Paleo week one started last Sunday, so I’m going to be doing weekly re-caps of what I ate throughout this 30 day challenge. Below is what I ate between Sunday April 7-Saturday April 13.
How I’m feeling: The first day was pretty easy since I woke up late and just kept eating all day long, and prepping for the week ahead. The second day I had a small annoying eyeball headache all day, and it wasn’t enough to take a pill, but it was just there and noticiable. I also had a bit of a craving this day. That night I had a “nightmare” that I cheated on paleo and had a cadbury creme egg while I was DRIVING TO CROSSFIT… In my dream I was thinking “Oh NO, I have to record this in my book that I cheated on just the second day and this dumb egg doesn’t even taste that good“. So that’s that.
The rest of the week I’ve felt pretty mellow, yet alert and no cravings. Which I’m thankful for. Overall I feel pretty good. I don’t get full when I finish my meals, but I am more satisfied than heavy-feeling. Ie: no food babies after pasta. Hooray!
I’ve been recording everything I eat and drink (only water) in this book I made for myself, and including the times I’ve eaten. This will then be passed into my CrossFit coaches at the end of the 30 day Paleo Challenge to evaluate. So far no changes in my body (that I can notice anyway). I don’t weigh myself because we don’t own one at home and I’m not about to whip out a measuring tape just yet.
I’ll be doing this re-cap weekly on my blog each Sunday. So let me know if you have any questions regarding it.
Sunday April 7
Breakfast: 2 ham veggie and egg “muffins”, 2 pieces of bacon, 1/2 avocado with tomatoes and 3 glasses of lime water.
Snack: Made a batch of kale chips, but pitched them in the garbage because they were too salty. Grabbed a tuna salad instead.
Lunch: Kale salad with chicken, cucumber, bell pepper, tomato, avocado and topped it with a homemade balsamic vinaigrette
Supper: Chicken with roasted carrots, broccoli and asparagus
Water intake for the day: 96 ounces (six “beer glasses” full which is 16 oz each!)
Monday April 8
Breakfast: 2 ham veggie and egg “muffins”, 2 pieces of bacon
Snack: apple and almonds
Lunch: Leftover chicken with roasted carrots, broccoli and asparagus
Snack: tuna salad: tuna, pecans, yellow bell pepper, celery and carrots
Supper: stuffed peppers with ground beef and mushrooms, with a sweet potato
Water intake for the day: 72 ounces (nine 8oz of water)
Tuesday April 9
Breakfast: 1 ham veggie and egg “muffins”, 1 hard boiled egg, 2 pieces of bacon, with cucumber
Snack: mango & almonds
Lunch: stuffed peppers with ground beef and mushrooms, with a sweet potato
Snack: celery and almond butter
Supper: pork chop, cauliflower, broccoli & sweet potato
Snack: 8 pistachios
Water intake for the day: 56 ounces
Wednesday April 10
Breakfast: 1 ham veggie and egg “muffins”, 1 hard boiled egg, blueberries, raw carrots, and cucumber
Snack: orange and almonds
Lunch: pork chop, cauliflower, broccoli & sweet potato
Snack: tuna + veg, then carrots dipped in almond butter (not the best idea I’ve ever had) lol
Supper: spaghetti squash with homemade tomato sauce/paste with ground beef & veg
Water intake for the day: 72 ounces
Thursday April 11
Breakfast: 2 ham veggie and egg “muffins”, 4 pieces of bacon and cucumber
Snack: apple, almonds and water
Lunch: spaghetti squash with homemade tomato sauce/paste with ground beef & veg
Supper: Kale/spinach salad with chicken, tomatoes, carrots, bell peppers, cucumber, cranberries, pecans & sunflower seeds with balsamic vinaigrette
Water intake for the day: 48 ounces
Friday April 12
Breakfast: 1 ham veggie and egg “muffins”, 4 pieces of bacon, cucumber and blueberries
Snack: almonds, tomatoes, 1tbsp almond butter, carrots
Lunch: Kale/spinach salad with chicken, tomatoes, carrots, bell peppers, cucumber, cranberries, pecans & sunflower seeds with balsamic vinaigrette
Supper: salmon, asparagus, sweet potato
Water intake for the day: 64 ounces
Saturday April 13
Breakfast: 2 hard boiled eggs, 2 pieces of bacon, cucumber
Lunch: honey crisp apple, and chicken spinach salad with mushrooms, tomatoes, cranberries, sunflower seeds, bell pepper.
Supper: lemon pepper chicken stir fry (made with garlic, coconut oil, vinegar, tamari – a gluten-free soy sauce, and lemon pepper seasoning)
Water intake for the day: 40 ounces