When Ruby Wells first tried the Whole30 diet, she was skeptical. “I thought I’d be starving all the time,” she laughs. But after 30 days of clean eating — no sugar, no grains, no dairy, no legumes — Ruby felt more satisfied than ever.
The Whole30 program focuses on whole, unprocessed foods: meats, vegetables, fruits, eggs, and healthy fats. It’s not just about weight loss — it’s about resetting your relationship with food and noticing how certain ingredients affect your body.
“The secret is building meals that balance protein, fiber, and fat,” Ruby explains. Her go-to breakfast? A sweet potato hash with eggs and avocado. “It keeps me full until lunchtime, no snacking needed.”
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Lunch often includes grilled chicken over a big salad with olive oil and lemon, while dinner might be a pan-seared salmon with roasted Brussels sprouts and cauliflower mash. “I don’t feel restricted,” she says. “I feel nourished.”
Staying full on Whole30 is all about smart planning. Ruby preps her meals every Sunday, storing portions in containers for the week ahead. “If I don’t plan, I’ll reach for something quick—and usually off-plan,” she admits.
Whole30 eliminates processed foods that may cause inflammation or energy crashes. While the first week can be tough, most people report improved digestion, clearer skin, and more stable moods by the end.
“Whole30 taught me to really listen to my body,” Ruby says. “And the best part? I’m never hungry.”
