I don’t believe in detoxing from sugar. While I think that it’s possible to consume too much of it with deleterious effects on your body, I think that “detoxing” suggests dependency and addiction. There’s also a mystical component to it that classifies food in the same category as a toxin, and I just don’t subscribe to that line of thinking.
I also don’t believe in “cleanses.” We have livers and kidneys and small intestines for a reason. Their primary function is to cleanse our system of the things it doesn’t need. To quote my doctor, “anything that makes you poop is a cleanse.” And, again, the valence of the word “cleanse” within the context of eating suggests that if you’re not eating these things, you’re eating dirty, impure, or unpleasant things. I don’t subscribe to this school of thought, either.
I do believe in balance and mindfulness.
Eating (mostly) Whole 30 for the past week has made me more mindful of what I’m putting in my mouth. I lost about 5 pounds this week (I was up a little on Monday morning due to weekend indulgences). I ate lots of lean protein, a crapton of veggies and fruit, and more cashews than I thought would be possible. I took in very little sugar and dairy (basically enough to make my coffee palatable), swapped out diet sodas for hot tea and sparkling water, and ate wheat (a tortilla) once. As of this writing, it’s been a week since I had a Coke Zero or a Fresca (both of which I would consume once daily) and I haven’t missed them at all.
I’ve been reflecting a lot on how much bread I ate before adopting a Whole 30-forward diet: grazing on Goldfish, pretzels, cheez-its, ritz crackers (usually upon arriving home with the kids in the evening and shoveling something in while getting dinner ready), pasta nights with soft French bread and butter on the side. Cereal or toast for breakfast. Snack bars in the afternoons. Ice cream bars at night. My processed carbohydrate consumption was out. of. control.
Other pros of Whole 30: the leftovers get used, mostly by me. I repurposed last week’s turkey taco meat into taco salad, and made breakfast out of the chicken verde. It feels good to be wasting less food.
Cons: It’s so much meat, and it’s so much cooking. Now, I do a lot of cooking during the week, but holy cow, is this a lot of cooking and prep. How would someone with an inflexible schedule (say, an 8-5 job, kids with extracurriculars, etc.) manage this? But mostly? It’s too much meat. I know that the preferred meats in this plan are grass-fed, organic lean meats, and I reckon I could go source that at the farmers market, but the price goes up exponentially. And I can’t, in good conscience, eat (and feed my family) feedlot meat 5-6 nights a week. It’s bad for our bodies, it’s bad for the environment, and it’s cruel to the animals. (We drove past a feedlot outside El Paso back in December and OMG, not only did it go on for MILES — there were stacks on stacks of cows crammed in these pens, and the ones that were sitting were doing so in muddy sludge — it REEKED. I was gagging at the fetid ammonia smell, something I don’t want to associate with a steak or a burger.)
So, in short, I’ve decided that strict adherence to Whole30 isn’t for me (but I kinda knew that going in). But I can feel that my body likes this healthier regimen of heaps and heaps of fruit and veg, fewer processed carbs (no more than one serving per day), NO DIET SODAS (it’s been 10 DAYS!!!!), and drastically fewer sweets (one serving per week, and not a slice of cheesecake from the Cheesecake Factory, but like, a cookie). This is a way of eating that feels right for me, from a food-consumption standpoint, a quality of life standpoint, and an ethical consumption standpoint.
So, without any further super-privileged navel-gazing about my food choices (just last night I told the BK, who was kvetching about dinner, to think about the kids at his school who wouldn’t have a yummy dinner, so it’s rather ironic that I spend so much time fussing over and analyzing what I eat), here’s our menu plan for the week.
Sunday: Baked chicken with spinach and artichokes (This was not very good, I thought. The chicken, while tender and juicy, wanted more seasoning, and the three tablespoons of fat made for greasy, greasy vegetables. Not an ideal combination.)
Steak, broccoli, roasted potatoes (This didn’t happen, as the husband was sick and working late and I didn’t want the meat, so I had a salad, while the kids had mac and cheese.)
Arugula with roasted salmon and potatoes Just gonna keep the salmon in the freezer and have the steak tonight instead.
Wednesday: Veggie frittata with spinach and peppers (blessed, blessed meatless dinner!)
Thursday: TBD (it’s the night of our school spelling bee, and I’m the coordinator/emcee/pronouncer/judge)
Friday: Tacos (with shells for the family, taco salad for me)
Saturday: Historically our dining-out night. So, we’ll see!
Lunches will consist of salads topped with lean protein, mostly. I’ve got a cache of boiled eggs prepped for the week.
Breakfast will alternate between egg-centric whatevers, Rip’s Big Bowl with unsweetened almond milk, and chicken sausage with fruit on the side.