From March 15th to April 13th, I will be doing the Whole 30 and recapping my experience every Monday with a post outlining how I'm feeling, what I'm eating, and how it is going overall.
It wasn't until I came to write this post did I realize that I am three weeks into the Whole 30. Not just is time flying, but at this point, it just feels so natural. While I will, I don't even feel like counting the days anymore. This is my new normal...again.
This week I had my first dining out experience since starting the Whole 30. I haven't seen my friend Lauren (who is also Paleo), since last September, so we decided we would get together and catch up over brunch. There was a part of me that wanted to postpone it until after I was done with the Whole 30, but doing so would have meant not getting together until the end of April/May. While the Whole 30 has it's restrictions, the reality is this: Life goes on. There will be brunches, and lunches, and various other get-togethers that will involve food. And if there's one thing in life that I cannot live without, it's good food and good company. The most I can do is research beforehand if possible and make the best choices I can while out.
After said research, we decided on Nice Matin on the UWS. Since I had already reviewed the menu, I decided on the spicy lamb sausage and egg scramble (sans cream), with a side of bacon. While I would have loved a cappuccino, my pomegranate-rose tea was just perfect, and so was the day.
Here is my journal for week three:
Activity Spin workout, weighted leg exercises
Post Workout Slice of turkey breast, Ella's Kitchen pouch
Breakfast Two eggs scrambled, 1/2 an avocado
Lunch Zucchini noodles with ground turkey and pesto
Dinner Oven fried chicken (with almond meal), coleslaw made with olive oil mayo
Activity Jillian Michaels 30 Day Shred (Level 2), 10 minutes on the stationary bike, squats, plank
Post Workout Slice of turkey breast
Breakfast Lox, 1/4 of an avocado, sauteed spinach, coconut milk latte
Dinner Salmon, broccoli and carrots with truffle oil, 1/4 of an avocado, papaya with shredded coconut
Activity PT
Breakfast Sauteed asparagus topped with a fried egg, lox, coconut milk + pumpkin spice "latte"
Post Workout Tuna (I grabbed it out of the fridge thinking it was chicken...)
Lunch Baby spinach leaves topped with the most amazing burger I've ever made, avocado and tomato
Dinner Chicken piccata, broccoli rabe, mashed rutabaga (never again!)
Activity Walking around Midtown count?
Breakfast 2 eggs scrambled and topped with a kale, beef and tomato paste scramble
Lunch Zucchini noodles with tuna and tomato sauce, fried plantains
Dinner Baked fish and collard greens, papaya with coconut butter
Activity More walking around Midtown
Breakfast Scrambled eggs and collard greens
Lunch Zucchini noodles with chicken, mushrooms, and a hot sauce/mayo "sauce"
Dinner Pumpkin soup with sweet potato, carrots, and chicken, papaya and mango with coconut butter
Activity Ballet
Breakfast 2 prosciutto and egg cups, half an avocado
Post Ballet Sliced turkey breast
Lunch Salad with chicken, strawberries, evoo and balsamic vinegar dressing
Dinner Burger with avocado, sauteed mushrooms, tomatoes and lettuce mix
Activity Walking around the city, Central Park
Morning Coconut milk + pumpkin spice latte
Brunch Spicy lamb sausage and egg scramble w/a side of bacon at Nice Matin
Snack 1/4 of an avocado, prosciutto
Dinner Herb roasted chicken, sweet potato, kale, mango and papaya w/coconut butter, strawberries
