Whole 30 Wrap-Up: 3 Things I Learned and Species Diversity Tally

Pan-seared duck breast

I finished my whole 30 a couple of weeks ago, but I have been crazy busy trying to finish things up on the farm for the fall so I am just now getting to posting about it! Overall I felt really great during the 30 days and I would highly recommend the process to anyone interested in healthy eating and whole foods.

Lavender: 12 Uses Beyond Potpourri

 This week we had lots of extra harvested lavender! Only problem is that it was a bad year for the flowers, so I ended up with only a couple dozen flowers and a lot of greens. So I started looking into what I could do with all of these heavenly smelling lavender greens!

Mushrooms: The Under-Appreciated Paleo Superfood

 Contrary to what many health resources will tell you, mushrooms are not vegetables. They are fungi. Fungi are in their own kingdom, separate from both plants and animals, but are biologically more closely related to animals than plants!

Bison Sweet Potato Stew and Whole30 Week 2

  
The second week of my whole30 has been going well! I tried more things I’ve never had before – roasted figs (available fresh this time of year!), bison stew, and beef tallow for cooking were all highly successful experiments!

Whole30 and Species Variety, Week 1

  

  
So far I’ve been doing pretty well on the Whole30. I’ve done Whole30 before, but there are lots of recipes that I didn’t try last time, like making my own bone broth, clarified butter, and paleo mayo.

I’ve been eating about 90% paleo for the last few months, and I’ve been eating primarily real food for about two years now, so I haven’t had any major withdrawel symptoms yet. I have been pretty hungry, especially on farm days, so I’ve had to be careful to always pack extra emergency foods whenever I’m out for the day.