Whole 30 is officially over and I have to say I really like it. I’m not sure why it took me so long to give it a try. I figured that since it was not much different than how I normally eat there was no point but I was pleasantly surprised to have lost about 10 lbs. I was not expecting to lose weight but I’m not that much closer to getting back to my pre-baby weight! I guess I was eating too many fruit and veggie smoothies for breakfast versus a higher protein lower carbo complete meal. This insight was my biggest Whole 30 gain! There are certainly smoothies in my future I just won’t eat them every single day like I used to. Now that I have completed Whole 30 what is there left to do? The 21 Day Sugar Detox that’s what! I started yesterday and so far so good. I’m excited to see how my body does with even less fruit because I do feel sugar, even sugar from fruit, affects my body and arthritis pain. I would love to hear about your experience with Whole 30 and The 21 Day Sugar Detox!
For my first dinner on the plan I whipped up a simple Red Thai Curry Veggie Zoodle Bowl. I was planning to add back a small amount of nightshades during the plan mostly in the form of spices but I woke up this morning feeling a bit more discomfort than normal so scratched that idea! Does anyone out there with arthritis have any experience with successfully adding back nightshades? I can live without them but do miss them from time to time.
This is a super easy curry dish made with store bought curry paste. You can literally whip it up in about 20 minutes. This recipe has peas but I made it without them to make it 21 Day Detox compliant. You can add additional veggies or protein to your liking. Enjoy!
- 1 zucchini
- 1 carrot
- ½ cup peas (leave out for 21 day sugar detox)
- 1 cup broccoli
- 1 can full fat coconut milk
- 3 Tbsp red Thai curry paste (I like Thai Kitchen)
- 1 red onion
- 4 Tbsp Thai or regular basil
- Wash and spiralize zucchini. You can use a julienne slicer or cut by hand if you don't have a spiralizer.
- Peel carrot and use a julienne slicer or peeler to slice long strips.
- Wash and chop broccoli.
- Peel and chop red onion.
- Wash and chop basil.
- In a pot add coconut milk, curry paste, broccoli and onion. Cook on medium high for 20 min or until veggies are soft.
- Lower heat and add zoodles, carrots and peas. Cook on low heat for an additional 5 min.
- Serve in bowls topped with basil.
Very good! I added some line and chickpeas.
I’m glad you enjoyed it Rachel! Lime and Chickpeas added in sounds amazing!