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For 30 days this month we’re exploring Whole30, the 30-day reset and refocus on whole foods. Whole30 isn’t a diet or a judgment of foods as “good and bad.” It’s actually a short-term reset that has helped many of our readers cook more and figure out the foods that make them feel their best. Read more about our coverage here.

I just finished up my first round of Whole30 yesterday (minus the reintroduction). I have a lot of feelings about the program — some good, some bad — but something that really stood out to me was the sheer amount of cooking that is necessary to do Whole30 right. For the last 30 days I cooked about 95 percent of my meals, which required a ton of meal planning and prepping. Some of the recipes I made were duds, while others I returned to week after week because they were just that delicious.

There was one recipe, however, that stood out above the rest and was something I really looked forward to every week. This meal was satisfying in ways that other Whole30 meals just weren’t. It’s smoky, salty, and rich in ways that made me forget that I wasn’t eating pizza for 30 days. It’s something I’ll continue to make regardless of if I’m doing Whole30 or not.

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