I can’t believe we are coming to a close on week one. How have you handled this week’s challenges? Are you feeling more comfortable with the program? Experiencing any NSV (non scale victories)?
I’m definitely starting to reap in a few rewards of this program; for the last two nights I have slept really well waking up refreshed and ready to start my day. My stomach is starting to feel less bloated and my brain fog is diminishing.
I did however, wake up with a headache this morning, which is normal and a sign that my body is adjusting to not living on sugar for fuel. Other than that, I am really starting to feel good.
This morning for breakfast, I was SO excited to make scrambled eggs and hash browns while enjoying a cup of coffee with my favorite creamer, Nut Pods (Hazelnut). While the travel wasn’t the end of the world, I do enjoy a hot breakfast and coffee, it’s one of my favorite parts of the day.
For lunch today, I grilled up a chicken breast (shared half with John), tossed some mixed greens with Primal Kitchens Caesar Dressing and added diced tomatoes and avocado, then the chicken. It was a big salad and very satisfying.
Charlie and I made a trek to Whole Foods yesterday. What they heck was going on there? I guess I don’t shop on Sundays there too often but wow, lots of things picked over and lots of Whole 30 compliant items gone. I was hoping to pick up some sugar free bacon and baby spinach…gone. Spiralized veggies…gone. In fact, a entire section of lettuce was empty.
I did, however, grab some coho salmon for dinner, rock fish for later in the week, apples, bananas, strawberries, watermelon and cantaloupe (Charlie’s request), as well as some mixed greens and Primal Kitchens Ranch Dressing and an organic rotisserie chicken. I forgot sweet potatoes and more baby red potatoes, but we do have meals coming from both Blue Apron and Sun Basket this week, so I think we will be covered.
For dinner, I made slow roasted wild-caught Pacific salmon: Oven 325, season fish with salt and pepper. Oil pan, place fish on pan and slow roast for 20 minutes. I prefer my fish on the med-rare side. If you like more done, go for 25 minutes. I also simmered green beans for 3 minutes in salted water at the tail end of boiling baby Yukon Gold potatoes (15 minutes). Toss beans and potatoes with oil, salt and pepper, also threw in some cilantro with the potatoes…I actually enjoyed that combo.
I pulled of the meat from the whole chicken from Whole Foods and while doing so, Charlie grabbed a couple of bites and loved it! Hooray! Another win for the picky child.
To make bone broth, I threw the bones in the Instant Pot and cover it with 8 cups of water, 2 bay leaves, and onion, quartered, 2 carrots, 1 small stalk celery, some peppercorns and a pinch of salt. I would have thrown in fresh herbs if I had them. I set the Instant Pot to soup and set it for 60 minutes. Afterward, I strained and let it cool for about an hour before placing it in the fridge. Now I’ve got broth for soups, sauces and sipping!
Over all, I felt good today. I wish I had planned a workout in, but we were busy taking down Christmas and keeping Charlie occupied, that is just didn’t fit in the schedule. I did, however, treat myself to a Beautycounter No. 3 Balancing charcoal mask and a warm shower…it’s the little things. 🙂