Whole30 Week 3

Day 15

I am halfway done but it feels like I still have a long way to go.  Sigh.

I was going to go to the commissary today but with the eclipse I decide to wait until tomorrow. I look through the fridge to make sure I have enough compliant food to get me through the day.  Should be okay.  I am feeling quite lackluster about food these days anyway.

Day 16

I am so not in the mood to deal with grocery shopping.  All that temptation but it has to be done. I am tired and crabby and the return of triple digit heat is not helping.  On my drive to the commissary I have a little talk with myself. (Hopefully the other drivers just think I am on a hands free phone.)  I remind myself that it is just hormones going crazy and hopefully in a few days I will be back to feeling “normal”.  The only really critical task that has to be done today is shopping.  Dinner can be leftovers with a bag of salad and there are some Trader Joe’s meatballs in the freezer if something more is needed.

Lunch, I felt sort of snackie: snow peas and guac, hb egg, macadamia nuts and cold soup.

I give myself permission to take the rest of the day off.  I can color or work on the puzzle, watch a movie, take a nap.  The sky is the limit!

Day 17

Food prep day.  Happily I am feeling a bit better so the task doesn’t feel so onerous. I make the quiche of the week.  I use the kale and ground pork already prepared from the freezer.  I add a grated carrot for color and extra nutrients.  I found a half a bag of already cooked shrimp in the freezer and made a simple shrimp salad: finely chopped onion and celery, a bit of mayo and some dill.  I am looking forward to having something different for lunch.  I feel like I have eaten a ton of meat lately.  This reminds me to thaw some chicken for later this week.

Day 18

No “tiger’s blood” for me these days.  I didn’t really think healthy eating would be able to trump crazy peri-menopausal hormones.  I remind myself of my goals:  stop snacking, less sugar. I am accomplishing both these days.  I do wonder if I am still losing weight though.  I decide to add more vegetables to my meals and less sweet potatoes and yams.

B: quiche, four olives and a banana

L: shrimp salad, snow peas and an apple

D: leftover pot roast, the last spoonful of mashed sweet potatoes and roasted cauliflower

Day 19

I made myself a batch of “Melissa’s Chicken Hash”  for lunch today and found myself wondering if I would eat this if I wasn’t on the Whole30.  Hmmm.  Aside from limiting snacking and desserts (I have a plan!) I haven’t given much thought  about how I want my meals to look post Whole30.  I want to eliminate processed foods for the most part.  But I think I am okay with eating just about anything if I make it myself.  I started buying heritage flour that is grown and minimally processed locally.  I am adding more organic items to our diet all the time.  As long as I continue to incorporate more veggies into my meals I will consider it all good.

Day 20

B:  quiche and roasted cauliflower

L: 1/2 can of tuna in olive oil with 1/2 an avocado, last 4 oven fries, snow peas, an apple and some cashews

D: grilled salmon, grilled asparagus, homemade coleslaw

Took my photography class today, hardly thought about the Whole30 at all.

Day 21

I had my first cheat today. I chewed 1/2 a piece of sugar free gum during bowling.  I just needed it. Banish me from the Whole30 Hall of Fame.


This picture is from my photography class. My instructor called this “Chipotle Art”.  Where you take a picture of something ordinary and make it black and white and voila, art. 🙂  I was working on depth of field with this one.

The class left me very excited about taking photos. I know there is a lot more to learn but at least I know enough to be able to use full manual mode and have a better shot at getting what I want to see to appear on the end product. (Did you get the pun?  “Better shot”, haha!)

Onto to week 4 with a decidedly diminished lack of enthusiasm for food.

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