The secret to doing the Whole30 is positivity, creativity, and being prepared. 

It’s easy to be bummed about the Whole30 if you are constantly focusing on everything you gave up. But when you turn your attention to everything you can have and make it a daily challenge to come up with new ideas of things to eat, the Whole30 can be kinda fun. 

For example, I love Greek yogurt in smoothies. But no Greek yogurt is allowed during these 30 days. So what’s a girl to do? Coconut milk! Not that stuff from a carton either. I’m talking ’bout full fat canned coconut milk. 

For this morning’s smoothie I blended:

• 1 can coconut milk
• 1 cup huckleberries 
• 1 cup unsweetened almond milk
• A pinch of pink Himalayan salt 
• 1/2 a ripe banana

I could only drink a third of my concoction because it was quite filling, so I put the rest in my fridge for later.

My darling husband and I went on a day-trip to Helena earlier. Before we left town we stopped at The Pita Pit for lunch. I swapped out my usual pita for “Fork Style” which is like a pita but instead everything is on a salad. 

I was still able to get everything in my salad that usually goes in my pita including: spinach, avocado, cucumbers, banana peppers, and roasted red peppers. The biggest difference was that I had to forgo my usual Honey-Dijon sauce for oil and balsamic vinegar…but it was still delicious. 

Dinner tonight was tricky. I went to my cousin’s birthday party where they were serving burgers, potato salad, and baked beans. I had to turn down my beloved baked beans! {insert frowny-face}

But my version of dinner was pretty good actually. I found out that mustard is an acceptable condiment so I dipped my plain beef patties into mustard. There was lettuce so I made a makeshift salad with oil and vinegar. 

And the cake smelled delicious, but wasn’t too hard to turn down! Go me, right?!?

Dessert for me was a nice half cantaloupe once I got home. So I’m still on track and feeling great.