So you wake up and all of a sudden your food intake is gonna be different. I was so excited to start the Whole30 today that I didn’t sleep to well.. Lol… I kept tossing and turning and thinking about what I could and couldn’t eat. How silly is that? But after a weekend of less then perfect choices, I am totally ready for it. My stumbling block is going to be breakfast… It is hard thinking of what to eat if you’ve a lifetime of yogurt, granola or something like that behind you. That is no longer an option, so what to choose?
Since I made that delicious almond milk I made a smoothie for our first breakfast. I only read yesterday that smoothies are not encouraged as it is less fulfilling then something you have to chew on. Which is true. But I couldn’t mentally think of anything else this morning so I still went with it. And yes, it is not enough to last until 12 so I’ll be doing a different breakfast tomorrow. And it was good but too light for a breakfast. I was hungry again by 11 am. Not too bad but not ideal maybe. O well, it’s gonna be some trial and error in finding out how to do stuff.
Dinner is somehow easier to think about and while the program tells me to not think of meals in terms of breakfast, lunch and dinner but rather; meal 1, 2 and 3; it still takes some time! It’s as much a mental adjustment as it is food wise. I went grocery shopping and had an enormous pile of fresh produce to take home! So that alone makes me happy!
As you probably know I am a lunch kind of girl, so making lunch was a lot easier. But again, I made it too light. I was planning on adding avocado’s and hazelnuts but halfway through making the salad Tom came home. He was totally ravenous, so I kind of rushed it a bit and forgot half. I think that means some snacking on nuts is gonna be necessary this afternoon! The salad in itself is totally delicious. It’s fresh and summery which is just what you want on a hot hot day like today!
- 150 gr smoked chicken
- saladleaves of your choice
- couple of carrots
- 100 gr strawberries
- 1 orange
- 100 gr raspberries
- few tbsp of olive oil
- 1 tbsp of balsamic vinegar
- juice of half an orange
- Cut the chicken in slices or cubes. Wash the strawberries and cut them in halves if small or quarters if they are bigger. Grate the carrots and squeeze some orange juice over them and set aside until you’re ready to assemble the salad.
- Make the dressing by adding all the ingredients and taste as you go along. Put all the salad ingredients together in a bowl and sprinkle with the dressing.