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.
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.
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!
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.
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
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.
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.
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.