Tag Archives: Paleo Diet

My First Whole30 Restaurant Experience at True Food Kitchen

Last week, I went out to eat with my good friend, Angi.  We planned to go to a Vodka tasting dinner prior to my committing to the Whole30 challenge.  As the day came closer to the dinner, I explained what I was doing and she suggested going to the True Food Kitchen at the Fashion Valley mall in Mission Valley.  She said that they have a lot of gluten-free meals and all of the food is completely fresh and has no additives.  The reason I was excited about eating there was that I knew they would understand if I asked to have something prepared a certain way.

Such a wonderful space, even with temptation in the background (in the form of cheesecake)…

We first started off with a couple of drinks.  Angi had the Kale Aid, which seemed a little too intense for my first experience there (kale, apple, cucumber, celery, lemon and ginger).  I opted for the Hangover Rx, which consisted of coconut water, pineapple and fresh squeezed orange juice.  This drink was so refreshing and actually tasted like ice cream (almost like a 50/50 bar).  It was a nice complement to the meal I was about to have.

A Hangover Rx and a Kale Aid

Angi was torn between a salad or an entrée, but decided to get the Ricotta Cheese Ravioli.  Knowing I had to be a bit more picky for my meal, it also took me a bit to make my choice.  I finally settled down on the Panang Curry, not only because it had been awhile since I had a good curry, but because it seemed the easiest to alter to fit my Whole30 needs.  When I mentioned to our server that I was doing a Paleo style diet and needed to have my dish altered, he knew instantly what I meant and that they most definitely would be able to remove the brown rice and potatoes.  This left ginger, carrot, mushroom, broccoli in a coconut shellfish broth, and I had chicken added for my protein source.  This dish was so delicious, but with just enough of a kick to make the dish quite flavorful (my Hangover Rx drink actually helped to quell the slight heat of the broth).  I was so pleased that my appetite was satisfied without being overly full.

Without a doubt, I will be visiting True Food Kitchen a few more times during my Whole30 experience, and will return again afterwards to take full advantage of their menu.  I feel confident that my husband and son would also enjoy it because the meals are quite tasty, but also incredibly healthy to boot.  Cheers!

 Panang Curry (sans brown rice & potato).  Whole30 approved, no?

New Life: Taking the Whole30 Challenge

I first heard about Whole30 through Vahni of Grit & Glamour (see her initial post here).  Vahni has a great explanation of why she did it, which is why I decided to read a bit more about it.  I have been looking to focus on something new, especially regarding my health and diet, so this challenge seemed like a great place to start.  If you’re not familiar with the Whole30 program, it’s very similar to the Paleo or “Caveman” diet of bringing your food intake back to its basics.  The good part is that it’s only for 30 days, and I feel that this is something that I can accomplish to see if this is how I want to adjust my eating style on a regular basis. 

I actually began this program on Monday October 1st with Vahni and several other bloggers, and we have a support group of sorts on Facebook.  I’m so glad that I joined the group because in this first week, I have a wedding to attend in Las Vegas (we’re on the road today).   As the days grew closer to this first week and weekend, I wondered if I could pull this off, especially with the wedding looming ahead.  As I started to have doubts, I referred to this part of the Whole30 program section, specifically the “It is not hard” portion:

It’s for your own good.

Here comes the tough love. This is for those of you who are considering taking on this life-changing month, but aren’t sure you can actually pull it off, cheat free, for a full 30 days. This is for the people who have tried this before, but who “slipped” or “fell off the wagon” or “just HAD to eat (fill in food here) because of this (fill in event here).” This is for you.

It is not hard. Don’t you dare tell us this is hard. Quitting heroin is hard. Beating cancer is hard. Drinking your coffee black. Is. Not. Hard. You won’t get any coddling, and you won’t get any sympathy for your “struggles”. YOU HAVE NO EXCUSE not to complete the program as written. It’s only thirty days, and it’s for the most important health cause on earth – the only physical body you will ever have in this lifetime.

Don’t even consider the possibility of a “slip”. Unless you physically tripped and your face landed in a box of doughnuts, there is no “slip”. You make a choice to eat something unhealthy. It is always a choice, so do not phrase it as if you had an accident. Commit to the program 100% for the full 30 days. Don’t give yourself an excuse to fail before you’ve even started.

I did drink my coffee black for the first time ever in my life this week, and it wasn’t hard at all.  I don’t think I will physically trip and fall into a plate of wedding cake, so I assure you all that I will make the healthy choice this weekend.  Vahni gave some great alternatives to drinking alcohol in our Facebook group, so that I again make a better choice when the wedding toast happens.  I will post about my progress here on the blog.  In the meantime, I’ve included their approved shopping list and a couple of pictures of meals and snacks that I have had this week (posted initially on Instagram with hashtag #Whole30).  I’ve only stepped on the scale at the beginning of this week to check my initial weight (136 lbs), just to see the outward effects as well as the internal effects.  Just in this first week alone, I’ve felt the effects, so I’m excited to view food differently, make better choices and to change my life!

Dried fruit & cashews:  The program states to limit dried fruit, so I just use it as part of my own “trail mix”, especially for the drive up to Las Vegas.  I have not had organic soup yet, so I’m excited to try it!

One of my lunches, made with romaine lettuce, spinach, tomatoes and ham. I used a balsamic vinegar for dressing (allowed under the section called “The Fine Print” in the program guidelines).