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Home » Diet » How to Follow the Whole30 Diet for Breakfast, Lunch and Dinner Without Feeling Hungry – PEOPLE.com

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With summer right around the corner, now just might be thetime to give in to the program everyone has been talkingabout Whole30.

The purpose of the dietis not specifically to lose weight, but rather to reset your relationship with your health and with food, according to the co-creator and the Whole30 Cookbook author Melissa Hartwig.

For 30 days, you eliminate foods deemed problematic by researchsuch as additives, sugar and refined carbs then you slowly reintroduce those foods to track changes in how you feel.

The program has taken the social media world by storm, withpeople posting their recipes, tips and encouraging each other to stick to it for the whole month.

If you havent jumped on board just yet, here are a days worth ofrecipes to help get you started. As youll notice, the key to sticking to the diet whilestaying full is hearty proteins (yes, even bacon) balanced with large portions of fruits and veggies.

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2 tbsp. extra-virgin olive oil, divided 1 medium-size sweet potato, peeled and cut into 8 (-in.-thick) rounds tsp. table salt, divided tsp. black pepper, divided 2 tsp. white vinegar 4 large eggs 1 garlic clove, minced 4 oz. baby spinach 4 Whole30-compliant bacon slices (such as Wellshire), cooked crisp and broken in half Whole30-compliant hot sauce (such as Tabasco)

1. Heat 1 tablespoon olive oil in a large skillet over medium. Add sweet potatoes in a single layer, and cook until fork-tender and browned on both sides, 3 to 5 minutes per side. Transfer to a plate, and sprinkle with 1/8 teaspoon each salt and pepper.

2. Fill a wide saucepan with 3 inches of water. Add vinegar, and bring to a boil over high. Crack each egg into a separate small bowl. Gently slide each egg into boiling water. Remove pan from heat, cover, and let stand 3 minutes for soft yolks or 5 minutes for firm yolks. Using a slotted spoon, remove eggs from pan, and place on a plate lined with paper towels.

3. Heat remaining 1 tablespoon oil in skillet over medium. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Stir in spinach, and cook, stirring, until wilted, about 1 minute. Stir in remaining 1/8 teaspoon each salt and pepper.

4. Stack 2 sweet-potato rounds, and top evenly with spinach, bacon and poached egg. Top with a dash of hot sauce.

Serves: 2 Active time: 5 minutes Total time: 25 minutes

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3 tbsp. white wine vinegar 1 tsp. Whole30-compliant Dijon mustard (such as Annies) 10 pitted kalamata olives, finely chopped 1 anchovy fillet, minced 1 garlic clove, minced 1/3 cup extra-virgin olive oil tsp. black pepper 4 small Yukon Gold potatoes 1 tsp. table salt 6-8 fresh asparagus stalks, trimmed 8 oz. baby arugula 2 (5-oz.) cans water-packed wild albacore tuna, drained and flaked 2 hard-cooked eggs, peeled and quartered 1 large tomato, cut into wedges Small fresh basil leaves (optional)

1. Whisk together vinegar, mustard, olives, anchovy and garlic in a small bowl. Slowly drizzle oil into bowl, whisking constantly until emulsified. Sprinkle with pepper.

2. Cover potatoes with water in a large saucepan over high; add salt. Bring to a boil, and reduce heat to medium low. Simmer, uncovered, just until tender, about 10 minutes. Drain potatoes, reserving 1 inch of water in pan. Transfer potatoes to a small bowl, cut in half, and drizzle with 2 tablespoons vinaigrette. Bring reserved water to simmer over medium. Add asparagus to pan; cook until crisp-tender, about 3 minutes. Immediately place in ice water to cool. Drain.

3. Divide arugula between 2 plates. Divide tuna, eggs, tomato, potatoes and asparagus evenly between servings. Drizzle with remaining vinaigrette; sprinkle with basil if desired.

Serves: 2 Active time: 20 minutes Total time: 30 minutes

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2 tsp. chili powder tsp. table salt, divided 3/8 tsp. black pepper, divided 3 tbsp. extra-virgin olive oil, divided 3 tbsp. fresh lime juice, divided 4 (1-in.-thick) boneless pork loin chops (about 6 oz. each) 4 cups cubed seedless watermelon, chilled cup thinly sliced red onion 2 tbsp. chopped fresh cilantro, plus more for serving Lime wedges

1. Preheat a grill to medium (350 to 400). Combine chili powder, tsp. salt and tsp. pepper in a small bowl. Whisk in 2 tbsp. each of the olive oil and lime juice. Brush both sides of pork chops with oil mixture. Grill chops on oiled grates, uncovered, turning once, until internal temperature reaches 145, 7 to 9 minutes. Let rest 3 to 5 minutes.

2. For the salad, combine watermelon, onion and cilantro in a medium bowl. Drizzle with remaining 1 tbsp. each olive oil and lime juice. Sprinkle with tsp. salt and 1/8 tsp. pepper; toss gently to coat.

3. Serve pork chops with watermelon salad. Serve with lime wedges, and sprinkle with additional cilantro.

Serves: 4 Active time: 15 minutes Total time: 25 minutes

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How to Follow the Whole30 Diet for Breakfast, Lunch and Dinner Without Feeling Hungry - PEOPLE.com

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Home » Diet » How to Follow the Whole30 Diet for Breakfast, Lunch and Dinner Without Feeling Hungry – PEOPLE.com