*For the purposes of today's post, and since Week One began on Tuesday, I am considering Week One to be Tuesday-Sunday. So...not really a full week. But future posts will follow the weeks as Monday-Sunday. Got it? Good!
I bought an OVERWHELMING amount of groceries on the Sunday prior to starting my Vegetarian Whole30. What was even more overwhelming was my grocery bill. After having spent my entire future child's college fund (I...don't actually have one of those) at Whole Foods, the grocer had to resuscitate my limp body off of the cold stamped concrete floor.
Note to self: Do not buy an extensive amount of groceries at Whole Foods unless you are:
a) a wealthy doctor
b) a wealthy laywer, or
c) Kanye.
And in all fairness, I did buy some stuff for Jon (about 1%) and some staples to have in my pantry for the rest of the run (about 3%), so there's that. At least I can take comfort in the fact that I was buying Whole(some) Foods.
Yeah, I'll see you next week Kroger.
While we're on the subject of glowingly beautiful makeup-less photos of Kim, here's a before picture, taken on the morning of Day 1 of my Vegetarian Whole30:
Yes, believe it or not, #IWokeUpLikeThis. Get in line boys, you're going to have to fight Jon for this hot piece. Is that a perm on one side of my head? Did I get half of a perm over the weekend? High five, self.
So that was me in all my radiant glory on Day 1. Here's what each day looked like for me in terms of food/exercise:
Day 1
Meal 1**: 3 eggs scrambled with some full fat canned coconut milk, and extra virgin olive oil-sauteed mushrooms (I'm lately obsessed with the textures in cremini and shiitake 'shrooms), onions, and spinach, topped with 1/4 avocado + a side of strawberries and coffee with coconut milk.
**The Whole30 book It Starts with Food advises readers not to refer to meals as Breakfast, Lunch, and Dinner, but rather as Meal 1, Meal 2, and Meal 3 in order to break us of our habits and establish a better relationship with our food. Frankly, I find this to be a load of balarky, but what the hell, I'll play along.
Meal 2: vegan cream of broccoli soup (I added salt and oregano because, while good, it certainly needed extra spice) + not pictured, a side of carrots and a hard boiled egg
Meal 3: veggie burger patty (vegetarian, gluten free, and legume free), topped with my quick weeknight guacamole + a side of Will's Yam Fries and steamed broccoli with ghee
Snack: cashews and sparkling water with cranberries (my mocktail substitute for drinking wine while cooking. I think I'll just forgo the cranberries next time, or use a sweeter fruit addition, like blueberries. The cranberries didn't really add anything.)
Workout: 30 minute leg/cardio circuit routine, done before work
Day 2
Meal 1: same as previous
Meal 2: roasted fennel asparagus, & red onions with parmesan & hard-boiled eggs (I subbed nutritional yeast for the parmesan and olive oil for the canola oil in the recipe)
Meal 3: same as previous
Snack: cashews and a plum
Workout: 60 minute hot yoga sesh, done after work
Day 3 .... Okay, I just started to get incredibly bored typing all of this, which means you're probably starting to get incredibly bored reading all of this. Essentially, my breakfast was the same every day (except for Saturday do to scheduling convenience and Sunday because I was ready for something different).
Here's a snapshot of my week one meal spreadsheet (are you even the least bit surprised I have a spreadsheet.):
Other dinners included:
1) these zucchini noodles with pesto (subbing nutritional yeast for the parmesan) + a side of roasted eggplant and yellow squash
2) sauteed diced eggplant, mushroom, and onion tacos in a romaine shell, topped with avocado and tomatoes + a side of sauteed asparagus
I rotated the same dinners and lunches throughout the week, and treated myself to lunch at Green Seed Vegan on Saturday (more on that later).
Also, the Whole30 gurus advise against snacking - which to be honest, the meals I'm eating are so dang filling, I don't really have a desire to snack. However, on days I work out, or on days that I attend a social gathering of some sort, I allow myself a small handful of cashews, and maybe some fruit!
I can unequivocally say that every single meal I made was not just fine, passable, or good, but something I thoroughly enjoyed and will make in the future. I do confess though, that the majority of what I made were meals I have made before or just slightly tweaked for my Whole30. In other words, I played it pretty safe. But it worked for me! My intent for this week is to branch out a little and try some new recipes.
And I know you're probably thinking "damn girl, that's a lot of eggs!" Okay, I'm thinking "damn girl, that's a lot of eggs!" BUT. Prior to Whole30, I was eating 2-3 eggs per day, and now I'm eating 4, so it's not that big of an increase. And everything in It Starts with Food says if you are otherwise healthy and following the plan correctly, your cholesterol should not be affected by an increase in eggs, unless you at risk for high cholesterol/heart disease. My mother seems to think that due to family genetics I am at risk, so I scheduled an appointment to get my cholesterol tested the day after I end my Whole30 program. I will report back with the results!
It's killing me not to be able to weigh myself. I contemplated having Jon weigh me and giving me clues to the number but then I realized I'd rather eat my own hair than step on a scale with Jon in the room. I didn't realize what an addiction I had to the scale. Every morning I'm like, "If I just took a teeny tiny step on...." So far I've managed to stay away. We'll see.
The other thing that's killing me is not being able to drink wine while cooking. Or in general really. I was running errands in my old 'hood during my lunch break one day last week (I hadn't eaten yet), and I stopped by Trader Joe's to grab a few things for dinner. I allowed myself about 20 seconds to stare longingly at the wine sampling station while feeling sorry for myself. Then I put on my big girl panties and got over it (sort of).
But by far the most difficult challenge presented itself to me over the weekend: staying Whole30 compliant in social settings. This started with the lunch I had out with my friend at Green Seed Vegan. Even at an all vegan restaurant, I was faced with difficulties. Then that afternoon I attended a UH tailgate and football game and thought I was literally going to die if I didn't have a beer + a giant plate of loaded nachos. But I refrained. This was probably the single most difficult moment for me. Then on Sunday I attended my friend's birthday pool party. This was the least difficult situation because, a) she made plenty of awesome Whole30 snacks, and b) I brought my own feaux-jito to sip on the whole time, which was actually pretty great. But to be honest, I really really REALLY wanted to grab the nearest pitcher of sangria and just drown my face in it.
Overall though, I feel good. The quality of sleep I am getting is great (though
I do dream about a different non-Whole30 food every night, which I find hilarious), and my energy levels are decent (I cut my coffee intake in half, and that has been an adjustment). I don't feel too different,
except I'm not experiencing any food or alcohol hangovers- always a
plus. My face broke out this week, which is pretty common with the first week of a detox, so I'm not too concerned about it. And I am starting to see physical differences. My face is
thinning out a little, and my gut appears smaller (whoop!). So with the exception of social situations and eating out, so far the program has not been too difficult. Looking forward to week two!
And all of the eggs.
I bought an OVERWHELMING amount of groceries on the Sunday prior to starting my Vegetarian Whole30. What was even more overwhelming was my grocery bill. After having spent my entire future child's college fund (I...don't actually have one of those) at Whole Foods, the grocer had to resuscitate my limp body off of the cold stamped concrete floor.
a) a wealthy doctor
b) a wealthy laywer, or
c) Kanye.
And in all fairness, I did buy some stuff for Jon (about 1%) and some staples to have in my pantry for the rest of the run (about 3%), so there's that. At least I can take comfort in the fact that I was buying Whole(some) Foods.
While we're on the subject of glowingly beautiful makeup-less photos of Kim, here's a before picture, taken on the morning of Day 1 of my Vegetarian Whole30:
So that was me in all my radiant glory on Day 1. Here's what each day looked like for me in terms of food/exercise:
Day 1
Meal 1**: 3 eggs scrambled with some full fat canned coconut milk, and extra virgin olive oil-sauteed mushrooms (I'm lately obsessed with the textures in cremini and shiitake 'shrooms), onions, and spinach, topped with 1/4 avocado + a side of strawberries and coffee with coconut milk.
Meal 2: vegan cream of broccoli soup (I added salt and oregano because, while good, it certainly needed extra spice) + not pictured, a side of carrots and a hard boiled egg
Snack: cashews and sparkling water with cranberries (my mocktail substitute for drinking wine while cooking. I think I'll just forgo the cranberries next time, or use a sweeter fruit addition, like blueberries. The cranberries didn't really add anything.)
Day 2
Meal 1: same as previous
Meal 2: roasted fennel asparagus, & red onions with parmesan & hard-boiled eggs (I subbed nutritional yeast for the parmesan and olive oil for the canola oil in the recipe)
Snack: cashews and a plum
Workout: 60 minute hot yoga sesh, done after work
Day 3 .... Okay, I just started to get incredibly bored typing all of this, which means you're probably starting to get incredibly bored reading all of this. Essentially, my breakfast was the same every day (except for Saturday do to scheduling convenience and Sunday because I was ready for something different).
Here's a snapshot of my week one meal spreadsheet (are you even the least bit surprised I have a spreadsheet.):
Tuesday
|
Wednesday
|
Thursday
|
Friday
|
Saturday
|
Sunday
|
1
M1: 3 eggs, mushrooms, spinach, onions, avocado + strawberries
M2: cream of broccoli soup + hard boiled egg, carrots
M3: paleo veggie burger, avocado, sweet potato fries, broccoli
Snack: cashews, sparkling water
with cranberries
Workout: circuit: legs/cardio-AM (30 min) |
2
M1: 3 eggs, mushrooms, spinach, onions, avocado + strawberries
M2: roasted fennel, asparagus, & red onions w/ hard boiled egg
M3: paleo veggie burger, avocado, sweet potato fries, broccoli
Snack: plum, cashews
Workout: yoga-PM (60 min)
|
3
M1: 3 eggs, mushrooms, spinach, onions, avocado + strawberries
M2: cream of broccoli soup + hard boiled egg, carrots
M3: Zoodles w/pesto + roasted eggplant & yellow squash & an apple
Snack: cashews
Workout: circuit: arms/abs-PM (30 min) |
4
M1: 3 eggs, mushrooms, spinach, onions, avocado + strawberries
M2: roasted fennel, asparagus, & red onions w/ hard boiled egg + a plum
M3: eggplant, mushroom, onion tacos in romaine + guac and green apple
Workout: cardio-PM (30 min) |
5
M1: paleo veggie burger with a fried egg and sweet potato, onion, squash hash
M2: Green Seed Vegan
M3: 3 eggs, mushrooms, spinach, onions, avocado +plum
Workout: OFF
|
6
M1: 3 eggs over a bed of sauteed spinach and onions, topped with cherry tomatoes + avocado, raspberries
M2: roasted fennel, asparagus, & red onions w/ hard boiled egg + an apple
M3: eggplant, mushroom, onion tacos in romaine + guac
Snack: fruit, veggies, and guac at friend's bday party
Workout: circuit: full body-Afternoon (30 min) |
1) these zucchini noodles with pesto (subbing nutritional yeast for the parmesan) + a side of roasted eggplant and yellow squash
2) sauteed diced eggplant, mushroom, and onion tacos in a romaine shell, topped with avocado and tomatoes + a side of sauteed asparagus
Also, the Whole30 gurus advise against snacking - which to be honest, the meals I'm eating are so dang filling, I don't really have a desire to snack. However, on days I work out, or on days that I attend a social gathering of some sort, I allow myself a small handful of cashews, and maybe some fruit!
I can unequivocally say that every single meal I made was not just fine, passable, or good, but something I thoroughly enjoyed and will make in the future. I do confess though, that the majority of what I made were meals I have made before or just slightly tweaked for my Whole30. In other words, I played it pretty safe. But it worked for me! My intent for this week is to branch out a little and try some new recipes.
It's killing me not to be able to weigh myself. I contemplated having Jon weigh me and giving me clues to the number but then I realized I'd rather eat my own hair than step on a scale with Jon in the room. I didn't realize what an addiction I had to the scale. Every morning I'm like, "If I just took a teeny tiny step on...." So far I've managed to stay away. We'll see.
The other thing that's killing me is not being able to drink wine while cooking. Or in general really. I was running errands in my old 'hood during my lunch break one day last week (I hadn't eaten yet), and I stopped by Trader Joe's to grab a few things for dinner. I allowed myself about 20 seconds to stare longingly at the wine sampling station while feeling sorry for myself. Then I put on my big girl panties and got over it (sort of).
But by far the most difficult challenge presented itself to me over the weekend: staying Whole30 compliant in social settings. This started with the lunch I had out with my friend at Green Seed Vegan. Even at an all vegan restaurant, I was faced with difficulties. Then that afternoon I attended a UH tailgate and football game and thought I was literally going to die if I didn't have a beer + a giant plate of loaded nachos. But I refrained. This was probably the single most difficult moment for me. Then on Sunday I attended my friend's birthday pool party. This was the least difficult situation because, a) she made plenty of awesome Whole30 snacks, and b) I brought my own feaux-jito to sip on the whole time, which was actually pretty great. But to be honest, I really really REALLY wanted to grab the nearest pitcher of sangria and just drown my face in it.
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