Yesterday was our last day of the challenge, so we spent a little bit of time discussing the results. I noticed a pretty immediate and dramatic improvement in my allergies, which I attribute to once again getting completely off of gluten. Harrison didn’t notice many changes. Having said that, the Whole30 protocol isn’t that different from how we were eating before, with the key differences being that we normally eat a good amount of cultured dairy (cheese and yogurt) and we drink wine once or twice a week. I think if you were doing the Whole30 straight out of a Standard American Diet (SAD) you would notice more significant changes.
Cheese was by far the biggest obstacle for me. It is my go-to snack and as someone who needs to limit carbs it was hard for me to adjust–I ended up eating too much fruit and too many nuts as a substitute. It will probably not come as a surprise that yesterday we filled the fridge with cheese and yogurt, and that cultured dairy is the first thing on our reintroduction list.
The Whole30 is definitely worth doing, especially if you have allergies. My asthma is allergy-induced, so when my allergies are gone my asthma disappears. It’s magic that way. It’s well worth spending a month to see how you respond. It also provides an opportunity to evaluate how you have been eating and to hit the “reset” button on some bad habits.
We will likely do this again next year (though with better timing), and I hope you have enjoyed reading along with the process. I also wanted to share this recipe with you, which I made up yesterday when it was pushing 90 degrees here–honeydew and avocado popsicles.
Perfectly refreshing for our spring heat wave. I did not add any sugar to these so they are lightly sweet, but you can add in a tablespoon or two of honey if you want them more along the line of a regular popsicle. Taste the mixture before you put it into the molds to freeze, and adjust according to taste.
- 2½ cups ripe, cubed honeydew melon
- 1 large, ripe avocado, peeled and pitted
- juice of one lime (2-3 tablespoons)
- pinch of salt
- 1-2 tablespoons honey (optional)
- Place all of the ingredients in a blender and blend until very smooth. Taste the mixture and adjust the lime and honey as needed. Pour the mixture into popsicle molds and freeze overnight. Run the molds under warm water to remove the popsicles and serve right away. The amounts will vary a bit, but this made 8, 3-ounce pops.
Limes are crazy expensive right now, so I get the maximum juice possible out of each one by microwaving for 10 seconds before I juice them. It breaks down the cell walls a bit and really does let you extract more of the juice. I had an email question about adding salt to sweets, and I always add in a small pinch of salt because it makes sweet foods taste more intensely sweet. If you are trying to limit added sugars, tossing in a trace amount of salt can help.
I have added this recipe to the Autoimmune Protocol round up over at Phoenix Helix–you can check out other AIP recipes on her site!
If any of you have tried the Whole30 challenge I would love to hear your thoughts on how you felt, what your challenges were, and how it went. Thanks for following along!