Friday, July 5, 2013

Whole30, weeks 2-3

Okay, nearing the end of the Whole30 here (last full day is TODAY!), and realized I haven't posted anything about it in a while. It doesn't feel like an unusual thing any more, more like "this is how we eat" -- hence, I stopped logging what I ate every day. That said, I really miss a couple of things and can't wait to reintroduce them, starting as soon as tomorrow. (I'm looking at you, beer and hash brown potatoes).

Wrap-up post to follow. Meanwhile, here's some data for anyone considering a Whole30.

Week 2: Some days of grumpy. It passed after a few days, but not sure whether that was finally getting enough sleep, stepping up the carbs, or just the tincture of time. PMS? I never have mood problems related to this, but I did have more noticeable cramps than usual, so perhaps that's a component. Still good food, even energy, little to no need to snack.

Week 3 (beginning): We're pretty much figured out what to eat. I don't really feel deprived, except I really would like a good beer. We got an immersion blender, so we had fun with making smoothies. They're pretty awesome. Don't worry, we don't actually do these every night.

Week 3/week 4: Stopped keeping track of every meal. It's all good, we're still doing it, but pretty much more of the same going on here.

The details:

Day 10 (the rest of it):
Pre-race snack: 1/2 Larabar, carrot
Post-race: Ginger kombucha, 1/2 Larabar
Dinner: Seward Cafe BBQ chicken, coleslaw, kale. Not convinced this was fully Whole30 compliant, but it was pretty close. Then some raw beet salad from the Seward Coop. Yum.

Day 11:
Breakfast: 2 egg omelet with 1/2 roasted red pepper, 1/2 tomato, Kalamata olives, spinach. Black coffee
Snack: 1/2 Epic Bar (those are weird), sunflower seeds, coconut, black coffee
Lunch: Salad with greens and spinach, 1/2 roasted red pepper, and tuna salad, carrots, banana with almond butter
Snack: 1/2 Larabar, sunflower seeds
Dinner: Taco salad (lettuce, ground pork sauteed with onions and spices, lots of homemade guacamole), fried plantain (fried in coconut oil; SO GOOD), a little later we made fried sweet potato rounds (microwaved a sweet potato, cut into 1 cm thick sections, fried in coconut oil) and ate them with the rest of the guac.

Sleepy in the middle of the afternoon at a meeting, which hasn't happened so far on Whole30. I mostly blame a week of being short on sleep. A little grumpy. Made a point of going to bed early, though sleep was interrupted by a spectacular thunderstorm around 3:45 am.

Day 12:
Breakfast: 3 egg omelet with tomato, mushrooms and kale, with tahini on top (Seward Cafe). Black coffee.
Snack: Macadamia nuts, coconut flakes, black coffee
Lunch: Salad with greens and spinach, 1/2 roasted red pepper and chicken salad, carrots with almond butter
Snack: More mac nuts and coconut
Dinner: Beef stew with ancho chile sauce, carrots and potatoes, modified from a recipe in Rick Bayless' Mexican Everyday (oops, husband didn't realize potatoes were off the W30), eaten on cabbage leaves.

A grumpy day. I thought "Kill All The Things" was week 1? I'm blaming it on cumulative sleep deprivation.

Day 13:
Breakfast: 2 egg omelet with kalamata olives and spinach, steamed cauliflower, black coffee
During run: 6 dates, 1/2 Larabar
Post-workout: 1/2 Larabar, coffee with almond milk, roasted eggplant, red pepper and onions, a little homemade sausage, sweet potato hash
Lunch: Leftover beef stew on cabbage leaves
Dinner: Out at Barbette. Yum! Oysters, salmon Nicoise salad, Steak Helene with kale, tomato, and sunchoke. Then blueberries and kombucha.

13 mile run in the rain and mud. Still a little grumpy. Trying to step up the carb intake.

Day 14:
Breakfast: 2 egg omelet with mushrooms and tomato, kale chips (with lard), 1/2 sweet potato, black coffee.
Lunch: Seasoned ground beef and pork with turnip greens and spinach, sauteed carrots and cauliflower with ghee and chives
Snack: Pistachio nuts, coconut flakes, carrot with almond butter
Dinner: Five Guys hamburger, bunless, double meat, with mushrooms, fried onions, lettuce, tomato, jalapenos, mustard. No peanuts or fries this time. Brought along some pistachios and coconut, and that helped with the starving-must-eat-peanuts phenomenon.
Snack: Blueberries, almonds, coconut flakes with coconut milk over the top. Yum.

Slept in this morning. Finally feel decently well rested!

Day 15:
Breakfast: 2 egg omelet with mushrooms, roasted tomato, kale chips (with lard), 1/3 avocado, black coffee
Post-workout: Banana with almond butter, a few plantain chips, black coffee
Lunch: Salad with spinach, tuna salad (tuna in olive oil, homemade mayo, celery, green onion, apple), 2/3 a small avocado, and homemade vinaigrette. Cucumbers, carrots, a few sunflower seeds
Dinner: Salmon in green pipian sauce (from Rick Bayless' Mexican Everyday), with steamed cauliflower
Snack: Smoothie with banana, blueberries, coconut milk. A bite of coconut butter

Ran 5.4 miles. Hot (okay, 75 degrees) and sunny! Made kombucha. We'll see how that turns out...

Day 16:
Breakfast: 2 egg omelet with mushrooms, 1/4 roasted red pepper and green onion. Half an apple and half a sweet potato. Black coffee
Post-workout: Banana with almond butter, plantain chips, sunflower seeds, black coffee
Lunch: Salad with spinach, tuna salad, avocado, roasted red pepper, and homemade vinaigrette. A hard boiled egg. Cucumbers, carrots, a few pistachios.
Dinner: Happy hour at Acadia! Fried sweet potatoes, bowl of Ted's Big Red Chili, a glass of grapefruit juice/seltzer water. I do miss beer.
Snack: Smoothie with banana, frozen strawberries, coconut milk. We're diggin' the new immersion blender.

Ran 4.2 mi. Cooler and breezy.

Day 17:
Breakfast: 2 egg omelet with mushrooms, kale chips, 1/2 avocado, black coffee
Post-workout: Hazelnut milk latte (iced) from Peace Coffee, banana with almond butter.
Lunch: Salad with spinach, tuna salad (tuna, homemade mayo, snow peas, green onion, green grapes), avocado, and homemade vinaigrette. Cucumbers, carrots, a few pistachios
Snack: Macadamia nuts, coconut flakes
Dinner: Taco salad: Spinach, chorizo, homemade guacamole. Plantains fried in coconut oil.
Snack: Smoothie with banana, almond butter, coconut milk, cocoa

Day 18:
Breakfast: 2 egg omelet with mushrooms and 1/2 roasted red pepper, 1/2 sweet potato, black coffee
During run: About 12 dates, 6 S-Caps, a ton of water
Post-workout: 1/2 sweet potato, 2 egg omelet with tomato, kale, and kalamata olives, with tahini on top (Seward Cafe FTW!), black coffee
Lunch: Salad with spinach, tuna salad (tuna, homemade mayo, snow peas, green onion, green grapes), roasted red pepper, and homemade vinaigrette. Pistachios. Still pretty full from post-run meal.
Snack: Cucumbers and carrots, a few pistchios.
Dinner: Deconstructed fish tacos: fried cod (breaded in almond flour), guacamole, fresh tomatoes, lettuce.
Second dinner (because I had surgery the next day and couldn't eat after midnight): Nicoise-ish salad with lettuce, fried chicken, green beans, olives, anchovies, hard boiled egg, lettuce, homemade vinaigrette.

Ran 15.2 hot, slow miles

Day 19:
No breakfast, because of surgery
Late morning: 2 egg omelet with roasted red pepper and mushrooms, black coffee.
Lunch: I can't remember. I think a salad.
Late afternoon: Hamburger patty, asparagus with lemon and ghee
Dinner: Pulled pork shoulder on fresh spinach, tomato
Snack: Coconut butter, a few pistachios

Day 20:
Breakfast: 2 eggs, kale chips, sweet potato hash, black coffee
Lunch: Carnitas, sauteed pea greens with a little fish sauce
Snack: Plum, kombucha
Dinner: Italian sausage with peppers, onions, and tomato sauce, over zucchini noodles.
Snack: Strawberry-banana smoothie with coconut milk

Day 21:
Breakfast: 1.5 egg omelet (egg + a leftover egg white) with mushrooms and roasted red pepper, black coffee.
Post-workout: Fried plantains, small piece of sausage
Lunch: Salad with lettuce, fried chicken, avocado, tomato, homemade vinaigrette
Dinner: Salmon roasted in ghee/coconut oil, spicy curry cauliflower and snow peas
Snack: Pistachios, strawberries with coconut milk

Ran 4.2 miles. Felt great post surgery!

Day 22:
Breakfast: 2 egg omelet with mushrooms, roasted red pepper, and green onion. Steamed cauliflower, black coffee.
Snack: Macadamia nuts, black coffee
Lunch: Salad with spinach, tuna salad (tuna, homemade mayo, celery, green onion, green grapes), roasted red pepper, and homemade vinaigrette. Carrots and celery with almond butter. Cucumbers. Pistachios.
Dinner: Chicken legs roasted in coconut oil with roasted onions, parsnips, and carrots. 

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