A Busy Mom’s Version of the Whole30 – Week 4

This picture is of the desserts I did NOT eat Sunday evening when we celebrated my son’s and nephew’s birthdays. It was tough, as they smelled delicious (I baked one of them) but I stayed strong and at the end of the night was glad I did! Only a few days left – I couldn’t give in at this point. Following a plan like this is about getting healthy physically as well as mentally. Setting and reaching goals is good for your confidence, motivation and personal satisfaction. I’m glad I’m almost done (I’m so sick of lentils and lettuce) but I’m also proud and feeling accomplished that I set this goal and have (almost) reached it. Only two more days! And I’ve adopted some good habits that I’m hoping to stick with.

Week 4 overall insights:

1. I truly believe my taste buds have reset, especially when it comes to sugar. I had a balsamic salad dressing in a restaurant this week that was supposedly sugar free/no added sugar, but as soon as I tasted it I knew it did. When asked again, the restaurant admitted it did indeed have added sugar. I wouldn’t have picked up on that a month ago.

2. I still generally feel happier. I wake up easier and more alert in the mornings.

3. My favorite new recipe this week was this “no” tuna salad. It was way more delicious than I thought it would be. Quite tasty and satisfying.

Week 3 results:

How I feel overall – great! Weight loss from the week = -.9 pds. Not sure why it wasn’t more than this, but I’m happy with how I feel, and that’s the important thing. Total weight loss over the last four weeks is 8.6 pds.

What I ate during week 4:

Day 1 Monday

Day 2 Tuesday

  • BREAKFAST: Smoothie
  • AM SNACK: Apple.
  • LUNCH: Sweet potato with hummus, sliced almonds, applesauce.
  • PM SNACK: Banana
  • DINNER: Homemade refried beans, cauliflower rice mixed with lime and cilantro, salsa, avocado.

Day 3 Wednesday

  • BREAKFAST: Smoothie
  • AM SNACK: Almonds
  • LUNCH: Leftover marinated lentils and salad with balsamic vinegar.
  • PM SNACK: Banana.
  • DINNER: Lentils and chickpeas with greens.

Day 4 Thursday

  • BREAKFAST: Smoothie
  • AM SNACK: Almonds
  • LUNCH: Potato and leek soup, chopped salad with edamame, hard boiled eggs, mushrooms, tomatoes, cucumbers.
  • PM SNACK: Banana
  • DINNER:Leftover marinated lentils and salad with balsamic vinegar.

Day 5 Friday

  • BREAKFAST:Broiled tomatoes, scrambled eggs with salsa.
  • AM SNACK: Almonds.
  • LUNCH: Last of the marinated lentils, salad, applesauce.
  • PM SNACK: Banana
  • DINNER: Veggie chili (this is my favorite vegetarian chili recipe. It’s thickened with refried beans.), apple.

Day 6 Saturday

  • BREAKFAST: Smoothie.
  • AM SNACK: Almonds.
  • LUNCH: Last of the no tuna salad with lettuce, tomatoes and cucumbers.
  • PM SNACK: Apple.
  • DINNER:Scrambled eggs with salsa, avocado. Raisins.

Day 7 Sunday

  • BREAKFAST: Smoothie.
  • AM SNACK: Banana.
  • LUNCH: Veggie chili and salad.
  • PM SNACK: Almonds.
  • DINNER: More chili with roasted sweet potatoes.


Jennifer Strilko

Jennifer is the Director of Operations at DI/LDM, keeping the train moving for several operational teams and helping them meet their goals. Jennifer believes that everything happens for a reason and that we don’t meet anyone by accident. She’s looking forward to meeting new people and widening her tribe through this blog project. In her spare time Jennifer enjoys DIY projects (upcycling curbside finds is her favorite past time). Her Mom Hustle includes being a dance and baseball mom, maneuvering teen drama, and preparing her kids for college. She lives in the western suburbs of Chicago with her husband, three teenagers and two dogs.