In January 2015 I seriously considered trying my first Whole30. I was curious and a little intimidated, but not yet committed. After a sweaty hot yoga class, while catching my breath and talking with two close friends, the Whole30 conversation came up. One friend mentioned a family member who had tried it and thought it sounded extreme. Somehow, in that moment, I decided to dive in. I left the studio and went straight to the grocery store with my two kids—tired, hot, and hungry—and that’s how it started.
Let’s be honest: Whole30 is not easy. The biggest surprise for me was how deeply my body relied on sugar. Even people who prefer salty snacks to sweets will discover sugar hidden in many products. Eliminating grains and dairy was challenging, but removing sugar felt like the biggest obstacle. The first week was the toughest. I felt sluggish and out of energy as my body adjusted away from sugar-driven fuel. By the second week I began to feel better and even toyed with the idea of extending the program to 60 days.
A large portion of my time went to cooking. When I had the energy to stand, I was in the kitchen preparing meals. I actually enjoyed the process, though the dishes piled up. To stay accountable, I documented my meals on Instagram, which connected me to other people doing Whole30 and helped me stick with the plan.
Around day 11 I had to attend an event with lunch provided—obviously not Whole30-friendly. I had an Apple Pie Larabar in my bag but realized I should have planned better. I managed a plain side salad with lemon and a cup of black coffee, which tasted terrible. That experience taught me the importance of preparing ahead: bring your own dressing, pack a small meal, or eat something filling before you go. It was uncomfortable, but manageable.
By weeks three and four I found a rhythm. I experimented with new recipes and became comfortable ordering at restaurants within the Whole30 framework. I learned to bring compliant snacks—like plantain chips—to social outings. I also became enthusiastic about sharing what I’d learned, often talking about Whole30 with friends and family. My excitement was contagious; some people grew tired of my constant enthusiasm, but I was riding a Whole30 high and didn’t really notice.
At the end of the first 30 days I was eager to see results. I hadn’t stepped on a scale all month and the reveal was motivating: I lost nine pounds. My non-scale improvements were significant as well—I stopped drinking sweetened coffee drinks and sweet tea, I made breakfast a regular habit, and my chronic congestion improved. These changes reinforced that Whole30 was more than a diet; it affected daily habits and overall wellbeing.
I wanted to continue, so I committed to another 15 days, then extended to 60 days, and ultimately completed 90 days. Over those three months I lost a total of 20 pounds: nine in the first month, four in the second, and seven in the last. More importantly, I changed my relationship with food. I discovered that dairy was a contributor to my congestion, and my husband—who hadn’t previously prioritized healthy eating—began to understand the impact of processed foods. We began reading labels more carefully and making better choices as a family.
Since then, my parents, sister, and several friends have tried Whole30, too. After the holidays I agreed to lead another round because I’d let sweetened coffee creep back into my routine—one cup turned into three. Currently I’m on my fourth Whole30 and am in the early days again, adjusting energy levels and sleep needs as my body re-adapts.
If you’re considering Whole30 or are in the middle of one, focus on meal planning, read labels, and prepare for social events so you won’t be caught unprepared. Eliminating sugar, grains, and dairy can be difficult at first, but the potential benefits—weight loss, improved energy, clearer breathing, and better food habits—are real. With planning and persistence, it’s possible to complete the program and come away healthier and more informed about what your body needs.