My Food Freedom Weekend


I’ve been on this journey for a long time – since October 2015, to be exact. I’ve done so many rounds of Whole30 that I’ve sort of lost track (9 or 10?) and I’ve had really solid periods of time living in Food Freedom.

My last round was in January/February of this year and since then I’ve been living a Food Freedom that’s been really close to Whole30 (adding in occasional sugar and some Whole30 no-no’s like plantain chips.) But to be honest, I haven’t had many situations over the past few months with possible “worth it” moments so it’s been pretty easy to stick to my comfortable Whole30-style eating. I don’t go out to eat much and I’ve stayed away from alcohol for more than five months – not because I am depriving myself but because it just hasn’t felt like it serves me.

Last weekend was the first chance I’ve had in a while to truly flex my Food Freedom muscles. I went to New Hampshire for the night to visit my fellow Whole30 Certified Coach and awesome friend Jen Woods Maloney. Driving up to New Hampshire by myself (I had nearly 24 hours off of MOM DUTY!) was a big deal for me as I do not like to drive but I
knew it would be worth it…and it was!

Here’s how I approached my big night away in Food Freedom:

  1. On Saturday morning, before I left, I made sure to get in one of my Jillian Michaels Yoga Meltdown DVD workouts. I had to put my daughter in front of Netflix while I did it but I knew that moving my body, doing a little yoga, and getting my sweat on would help me stay as calm as possible during the drive and as I thought about my food choices. Movement is KEY for me – it sets the stage to allow me to be my best self in whatever I do.
  2. I packed Whole30 compliant snacks with me for the car and ended up snacking on a few handfuls of raw cashews as I drove deep into the hills of New Hampshire.
  3. When I got to Jen’s house, we had a little snack before dinner. We enjoyed carrots with guacamole and Kite Hill dairy-free cream cheese spread. I also had an orange. I didn’t want to go into dinner starving or already eating junky foods. I had never had the Kite Hill spread before – and it was awesome. It’s compliant but should be used with caution, especially if you have a complicated relationship with cheese. (I do not so it was fine for me to have some and then we put it away.)
  4. At dinner, I made my biggest Food Freedom decision to date in 2019! I had my first glass of wine this year! I went through the Food Freedom questions in my head – Was it worth it? Would it mess me up? Did I really want it? Was there something else I could have instead? Would it add to my overall experience? I decided that it was worth it, this was a special occasion, if I was careful it would not mess me up, and that I did want it. I also knew I did not have to drive and I did not have to wake up to a 6-year-old the next morning. All of my boxes were checked! So, I ordered ONE glass of white wine and I enjoyed the heck out of it with my dinner.
  5. For dinner, I stuck to dishes that were Whole30-ish – obviously, I have no idea of the exact ingredients in each dish but I chose things that were familiar. I had bluefish pate with red onions and housemade potato chips as an appetizer, and scallops with asparagus, crispy potatoes, and tomato jam for my main dish. The food was delicious. I took home some of each which became my dinner the next night. It felt good to enjoy – but stop when I was ready. I also snuck two French Fries from Jen’s plate and those were worth it was well!
  6. I had no desire for dessert so that was easy to pass on – I was totally satisfied with my wine, my food, and the overall experience.
  7. Since I had not had wine in so many months, I took a preemptive approach to any side effects. I made sure to drink a lot of water that night and I did take some Ibuprofen – just in case of any inflammation. I also got to bed shortly after we got home and slept like a baby!!
  8. The next morning, I woke up feeling good! After coffee, Jen took me for a hike in nearby Laconia. The uphill was challenging at times and we were rewarded with a gorgeous view. As always, it felt great to move and I am lucky to have friends who have the same priorities that I do!
  9. Post-hike, we met up with two other Whole30 Coaches and friends (Amanda Alley
    and Dolly Sengsavang) for breakfast at a local spot. I chose poached eggs, bacon, steamed spinach, sweet potato hash, and more coffee with BYO-nutpods and collagen peptides! My dish came with gluten-free toast, which I never have, but I decided to try one square of it. It was good but I didn’t need more. I left the rest of my toast on the plate. It didn’t seem worth it to me.
  10. Before I hit the road, I loaded up on some of the tasty Whole30 food Amanda and Dolly had brought to enjoy by Jen’s pool. (This mama had to get back to soccer practice!) I packed up some buffalo chicken dip and Dolly’s famous tostones and some spinach and artichoke dip that Amanda had made. I was excited to enjoy this Whole30 compliant food back at home – I knew it would help me over the next few meals after being away. I also had plans for some easy meal prep when I returned
    home so I would be set up for success as I returned to my “regularly scheduled program” of eating. I made it home – back to my daughter and to real life. I was happy to have been away and feel recharged for a new week.

I am proud of myself for being a little flexible with my food and putting my Food Freedom skills into practice. Nothing “messed me up” and I did not let the wine or the meals out turn into “all-or-nothing” free-for-alls. I enjoyed and moved on. As a reformed dieter and former binge eater, it’s been a long road to get here but I’ve been doing the work. To me, this is what life – and Food Freedom – is all about.

Working Food Freedom at the Most Magical Place on Earth… Disney World

I recently went to Disney World with my family – and to be honest, before the trip, the thought of not being able to make my own food made a little anxious. But I was fresh off a Whole30 coaching round with Judith Forman so I was revved up to succeed in my Food Freedom!

I made a game plan, practiced a lot of self-talk and thought a lot about what makes a food worth for me. I knew I was going to be smart about breakfast and snacks and that I would be as reasonable as possible with lunch and dinner when we were at the various parks.

The good news was that we did have a mini-fridge in our hotel room so I created the cleanest, easiest breakfasts that I could eat on the go while hustling to get my three young kids up, dressed, fed, and out the door. Lettuce boats with mayo and turkey it was! At home, this is a quick lunch I can make when I’m in a rush and need something to eat (also adding tomatoes, pickles and avocado), but for Disney World, this was my staple 5-minute Whole30-ish breakfast. Sometimes I didn’t even manage to make the lettuce boats with romaine but literally took a half a head of romaine, washed and dried it, threw mayo on top and turkey on top of that and shoved it in my mouth while pushing a double stroller. There was nothing about it that was pretty, but honestly, starting my day with delicious fresh food put me in a great mood.

For lunches, a lot of the quick service places (meaning you are using the Disney food plan but not going to a sit-down restaurant) offer at least one variety of salad with protein and dressing. I never found the quick service salad meal to be enough food for me so I supplemented the protein and veggies with dried seaweed and a meat stick. Many of these meals include an alcoholic beverage and as much as I would like to dream about that being a good idea, I opted for water because mid-day drinking at Disney World with three kids sounded awful. I saw it as fueling my body with what it needed at the time instead of looking at the “wasted money.”

My in-laws, who we traveled with, planned on one sit-down meal a day at a restaurant in the parks. This was a great chance to truly practice Food Freedom and think of my “worth it” foods. Each meal came with either an appetizer OR a dessert. I looked at the dessert menu before even ordering to see if there was anything that was truly worth it for me and based on that, decided if I was going to order dessert or an appetizer.

I knew if I didn’t order an appetizer (usually a side salad) I would have been more tempted to have dessert every night. One night at Epcot, we ate dinner at one of the Italian restaurants and tiramisu was a “worth it” dessert for me. It was delicious and worth every bite. I have a serious sweet tooth so although I didn’t choose to have dessert every day, I did have it at least three times. Only one time did I realize that afterwards, it wasn’t worth it and I was really eating it because I felt a weird internal obligation to try it.

I kept alcohol relatively limited because the idea of waking up with a headache from wine or a super sugary cocktail was absolutely NOT worth it. I did have a cider or two at times and a very occasional cocktail (vodka soda.)

Not every moment was successful. My mother-in-law (whom I dearly love) is queen of “kid friendly” snacks (translation: white flour, sugar filled, nutrient empty snacks), and there was a time when I mindlessly grabbed a pack of animal cookies and ate them. Also, our last afternoon at the park, we all had ice cream (mind you ice cream on a hot day is a total weakness for me) and after I finished my ice cream, I finished my daughter’s because she ordered way too much for her little 5-year-old belly.

Overall, I felt like Disney World was a fun and fantastic experience without indulging in everything my taste buds could dream of. I also felt like having a general plan with some specific snacks on hand was enough to help me to not focus on food, enjoy the fun family time and live my Food Freedom in a mindful and balanced manner. I was able to feel energetic the whole time and didn’t have the gluten grumpiness I would have had if I was not practicing a mindful Food Freedom.

My takeaways

  1. Think about what your worth is… Is it a feeling, and experience or a particular flavor?

  2. Start your day off right to set the tone for the rest of your eating. Even though you might have indulged more than was worth it the night before, you have a clean start in the morning.

  3. Have snacks on hand to supplement meals lacking in some of the Whole30 meal template items. For example, I brought Seasnax and some veggie pouches for meals that didn’t have enough veggies. I brought some veggie/ meat sticks for extra protein, Lara Bars and other compliant snack items since we were on the go.

  4. Use your resources: Instacart, Amazon Prime and Thrive Market can be used for deliveries to hotels or vacation rental homes.

  5. Be kind and flexible with yourself. You are on vacation and Food Freedom is a process.

7 Must-Read Tips for Whole30 Success

I recently had the chance to do a guest post for the Model Meals blog about my top tips for Whole30 success. You can read the post here!

The team at Model Meals turned my tips into handy graphics – which we wanted to share with you! We hope these help you on your Whole30 journey!

P.S. Model Meals is a non-subscription required, 100% Whole30/Paleo approved, ready-to-eat, meal prep service founded by Whole30 Certified Coach Danika Brysha. They serve Southern California, Northern California, and Phoenix, AZ. Get $25 off when you order $40 in meals using discount code FIRSTORDER.

Move It Monday – A Week in the Life of an Avid Exerciser

My fitness journey began in 1995, when I was 18 years old. I came home from my freshman year of college with an extra 15 pounds and knew I needed to do something about it.

These were the low-fat days LONG before Whole30 so I cleaned up my diet as best as I could per the times (and yes, that included a lot of diet soda – ugh!) and began a regular exercise routine.

I started with power walking, which eventually turned into jogging and then, running. And then eventually yoga, barre, strength training, and so much more!

Fast forward 24 years, 10 marathons, 24 half marathons, a million yoga and barre classes, one stint as a personal trainer and one child later, and here I am at 42 years old! While I no longer run marathons or take regular 90-minute hot yoga classes (I wish I had that kind of time!), movement and almost daily exercise remain a foundation of my life.

To me, moving my body is one of my top four priorities, along with caring for my daughter, prepping healthy food, and focusing on my job. Although I am a busy, working mom with a long commute, I make time to move. It’s not always easy – and sometimes means I work out when I’m not in the mood – but I get it done.

How do I do it? I belong to a gym that’s across the street from my office, which is expensive but worth it for me. At the start of each week, I look at my schedule and plug in workouts like appointments on my calendar. We all know that life happens so sometimes things don’t go as planned but I try to stick with it as closely as possible.

The other key to my success as a regular exerciser is that I get up VERY early. Like 4:30/5 am early – Sometimes I use these hours to move via a DVD at home. Other times I use the early morning to get work and blog stuff done so I have time to get my workout in later in the day. I make every moment count!

Here’s a look back at my movement from last week and a little bit about how I made it happen. On the days I go into work, I walk about 3 miles in my commute and take the stairs up and down to my desk on the 8th floor. If there’s a way to move my body, I will always take it!

Sunday: My daughter was with her dad but nonetheless, I was up at 5 am to meal prep and then worked on decluttering and reorganizing my house from 7-10 am. Before I picked her up, I went to a “Define and Align,” a combo heated yoga and barre class at my local barre studio. Workout done, and then I was back in mom mode!

Monday: We were whacked with a snow storm Sunday night so I didn’t get into work on Monday and missed my usual Body Pump class at the gym. I had all intentions of getting in at-home yoga workout but between getting my work done, caring for my daughter, shoveling, and taking her out sledding with some neighbors, I was spent. I decided that the time I spent out in the snow was my movement for the day and I collapsed into bed at 7:30 pm.

Tuesday: Back to the office today! I went to a lunchtime “Press” class with a colleague. It’s a 45-minute class that builds strength and utilizes a variety of equipment to sculpt all major muscle groups. There’s nothing like feeling strong in the middle of the work day! After the workout, it’s back up the 8 flights of stairs to my desk, where I eat my lunch.

Wednesday: Although I stayed up late on Tuesday night catching up on “The Bachelor,” I got myself to a 6 am barre class at my local studio. It was hard – and just what I needed and wanted to start my day!

Thursday: I was SUPER cranky at work today – so much so, that I almost talked myself out of moving. My colleagues (who know me well!) gave me a little pep talk and I rallied for the gym. I was too late for the Tabata class I was going to take so I did some old school cardio instead – 3.1 miles total, 2.6 miles of running on the treadmill and 0.5 miles on the elliptical. Done and done!

Friday: I exhale a little each Friday because I work from home and I save so much time without my commute. Today, I hit up an express lunchtime barre class at my local barre studio! Onward to the weekend…

Saturday: Saturday was busy for us with Hebrew School for my daughter, chores, errands, and a playdate. I knew that if I didn’t get it in early, my movement wouldn’t get done. I got up and got in a 30-minute Jillian Michaels Yoga Meltdown workout before my daughter woke up. I’ve had this DVD for five years and I love it. It has two workouts on it and I alternate between them. I get a good sweat and stretch every time and I feel good for the rest of the day when my movement is done!

Sunday: I had all intentions of making a 5:15 pm Community Hot Barre class at my studio (a class with a new instructor that only costs $5 cash!) But, the schedule changed with my daughter and she didn’t go to dinner with her dad as planned.

I did not get up super early for my workout because we turned the clocks ahead (so my usual 5 am would feel like 4 am to me!) and I was up twice in the night with my daughter. It’s also snowing so there will be shoveling in my future today. Tired mama over here!

Mid-morning I decided to get it done and I set my daughter up with a show while I did a workout from Jillian Michaels’ 30 Day Shred DVD. Not my first choice today but I got my movement in and honored my commitment to myself.

How will you move this week? Do you schedule it on your calendar? How do you keep yourself accountable?

Now You Can Blog from Everywhere!

We’ve made it quick and convenient for you to manage your blog from anywhere. In this blog post we’ll share the ways you can post to your Wix Blog.

Blogging from Your Wix Blog Dashboard

On the dashboard, you have everything you need to manage your blog in one place. You can create new posts, set categories and more. To head to your Dashboard, open the Wix Editor and click on Blog > Posts.

Blogging from Your Published Site

Did you know that you can blog right from your published website? After you publish your site, go to your website’s URL and login with your Wix account. There you can write and edit posts, manage comments, pin posts and more! Just click on the 3 dot icon ( ⠇) to see all the things you can do.

#bloggingtips #WixBlog

Design a Stunning Blog

When it comes to design, the Wix blog has everything you need to create beautiful posts that will grab your reader’s attention. Check out our essential design features.

Choose from 8 stunning layouts

Your Wix Blog comes with 8 beautiful layouts. From your blog’s settings, choose the layout that’s right for you. For example, a tiled layout is popular for helping visitors discover more posts that interest them. Or, choose a classic single column layout that lets readers scroll down and see your post topics one by one.

Every layout comes with the latest social features built in. Readers can easily share posts on social networks like Facebook and Twitter and view how many people have liked a post, made comments and more.

Add media to your posts

When creating your posts you can:

  • Upload images or GIFs
  • Embed videos and music
  • Create galleries to showcase a media collection

Customize the look of your media by making it widescreen or small and easily align media inside your posts.

Hashtag your posts

Love to #hashtag? Good news!

You can add tags (#vacation #dream #summer) throughout your posts to reach more people. Why hashtag? People can use your hashtags to search through content on your blog and find the content that matters to them. So go ahead and #hashtag away!

Grow Your Blog Community

With Wix Blog, you’re not only sharing your voice with the world, you can also grow an active online community. That’s why the Wix blog comes with a built-in members area – so that readers can easily sign easily up to become members of your blog.

What can members do?

Members can follow each other, write and reply to comments and receive blog notifications. Each member gets their own personal profile page that they can customize.

Tip:

You can make any member of your blog a writer so they can write posts for your blog. Adding multiple writers is a great way to grow your content and keep it fresh and diversified.

Here’s how to do it:

  1. Head to your Member’s Page
  2. Search for the member you want to make a writer
  3. Click on the member’s profile
  4. Click the 3 dot icon ( ⠇) on the Follow button
  5. Select Set as Writer

5 Questions with… Hungry Harvest

Hungry Harvest rescues produce that’s a little off-size, off-color, a little ugly, or perhaps overproduced – and brings it right to your door! They’re a Whole30 Approved brand that’s working to save food that would otherwise go to waste, which in turn benefits the environment and those who are hungry in our country. In addition to selling reasonably-priced “Harvest Boxes” (delivered weekly to your door!), Hungry Harvest donates a portion of their produce every week to hunger-solving organizations in the communities they serve. Learn more about their hunger relief efforts here. We caught up with Hungry Harvest’s Creative Manager Tim Parrott to learn more about the company’s origins, values, and mission.

Tell us a little about your story – How did Hungry Harvest come to be?

Hungry Harvest was established in 2014 by our CEO Evan Lutz in his dorm room basement during his senior year at the University of Maryland. He started off by knocking on doors, explaining what ‘ugly produce’ was, and offering free trials. The company was in danger of failure at least two times when we had less than $200 in our bank account. We worked 18-hour days to get our customers the right orders. We had doors slammed in our face, and investors laugh at us. The struggles of the first year were vindicated on June 17, 2015, when we made a deal with Robert Herjavec on Shark Tank. Fast forward to today: We’re four years old, with a team of more than 50 people spread across nine states. Everything we do is driven by the belief that every person has the right to eat healthy and every fruit and veggie grown deserves to be eaten. We won’t stop until that belief becomes reality.

Why was it important for you to become a Whole30 approved company?

Our mission in the fight against food waste and hunger is paved through healthier living. We love that Whole30 promotes eating a healthy diet that is rich in fresh fruits and vegetables. It felt like a no brainer to team up so that we could offer our services to those folks on the Whole30 plan, not only to make access to produce more convenient for them, but also to enable them to do good for their communities and the planet, while doing good for their bodies.

Tell us a little bit about your company culture and social values!

We believe in a simple equation. Happier employees = greater chance of success. The greater our co-worker’s happiness at Hungry Harvest, the greater the likelihood of our success. This means we value each other’s opinions, respect each other’s time, listen more than talk, work hard, and still make time for fun. We accept that we’re not perfect, and we’re going to have challenges building a good culture, but it helps that we’re all motivated to be here together, with the hopes of leaving this planet a little bit better than how we found it.

Talk to us a bit about food waste and food rescue? How much food is wasted every year in the U.S. and how does Hungry Harvest help to make a difference?

Every year, 40 percent of food goes to waste in this country. 20 billion pounds of that is produce that’s lost on farms. The injustice of wasting this much edible food when 20 percent in the United States lack access to a nutritious diet is plenty reason to rescue this produce & mend a broken food system. Hungry Harvest works every day to rescue fresh & delicious produce whose only crime is being a little off-size, off-color, a little ugly or a little overproduced. We pack it into weekly variety boxes & deliver it to our subscribers’ doorsteps. So far, with the help of our Harvest Heroes, we’ve rescued over 10 million pounds of food from going to waste & contributed over 850,000 pounds of reduced-cost or donated produce to local hunger-solving organizations.

We know it’s hard to choose a favorite child – but which is your favorite fruit or vegetable and why?

That is a tricky one, but we might have to go with the humble carrot. You’ll be hard pressed to find someone who doesn’t like them – probably because they are so versatile! You can eat ‘em raw, juice them, make soup out of them, roast them, you can even turn them into baked goods! Plus, we kind of have a thing for the color orange!

Hungry Harvest currently serves customers in Maryland, Washington, DC, Virginia, Greater Philadelphia, Southern New Jersey, Northern Delaware, South Florida, The Triangle Area in North Carolina & the Detroit Metro Area. Use code EVERYDAYWHOLE for $5 off your first delivery. Learn more at https://www.hungryharvest.net/where-we-deliver

5 Questions with…Bare Bones Broth

Bone broth, a food with ancient roots, has made a comeback. It’s known to help improve gut and joint health, boost immunity, and heal wounds. Bone broth is especially popular in Whole30 circles as a stand-alone drink or as an ingredient in a recipe. Husband and wife Ryan and Katherine Harvey are right in the mix of things with their Whole30 Approved company, Bare Bones Broth. They sell shelf stable broths and collagen peptides online and at a variety of markets across the country. We caught up with Katherine Harvey to learn more about the company’s origins, values, and mission.

Tell us a little about your story – How did Bare Bones Broth come to be?

Ever since his father died of a heart attack at 39 years of age, my husband Ryan has been passionate about health and nutrition.

Ryan was working in a San Diego fine dining restaurant back in 2013 when he realized two things:

1) He didn’t want to work in food service for the rest of his life and

2) He was drinking stock on a regular basis to sustain himself during service, since he had no time to eat anything else.

He appreciated that it was not only nourishing, but also tasty. He recognized right away that it was different from the stuff sold in stores, so he set out to make chef-quality stock, or “bone broth,” as he called it, accessible and available to everybody. He started simmering bone broth on our home stove – something we would be too afraid to do now that we have a better understanding of health codes and USDA regulations.

Our best friend happened to be a web developer, so we threw a website up and started selling online and shipping frozen broth across the country. We were selling maybe $300/week in the early days. Things really took off for us when Chef Marco Canora started selling bone broth by the cup out a window in Manhattan’s East Village (for $9/cup!). This made bone broth a national sensation, and at the time we were one of I think two companies making and shipping it nationwide. It was the classic “right place at the right time” scenario. Which really just means working hard and being ready when opportunity comes knocking.

Why was it important for you to become a Whole30 Approved company?

When we first started, Whole30 was relatively unknown, but many of our early adopters – Paleo Crossfit types – were big on Whole30. It was one of the only certifications we could afford at the time, too. USDA Organic was way too far out of our reach, but we knew our potential customers knew and trusted the Whole30 brand.

Tell us a little bit about your company culture and social values!

We’ve grown a lot over the years, but Bare Bones is still mostly run by Ryan and myself. We are both wildly passionate about using food as medicine. I have a very personal relationship with food, because I “cured” my arthritis by following a Paleo diet when I was 26. It may not have been 100% cured, but I no longer experienced pain in my feet after 7 years of excruciating pain whenever I was on my feet. It was miraculous. We value helping others – through food and any other means at our disposal. We also value our natural resources, and work tirelessly to advance a more sustainable food system.

Finally, we’re big on transparency and constant learning. We said and did some things early on that just weren’t well-informed, and we have had to backpedal on those. Like we thought frozen was the only way you could make and deliver a high-quality bone broth, and even went so far as to say so, and imply that bone broth made any other way was inferior. We were dead wrong about that. We have learned so much over the years about how technology, used the right way, empowers us to deliver real food and true nourishment in more convenient ways than ever before.

Bone broth and stock are classic foods that people have been making for ages. Why are they now such an important part of the modern diet?

We laugh about this all the time – that bone broth, or stock, is such a “trendy” food now. Because you’re right, these foods are as old as boiling water. The truth is, since man learned to hunt, they have always been an important part of virtually every diet in every culture. But the Industrial Revolution got a lot of people excited about ways to maximize profits by making what we call “food” less and less like its plant and animal origins. They started putting cheap fillers in everything without really thinking about the long-term effects on our environment and health.

Why bone broth is so important now is that we’re realizing it’s been done wrong for decades, and we’re just going back to basics. Bone broth, made properly, is an easy way to add flavor and nutrients to virtually everything we cook and eat.

We know it’s hard to choose a favorite child – but which is your favorite flavor of Bare Bones Broth and why?

I am in love with our Organic Turkey Bone Broth, because it tastes like Thanksgiving. It’s so clean and “roasty” and just warms my soul.

Want to try products from Bare Bones Broth? Shop online at www.barebonesbroth.com and use the code “SEPTW30B15” for 15 percent off your order in September!

5 Questions with….Austin Allan, Tio Gazpacho’s Totally Important Officer

Getting veggies in on the go is now easier with Tio Gazpacho, a line of delicious drinkable chilled soups. Tio is an official Whole30 Approved partner – four of the five flavors are Whole30 compliant and they’re made from simple all-natural ingredients.

We caught up with Austin Allan, Tio Gazpacho’s TIO – Totally Important Officer – to ask him more about his “soup-er awesome” company.

Tell us a little about your story – How did Tio Gazpacho come to be?

I first discovered gazpacho when I was studying abroad in Spain, and it was love at first taste! As a child of the 80s I grew up eating too much processed and junk foods, and it was shocking to me that I liked a dish that was made of mostly fresh veggies.

I wanted to find a way to bring my love of the dish to the U.S. I ultimately decided that in order to appeal to American consumers, we would have to make it portable, and most importantly use only super clean ingredients.

Why was it important for you to become a Whole30 approved company?

Since I was young I have struggled with having a big appetite, a love of unhealthy foods, and digestive and weight issues. I have done Whole30 three times so I can attest to its life-changing results. I know and understand what my trigger foods are, and what foods really don’t work for me. It’s completely changed my outlook on food.

Tell us a little bit about your company culture and social values!

Tio’s mission is to change the world through the power of food. We believe that by making positive choices about food, you can change your life.

We also believe in doing good. For every bottle of Tio Gazpacho sold we make a small donation to an incredible organization called Development In Gardening that teaches sustainable gardening skills to people in developing countries. Definitely check out their website at reaplifedig.org to learn more about the incredible work they do.

Your company is so supportive of the Whole30 Coaching program. Why do you believe so strongly in the Coaching program?

The secret to Whole30’s success, besides the fact that it is a fantastic program, is the Coaching program. We quickly learned that the Coaches are the backbone of the Whole30 community. They are out there every day working with people to complete the Whole30 and supporting them through their struggles. They are social workers of food!

We know it’s hard to choose a favorite child – but which is your favorite flavor of Tio Gazpacho and why?

They are all my favorites, but if I had to pick a current favorite I would choose the Rosado. I love the combination of the sweet watermelon, the savory tomato and cucumber, and the hint of spice. It’s especially delicious right now when it’s 92 degrees out!

Shop Tio Gazpacho on Amazonor check out the store locator to see where it’s sold near you!