Whole 30 Day 20

How I’m Feeling

TEN. DAYS. LEFT. Not that I’m excited to be done or anything but I am starting to reach the point where I’m a bit over the whole thing. I’m so close to being done – but not quite there. My energy levels continue to be great. My digestion is better than ever. I’m learning day by day that more and more of my favourite things have non-compliant ingredients in them and I have had the inner strength to say “no thank you” even if I really want it. Thankfully, the people in my life have been nothing but supportive and when I have been over at other people’s houses, they have had compliant options for me for meals and have been open to me bringing my own oil and salad dressing options. I am so grateful ❤️

What I Ate

Breakfast: I had two eggs (surprise) with turkey breast.

Lunch: salad with roast chicken, a hard boiled egg (cut up on the salad), and some olives. I used my dump ranch as the dressing.

Dinner: Roast beef with roasted potatoes and sweet potatoes, carrots, onions, and green beans. Dessert was a fruit salad.

I’m currently packing my lunch for tomorrow. I made some cauliflower rice for the week and have chicken (made with coconut milk) in the fridge to use up. I forgot I didn’t have any veggies prepped so I am making some Brussel sprouts in the oven using roughly this recipe. Whole 30 Changes: I used Whole 30 compliant bacon and dump ranch and did not add parmesan cheese. I’ll let you know tomorrow how it turns out!

My Favourite Cauliflower Rice Recipe

I love cauliflower rice. I discovered it in my Whole 30 days and haven’t looked back. It can be a pain to make if you’re grating the cauliflower by hand, but a food processor is a saving grace to have. Alternatively, some grocery stores sell pre-grated cauliflower which is what I used in this meal (thank you, Farm Boy).


Zucchini Lasagna

Lasagna, especially homemade lasagna, is one of my favourite meals of all time. While I was trying to find low-carb alternatives to some of my foods on Pinterest, I found a recipe that called for using zucchini instead of pasta.

I was sold on the idea of using zucchini as noodles during my Whole 30 experience (which I will talk about in a later blog) so I was excited to try this recipe!Screen Shot 2017-10-15 at 6.50.48 PM.png

The link for this recipe can be found on Ketogasm’s website. My only variations for the recipe were:

  • I used 2-3 smaller zucchini rather than 1 large
  • I used 1 400mL tub of ricotta cheese
  • I used PC Blue Menu marinara sauce rather than Rao’s marinara sauce

Definitely easy to make and very delicious. I can’t wait to have it for lunch this week!

Welcome to From Panic to Plate!

Welcome to a safe place where you can read about two different things which are often connected: my experiences with anxiety and my experiences with food.

Read my story in the About section to learn about my journey of being diagnosed with Panic Disorder.

I look forward to inspiring your minds by both keeping the conversation regarding mental illness open and honest and by sharing recipes with you I have enjoyed making over the past few years.


– M.