To kick off the month of March, I decided to shift my eating habits and take a crack at the Whole30 experience. In case you’re unfamiliar, the Whole30 challenges you to eliminate all heavily processed food for thirty days. This includes all grains (bread, rice, etc.), dairy products (milk, cheese – ugh.), legumes (peanuts, corn, beans), unnatural added sugars, many saturated oils, and alcohol (yup, you read that correctly).
My thirty days will be up at the end of this week, and I can’t wait to share with you all my experience with this challenge. But until then, I would like to share my recipe for a wonderful breakfast bowl I made today using my Nurtibullet and some fruit from my local grocery store.
1 frozen banana
1 cup frozen raspberries
2 tsp Justin’s natural almond butter
1/2 cup unsweetened almond milk
sliced banana & strawberries
1 tsp Justin’s natural almond butter
If you couldn’t tell, I love Justin’s Natural Almond Butter, or really any unsweetened almond butter. And using frozen fruit is an amazing way to satisfy the inevitable sweet cravings we have when we eliminate processed sugars from our diet.
Stay tuned for my complete journey on the Whole30 Challenge later this week!