Breakfast … Nothing. I kept meaning to get around to eating and I never got there.
Lunch: a tin of anchovies, 1/2 of an avocado, sweet kale mix salad with red wine vinegar and olive oil, salt and pepper.
Dinner: grilled chicken breast, 1/2 avocado, sweet kale mix salad with same dressing as lunch. Tuesdays are my long day at work so I keep it simple.
Exercise: 60 minutes of gentle yoga at home.
Breakfast and lunch were only 30 minutes apart because I woke up fairly late: the last serving of shepherds pie and then 1/2 of a chicken breast and 1/2 of an avocado. A tall glass of freshly made cashew milk.
Snack: beet, apple, grapefruit and ginger juice
Dinner: 1/2 of a chicken breast and 1/2 of an avocado:
Snack: 1/4 of an avocado, 1 banana, 1/4 cup of freshly made cashew milk and 1/2 of a sweet potato
Exercise: 6 mile leisurely walk with ak and olly on the first 70+ degree day of the year.
Breakfast: 2 eggs sunny side up and 1/2 a banana. Black coffee.
Lunch: salad of kale mix, anchovies, avocado, red wine vinegar, olive oil.
Dinner: grilled chicken, steak, asparagus, eggplant
Snack: 1/2 banana and tea.
Exercise: 5k in the beautiful weather with AK and our roommate. Ran about 9 minute mile pace.
Headache and tension in my shoulders. Still completely hungry all of the time. And mildly lethargic.
Breakfast: tunacado, which is something that my roommate taught me about. A can of tuna, an avocado, salt, pepper, lemon juice. Mash together. Eat. Black coffee.
Lunch: berries, grapes, sweet potato rounds baked in the oven w olive oil, 2 slices frittata from yesterday.
Exercise: 5k on treadmill (incline changes) at 9:05 pace.
I have not felt detox-y or tired at all yet. But I have been ravenously hungry. Like, ridiculously hungry, wanting to eat all of the time. Meals fill me up and I feel completely hungry again an hour later. And, I’m not fueling enough for my workouts. My run today was definitely slower than typical because I felt under fueled.
Breakfast: shepherds pie (sweet potato and ground pork), black coffee
Lunch: bacon, cauliflower and avocado frittata
Snack: a little more shepherds pie
Dinner: a huge mixed-greens salad with beets, artichoke, mushrooms, green beans, olives, seared tuna and dressed with red wine vinegar and olive oil.
Snack: mango, coconut butter, coconut flakes, chili powder, salt
Exercise: 10 minute steep incline walk, arms/ shoulders day, stretching.
Breakfast: black coffee and two clementines. It’s not a sufficient breakfast.
Lunch: a big bowl of the broccoli soup I’ve been having.
Snack: clementine, some pecans and a huge mango. I ate way too much fruit today.
Dinner: acorn squash with homemade meat sauce.
Snack: I spent some time tonight cooking food for the next two days, so I sampled a bit of my frittata and shepherd’s pie.
Exercise: gorgeous outside so I did a road run with Alan…probably about 3 miles at an 8:55 pace.
Whole30 round2 day 2
Breakfast: a few slices of prosciutto, blended broccoli soup (broccoli, chicken broth, salt, pepper, bacon), black coffee
Lunch: sweet kale mix salad with pecans, anchovies, red wine vinegar, olive oil, salt, pepper
Dinner: blended broccoli soup, mango
Exercise: yoga, stretching and foam rolling at home. As outdoor running season ramps up I am determined to stay loose and flexible. Nothing feels as good to me as running, but it tightens my hips, hamstrings and it band up in an unhealthy way. I don’t want to lose the good flexibility gains I’ve made over the past few months.
So far so great. I feel so much better about myself when I’m eating this way.
Whole30 round2 Day 1
I’ve had a fantastic 2014 so far in regards to healthy, balanced eating and exercising. I’ve been making great choices while still enjoying myself and not making it weird for anyone else. My last full whole30 was 6 months ago and I thought it would be fun to challenge myself to do a second one in March.
March can be a sad month since it’s typically the dragging on of winter while all everyone wants is sunny spring weather. Might as well have a mental and physical challenge to accomplish while I’m waiting for the weather to change.
This time around I know what to expect and in terms of results I’m mostly looking for the fantastic energy that I got last time. I’m also back into lifting and running regularly which I wasn’t doing in the fall, so I’m interested to see how a clean diet and regular exercise work together.
My last day of this challenge is April 2.
Day one eats (I already know them because Tuesday is a long work day for me and I pack up my lunch, dinner and snacks in the morning).
Breakfast: black coffee, mug full of chicken broth, fresh mango.
Lunch: sweet kale mix salad with walnuts and anchovies, lemon juice and olive oil vinegarette.
Dinner: leftover pot roast with carrot purée and cauliflower, clementine oranges, mango slices and sparkling water.
Exercise: treadmill 5k averaging 8:57 pace
Yes! Looking at those meals makes me so happy and excited. I’m looking forward to making the most of March and especially reclaiming super early mornings. My productivity soared last time around and I’m so excited to have mornings back just at the time in the year when mornings are warming up and getting festive with chirping birds, budding flowers and fresh green everywhere.
Doin a quick Whole5
I’m proud of how I’ve been eating in 2014. I did 8 strict days of Whole30-style eating just to “reset” my mentality around food and diet and then I transitioned into a balanced system of eating about 95% whole30-style and 5% anything else. I haven’t felt overindulgent or out of control for the most part. It’s been really cool to see how I can maintain a healthy diet without being restrictive or isolated.
I like the idea of doing a strict whole-whatever length of time before a trip or event. We’re going to Chicago Saturday-Tuesday so starting today and going through Friday I’ll do a strict Whole5.
Breakfast—Immediately doing my Whole5 wrong by not actually eating breakfast :( I had a coffee whipped with ghee and coconut milk. I packed breakfast items to eat at work but never got hungry for them so they became lunch.
Lunch—Mixed greens (spinach, chard, kale) salad with a can of albacore tuna and kalamata olives. Dressed with olive oil, lemon juice, salt and pepper. 2 clementines and a handful of strawberries on the side. A LaCroix to drink
Dinner—Chicken tenderloins seasoned with a firey spice mix and cooked in the skillet with ghee. Brussels Sprouts roasted with olive oil, garlic and lemon. Sauteed mushrooms in ghee, seasoned with salt, garlic and lemon. Lots of garlic in this meal. Watch out, world.