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About TonyaM

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  • Birthday November 14

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  1. So I'm now midway through Day 3, journaling my food, water and sleep... I'm feeling good, although Day 2 & 3 has seen me get a bit hungry between meals other than that, all is going well. Hubby is supporting my efforts and is returning to paleo himself although not doing a W30. I treated myself yesterday and actually ordered the W30 book but it wont arrive until the end of the month, still I'm confident it will be a good resource. I'm keeping the food interesting and varied and spent a bit of time sorting my recipes and trawling through the internet for blogs/websites etc t
  2. Yes - West Coast of the NZ North Island Summer W30 is waayyy easier - salads, salads and salads: just add meat! Having said that, I totally intend on doing another W30 in June, so we'll see how that goes! As for the toast recipe - I have it as a pdf but it won't attach here... I will have to play with the format & see if I can get it to load.
  3. Day 1 was ok actually. Success for me will depend on being organised - you know, food prep and only having compliant stuff in the pantry. Pleased I found this forum though, I need somewhere/someone to hold me accountable so this will be good. Day 2 is coming to an end.... I haven't had nearly enough water and I've been a bit hungry between meals but that's just an early adjustment...
  4. Me too... except it's been 3 years off paleo (excuse: we shifted towns, life got stressful blah blah) but yes, the weight gain! and the feeling awful = ditto. So here we go
  5. My second Whole30 - this is a restart for me. Day 1 was yesterday - Breakfast was 2 poached eggs on a paleo toast I have made for years, no idea where I found the recipe but it is perfect for when you want "on toast" with black coffee. easy/no brainer. I spent the morning on some food prep and baked kumera (sweet potato to anyone not in New Zealand), made a savory beef mince (with celery, garlic, onion, yellow capsicum, herbs), Mel Joulwan's scotch eggs, and made a jar of Chia pudding (chia seeds, coconut milk & vanilla). Lunch was half a kumera with a serving of the savour