If you’re into food, healthy eating and/or have an Instagram account, you’re likely familiar with the Whole30 program and its co-founder, Melissa Hartwig—a sports nutritionist on a mission to help others change their relationship with food by, for instance, ditching dairy, sugar, gluten and all processed stuff, for, you guessed it, 30 days. We met up with Melissa at Expo West, where she took us behind the scenes of her hugely popular program. —Aurea Dempsey
What motivated you to remove dairy, sugar, grains, legumes and alcohol from your diet? Wouldn’t it have been easier to start with just, say, no sugar?
The Whole30 is, at heart, an elimination diet, designed to identify food sensitivities. You have to eliminate as many commonly problematic foods at once to have the best chance of identifying what foods may be having a negative impact on your health and quality of life. In addition, habit research actually shows that big “black and white” changes are actually easier for the brain to process, requiring less executive function (willpower) to stick to it. On the Whole30, we eliminate the food groups the scientific literature and our clinical experience have shown to be commonly problematic, then reintroduce them one at a time, very carefully and systematically, and compare the experiences.
You’ve made it very clear that this is not a deprivation diet. Nor is it hard to do. What’s your response to those who say, “as if”?
Our tough love saying, “This is not hard,” is designed to remind you that you’ve done harder things than this, and that your 30-day efforts are for the greatest cause on earth: the only physical body you’ll have in this lifetime. But right after that line, I acknowledge that changing your habits and your emotional relationship with food is hard. And because I know that, and I’ve watched millions of people go through the program since 2009, we provide our Whole30’ers with all of the resources, advice and support they need to successfully see the program through.
What are your top tips for Whole30 success?
Planning and prep are key. Plan more than you think you’ll need to—and I’m not just talking about the food! Yes, it’s good to plan meals, have emergency food on hand and some recipes at the ready. But it’s also important to plan for stressful situations, social engagements, and difficult conversations with skeptical family and friends.
Did you ever imagine Whole30 would become so (so) popular?
I never thought that far ahead. This isn’t about making the program famous, it’s about helping people change their health, habits, and relationship with food. Being on Dr. Oz obviously helps us get our message out to a huge number of people, but the Whole30 has grown primarily through word of mouth. People do the program, experience stunning transformations and want to share it with everyone they know.
What’s been your favourite testimonial?
Granny Gerry: a grandmother in her 70s who was diabetic, exhausted and having trouble walking. By the time her 30 days was over, she had lost 10 kg, was off her insulin, cut her high blood pressure medication in half and was taking her cat for long walks around the neighborhood (in a cat stroller!).
What’s the Whole30 version of our regular morning toast?
“Sweet potato toast” is one of my favorites. Slice a sweet potato on the diagonal into thin slices, then roast in ghee or coconut oil until it’s lightly browned. Top with your favourites: eggs, avocado, salsa, sausage—anything goes, and it’s a much more nutrient-dense base than that dry toast.
To go with that toast, tell us about your Insta-famous eggs scramble with blueberries …
People seemed very confused by the idea of eggs and fruit when I first posted this on Instagram but it’s surprisingly delicious. I’ve been making variations of this dish for years! Beat three eggs in a small bowl and add them to a hot pan greased with ghee or coconut oil. While the eggs are still runny, add in a generous handful of blue—or any—berries. Let them sit until the eggs start to firm and the berries get juicy. Toss in some chopped walnuts and fresh basil, and stir gently to combine. Serve warm over greens (arugula, baby kale, or baby spinach) for a hearty, delicious breakfast salad.
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