One of the responsibilities of the Whole30 nutrition challenge is knowing exactly what goes into your food. This practically eliminates being able to eat at restaurants. Even at the restaurant I work in, I can only eat the steamed broccoli and the baked sweet potatoes because all other veggies are either cooked with corn/vegetable/canola oil or have some other non-approved ingredients added somewhere in the recipe. So for the last 22 days, I’ve cooked every single meal I’ve consumed. Every. Single. Meal. It’s kind of exhausting just thinking about it but I’ve enjoyed the challenge of creating and combining flavors. Recently, I’ve been on a kale kick – it’s such a vibrant green color and its bitterness blends well with my two new favorite spices: paprika and cayenne pepper.