Kale Frittata

Looking for an easy breakfast that’ll give you some leftovers for a day or two? Once a week I usually make a quiche or frittata that will last me for a few of my night shifts so I have something to eat when those early morning cravings hit or when I wake up with hunger pangs there’s something ready right away for me to eat. I usually put bacon in my quiche or frittata… but since I am doing the Whole30 and can’t find or afford sugar and nitrate free bacon I’ve been experimenting with different meats. Ground beef makes a yummy frittata! (Can you tell I love the word frittata? count how many times I use the word frittata in this post)


You will need a cast iron skillet for this frittata recipe.


1/2 pound lean ground beef (grass fed if you can get it!)

1/2 sweet onion, chopped (I like to use sweet onions in my recipes because they don’t make you cry as much)

2 cloves of garlic, chopped

1 large zucchini (shredded and drained of excess liquid with cheesecloth or paper towel)

A few kale leaves (washed, dried and cut up)

10 large organic eggs

1/4 cup coconut milk 

2 tbsp ghee, divided

salt and pepper to taste


Place the cast iron skillet on medium heat, melt ghee. Preheat oven to 350 degrees.

Add garlic and onion to pan and fry until onions are translucent. Then, using your hands, crumble the ground beef into the pan, sprinkle with salt and pepper and cook until you can’t see any more pink. Drain the fat. Place the beef in a bowl.

Add a bit more ghee to the skillet, and sautee the kale and zucchini for a couple of minutes, until the kale is wilted. Meanwhile, whisk the eggs together in a bowl with the coconut milk and sprinkle with salt and pepper and whatever other herbs you like. 

Then place the beef back in the pan. Then pour the eggs on top. They should just about cover the beef and kale. I don’t usually stir it at this point, but if you want to spread things out you can. Decrease the heat and leave on the element for about 5 minutes, don’t stir, to let the bottom set, until you see the edges are about cooked and the eggs are bubbling a bit in the middle. Then use an oven mitt and place the entire cast iron in the oven at 350 degrees for about 15 minutes, or until the edges are golden. Let it sit for about 15 minutes, then slice it like a pizza and enjoy your frittata!

Whole 30 Week 2 Beef Stew

Every week since the beginning of the Whole30 I try to make one large meal each week that will last me a few leftovers for my shifts so I don’t have to sacrifice sleep to have a good meal to take to work! Week 1 was a roast, I also made a Shepherd’s Pie, and week 2 is a beef stew. Week 3 will be a paleo pad thai, and week 4 will be Chili!

Jasmine’s Whole30 Beef Stew

½ butternut squash, chopped into cubes
1 small rutabaga (turnip), chopped into cubes
2 large carrots, chopped
2 celery stalks, chopped
1 sweet onion, chopped
2 large parsnips, chopped
1-2 lbs beef hip stew cubes, cut into 1 inch pieces
4 cloves of garlic
Salt and pepper to taste
2 tbsp dried oregano
1 tbsp dried thyme
1 tbsp dried basil
1 tbsp coconut oil
1 box of organic beef broth
1 small can tomato paste
¼ cup tapioca or arrowroot flour
Heat pan to medium heat, melt 1 tbsp coconut oil, ghee or other fat.
Turn slow cooker on low.
Sprinkle the beef with salt and pepper and brown the beef on all sides in batches.

Transfer batches to slow cooker. Once all the beef is browned, place garlic and onions in pan and stir until onions are soft. Add ½ box of beef broth into pan and stir, adding tomato paste and stir for 2 minutes. Add oregano, basil and thyme.
Place all chopped veggies in slow cooker and stir, then add broth/tomato mixture on top along with the rest of the beef broth and stir again. Cook on low for 6 hours.
Turn the slow cooker on high, take a tbsp of the liquid from the slow cooker and whisk together in a small bowl with the tapioca or arrowroot flour, when well blended add to the slow cooker and stir. Leave on high for about 30 minutes, this will thicken the stew.

Then it should be ready to consume!!