Whole30
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Whole30 – first week

 

Love my veggies.  Photo from Art.com

Love my veggies. Photo from Art.com

Today completes my first week on the Whole30 program and I am in love with vegetables.  Here is a summary of my first week.

PROS:

Sleep:  Sleeping better than prior to Whole30 eating.  Slept very well the first 3 days, and then found myself exhausted upon waking on the 5th day.  Went to bed early that night and slept for 10 hours (very unusual for me!)

Energy Level: Pretty good.  I usually have low energy so can’t say that I am zipping around or feeling especially “high”on energy this week, but then again I am not dragging at all – so feeling positive about this.

Hunger:  Am used to eating 3 meals and 2 snacks daily.  Or on weekends, I just tend to “graze” a lot of the day.  Since I am eating only 3 meals and no snacks, I found I was usually ready to eat my lunch at Noon, and by 6:30 or 7pm when I got home, I was ravenous for dinner.  Since I made some dinners on the weekend, and then had leftovers during the week, I was saved by being able to reheat and serve dinner in less than 10 minutes after I got home.  A lifesaver, or I would have likely eaten anything visible in the refrigerator.

CONS:
Right now, the only con I can see is that I can’t have sugar or bread.  But then, I am only doing this for 30 days, so I can live without them.

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What I Ate This Week:

Breakfast:  I had a fried or poached egg each morning with two strips of bacon (Applegate Sunday Bacon is W30 compliant), and a small bowl of either raspberries or blackberries to go along with it.  On Sunday I made hash browns using a Sweet Potato, and then plopped my “over easy” egg on top and let the yolk become runny all over my hash browns when I cut into it – nice!

Lunch:  I brought a salad to work each day: romaine or butter lettuce, grape tomatoes, cucumber slices, water chestnuts or jicama, and for protein I chose chicken or canned tuna.  I bought a rotiserrie chicken on Sunday and then just used throughout the week.  For dressing I mixed together 2 Tbl of olive oil, 2 Tbl of red wine vinegar, 1/2 tsp. of multi grain mustard and a pinch of Kosher salt.  On Sunday I bought 2 eggplants and 6 zucchini – I sliced all of it, add salt, pepper, onion salt, and a touch of paprika, and grilled it using olive oil and then brought portions each day with my lunch.  Usually ate either a piece of fruit too, depending on how hungry I might be.

Dinner:  Started off the week with making Rack of Lamb on Sunday night using Ina Garten’s recipe with Dijon mustard and balsamic vinegar (W30 compliant) and served with small red potatoes and fresh asparagus.  Since this program would prefer you use Sweet Potatoes rather than white potatoes, I indulged only once this week with the red potatoes.  Every day I brought with me either sliced cucumbers or jicama and 3 tbl of fresh guacamole – bought at Whole Foods and is W30 compliant – either ate it at lunch or in the afternoon if I became too hungry – better to have a healthy snack than end up eating something off the program because I can’t wait while dinner is cooking. I did serve 1/2 avocado several times this week with my dinner – loved it!

 

Ina Garten's Rack of Lamb

Ina Garten’s Rack of Lamb

 

Last night was Baked Salmon with Spinach Aioli (lots of good garlic here) – that was fabulous.  Served it with asparagus and pimento stuffed olives.  Brought in the leftovers for lunch today – YUM!

 

Today's leftover lunch: Baked Salmon w/Spinach Aioli

Today’s leftover lunch: Baked Salmon w/Spinach Aioli

 

Tomorrow I am going to try a Larabar as I will be running around all day and not likely to eat lunch when I should.  Will also bring some nuts and small piece of fruit with me.  Then going out to dinner, but chose an Asian restaurant that I think will give me some good options (and I won’t be staring at the bread basket all night either!)

If you want to join me and get on the Whole30 program, go here.

Would love to hear if you have already done the Whole30, in progress, or JUST thinking about it!

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