For 30 days this month we’re exploring Whole30, the 30-day reset and refocus on whole foods. Whole30 isn’t a diet or a judgmental labeling of foods as “good and bad.” It’s actually a simple reset that has helped many of our readers cook more and figure out the foods that make them feel their best. Read more about our coverage here.

Whether you’ve already decided to take the plunge and try Whole30 or you’re still exploring the ins and outs of the program, it’s important to realize that what you use to make your food plays just as important of a role as the food itself. You need the right tools to get the job done.

Here are five non-food kitchen essentials that will make your Whole30 journey as simple and enjoyable as possible.

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If you’ve long been a fan of granola’s clusters and crunch, maybe it’s time to consider a similar-looking cereal on the block: muesli. So how does equally delicious muesli compare to your beloved granola? Here are the answers you’re looking for so you can navigate the cereal aisle at the grocery store with confidence.

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For 30 days this month we’re exploring Whole30, the 30-day reset and refocus on whole foods. Whole30 isn’t a diet or a judgment of foods as “good and bad.” It’s actually a short-term reset that has helped many of our readers cook more and figure out the foods that make them feel their best. Read more about our coverage here.

This January I’m embarking on my first foray into Whole30. In case you’re not familiar with this very popular program, you cut out dairy, added sugar, alcohol, grains, legumes, carrageenan, MSG, and sulfites for 30 days and then gradually reinstate them to see if anything bothers you.

I’m doing Whole30 for a myriad of reasons, including a desire to increase my energy level and help with my anxiety. Will it work? I have no idea. But I’m willing to give it a shot and find out.

As an editor at Kitchn, my life basically revolves around food so I’m a little (read: very) nervous to start the program. Will I be able to go without cheese for so long? What happens to those impromptu dinner invitations? And what about wine? Here’s how I’m tackling the biggest challenges I know I’ll face during the next 30 days.

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This time of year, I find myself craving creamy polenta like crazy. There’s just something about the humble cornmeal mush that’s incredibly satisfying, particularly during this cold, blustery season. That means my obsession doesn’t stop at the dinner table. Sure, I love the stuff tucked underneath a rich ragu or just simply roasted vegetables, but I am constantly looking for ways to get more polenta in my life.

That’s where creamy polenta for breakfast fits in. It’s another excuse to get a dose of the good stuff — but the best part is that you can use whatever leftover polenta you cooked up the night before to make it.

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Oprah Winfrey might not be in your home every afternoon on the television anymore, but she is ready to invade your kitchen in the most delicious way. Her new cookbook, Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life, dropped yesterday (yes, when you’re Oprah, a cookbook is as cool as a record album) and is already in the top spot on Amazon’s “U.S. Regional Cooking, Food & Wine” category.

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Looking for a snack that fills you up and fuels you well? The humble hard-boiled egg is a small powerhouse of nutrition, but easily overlooked. We’re upgrading the boiled egg in 10 sexy, spicy, flavor-jammed ways for better snacking.

A sliced hard-boiled egg is the smart, make-ahead ingredient that turns a cheesy quesadilla from simple snack into a more filling lunch or quick weeknight dinner. It delivers an extra boost of protein, and pairs so well with everything from the melted cheddar and veggies to the beans and salsa.

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We love a good bowl of oatmeal for breakfast since it’s so easy to whip up. You can customize it to your liking, which means everyone has their own way of making up a bowl. Whether you’re a devotee of steel-cut oats or you always err on the side of savory, oatmeal style is a very personal thing.

So in the spirit of personal preference I present to you seven things I never do to my oatmeal. Maybe it’s just me, or maybe you too will find some extra oatmeal love in avoiding these things.

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If you’re a fan of chocolate in every way, shape, and form, then perhaps you’ve given cacao nibs a try. Were you as surprised by them as I was? No, cacao nibs do not taste like my favorite bar of dark chocolate — they are far more bitter!

Essentially unprocessed chocolate, cacao or cocoa nibs are the part of the cocoa bean that are ground up and then sweetened and made into chocolate bars. On their own, they’re crunchy and have the flavor of unsweetened chocolate — extra-bitter and fruity. Since we’re used to eating sweetened chocolate — even the darkest dark chocolate has some sugar in there to balance it out — cacao nibs can come as a bit of a shock.

Write them off then? Oh, no. You see, there’s a way to make them taste pretty fabulous. So fabulous, in fact, that you may find yourself sprinkling them over practically everything that comes out of your kitchen, from ice cream to yogurt to even salad.

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Looking for a snack that fills you up and fuels you well? The humble hard-boiled egg is a small powerhouse of nutrition, but easily overlooked. We’re upgrading the boiled egg in 10 sexy, spicy, flavor-jammed ways for better snacking.

The addition of a few slices of deli ham is all it takes to elevate a plain hard-boiled egg into an ultra-satisfying snack. So if you’re craving something salty and hearty to power you through the afternoon, this duo is for you.

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Breakfast for dinner is one of our favorite easy weeknight meals, but what about dinner for breakfast? Believe it or not, this upside-down idea has revolutionized school-day breakfasts at my house.

“Dinner for breakfast” was actually inspired by my daughter’s request for quesadillas one morning before school. It was fast and easy to toast up a tortilla filled with cheese, and I was happy she was getting protein from the cheese and a side of leftover black beans. When she gobbled it down without complaints, which isn’t always the case with her routine egg scramble, I knew we were onto something.

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