Full disclosure here, I am not a breakfast person. I hate soggy cereal with a passion and skipped breakfast all together as a teenager. During adolescence, I developed a particular love for breakfast when camouflaged as ‘brunch’ (obviously involving smashed avo or shakshuka). But my relationship with breakfast didn’t change until I endured my first round of Whole30 last September. During that month, I discovered Australia’s Own Unsweetened Coconut Milk and it completely changed my breakfast routine.
I don’t know what it is about curries, but I love them. One of the meals I heavily craved at the start of Whole30 was curry (and pizza, chocolate, ice cream…). Thankfully for my tastebuds, I’ve stepped up my culinary game and learnt how to make curry from scratch so it’s Whole30 compliant. In fact, I enjoyed this dish so much, I made it for dinner two weeks back-to-back.
The beauty with curries, is that they’re flavoursome and full of healthy goodness if you load it up with veggies (like I do). I actually intended to add broccoli, but I had already packed it to the brim! Plus when you’re cooking it in a slow cooker, you can literally just leave it to brew while you cook up your other Whole30 dishes or even head to the gym.
I’ve never been into fads and diets when it comes to losing weight. But recently my friend suggested trying Whole30 after I was having a bit of a “I feel shit” moment after multiple weekends of binge drinking, Uber Eats and hangovers. It can be hard to stick to a healthy lifestyle in Melbourne, because there are so many bars, restaurants and cafes to explore. It’s even harder when you have friends or family visiting and you’re then out all the time to catch up with them. So when my friend recommended Whole30, I knew it was time to have a cleanse from my extremely sociable and unhealthy lifestyle.