Monday, July 17, 2017

Whole 30 / Week 1

It's officially been 1 week since I began the Whole 30 program. ONE WEEK. Is that really all?  I seriously feel like it's been waaaaaaay longer than that. Not necessarily in a bad way, but it does seem like it's been longer then seven days. Only 23 days to go 😬

In all honesty, the first week wasn't as bad as I was anticipating. I think planning out meals and doing as much prep work in advance as possible definitely helped me avoid cheating. Lunch time is the most difficult. I think because I usually just grab something quick in between getting lunch ready for my boys and cleaning up after them.  To have something ready to go has been a lifesaver. 


I have tried a few new recipes but mostly I adapted old favorites to be Whole 30 compliant.  Since I am the only one in my household who is doing this, I knew I couldn't get crazy and try a bunch of different recipes that only contained kale and sweet potatoes.  I did my best to find things that the rest of my family would like to eat, but that would also be easy for me to adapt.  
I chose to not read the part in the book that walks you through how you will feel on each day.  I wanted to just feel what I feel and not be told how I should feel.  Does that make sense?   I was afraid that if they said "you will experience severe exhaustion on day 4", then I would wake up feeling exhausted because they SAID I should feel this way.  That being said, I had a headache on day 3, which I later read was exactly what they predicted in the book, and my energy level was fine until day 5.  On day 5 I had a hard time getting through my usual workout.  I sweat more then I ever have and I felt weak.  Later that same day I was extremely tired.  I'm talking first trimester pregnant TIRED!  And no, I'm not pregnant.  But I haven't felt that tired in a long time.  I did, however, feel back to normal the following day.    I've also experienced some bloating, which I later read was to be expected, so I am anxious for that to subside.


What I ate:

Eggs and avocado

Smoothie with fresh cashew milk.  I know technically smoothies are frowned upon, but sometimes I just needed a quick breakfast that I could take with me on the go.  I made my own cashew milk to ensure there were no bad ingredients in it, then added 1/3 bananas, 1/3 cup sliced strawberries, and a handful of kale.  It wasn't as sweet as I'm used to, but it was very satisfying. 

Kale salad  This is one of my favorite salads, but it usually calls for parmesan cheese.  It was super simple to just skip the cheese and I was able to eat something that I loved.  Once I made the dressing, it lasted me all week long, so it was an easy go-to meal for lunches.  

Tacos / taco salad--This was one of those easily adaptable meals.  The boys all ate tacos and I just turned mine into a taco salad, minus the cheese/sour cream.  I made extra meat to have another taco salad for lunch.

Chicken kebabs Everyone enjoyed these and I had enough leftover for lunch the next day.

Chili--I chose the hottest day of the year to cook this winter dish.  Oh well.  Everyone ate it and no one complained.  I also had a side salad.  For the chili, I cooked, 2 lbs ground beef, 2 cans tomato sauce (whole 30 compliant), 4 Tbs chili powder, 1 Tbs garlic powder, 1 Tbs onion powder, 1 tsp salt, 1/2 tsp pepper.  

Tilapia--I baked it with a little ghee, garlic salt and some poultry seasoning and severed sugar snap peas on the side.

Hamburger without a bun, mustard, homemade ketchup (I used the recipe in the Whole30 book), and grilled zucchini.



 photo Niki Heart Auto signature-2_zpso77bkiti.png

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