I almost backed out of The Whole 30 today. Not because I wanted to eat sugar or have a Mexican feast with rice, but because I had these intense stomach cramps around 4 p.m. today. I got really nervous that something was wrong. And since I had semi-started The Whole 30 a few days prior, I was scared my stomach was reacting to not having carbs in it.
I’m not telling you this to scare you, I’m telling you as a learning moment. Because I realized two things when I sat down and analyzed my day. 1. I was not drinking enough water. And 2. I hadn’t eaten enough food.
Because I was so focused on eating veggies, meats, and fruits, I totally forgot the lack of calories I was consuming by not having carbs in my diet. And because I wasn’t quenching my carb intake with water, I hadn’t realized I wasn’t drinking enough water either. A large protein-packed snack and plenty of water later and I was all fixed.
I probably should have realized when I only had a blueberry smoothie (no dairy) that I wasn’t getting enough foods in my belly. But I do have to share the blueberry smoothie with you, because it was delicious and I’m so glad that Andy made it for me. I have never had almond milk before and was pleasantly surprised at how great it tasted. (You can make your own if you can’t find one without sweetener in it.) Win-win for being healthy, too. This was our recipe, not from The Whole 30, but it follows all the guidelines, I believe.
The Whole 30 Blueberry Smoothie
1 c. frozen blueberries
1.5 c. spinach
1 c. ice
1/2 c. almond milk
In a blender, add all ingredients and blend until ice and blueberries are chopped and drink is a smooth consistency. Having the blueberries frozen will help keep the smoothie thick and less runny.