The Whole 30

There’s never a good time to start a cleanse, but starting it after vacation is brutal. You’ve just spent the last week eating out and drinking every night and your body is in a state of shock. The shock turns into  fear utter horror when you abruptly eliminate all of these delicious toxins out of your life….for 30 days. What have I gotten myself (and my poor hubby) into?! Those Greyhounds were so tasty…and don’t even get me started on the midnight taco bell run. Yeah, it happened.

Seriously though, I am so glad that my friend introduced me to this challenge. The timing couldn’t have been better and I am SO grateful that she encouraged me to try it!  I just wrapped up my 2nd day of The Whole 30.  I’m sure by now you’re wondering what the heck I’m talking about…..It is a 30 day challenge to cut out all of the psychologically unhealthy, hormone-unbalancing, gut-disrupting, inflammatory food groups that comprise a large part of our diets. In doing so, this allows your body to heal and recover from whatever effects those foods may be causing and to learn once and for all how the foods you’ve been eating are actually affecting your day-to-day life, and your long-term health. (See more at:

The day before we started the challenge, I stocked up on tons of organic veggies, eggs, proteins and healthy snacks for us to fill our refrigerator for the week. I spent that night prepping my food for the week and portioning out meals for the next few days. It took time and some planning but it was really rewarding!

I plan on documenting my Whole 30 journey, taking tons of notes on our progress & sharing my favorite recipes! Here’s my first recipe for all of you……….


Last night’s dinner was inspired by a picture that Danielle Walker, from Against All Grain, posted on Instagram of Leftover Roast Chicken Soup (you MUST follow her–she is incredibly inspiring! IG: @Againstallgrain).

I put my own spin on my soup to make it “Whole 30 approved” and I’m excited for all of you to try it because it turned out to be a hit!

Spicy Chicken and Sweet Potato Soup


-4 chicken breasts

-1 can organic, diced tomatoes

-Chicken broth

-1 sweet potato

-1 head of cauliflower

-1 white onion

-1 bunch of kale

-salt, pepper, cumin, chili powder, cayenne pepper, cinnamon (just trust me here)


1) Place all 4 chicken breasts (thawed) in a crock pot & set it to “low”

2) Add chopped white onion, diced sweet potato, chopped kale & chopped cauliflower

3) Next, sprinkle a small amount of cinnamon & cayenne pepper (this can be added to taste)

4)  And lastly, add a dash of salt, pepper, a generous dash of chili powder & cumin (I ended up adding more later in the day to make it super flavorful)

5) Let it all simmer on “low” for 4-5 hours. Shred the chicken, then let simmer for another 1-2 hours.

6) Serve, enjoy and enjoy again tomorrow!

*photo credit: Danielle Walker, Against All Grain


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