Whole30 Days 3 and 4 – and a lesson in label reading.

Happy Monday, everybody! Welcome to another week. I’m back to work today after having five days off, and with the recent holiday season it will also be my first full five day week in…a while. Ouch.

But with that, let’s recap my weekend for those of you who are interested. Saturday started off at 0330 and for whatever reason, that day I was really feeling it. Kevin and I did our usual morning devotions and were able to spend some time together before he headed off to work and I was able to get some writing done before making myself breakfast. The whole time I was feeling sluggish and groggy – more so than usual – so I hauled myself back upstairs for a nap.  The upside to the day? Kevin had off on Sunday so I knew we’d be able to sleep in until 0600. Hallelujah!

My Day 3 Eats

Breakfast, 0630: Because I was feeling so out of it I couldn’t come up with anything fancy for breakfast. I had soft boiled eggs ready to go in the refrigerator (ok, confession: they were supposed to be hard boiled eggs but I REALLY undercooked them), along with some roasted sweet potatoes, so I heated up the sweet potato, sauteed some baby spinach, and served the soft boiled eggs on top. Again, not fancy, but it worked for awhile…

Snack, 1000: I was priding myself on the fact that I hadn’t felt the need to snack on days 1 and 2, but between the early nap and the somewhat lacking breakfast I was starving at 1000. I wanted to keep it simple so I grabbed some celery sticks and about 2 tablespoons of almond butter for a quick protein hit and was good to go.

Lunch, 1200: For lunch I heated some shredded mexican chicken (chicken breasts cooked in a crock pot with a bunch of mexican spices and pulled about once cooked) and topped it with a dollop of guacamole and some fresh salsa, with some raw baby carrots and sugar snap peas on the side.

Dinner, 1730: After Kevin got home we needed to run a few errands and I didn’t plan very well, so I was starving by the time we got back home. Fortunately we still had some pre-cooked chicken breasts in the fridge and I had the makings for cauliflower fried rice. Once I got the rice started I realized it was exactly what I was craving, and dinner turned out to be so delicious (and easy!) that it completely turned my mood around.

whole30_day3_chicken_and_rice

Day Three Overall: Aside from my somewhat sluggish morning the day ended on a high note. I did have a couple of bad cravings for junk food in the afternoon but I think that was mostly because I was tired and hadn’t really thought about what to do for dinner in advance. Once I started cooking I perked up and the cravings went away.

We went to bed at 2130 and I slept for almost eight full hours, which was. Absolute. BLISS. I woke up when the alarm went off at 0600 on Day 4 and felt like I had a new lease on life. I bounded out of bed to make coffee and after our morning devotions Kevin made breakfast while I showered and dressed for church. And this is where our lesson in label reading comes in.

It is amazing how companies can sneak in nasty ingredients to something you’d never think about. For example – the cans of diced tomatoes in the grocery store? You’d think you were getting nothing but tomatoes, and maybe some water…but did you know that most of the brands include sugar?? Or take many varieties of Almond milk – the majority of them (even the unsweetened ones) include soy. There’s even soy lecithin sneaked into herbal teas! It’s ridiculous, frustrating, and really really annoying. And what we learned on Sunday morning was that the ingredient list of our beloved green Tabasco sauce includes cornstarch – which is no bueno.  While the red Tabasco is made up of only three ingredients: distilled vinegar, red pepper, and salt, the milder green Tabasco, in addition to the cornstarch, includes the additives xanthan gum and ascorbic acid. Bummer! The moral of the story? Read your labels – before you buy or cook!

My Day Four Eats:

Breakfast, 0830: While I was getting ready for church Kevin heated up our roasted sweet potatoes in some ghee and while they were cooking, he scrambled some eggs with onion, pepper, leftover mexican shredded chicken, and sauteed spinach. He served the eggs atop the roasted sweet potatoes for a deliciously sweet and savory mexican inspired breakfast.

whole30_breakfast

Lunch, 1200: We kept our lunch relatively simple – I made a huge salad with spinach, butter lettuce, red bell pepper, carrot, celery, cucumber, zucchini, cherry tomatoes, pine nuts, and jicama. I had grilled chicken on my salad and Kevin had a hamburger patty, and we both had a side of kimchee for some healthy probiotics.

Dinner, 1615: We ate dinner earlier than usual due to the fact that we’re starting a course through our church. The session was scheduled from 1700-1900 and neither of us wanted to wait that late to eat, so we ate a little something and packed some macadamia nuts and larabars in case we needed a snack.

Snack, 1830: We had a short break during our class and I have to admit that even though I wasn’t hungry, I ended up eating a few pecans and macadamia nuts. Note to self: work on only eating when you’re hungry, not just for the sake of eating.

Day Four Overall: Hands down the best part of my day was waking up after eight hours of sleep feeling refreshed and well-rested. I haven’t been sleeping well lately, so that alone started the day off on a high note. Added to that I had no major cravings, wasn’t cranky at all, and The Husband and I spent the afternoon prepping our food for the week, Day 4 was a winner indeed!

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