Contessa

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  1. Like
    Contessa reacted to MadyVanilla in Fall 2021   
    Yesterday was tough cravings-wise, but I muddled through.  I ate dinner a little earlier than normal and added a handful of almonds later in the evening, as I was feeling hungry.  Still difficult sometimes to tell hunger from boredom cravings.  
    Day 6
    M1-3 of the breakfast muffins I made on Saturday
    M2-leftover ribs and broccoli
    M3-Portobello mushroom caps stuffed with Italian ground beef (kale, tomato paste, oregano)
    hot tea before bed
    Walking and yoga planned for this afternoon
    I was awake earlier this morning - 5:15 and let the dogs out.  I could have stayed up, taken them for a walk or gone to spin class, but I went back to bed.  I am encouraged, though, to not be so exhausted in the early morning.  A little bit bloated today - maybe all the ham and turkey I ate over the weekend.  While the meats are compliant, I think they do have a lot of salt.  Overall, though, I'm feeling pretty good.  
     Checking in regarding the above NSVs-I'm definitely less puffy and less achy in all joints, including shoulder.  Skin is a little dry, the fatigue/laziness/low energy seems a little improved.  Sleep is okay-Last week's average sleep score ended up at 80.  So far this week I'm at 80.  No headache, no gas or constipation right now.  My resting heart rate is currently 74, but it was 71 at the start of the weekend.  
  2. Like
    Contessa reacted to MadyVanilla in Fall 2021   
    @Rebecca001 and @Contessa - thank you.  This is exactly what I mean about the support in this community .  @Contessa - you have said many things to me, to others, and within your own journal that have helped me realign my own thinking.   The above referenced blog post is a must-read.  Contessa, the line you quoted is in itself thought-provoking, but the whole paragraph struck a chord:  
    But the Whole30 is not a diet. It’s not a quick-fix. It’s not even a weight-loss program. The Whole30 is designed to change your life. It’s a monumental transformation in how you think about food, your body, your life, and what you want out of the time you have left on this earth. It’s so much bigger than just food. It’s a paradigm shift the likes of which you may only experience a few times in your whole life.
    Thinking that such a paradigm shift happens in just 30 days, or even after 6 or 8 or 10 sets of 30 days is silly.  I know this.  Positive change happens in many ways - small shifts, giant leaps, and with many missteps and mistakes.  I know this also.  I have been firmly entrenched in the feel bad-junk food-feel worse-more junk food cycle for most of my 51 years.  Sometimes I deliberately choose the junk food because it commiserates with me.  I know I need a more adaptive coping strategy, but it's enough to keep in mind that I'm working on it, every day, even when I slip into old habits.  I won't know if new strategies work if I don't test them, and slipping into old habits allows me to practice.  
    So I did recover from yesterday.  A long, meditative yoga session was incredibly helpful.  I even slept well last night.  THIS is me slipping and practicing/using new coping strategies.  
    Day 1
    M1-Egg soufflé - avocado oil, eggs, black olives, spinach, kale, black coffee
    M2-leftover ground beef hash, if I have time to go home for lunch; Chipotle bowl if I don't
    M3-leftover taco salad- ground beef seasoned with Primal Plate taco seasoning over organic romaine and heirloom cherry tomatoes, sprinkle of nutritional yeast, avocado 
    hot tea after dinner or almond milk, kale, and raspberry smoothie if I'm feeling hungry.  
    Planned outdoor cycling and bootcamp with friend (hopefully!) this evening.  I will also do a longer yoga session.  I have time this evening and the extra 10-15 minutes in practice will help me sleep and set my intention.  
     
     
     
  3. Like
    Contessa got a reaction from MadyVanilla in Fall 2021   
    May I assist in briefly straightening your crown?
    I was heartened a few years ago when Melissa (co-founder of Whole 30) came out with a blog post backing off the whole "it's not hard" tough-love mantra that so many of us had internalized. "Changing the way you think about food is hard," she says, and I agree. "[Whole 30] is a monumental transformation in how you think about food, your body, your life, and what you want out of the time you have left on this earth."
    I somehow find it heartening that there are SO many of us who do not have all these principles perfectly dialed in.
    Perhaps a Whole 30 isn't "getting off heroin"-level hard — but I certainly don't think it's easy.
    Your self-awareness is, as usual, admirable. If your day closes with some new insights and self-compassion, let's call it a win.
  4. Like
    Contessa got a reaction from Rebecca001 in Fall 2021   
    May I assist in briefly straightening your crown?
    I was heartened a few years ago when Melissa (co-founder of Whole 30) came out with a blog post backing off the whole "it's not hard" tough-love mantra that so many of us had internalized. "Changing the way you think about food is hard," she says, and I agree. "[Whole 30] is a monumental transformation in how you think about food, your body, your life, and what you want out of the time you have left on this earth."
    I somehow find it heartening that there are SO many of us who do not have all these principles perfectly dialed in.
    Perhaps a Whole 30 isn't "getting off heroin"-level hard — but I certainly don't think it's easy.
    Your self-awareness is, as usual, admirable. If your day closes with some new insights and self-compassion, let's call it a win.
  5. Like
    Contessa reacted to MadyVanilla in Fall 2021   
    *Sigh.  It just wasn't my day.  Shortly after I wrote the above post, I returned to my desk, where my boss had left homemade chocolate chip cookies and a "Thanks for all you do!" note.  In that moment, there was nothing but the cookies.  I ate them.  
    The thing I like best about W30 is the set of rules that are clear-cut.  Plus the fact that I've done it enough times now to know that when I do the program, I see the results and it gets easier, sometimes effortless, to stick to.  And the extremely supportive community, that over the years has helped me process my missteps and treat myself with more kindness, love, and forgiveness than I used to believe I deserved.  The hardest part to stomach though is the "It's not hard" mentality.  
    It IS hard.  No, it's not fighting cancer, caring-for-a-sick-or-injured loved one, enduring homelessness, how-am-I-going-to-pay-the-bills-when-I-just-lost-my-job hard.  But if current life circumstances are lucky enough not to include something that is truly excruciating, working through cravings, changing diet, changing mindset, planning, prepping, changing lifestyle IS hard.  If it wasn't hard, more people would do it.  More people would be successful from day 1 and not have to restart.  More people would eat this way all the time and there would be less food-related health problems in the world.  Why would people be proud of their accomplishment and want to celebrate a successful W30 if it were easy?  Simplified, it is just a choice, a choice between eating a healthy, clean breakfast and grabbing a bagel at Dunkin Donuts.  But that choice is a series of little choices, impacted by everything that happens in the course of a person's day.  Knowledge, preparation, the right combination of foods are imperative to making healthy choices, but mentality may be the most important part.  If W30 could happen in a vacuum, it would not be hard.  
    I get why Melissa and the W30 crew push the "It's not hard" mantra.  And I understand that the intent is a nutritional reset - not a psychological overhaul.  Though there is the relationship with food component that IS psychological.  Just because I'm having a hard time getting my W30 off the ground this time does not mean I've let myself down or that I should feel guilty or discouraged.  I know it's not the intent of the "it's not hard" to bring about those feelings in me, but it's easy to see why I might, why I have in the past ("If I can't do something as easy as choosing to throw cookies away rather than eat them, there must be something wrong with me....")  Each time I struggle to start, each time I successfully complete a W30 and struggle with reintroduction, each time I return to terrible eating habits I learn something about myself and get a little better.  And so I return to W30 to try again.  I don't understand how some people seem able to do a W30 and then live gloriously in their Food Freedom until they decide to do another reset, as if very slowly descending, a slow spiral, from perfection into mild disarray while I nosedive into chaos.  But I have my own journey to contend with.  Probably therapy would help me.  But W30 is by far the best program I've come across to help me disentangle myself from the emotional aspects of eating. 
    And so I'll start again.  I completely threw in the towel after eating the cookies and went to Buffalo Wild Wings for lunch.  Three hours later, I'm feeling the bloated, puffy feeling that comes to me with sugary and processed foods.  But this will not be a descent back into chaos - I've regained my composure.  Dinner tonight will be the compliant taco salad I had planned.  I'll walk the dogs and do yoga.   I will count this as a NSV that comes from experience and knowledge of what W30 can do for me.  I want this, so I will start again.  Two steps forward, one step back. 
     
  6. Like
    Contessa reacted to MadyVanilla in Fall 2021   
    Yesterday was busy, and I was just exhausted at the end of the day.  I always struggle with time changes, but this jet lag seems to be going on forever...I read that women are more impacted than men, and going from a place with lots of hours of daylight to a place with fewer hours of daylight makes it worse.  It certainly doesn't help that many days have been dreary-overcast or rainy.  Well, I will be thankful that I continue to feel less bloated and more emotionally stable despite the fatigue.  And I woke up this morning without the big bags under my eyes I've had the last few weeks! 
    Yesterday's meals were compliant and almost exactly as the day before, given the grocery shopping issue.  I will be able to pick-up groceries today, though, and so now I can actually cook some food.  
    Today's M1-Rx bar, black coffee
    M2-Large salad with grilled chicken, balsamic vinegar/avocado oil/fresh oregano and basil from my garden/salt & pepper
    M3-BLT salad with homemade mayo.  My store carries compliant bacon, and surprisingly, it was in-stock!  
    I did sleep until 7 yesterday, but was awake at 6:30 this morning.  I got out of bed at 6:50.  I am typically a morning person, and jump out of bed as soon as I open my eyes.  So maybe I'm finally starting to get over the jet lag.  I was actually looking at my local gym class schedule last night and contemplating going to 5:45 and 6:00 am classes before work starting next week.  I have been to the gym 4 times since Covid-19 hit.  I just haven't been completely comfortable with the numbers of people, especially with positivity rates increasing locally.  The early morning may be better, though.  There is a spin and a power yoga class that I could alternate...something to consider.  I could continue to walk in the am and do yoga in the afternoons on my own, too.  
    I'm actually not doing too bad with cravings.  I was ready to throw in the towel last night and have a piece of chocolate post-dinner, but stopped myself.  I made myself a cup of hot tea and was completely satisfied.  I know how to do this, I can do this.  
     
  7. Like
    Contessa reacted to MadyVanilla in Fall 2021   
    I just looked back at my last log -it's been nearly a year since I've been here (November 3. 2020).  I've continued to struggle with my eating, making healthy choices many days, making not so great choices other days.  Making more healthy than not healthy choices as evidenced by a 12-pound weight loss, sustained over the summer (yay me, but I need to lose 50).  The first part of August, I decided to tackle another W30 beginning Sept 7th.  My husband and I just returned a week ago from an Alaskan cruise where I ate all the food, but also got quite a bit of exercise.  I knew I would need time to adjust to the jet lag, especially since it's a four-hour time difference.  I'm still on some time that is not Eastern Daylight Savings, but I'm getting there.  I ate my share of junk food/fast food/restaurant food last week.  I'm a little ashamed to admit that I've not cooked and barely opened the refrigerator since getting home at 3:00 a.m. last Wednesday morning.  In my defense, I went right to work Wed - Friday, and had commitments after work, and all day Saturday, Sunday, and yesterday morning.  Yesterday was the first day I was able to take a breath, do vacation laundry, and do a little cleaning.  While I'm not physically ready (I haven't cleaned out the fridge, meal-planned, or shopped), I'm mentally ready to begin today.  
    Current physical symptoms that are bothering me:  puffy hands, face, and ankles; painful and tight joints; dry skin; fatigue; laziness/low energy; erratic sleep; high resting heart rate (was as high as 80 a few days ago, currently 74)
    I forgot to weigh myself and take my blood pressure this morning.  Really, I slept too late to remember to do those things.  My typical wake up time is around 5:30 am.  Got up at 7:06 this morning.  I have to be at work at 8:00 am.  
    Today's meal plan:
    M1-Rx bar, black coffee
    M2-Chipotle W30 chicken bowl, water
    M3-Scrambled eggs with sweet potato chunks and broccoli  
    I fully expect today to be fairly easy, but the next two days to be challenging.  I'll continue to be fatigued and will allow myself to sleep until 7 the rest of the week, if needed.  I've done this enough times and have enough struggles with food/self-esteem/weight to know the best approach for me is resolve, gentleness, and a plan for the day.  
    Plan for today:
    Meal plan through Saturday morning Order groceries Short walk at lunch Walk after work Short yoga session Clean out top shelf of refrigerator while dinner is cooking  
     
  8. Like
    Contessa got a reaction from stealthstitcher in Contessa's January reset   
    1/28/21, day 31:
    Well, here we are at the close of this Whole 30. This one has been an adventure, and I'm grateful for the chance to have this time at home. In hindsight, I probably did not put enough energy into cooking and meal planning this time around! Even with infusions from the soup goddess, I drove myself slightly nuts with the same meals every day! I do like what I like, except for when I have it 3x/day with little variety.
    Wishing my fellow W30 sojourners a satisfying close to this month's journey, a pleasure to travel alongside you.
  9. Like
    Contessa got a reaction from ShadowInTheKitchen in Contessa's January reset   
    Lord have mercy, this week at work is just wrecking me. I'm trying to do the jobs of 2 people. The company has brought in a new person to help, which is good, but you know... onboarding a new person always slows you down at first. This is what's known as irony. I think that if I wasn't doing a Whole 30 right now, I would probably be rage-eating over how overwhelmed I feel, so.... yay for not doing that, I guess?
    Food journal for 1/21/21, day 23:
    Breakfast: Ground beef plus veggies plus sauce
    Lunch: Avocado-chocolate smoothie
    Dinner: Last of the coconut chicken curry with Very Good Brussels Sprouts* and balsamic aioli dipping sauce**
    *Friends, the secret of deilcious brussels sprouts is just nuking them within an inch of their little sprouty lives! This ultra simple recipe from Cooks Illustrated yields delicious sprouts with perfect tender/crispy texture. As with all Cooks Illustrated recipes, it's a tad fussy, but also worth the fuss.
    *VERY GOOD BRUSSELS SPROUTS
    2 ¼ lbs  Brussels sprouts, trimmed and halved     3 tablespoons olive oil     1 tablespoon water    Salt and pepper Serves 6 to 8
     
    If you are buying loose  Brussels sprouts, select those that are about 1½ inches long. Quarter  Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.
    1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss  Brussels sprouts, oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.
    2. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until  Brussels sprouts are well browned and tender, 10 to 12 minutes longer. Transfer to serving platter, season with salt and pepper to taste, and serve.
    **BALSAMIC AIOLI DIPPING SAUCE
    Put some mayonnaise into a fancy little bowl. Drizzle just a few drops of balsamic vinegar into the oil. Stir with a spoon. Dip sprouts and enjoy.
  10. Like
    Contessa got a reaction from ShadowInTheKitchen in Contessa's January reset   
    1/28/21, day 31:
    Well, here we are at the close of this Whole 30. This one has been an adventure, and I'm grateful for the chance to have this time at home. In hindsight, I probably did not put enough energy into cooking and meal planning this time around! Even with infusions from the soup goddess, I drove myself slightly nuts with the same meals every day! I do like what I like, except for when I have it 3x/day with little variety.
    Wishing my fellow W30 sojourners a satisfying close to this month's journey, a pleasure to travel alongside you.
  11. Like
    Contessa got a reaction from stealthstitcher in Contessa's January reset   
    My older brother and I have been working on our Whole 30s together this month, and together, we seem to have accidentally inspired our mother to start a Whole 30 of her own. I have very mixed feelings about this. My poor mother seems to have been on a diet of some sort or another for her adult life (she is 75). She takes exquisite care of herself, isn't on any prescription medication, cuts a trim profile, and has a darned "healthy diet" as it is. I truly believe I have inherited some generational body image dysfunction/food obsession tendencies from her. Now she's all gung ho for a Whole 30 and excited to try it. Sigh. I am not letting this steal my joy or anything, but it's landing in a weird way today. The dynamic between mothers and daughters can be very complex! Joint stiffness has bothered her in recent years. I certainly appreciate her desire to get some relief from it and will cheer her on while continuing to pay attention to my own stuff.
    Signed,
    Probably Not a Good Time to Quit Therapy
    Food journal for days 25-27.... I just stopped recording food here for a few days, because it was all sort of melding into this river of sameness. But it was all Whole 30, and tasty.
    Food journal for 1/25/21, day 28:
    Breakfast: 1 scrambled egg plus the latest batch of Very Good Brussels Sprouts and veggies
    Lunch: Winter vegetable soup with chicken sausage from the soup goddess (wish I had the recipe for that one, it was dynamite)
    Dinner: Veggies + ground beef + sauce
  12. Like
    Contessa got a reaction from ShadowInTheKitchen in Contessa's January reset   
    My older brother and I have been working on our Whole 30s together this month, and together, we seem to have accidentally inspired our mother to start a Whole 30 of her own. I have very mixed feelings about this. My poor mother seems to have been on a diet of some sort or another for her adult life (she is 75). She takes exquisite care of herself, isn't on any prescription medication, cuts a trim profile, and has a darned "healthy diet" as it is. I truly believe I have inherited some generational body image dysfunction/food obsession tendencies from her. Now she's all gung ho for a Whole 30 and excited to try it. Sigh. I am not letting this steal my joy or anything, but it's landing in a weird way today. The dynamic between mothers and daughters can be very complex! Joint stiffness has bothered her in recent years. I certainly appreciate her desire to get some relief from it and will cheer her on while continuing to pay attention to my own stuff.
    Signed,
    Probably Not a Good Time to Quit Therapy
    Food journal for days 25-27.... I just stopped recording food here for a few days, because it was all sort of melding into this river of sameness. But it was all Whole 30, and tasty.
    Food journal for 1/25/21, day 28:
    Breakfast: 1 scrambled egg plus the latest batch of Very Good Brussels Sprouts and veggies
    Lunch: Winter vegetable soup with chicken sausage from the soup goddess (wish I had the recipe for that one, it was dynamite)
    Dinner: Veggies + ground beef + sauce
  13. Like
    Contessa got a reaction from OurSmallFootprint in Contessa's January reset   
    Lord have mercy, this week at work is just wrecking me. I'm trying to do the jobs of 2 people. The company has brought in a new person to help, which is good, but you know... onboarding a new person always slows you down at first. This is what's known as irony. I think that if I wasn't doing a Whole 30 right now, I would probably be rage-eating over how overwhelmed I feel, so.... yay for not doing that, I guess?
    Food journal for 1/21/21, day 23:
    Breakfast: Ground beef plus veggies plus sauce
    Lunch: Avocado-chocolate smoothie
    Dinner: Last of the coconut chicken curry with Very Good Brussels Sprouts* and balsamic aioli dipping sauce**
    *Friends, the secret of deilcious brussels sprouts is just nuking them within an inch of their little sprouty lives! This ultra simple recipe from Cooks Illustrated yields delicious sprouts with perfect tender/crispy texture. As with all Cooks Illustrated recipes, it's a tad fussy, but also worth the fuss.
    *VERY GOOD BRUSSELS SPROUTS
    2 ¼ lbs  Brussels sprouts, trimmed and halved     3 tablespoons olive oil     1 tablespoon water    Salt and pepper Serves 6 to 8
     
    If you are buying loose  Brussels sprouts, select those that are about 1½ inches long. Quarter  Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.
    1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss  Brussels sprouts, oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.
    2. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until  Brussels sprouts are well browned and tender, 10 to 12 minutes longer. Transfer to serving platter, season with salt and pepper to taste, and serve.
    **BALSAMIC AIOLI DIPPING SAUCE
    Put some mayonnaise into a fancy little bowl. Drizzle just a few drops of balsamic vinegar into the oil. Stir with a spoon. Dip sprouts and enjoy.
  14. Like
    Contessa got a reaction from OurSmallFootprint in Contessa's January reset   
    Food journal for 1/22/21, day 24:
    Breakfast: Ground beef, 1 scrambled eggs, veggies, sauce
    Lunch: Veggies and chicken and sauce
    Dinner: Veggies and chicken and sauce (with the sophisticated dipping sauce, naturally)
  15. Like
    Contessa got a reaction from ShadowInTheKitchen in Contessa's January reset   
    Food journal for 1/22/21, day 24:
    Breakfast: Ground beef, 1 scrambled eggs, veggies, sauce
    Lunch: Veggies and chicken and sauce
    Dinner: Veggies and chicken and sauce (with the sophisticated dipping sauce, naturally)
  16. Like
    Contessa got a reaction from stealthstitcher in Contessa's January reset   
    Lord have mercy, this week at work is just wrecking me. I'm trying to do the jobs of 2 people. The company has brought in a new person to help, which is good, but you know... onboarding a new person always slows you down at first. This is what's known as irony. I think that if I wasn't doing a Whole 30 right now, I would probably be rage-eating over how overwhelmed I feel, so.... yay for not doing that, I guess?
    Food journal for 1/21/21, day 23:
    Breakfast: Ground beef plus veggies plus sauce
    Lunch: Avocado-chocolate smoothie
    Dinner: Last of the coconut chicken curry with Very Good Brussels Sprouts* and balsamic aioli dipping sauce**
    *Friends, the secret of deilcious brussels sprouts is just nuking them within an inch of their little sprouty lives! This ultra simple recipe from Cooks Illustrated yields delicious sprouts with perfect tender/crispy texture. As with all Cooks Illustrated recipes, it's a tad fussy, but also worth the fuss.
    *VERY GOOD BRUSSELS SPROUTS
    2 ¼ lbs  Brussels sprouts, trimmed and halved     3 tablespoons olive oil     1 tablespoon water    Salt and pepper Serves 6 to 8
     
    If you are buying loose  Brussels sprouts, select those that are about 1½ inches long. Quarter  Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.
    1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss  Brussels sprouts, oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.
    2. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until  Brussels sprouts are well browned and tender, 10 to 12 minutes longer. Transfer to serving platter, season with salt and pepper to taste, and serve.
    **BALSAMIC AIOLI DIPPING SAUCE
    Put some mayonnaise into a fancy little bowl. Drizzle just a few drops of balsamic vinegar into the oil. Stir with a spoon. Dip sprouts and enjoy.
  17. Like
    Contessa got a reaction from stealthstitcher in The Long Haul   
    You have perfectly highlighted a mental tug-of-war I'm starting to get into. "After this Whole 30 is over, I'll have a boba tea." "After this Whole 30 is over, I'll put ice cream back in my freezer." It's depressingly easy for human beings to forget their past (even their very recent past — feeling low-energy and wobbly after carelessly consuming just such foods only a few weeks ago). I have thought for some time about simply cutting out some foods from my diet, period. I know people who don't eat "recreational sugar," for example, or friends who just don't go near white flour. It's a liberating thought. If we know we're going to feel terrible when we eat these foods, maybe let's just... not eat them?
  18. Like
    Contessa got a reaction from ShadowInTheKitchen in The Long Haul   
    You have perfectly highlighted a mental tug-of-war I'm starting to get into. "After this Whole 30 is over, I'll have a boba tea." "After this Whole 30 is over, I'll put ice cream back in my freezer." It's depressingly easy for human beings to forget their past (even their very recent past — feeling low-energy and wobbly after carelessly consuming just such foods only a few weeks ago). I have thought for some time about simply cutting out some foods from my diet, period. I know people who don't eat "recreational sugar," for example, or friends who just don't go near white flour. It's a liberating thought. If we know we're going to feel terrible when we eat these foods, maybe let's just... not eat them?
  19. Like
    Contessa reacted to stealthstitcher in The Long Haul   
    I know it's just that she's worried, but some days hearing about the importance of fat free milk and raisin bran for the calcium, iron, and fiber (can't get those from meats and vegetables, you know!), or the dangers of red meat, egg yolks, and all fats, drives me crazy! The 90s have a lot to answer for ...
    Yesterday was almost too calm! But I got a lot of cleaning done. The house needed it - I don't think I'd done a really thorough cleaning since before Christmas. After my cleaning binge I didn't feel like cooking much so I just made eggs and vegetables. Eggs and vegetables are my "I'll just have a sandwich" of whole30.
    My breakfasts and lunches are incredibly repetitve, but for some reason that doesn't bother me at all. I have eggs and broccoli almost every morning, and I make a big pot of some meat and vegetable soup for the week for lunch. I do mix up the soup, typically using either beef or chicken and whatever vegetables and seasonings I have on hand that appeal to me. This week I have a chicken and tomato taco soup with some brussels sprouts and carrots that needed used up. I wasn't sure how it was going to turn out - brussels sprouts and chicken taco seasonings? But it actually worked quite well. 
    Another NSV I'm particularly noticing this time is how I don't feel desperate for meals. I get hungry, but I don't have that "how am I going to survive another two hours until lunch?" feeling. When I'm not eating in a whole30 way, I get to the point where I want a snack about once an hour. I think part of it is just habit, but part is that it really is so important to get enough protein and fat to keep from feeling hungry all the time. 
    I'm also noticing how much pressure is off since I've decided to do this longer term. There's no, "in three weeks, I can eat ___" and trying to figure out how I'll manage to limit those foods to reasonable amounts and not end up back where I was. I know people say this isn't sustainable for ever, and I definitely see that perfect compliance isn't, but I feel that for me saying, "no, that's just something I don't eat" works better than trying to be moderate. 
  20. Like
    Contessa got a reaction from ShadowInTheKitchen in Contessa's January reset   
    Hmmmm.... I wonder where my entry for yesterday's food went. It was all good Whole 30 stuff. I have so many tabs open on my browser this week that I've started to confuse myself and write over drafts. Alas! Will democracy be safe if it never knows that I spent yesterday eating protein, vegetables, and sauce?!
    Food journal for 1/20/21, day 22:
    Breakfast: Chicken plus veggies plus sauce; coffee with almond milk
    Lunch: Ground beef + shredded veggies
    Dinner: Paleo chicken soup from the soup goddess
  21. Like
    Contessa got a reaction from stealthstitcher in Contessa's January reset   
    Hmmmm.... I wonder where my entry for yesterday's food went. It was all good Whole 30 stuff. I have so many tabs open on my browser this week that I've started to confuse myself and write over drafts. Alas! Will democracy be safe if it never knows that I spent yesterday eating protein, vegetables, and sauce?!
    Food journal for 1/20/21, day 22:
    Breakfast: Chicken plus veggies plus sauce; coffee with almond milk
    Lunch: Ground beef + shredded veggies
    Dinner: Paleo chicken soup from the soup goddess
  22. Like
    Contessa got a reaction from stealthstitcher in The Long Haul   
    Just wanted to say that I relate to this state 100%! Good on you for staying on plan after a gnarly day.
    "Mom, did you know that almonds and leafy greens contain tons of calcium?"
    Hope today goes more smoothly for you
  23. Like
    Contessa reacted to ShadowInTheKitchen in The Long Haul   
    I'm sorry @stealthstitcher you had such a crappy day. I smiled when I read how you cooked that lovely dinner and your healthy NSV's sound perfect.  Wishing you a much better day today, and another delicious dinner this evening.
    @Contessa I love your reply to the calcium snip.  Let's all keep that in our back pockets for when such a comment surfaces again.  
  24. Like
    Contessa reacted to stealthstitcher in The Long Haul   
    Yesterday did NOT calm down. I ended up working late in order to repair a giant rip someone had torn in the stage curtains and it was an extremely tedious and time consuming repair job. So I decided to let the faucet drip for another day and used my truncated evening to cook a good supper and relax a bit. Definitely a wise choice. I was tempted to go off plan following such a frustrating day but I knew nothing short of half a large pizza and a bag of chocolate would be satisfying, so instead I had the salmon, red potatoes, and broccoli/cauliflower I had planned. And it was pretty gosh darned good. I also had some fresh raspberries I'd been saving for just such an occasion. 
    I continue to have no real cravings (I wanted junk food out of grumpy laziness yesterday), no headaches, and better-fitting pants. 
    Talked to my mom and mentioned something about not eating junk food ... she said, "Are you on that low calcium diet again?! Women need dairy!" Sigh ... 
  25. Like
    Contessa got a reaction from MadyVanilla in Here's To Success   
    I'm glad you're on the path to feeling better!