I haven’t mentioned a word of this here or anywhere else, but Randy and I have been doing another round of the Whole30 this month. It’s our fourth go-round with this eating plan, and it’s been the most pleasant so far, at least for me.
I think I’ve finally figured out that the best way to plan Whole30 meals is to focus on ingredients, and not pick recipes that include ingredients we don’t like. Seems obvious, but sometimes you have to dig to find entrees that don’t include kale, fish or 16 specialty items that are only available at Whole Foods. (Here’s looking at you, capers.)