Whole30 Update and Carrot Beet Salad

I am at the three week mark of my Whole30, and am feeling pretty good. I'm eating some occasional fruit, but my biggest splurge was when I ate a date last weekend. This is the most sweetener-free I have ever been, and I notice I am very aware of a sober sort of feeling. I have certainly had some days/emotions come up where I've wanted to eat chocolate or something, and I've eaten a good share of frozen coconut macadamia nut bars instead, but its not like I can eat a lot of them - they are just too filling. And really, even if I ate lot of them, I don't know that I would have any negative side effects.

One feature of the Whole30 that I hadn't really expected was how easy it helps me be with my food boundaries. I've had a long road of that - initially feeling like I was being rude for turning down food that was made/brought for me, and sometimes eating stuff because it was gluten free and looked delicious even if it maybe wasn't what I felt good about eating (some really mediocre wedding cake for example). Maybe it's because the Whole30 is so clear, I just have not had a problem or felt tempted. 

Yesterday I happened to look at The Heavy Table for something or other, and also saw a link to a new bakery that is opening up near my house this month. It's a cupcake place, and for whatever reason I thought I'd peruse their cupcakes. Honestly, it's kind of crazy to see that much sugar. I was fascinated to watch myself not feel pulled in/interested in eating them (the gluten free ones). I don't know if that will last since I don't plan to keep up with the rigid boundaries, but I'm curious about the craving landscape and how it changes.

I've been eating lots of cooked veggies of late: squash and kale, cauliflower and carrots. Frozen peas were on sale so I made pea puree and ate almost all that I made (a whole bag of frozen peas! it was so good). This salad was nice for lunch one afternoon though - fresh and raw, and with veggies and mint from the garden. Soon I'll need to pull all the carrots and beets, so I need to start eating them all up! The original recipe contains honey, but I omitted that, and added olive oil.

2 c grated carrots (about 3 carrots)
1 c grated fresh beets (about 1 medium beet)
1/2 c golden raisins or dried cherries
1/2 tsp paprika (sweet, not hot)
1/4 tsp ground cumin
1/4 tsp cinnamon
Pinch of salt
Small pinch of cayenne
2+ Tbsp lemon juice
1 Tbsp olive oil
2 Tbsp (sliced) fresh mint leaves

1. Combine carrots, beets, and raisins in a bowl.
2. Mix remaining ingredients (except mint) together in a jar or small bowl. Whisk until smooth.
3. Drizzle dressing over salad. This salad will taste best after it sits for an hour or two so the dressing can permeate the veggies. Toss in the mint just before serving. (I love mint, so used the leaves whole. You can also slice them for a more subtle taste!)