Halfway through Whole30

We completed our Whole30 over a week ago. Luke and I have been working on a lot of outside projects lately and unfortunately my blog had to take a backseat. I wrote this up when we hit the halfway mark. Even though it’s a few weeks late, my thoughts still apply! Here it goes!

A few days ago, we hit the halfway mark on our Whole30. My first few thoughts were, “Yay! Halfway there!” followed up by a “Wait… we’re only halfway through?” The days are long, but the weeks are short. I wanted to take some time to sit and reflect on the changes we’re making that are forming themselves into habits and routines.

One of the biggest changes I’ve made so far is putting an emphasis on breakfast. In the past when I’ve tried to eat healthy I would make a smoothie, greek yogurt with cereal (in my defense, I measured our my cereal for correct portion sizes), or turkey sausage on a light english muffin. When healthy eating wasn’t on my radar, I would eat yogurt + cereal or scavenge around the office and eat something processed or worse… Sunday morning Donuts. Confession — there were some Sundays were I would eat 3-4 donuts throughout the morning. I’m not proud of it, but I did it for months. 

For the past few weeks I’ve made it a point to make myself breakfast in the mornings, mostly a sweet potato hash with chicken apple sausage. I’ve subbed in bell peppers, apples, and kale in the hash! I haven’t made a good breakfast every morning though. I can definitely tell a difference between the days when I eat breakfast vs the days I don’t. I’m much more snackier throughout the day when I don’t eat breakfast.

Preparing a good breakfast for myself is something that I’ll definitely carry over.

Something else that I’m seeing the benefits of is the way my body is reacting to not eating grains / gluten. I love bread and pasta and I definitely miss it, but what I don’t miss is having a tomato red face and a rash on my arms. I’ve read a lot into celiac disease and the symptoms. I’m not self diagnosing myself with it, but I think I have a slight gluten intolerance.

I’m trying to think through how I will eat and what I will eat once my Whole30 is over. I think I will limit grains and bread to maybe one meal a week. A special weekend indulgence, maybe?

One of the major differences after these past two week is my overall sense of purpose and organization. I feel like I have a better handle on my life. Is that crazy?? Even though making a thorough meal plan is difficult for me, but I like knowing that we have and what we’re going to eat. Also, we’re doing 100% more dish washing and our kitchen is clean all the time!

Whole30 is bringing a lot of balance to my life and I really like that. I’m more in control and it’s spilling over into other areas.

Those are the major things that I’ve realized at this place so far. Here’s to the other half! – JJ


Whole 30 Week 2

2 WEEKS OF WHOLE30 completed! We’re halfway there, folks and it feels amazing! I

We survived a trip to my parents’ house and a concert! Initially I was nervous about traveling because in the past, traveling meant free-for-all. When I’m traveling, even just the hour and a half drive to my home town, all good eating rules fly out the window. Not this time! I acknowledged the treats, but then moved past them onto my strawberries.

Here’s what was on the menu this past week:


  • Breakfast: Cherry Pie Larabar
  • Lunch: Pork Loin, Roasted Potatoes, Roasted Broccoli, and fruit for dessert
  • Dinner: this Apple Salad with Cinnamon Tahini dressing. YUM.



  • Breakfast: Sausage and fruit
    I have to brag for a second. This morning we had an All Staff meeting for the church we work at. People brought Chick-fil-a biscuits, donuts, juice, and a fruit tray. I didn’t deviate from my plan! I ate the sausage I brought and a nice plate of fruit. I even brought my own coffee creamer.
  • Lunch: Leftover Pecan Crusted Chicken, potatoes, and green beans
  • Dinner: Blackened Mahi Mahi, Brussel Sprouts with Bacon
  • Snack: Apple and Almond Butter


  • Breakfast: Sausage. I burned my sweet potatoes in my breakfast hash, so I had to throw them out.
  • Lunch: Salad with leftover Mahi Mahi and bell peppers
  • Snack: Strawberries
  • Dinner: Coconut Chicken Curry with yellow bell peppers and zucchini and pan roasted sweet potato cubes


  • Breakfast: Coffee. Skipped breakfast, which I realize is a no-no, but we were traveling and I just wasn’t hungry. In fact, I wasn’t hungry until 12:30ish.
  • Lunch: Leftover Chicken Curry
  • Dinner: Roasted Broccoli with Carnitas.  This was the very first time I’ve ever made anything with pork. Because I knew we were going to be traveling, I planned ahead and made a big crock pot full of carnitas! I packed a big bag full of food to bring with us to my parents’ house. I used this recipe. I really like mixing together my own spices and rubs!


  • Breakfast: Big cup of black coffee. Yes, BLACK COFFEE and I didn’t hate it.  Historically I’m a heavy sugar and creamer user, but I’m working on needing less and less.
  • Lunch: Carnita Meat in the skillet with sautéed sweet potato cubes and broccoli. I added a little chili powder to my sweet potatoes and I’m never going back! The extra spice is super welcome!
  • Dinner: Ribeye steak, baked sweet potato, and roasted broccoli. There’s something you need to know about my family. Steak is reverred and my dad is an excellent grill man. This was without a doubt the best steak of my life. Also, I went through all the seasonings he uses and make sure they were all Whole30 compliant!


  • Breakfast: Larabar
  • Lunch: Roasted Sweet Potatoes and Grilled chicken from my parents’ house
  • Dinner: Coconut Curry with bell peppers and zucchini with mashed potatoes. Yes, I make curry all the time. No, I’m not tired of it. Give me more!


This is the venue where Luke played with our friends Oh, Jeremiah. Their first record is coming out soon! They’re SO GOOD! The Saenger is a beautiful old theater. It’s a real treasure!

Here’s to looking forward to week 3! It will be a much more normal week with no traveling. Let’s hang out!

Sweet Potato Breakfast Hash

13112818_10206592935923946_7146748421109807011_o I’ve made this breakfast hash a couple of time this week and I’m obsessed! It’s simple, filling, delicious, and Whole 30 compliant.

1 tbsp Coconut Oil
2 Cups of diced Sweet Potato
1 Apple
Aidells Chicken and Apple Sausage or any other Whole 30 approved sausage. We found Aidells at our local Kroger.

  1. Peel and cut sweet potatoes. We try to do all of our major food prep like washing and cutting vegetables on Sunday afternoons or evenings. It’s helpful to cut what you can ahead of time. I didn’t cut the apple ahead of time because they brown so quickly. 
  2. Heat one tbsp of coconut oil over med-high heat. Once it’s warm, throw in your sweet potatoes and season with salt.
  3. Cut your chicken sausage and add it to the pan. Luke makes his own breakfast scramble (I’m not an egg eater) so we split one Aidells sausage. They’re pretty big! You can add as much or little sausage as you like.
  4. Dice your apple and add it to the hash. I used a small lunchbox size apple. I don’t aim to cook the apple, just warm it up and incorporate the other flavors.
  5. Enjoy!

I’ve also made a variation with chopped up bell peppers instead of apples. Equally delicious!

You can make a big batch and keep it in the fridge, but I like making it fresh every morning. Whatever works for you! Also, I’d totally eat this for any other meal, not just breakfast. Try it out and let me know if you like it as much as I do! – JJ

My Whole 30 Expectations

Yesterday Luke and I started our very first Whole 30! Since we returned from our mini beach vacay  we’ve been making plans, researching recipes, reading It Starts with Food. and trying to put together a complete Whole 30 meal plan for a week. Y’all, I’ve dabbled in meal planning before, but this is takes it to a whole different level. Originally we were going to start on May 2nd because Sundays are kind of crazy for us (we both work at the same church), but we decided to go ahead and start our Whole 3o and have it correspond with the calendar days.



Saturday afternoon as we were sitting in our backyard watching Buddy chase bugs and squirrels, we started talking about what we want to get out of our Whole 30 experience. If you are unfamiliar with the inns and outs of Whole 30, go read their website. FASCINATING.

What I don’t want to happen is to revert back to destructive habits on May 31st. I want this month to catapult me into habits that support a healthy lifestyle and I think it can! Here’s what I’m expecting / wanting to happen / working toward over the next month:

  • Developing a healthy relationship with food again. Enjoying what I eat, yes, but not eating for pleasure, to cope with emotions, or out of boredom. This is something I went through when I did Ideal Protein last year. I’m confident I can learn again.
  • Becoming a somewhat more organized person. Organization is not high on the list in my personality characteristics, and that’s okay, but as I’m getting older and having to be more responsible, I could definitely benefit from organization. The food prep and meal planning alone is helping me want to be more organized in my house!
  • Feeling better. I haven’t been listening to my body only my food feelings eating whatever I wanted when I wanted it even if it was at midnight. Just like having a healthy relationship with food, I’ve done this before. I’ve experienced how good it feels to cut out certain food groups. I’m excited to feel that again!
  • Dropping a few pounds and inches. I’m doing what they recommend in taking measurements and weighing myself at the beginning and the end, not during the process. This will be weird for me. I’m a weigh myself every day type of person.
  • Trying new food and cooking techniques. I’ve already fallen in love with coconut oil.
  • Continuing on a clean eating / paleo lifestyle after the 30 days.

I want a lot out of my life and it’s time that my actions back up my dreams and ideals. Luke and I want a family and a big life. We can’t have what we want when we’re living irresponsibly with our health.

It’s going to be a big month! Y’all help me hang in there! – JJ

You can follow along with my Whole 30 journey on instagram – @mrsjjcampbell