2 weeks prior to starting your Whole30:
1. Clean out and organize your pantry, cupboards and refrigerator. Separate out any non-compliant foods, spices, condiments. If you want, toss or donate them. If you have to maintain two inventories because of your family, then make yourself a dedicated shelf for just your stuff. Keep “no holds barred” foods (chips, crackers, cookies) out of sight so you’re not tempted. Label non-compliant condiments/spices on the top with a sticker or piece of tape with “NO” or “NC” and keep it in a separate area.
2. Stock up on emergency foods. Snack sizes of nuts and a protein bar (RX Bar, Epic Bar, DNX Bar, LaraBar) are good to keep in your purse/backpack, so if you get stuck, you’ll have something to tide you over for a few hours. While not ideal, it is still compliant and better than getting so hungry that you make non-Whole30 food decisions. Stash some in your office and in your purse/backpack.
3. Plan where you can buy emergency compliant foods, such as hard boiled eggs, plain green salad, nuts, fresh or dried unsweetened fruit for those “just in case” instances where you might be stuck away from your food. 7-11, mini-marts usually carry something compliant, just be sure to read your labels. Remember, you are doing the best you can, so as long as you are eating compliant foods, you are still Whole30, even if you are not following the meal plan.
4. Pick up your compliant pantry items - tuna, salmon, mayo, coconut milk, balsamic vinegar, avocado oil, coconut aminos. Make your ghee.
5. Read up on the below reference guides so you know sneaky sugars and additives that are hidden in a lot of pre-packaged foods. You can download them from the Whole30 site at: https://whole30.com/pdf-downloads/