We’re on our second round of vegetarian Whole30, and it has gotten to the point that when people ask me what we eat on such a “restrictive” diet, I sometimes don’t even know because it’s come to be such a habit.

The only thing not vegan in our diet is eggs, and we try not to overdo them. First, because I don’t believe it’s healthy to eat too many eggs, but secondly I don’t want to tire of them. I really like eggs.

We try not to bundle up too much on protein in general, so we aim to keep it to one or two blocks of tofu a week, some beans (mostly black or pinto), and loads of fresh vegetables.

Our breakfast is the same almost every day: A waffled potato (pressure cooked the night before) with one egg, coffee, and a multivitamin.

Whole30 allows for as much hot sauce as we can handle, so we start the morning out spicy. Sometimes we add avocado, homemade pico de gallo, or leftover beans, but mostly we keep it simple and straightforward.

I take tea to work in my travel tumbler, and usually pour a second round on the same tea bag when I get there. At about 1030 or so, I have some pistachios and a banana – this is almost daily.

For lunch I have a Sunday-prepped salad, leftover dinner, either celery or apples and almond butter.

For dinner, we rotate soups: lasagne soup; “not chicken,” “not noodle” soup; some-kind-of-squash soup… or a baked potato with guacamole, cilantro, and fresh salsa; “chile relleno” stuffed with egg & cauliflower rice; “sushi,” rolled with cauliflower rice and avocado as a binder; Sometimes we go crazy and make vegetable lo mein with shiratake noodles.

We’ve learned a few tricks: when we have to go do something on the weekend, we always pack snacks: oranges, bananas, tea, dates, pistachios… anything of that nature. We do this so we don’t become tempted or hangry and resort to trash food. It’s about being prepared.

So here’s a week-long list:

April 1
Breakfast: waffled potato, egg & coffee;
MidMorn: 1 banana, some pistachios;
Lunch: Nime Chow Salad
Afternoon: hard-boiled egg;
Dinner: Lasagne Soup

April 2
Breakfast: waffled potato, egg & coffee;
Lunch: Apple & almond butter; lasagne soup;
Afternoon: hard-boiled egg;
Dinner: “Chile Relleno;”
Later: baked potato chips (1/2 potato)

April 3
Breakfast: waffled potato, egg, pinto beans, pico de gallo, & coffee;
MidMorn: 1 banana, some pistachios; 1/2 grapefruit;
Lunch: salad & dressing; apple & almond butter;
Afternoon: hard-boiled egg
Dinner: baked potato chips, 1/2 potato; pistachio nuts

April 4
Breakfast: waffled potato, egg & coffee;
MidMorn: 1 banana, some pistachios; 1/2 grapefruit;
Lunch: salad & dressing; apple & almond butter;
Dinner: Sushi
Later: 1 pickle; sweet potato toast with cashew butter & fruit jam; pistachios;

April 5
Breakfast: waffled potato, egg, avocado, pico de gallo, & coffee;
MidMorn: 1 banana, some pistachios; 1/2 grapefruit;
Lunch: Butternut Squash soup; apple & almond butter;
Afternoon: plantain chips;
Dinner: waffled potato, egg, avocado, pico de gallo,
Later: baked potato chips 1/2 potato; 1 hard-boiled egg.

April 6
Breakfast: waffled potato, egg, avocado, pico de gallo, & coffee;
MidMorn: 1 banana; baked potato chips (we went on a road trip)
Lunch: Sushi
Afternoon: baked potato chips; banana; orange; hard-boiled egg;
Dinner: Sushi, mixed mediterranean olives; pistachios; medjool dates;

April 7
MidMorn: 2 bananas
Lunch: waffled potato, egg, avocado, pico de gallo, & coffee; pistachios
Afternoon: dill pickle; potato; dates
Dinner: tomatillo soup with blackened tofu; apples & almond butter;
Later: bananas with cashew butter

I like things that come in their own packaging: bananas, oranges, eggs — mostly because I’m on the road a lot, and these are easy to eat in the car (mostly). I think prepping mostly on Sunday and a little through the week is helpful, too. So far, it’s been a very good experience for us; I hope this helps see how much there is to eat on a vegetarian (almost vegan) grain-free, sugar-free experience.