Monday, January 11, 2016

Whole30 #2: Week One

I decided to do another Whole30--luckily I've got a bunch of friends and co-workers to back me up this time.  Pretty much all of us are just trying to eat REALLY well for January since we all ate REALLY poorly during December.

I'm looking forward to feeling a lot better and sleeping better like I did the first time I did it in June 2015.  This time, I'm going to attempt to fully document it, mostly to keep myself accountable and not cheat...

Start date was Jan. 4th.

Day 1: 147 lbs. (Really?  That's 10 pounds heavier than September, the last time I weighed myself and payed it any mind), bloated, probably the worst complexion I've seen since 16, TIRED.  We all joked at lunch at how swollen our fingers were, too, thinking we're probably all OD'd on salt. Mentally feeling pretty okay.
  • Breakfast: Coffee with coconut milk. (I found this boxed one which is great for storing in the fridge.  I water it down a little for cooking/smoothies.)
  • Lunch: Chicken soup (homemade with mushrooms, carrots, onions, celery), a grapefruit, and 3 slices of apple with almond butter (maybe a teaspoon).
  • Dinner:  Sockeye Salmon (ala Alton Brown using olive oil) served on a bed of arugula with a slice of meyer lemon, half an avocado, and roasted asparagus.

Day 2: Tired, but fine.  Wanting wine and chocolate after dinner.
  • Breakfast: Coffee again, because I haven't been hungry for breakfast.
  • Lunch: Left-overs from dinner the night before without the asparagus, because I ate it all.
  • Dinner: Rainbow trout in a coconut red thai curry sauce with sliced bell peppers and mushrooms, avocado, and cilantro.
Day 3:  Woke up HUNGRY, but still feeling okay.
  • Breakfast: Coffee and a slice of tortilla espanola, again, made with coconut and olive oils.
  • Lunch: Fruit salad at a lunch meeting, because I couldn't eat anything else that was served...
  • Dinner: Rib roast with roasted Brussels sprouts and sweet potatoes with ghee/clarified butter.
Day 4: Fine.  Weird dreams last night.
  • Breakfast: Coffee and a smoothie of a banana, coconut milk, chia seeds, cherries and blueberries (with a little water to make it drinkable).
  • Lunch: Leftover rib roast, sweet potato, half a grapefruit, and some apple slices with almond butter.
  • Dinner: Chicken-cilantro burger on a bed of arugula with avocado and caramelized onions and mushrooms.
Day 5: Still slow in the mornings, but my energy level is definitely evening out during the day (vs. the peaks and pits of last week on sugar).
  • Breakfast: Coffee.
  • Lunch: Chicken-cilantro burger on a bed of arugula with avocado and caramelized onions and mushrooms, grapefruit, and some apple slices with almond butter.
  • Dinner: Mexican chicken lettuce "tacos" with avocado and cilantro.
Day 6: Slow to get up, but feeling good.  Skied all day and was more stiff than sore that night.
  • Breakfast: Coffee, smoothie.
  • Lunch: Leftover Mexican chicken lettuce "tacos" with avocado and cilantro.
  • Dinner: Stuffed pepper (canned tomatoes, mushrooms, onion, garlic, ground pork and beef mix, topped with basil.
Day 7: Cranky.  So unbelievably cranky. And tired.

  • Breakfast: Coffee, smoothie.
  • Lunch: Shake Shack double patty no-bun burger with lettuce, tomato, onion and mustard.
  • Dinner:  Leftover stuffed pepper.
  • Dessert: Sliced banana with almond butter.
Who else is doing a Whole30?  What are you feeling?  What are you eating?

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