I'm actually on week 4 of my Whole 30 challenge right now but I lost my notepad that had all of my detailed notes from week 2. I finally found it so here I am, backtracking a little bit.
Week 2 was so much better than week 1 in terms of having a rhythm in place. I spent the weekend doing some research and planning some meals and during week 2 things just fell right into place and I wasn't nearly as hungry as I was in week 1. I ate more filling lunches and breakfasts and that helped tremendously. I also knew exactly what we were having for dinner, so when asked "what's for dinner?" I knew exactly how to respond.
I realized that you can cook prosciutto in the microwave for 1 minute and it turns crispy and tastes just like bacon. It was so easy and not nearly as messy as bacon. I used this trick several times throughout week 2.
During week 2, I discovered that I could have some frozen berries, cinnamon and pecans as my little nighttime snack. Sometimes eating is totally an emotional event and after a long day with kiddos I feel I deserve something after they are in bed. It doesn't have to be something sweet, and it usually is popcorn that I share with my husband, but popcorn is a no-go during Whole 30. So while my husband ate his popcorn, I would have my berry/pecan combo after we put my kids to bed.
In the Whole 30 book it talks about slaying the sugar dragon and I really enjoy sweets but it's pretty easy for me to give them up for awhile. What I realized, however, is that my daily little indulgence of berries and pecans, made my sugar cravings a bit stronger. Having that little treat every night started to become something that I needed to have even if I wasn't hungry. I have decided to give that little snack up for the reminder of my Whole 30 and opt for a cup of herbal tea at night.
The other change that I made during week 2 was to have earlier dinners. With this new school schedule, early dinners are working out great for us. My first grader gets home from school around 3pm, so instead of having a bunch of snacks and then having dinner after soccer practice at 6:30, we have started having a small after school snack and then having dinner at about 4:30 before soccer practice. This small change was great for keeping my hunger in check. I would usually get pretty ravenous around 5pm so having a bigger meal at 4:30 has kept everything at bay.
Week 2: Sept. 9- 15
Sunday: On Sunday morning I continued my pattern of making my egg muffins, hard boiled eggs, and spiralizing sweet potatoes and zucchini for later meals.
- Breakfast: apple slices with almond butter & the mix-ins from the egg muffins (sweet potatoes, zucchini, green onions, garlic and Trader Joes Garlic & Herb sausage)
- After church Snack: A little bit more of the leftover mix-ins from the egg muffins
- Dinner: Flounder w/lemon zest and rosemary, garlic, ghee, kale salad
- Nightime snack: Berries, pecans, cinnamon
Monday: Lemon Water before breakfast (this is supposed to warm up your metabolism and make it a little easier on your stomach once you start eating breakfast).
- Breakfast: 1 1/2 egg muffins, spinach, tomatoes, pecans, 1/2 almond with almond butter
- Lunch: Carrot salad, 1 avocado, 1 hard boiled egg
- 3pm Snack: cutie orange
- Dinner: Spinach, tomatoes, green beans, shredded lemon chicken (leftover from the night before) I added rice on the table for the rest of the family
- PM Snack: Berries, pecans, cinnamon, apples
Tuesday: I worked out in the morning on Tuesday and this definitely gave me a boost. On Monday I was tired and had achy legs, which I think I get if too many days have gone by without exercising.
- Breakfast: Good Morning Juice (Kale, 1 lemon, 1 apple, 1/2 water, 1/2 frozen banana) Apples and almond butter, 2 egg muffins
- Lunch: Steamed sweet potatoes and zucchini, spinach, crispy prosciutto, tomatoe
- Dinner: Chicken Salad over spinach, green beans, the boys in the family got to have their chicken salad on rolls or toasted bread.
*I made a note on this day that I was totally full all day long, so this amount of food was probably spot on
Wednesday:
- Breakfast: Proscuitto, apples and almond butter, hard boiled egg
- Lunch: 1 egg muffin, spinach, tomatoes, crumbled pecans
- Dinner: Cauliflower patties, spinach, magic green sauce (primal kitchen mayo, cilantro, lemon)
*I felt full all day but realized that the cauliflower gave me a stomachache. I woke up the next morning with a headache but it went away.
Thursday:
- Breakfast: apples with almond butter, hard boiled egg, 1/2 avocado
- Lunch: Hard boiled egg with salad (spinach, tomato, olive oil drizzle, 1/2 avocado)
- Dinner: zesty salmon burgers (not a repeat), green beans, salad
Friday:
- Breakfast: apples & almond butter, HB egg, 1/2 avocado
- Lunch: Rx bar, egg muffins, spinach, tomatoes, mini peppers
- Dinner: date night to Chipotle (salad, with pork carnitas, mild and medium salsa)
That's it for week 2. I loved having more of a rhythm and things felt really seamless. I also purchased Imagine Organic chicken broth and Primal Kitchen Mayo which were essential in order to make a few sauces and the weekly shredded chicken that I have been doing. Alright, on to week 3.
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