Jeanni Hall Posted February 2, 2016 Share Posted February 2, 2016 This first day of my logging. I started whole thirty officially yesterday. I'm actually looking forward to being more adventurous with my food... yes... i realize most people will think this is restrictive, but compared to my past few years, this is a smorgasbord! Suffice it to say, I've spent the past several years being actively afraid of food. I was having some serious stomach problems and was on a highly restrictive diet called the FODMAP diet (I LOVE That a shopping list was available with fodmaps greyed out on the site, by the way.) I'm not sure I really needed to be on it though - I do have some sensitivity to a few things, but those have been improving with digestive enzymes. I'm betting that what I needed was to be doing the Whole30. I'll spill the long crazy story when i have more time. Anyway, yesterday wasn't the best day because i actually only had 2 meals - Weekends are the worst for me as far as staying on an eating schedule, but they were compliant, at least. Day 1 Meal 1 - 2 eggs scrambled in ghee, steamed root veggies mix. Meal 2/3 - 1 large boneless chicken thigh, grilled with coconut oil (which doesn't work so good for non-sticking a grill, just FYI for anyone wondering), 3 small steamed white (creamer) potatoes, and the rest of the plate filled with steamed brussels sprouts, with a thumb sized portion of ghee and a bit of salt melted over both the potatoes and brussels sprouts. Finished with about 1/4 cup of mixed berries (defrosted from an organic frozen mix. delish!) I felt a little hungry later in the evening, but really wanted to avoid eating too close to bedtime, so I just drank a cup of herbal tea instead. Peach... mmmm. And onto today! Day 2 I woke up a bit too late for making anything cooked for meal 1, but I had a plan in place for that, because I can almost guarantee that for at least the first few weeks, that's going to be my modus operandi. Morning and I don't get along. It's because I am chronically excessively under-slept. I know that... and it's part of what I've determined will be fixed as part of this program. I'm going to bed by midnight every night. That sounds late, I know... but since 3 am or even 4 am are not unusual for me, and I get up at 8 or 8:30, trust me, midnight is a HUGE improvement. My goal will be to get up around 7:30 so I can have breakfast while i feed the puppies and stuff. So that gives me 10 minutes to finish this and finish up the last few dishes from the mess i made (more on that in a minute). Meal 1 - Epic Beef with Apple Bacon bar and a packet of naked sun-dried nuts & raisins. This was a big punch of salt first thing in the am with that epic bar - but it wasn't bad. It was the first i'd ever had... I didn't hate it. Although i was a bit leary of the apple. Apples have historically killed my stomach.. but this was fine. Yay! Meal 2 - A HUGE salad with mixed greens (romain, spinach, spring greens & baby kale), avacado, 2 boiled eggs, tomatoes, cucumber, celery, green olives. I put olive oil and unfiltered apple cider vinegar on it for dressing. I love avocado in salads.. omg. The mouth feel of it is just so decadent to someone who's been eating low-fat/no-fat for years and years. Tonight was the night of my big prep cook. I used the week 1 plan from Well-Fed and made the following: roasted chicken thighs, browned ground beef, a pork roast (still in the slow cooker overnight), a big pot of chocolate chili, roasted spaghetti squash, roasted sweet potatoes, steamed green beans, steamed broccoli, steamed zucchini and home-made mayo (although i only had heavier olive oil, so i'm not certain i LOVE it, but i may stop and buy some lighter stuff tomorrow and remake that). I also decided to roast some cherry tomatoes with a bit of olive oil, and boil a dozen eggs. It really only took about 2.5 hours or so. I'm truly surprised, and I have EASY food options all week! Plus I also have a bunch of fruit and salad fixings in the refrigerator. In the midst of that cooking frenzy, I ate my meal Meal 3 - Oven roasted chicken thigh, steamed green beans with leftover root veggies added to them, roasted spaghetti squash. I put a bit of the olive oil/chicken juice from the pan i roasted the chicken in over my spaghetti squash at the last minute, because I was afraid i didn't have enough fat in the meal. That ended up adding some really nice flavor. Finished my night with some blueberry herbal tea. I'm running a few minutes late for bed... but that's a good start on the logging. And tomorrow meal 1 is going to be some roasted pork and an egg scrambled in ghee with some roasted tomatoes, I think! YUM! Link to comment Share on other sites More sharing options...
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