• Experience Taste

Sweet Potato Tacos - Under the Sea

Day 25 - Day 30: Successfully Crossing the Finish Line

(Recipe below)

We’re all done Whole30 and we can’t say enough good things about it! When we decided to take on this challenge we truly did not realize just how powerful this program would be. I mentioned at the beginning that I used to be quite against the idea of eliminating so many food groups for a whole month. I thought it was too restrictive and just another silly fad diet that does more harm than good. I couldn’t have been more wrong. Taking the time to read Melissa’s Hartwig’s book convinced me to give Whole30 a try, but I was still a little bit skeptical at the beginning of our journey regarding the benefits. The book really opens up your eyes to the impacts of food to your body, and the benefits you experience throughout the Whole30 are undeniable. This is not just a simple detox, it can be a life-changing experience, if done correctly.

Here is a list of just some of the many benefits we experienced: better sleep, increased focused, energy boost that is consistent throughout the day, better mood, less bloating, less headaches, better immune system, weight loss and better skin.

A benefit that our family and friends took notice was the weight loss. We weighed and measured ourselves before the Whole30 and we were quite shocked to see the difference. I dropped 9 pounds and Daniel dropped 10 pounds. The measuring tape showed 8 cm less in our belly. I now fit in dresses and skirts I have not been able to wear in over a year - it feels amazing! The weight loss is incredible considering Whole30 is NOT actually a diet. We did not limit ourselves to how much we ate everyday, just what we ate. I have heard some pretty crazy stories of juice cleanses or food diets where people are hungry and miserable. We were never hungry on Whole30 and not only did we experience weight loss, but we felt the best we’ve ever had. Yes, the weight loss was a nice benefit, however the primary goal of Whole30 is not to lose weight. If that’s the only reason why you choose to do it, then the likelihood of you successfully accomplishing the program is low. The goal is to learn how certain foods impact your body and to change your relationship with food to be more positive.

The most valuable benefit, and the reason why we strongly recommend Whole30, is to develop a healthier relationship with food. We experienced an unexpected and positive lasting change of our food habits.

  • We no longer use unhealthy food for comfort or as a reward

  • We can identify cravings vs. hunger

  • We’re no longer controlled by sugar or carb cravings

  • The food we eat no longer has unwanted “side effects”

  • We have more nutrition in our diet

  • We learned how to read labels of products while shopping to choose products without added sugar

  • We learned how to properly meal prep and cook creative dishes

To simply say Whole30 has changed us is an understatement. We used to crave chocolate, or anything else sugary and sweet daily. Not only are those sugar cravings gone, but we’re automatically desiring healthier food. A small but significant win for me was learning to drink and love black coffee. I only drank cappuccinos before and the increase in caffeine intake for me meant an increase in dairy. My milk consumption had in general increased, which may very well have been the primary cause for me experiencing skin issues on my face, which I never had before. It is known that milk has a lot of hormones and sugar, which can cause skin issues. I’m not sure if that was the issue for me (reintroduction portion will help me figure that out), but I did notice my skin clearing up while I was on the Whole30. Whether milk was the cause of my skin issues or not, the Whole30 has made me love coffee without milk and I will continue drinking it daily without it.

The reintroduction portion outlined in the book says to re-introduce the groups we’ve been eliminating one by one with 2-3 days of Whole30 eating in between each reintroduction.

We planned on being very strict with the reintroduction, but truthfully we have not been sticking to it as planned. We did happen to have more than one thing in the same day, but in very small quantities and spread out. The worst thing you can do is what majority of people tend to do: eat everything all at once after the 30 days. This is a horrible idea because you’ll feel sick and you will ruin your chance to see how your body reacts to each individual food group. Happy to report we have not done that, so we still have the opportunity to study how our body reacts to certain food groups.

We still plan to cook and eat many Whole30 meals in the future, so we’ll keep sharing recipes!

We also are planning to do the Whole30 at least once a year, so our journey doesn’t stop here!

My top favourite recipe Daniel developed during our Whole30 was Sweet Potato Tacos - Under the Sea edition with shrimp, tuna and rainbow trout. I was dreaming about the avocado cream used for these tacos for days. Unique, easy to make and insanely delicious! This is going to be one we’ll be making often in our house no matter if we’re on the Whole30 or not.



  • 2 Avocados

  • 2 garlic cloves

  • ½ lemon juiced

  • 1 tablespoon olive oil

  • Cilantro

  • ½ jalapeno

  • Salt and pepper


  1. Cut the avocados in half, running a knife around the avocado (from top to bottom) and twisting in half. Pull out and discard the seed. Using a spoon, remove the flesh.

  2. Mix all ingredients in a blender (we used our smoothie maker).

  3. Season to taste with salt and pepper.



  • 1 ½ cups tomatoes

  • 3 green onions

  • Jalapeno pepper (depending on level of spiciness desired)

  • Cilantro

  • 1 lime

  • 1 garlic clove


  1. Cube the tomatoes and thinly slice the green onion and jalapeno pepper. Chop cilantro.

  2. Combine in a medium bowl and press or grate the garlic in the mixture.

  3. Add the juice of one lime and season with salt and pepper.



  • 3 eggs

  • 1 teaspoon of mustard

  • Olive oil

  • ½ lime juiced

  • Shredded red cabbage

  • Carrots


  1. Separate the 3 eggs and put the egg yolks with 1 teaspoon of mustard (make sure it has no sugar) in a bowl. Start whisking the eggs and add olive oil little by little.

  2. Add the juice of ½ lime and keep whisking, while adding more olive oil until you reach the desired consistency. Season with salt to taste. Make sure you add the olive oil very slowly to not “break” the mayonnaise; in case it breaks add more acidity (either lime juice or vinegar).

  3. Mix the mayo with the shredded red cabbage and carrots.


Ingredients: Shrimp, 2 garlic cloves, fresh cilantro, olive oil, balsamic vinegar, salt


  1. Finely chop the garlic in slices.

  2. Bring a small/medium skillet with the garlic and olive oil to medium-high heat.

  3. Once the garlic is light brown, add the shrimp and fry for 2-3 minutes.

  4. Stop the frying process with a dash of balsamic vinegar and add some fresh cilantro.


Ingredients: Tuna filet, salt, sesame seeds


  1. Season the tuna filet with salt.

  2. Roll the filet in sesame seeds until completely covered.

  3. Bring a medium pan with some olive oil to high heat and fry the tuna until the sesame seeds are golden brown.


Ingredients: Fillet of rainbow trout, salt, ½ lemon juiced


  1. Season the rainbow trout with the juice of a fresh lemon and some salt

  2. Bring a medium pan with some olive oil to medium-high heat and fry the trout for 2 minutes on each side.