My 1st Experience
with the Whole30 Program and Paleo eating
Day 27 - October 3rd, 2013
Today was a busy day at work and I handled it very well. Well... actually I tend to handle busy days better and boring days always anyways, but I think this time I made it a bit better. Less stressed, more communicative. Especially more communicative. I guess it may be all part of having energy levels and mood 'fixed'. Anyway, I felt good.
We also continued to receive the testimonials of the people in our group who are finishing their program. It's so great to see this! I even shared a few with my 2 friends who are willing to take the challenge with me next week. For some little extra motivation, you know... ;o)
Today I had eggs on my first meal again, but not just the scrambled eggs with only a bit of other stuff. Today I actually had other stuff topped with eggs. Or, to me more specific, I had garlic-bacon collard greens, topped with 2 fried eggs. It was delicious.
For my coffee, Linizzio Lungo roast.
For lunch, I brought food from home again. I had 2 containers that I heated/prepared separately and then put together on a plate. In the first container I had left over chuck steak (with the green pepper and onion sauce), which I only needed to heat. On the other container I brought some cooked beets, raw green beans and raw tomatoes, seasoned with olive oil, fennel salt and black pepper. This one I had to steam in the microwave, with the container lid on. The mix was good. Maybe too much beets, but was still fine.
To drink, lemon water.
At night, we had Curriculum Night at my kid's kindergarten, so after leaving the school late, we decided to eat out. We went to Coho Café in Redmond and I started to look at all of the menu items trying to find one for me. I ended up ordering a Ceviche Tostada Salad, but without the tortillas. She then added some mixed green where the tortillas would go and I ended up getting a Ceviche Salad. It was beautiful and yummy. The salad had mixed greens, chile-lime marinated shrimp, crab and calamari, avocado, tomato and cilantro
To drink, a San Pellegrino.