I think about food. A lot. I take pictures of my food. I scroll through food blogs and drool unashamedly. I run so I can eat food. I try new recipes and never hesitate when it comes to something sweet after a meal. Some of my very best memories are around the table, good food, good drink and lots of laughter.

Enter Whole 30.

And I am currently sitting next to a spinach smoothie with bananas and protein powder. Who have I become? One to normally eat all the carbohydrates in the morning (hello carbs, have my whole heart) I have begun to actually love my spinach smoothie.

Seriously, who am I?

But Whole 30 (and might I add doing anything hard and good for us) lends to this weird feeling of completing a commitment and staying the course.

But we are becoming more and more commitment-phobic. We don’t RSVP to events because what if something better comes up. (Don’t lie, you’ve done it.) We commit to a Bible Study and don’t complete it. We wake up in the morning reminding ourselves of the new diet plan we conceived in our minds after eating the tub of ice cream the night before. (Again, truth, and you know it).

I wonder if our fear of commitment is allowing us to miss out on some of life’s best gifts?

So, as we stare summer in the face, I wanted to make a short list of what committing to the Whole 30 has done for me, not for you to do the Whole 30, but for you to think about your commitments and do your own evaluations. I relate each to my spiritual life and I believe you can do the same.

Whole 30

{Photo credit: Brooke Lark | Unsplash}

  1. Whole 30 felt terrible for the first whole week. I was bloated and hated the meal prep. It wasn’t until the second, almost third week that I felt better.

Setting a routine with the Lord might feel hard, but He promises that when we taste Him, we will see that He is good.

  1. I still don’t like prepping the meals. It is so much more time-consuming than how I previously cooked, but I can’t negate the fact that the food tastes better and richer. Flavors I had forgotten are coming back to life.

I still don’t like getting up in the morning but my morning is off to a much better start when I place my roots in Christ. My life is fuller and richer this way, too.

  1. I fell of the bandwagon for three whole days. Like the oreo binge after-you-have-one-and-decide-to-eat-the-whole-sleeve (er, package). But I hopped back on after the bender and am starting to feel better again.

I believe in a nutshell, this is called grace. Own it and move forward.

  1. I have more energy and my family is noticing at the end of the day.

When we take care of our spirits, our family will inevitably notice.

  1. I am not to Day 30 but I am waiting for it eagerly. Why? To say I did it! I did a hard thing.

Our souls were made for hard and holy things. Target and BBB are nice, but mission and purpose feel better.

I think summer can taste really good, and it might taste even better if we firm up some commitments and rally people around us to hold us accountable. What are your commitments this summer? I can’t wait to hear!

PS I am so excited to give you this recipe! I got it on a Whole 30 group I’m involved in and it was my favorite meal!

INGREDIENTS:

SAUCE

1 cup raw whole cashews

3/4 cup chicken stock (I buy mine because TIME)

2 teaspoons dried thyme

1 teaspoon sea salt

1.2 teaspoon fresh lemon juice (I am a liberal lemon juicer because LIVE A LITTLE)

CASSEROLE

3 tablespoons ghee or EEOO

3 cloves garlic

2 shallots minced

4 ounces cremini mushrooms, minced

3 cups riced cauliflower (Again, I bought this because TIME!)

8 ounces broccoli florets

1 1/2 teaspoons sea salt (Does anyone actually measure this?)

3/4 cracked black peper

2 cups shredded chicken

METHOD:

  1. Fill a bowl with boiling water and place the cashews in water. Soak for 30 minutes. (Mind you I have never done such craziness, but stick with me!)
  2. Preheat the oven to 375 and lightly grease a 3-quart casserole dish with 1 tsp ghee. (I don’t use ghee because I shop at Aldi, puh-lease, I use coconut oil and all is good in the world.)
  3. Heat the remaining 2 tbsp ghee (coconut oil) in a saute pan over medium-high heat. Saute the garlic, shallots and mushrooms for 3 minutes. Add cauliflower, broccoli, salt and pepper and continue to cook for 7-10 minutes. Stir in the chicken, then remove from heat and set aside.
  4. Drain the soaked cashews and place them in a blender with remaining sauce ingredients. (It works! Promise!) Blend on high for 30-45 seconds, until very smooth. Stir the sauce into the chicken and veggie mixture, then turn the entire mixture into the prepared casserole dish.
  5. Bake, covered, for 15 minutes. Uncover and continue baking for 10 minutes.

*Recipe found in Danielle Walker’s book, Against All Grain. Made available to public.

I can’t wait for you to try it and tell me your thoughts! All your Whole 30 dreams might come true!

 

PS If you are interested in feeding your soul in addition to your body, I made a free video series for you…I’d love if we could do it together!