CpBatchelor Posted January 23, 2014 Share Posted January 23, 2014 So I am sitting here in the afternoon of Day 2 with a mix of emotionsâ€¦ I am still slightly nauseated... Which started this morning after making myself eat about 1.5 hrs after waking upâ€¦ I tried to eat within the hour recommendation however I could not fathom the smell of food, which has been normal for me. I have never been able to eat shortly after waking upâ€¦ I made myself eat before leaving the house, since I knew that it would be a 45 min commute in to work todayâ€¦ I think that my cold crud that is causing drainage and a nasty cough may have contributed to the nauseated feelings this morning. I am 3.5 liters of water in for the day which is good, that's more than my past normal of about 2.5 by this time of the dayâ€¦ The last liter was consumed before some hot tea when I first started to feel hungryâ€¦ I had (up until yesterday) eaten a morning and afternoon snack which usually consisted of a piece of fruit and a nut butter. Today I did not need the morning snack which was good, but was hungry for lunch at 11:30. However, it's now 2:30 and I am hungry and not sure that I am going to be able to make it until 5:30pm when I will be home from work and able to eat dinner. I have an apple (always keep those at work since I am frequently in back to back meetings, so they are easy to grab on the run from one meeting to another) and a small packet of Whole30 compliant almond butter. Which I think I am going to break into here soon. So I was just curious for those whole are doing Whole30 or have done a Whole30, how long did it take you to figure out your meals so that you did not feel the need to snack? Meal 1: 1/3 of my â€œscrambleâ€ that I cooked up yesterday for Meal 1 thru Friday with a banana with Â½ tablespoon almond butter. Only had 8oz of coffee with coconut milk, which is about 20 ounces less than pre whole30. LOL, nausea did not sit well with coffee this morning. I am still dealing with post travel muscle cramps so I had the banana to help with potassium levels which have always been low for me. Recipe: 2 tbl spoons coconut oil 1 pound ground beef 4 whole eggs 1 whole zucchini 1 whole sweet potato Â½ onion 2 cups spinach Meal 2: Fresh salad of Â½ green pepper, 10 cherry tomatoes, 10 baby carrots, 1/3 cucumber, 4 stalks of celery, with 4oz of baked chicken topped with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. (Yes, I counted since I was curious how much would fit into the mason jar I use for my lunch salads so that the salad does not get soggy.) I am planning on leftovers for Meal 3. I made the Well Fed 2 Italian meat sauce which is in the freezer and sounds delicious with some pork and chicken meatballs over zucchini noodles since it is so cold here in NC today. Link to comment Share on other sites More sharing options...
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