I’m writing this on the morning of Day 13 and I didn’t even realize it! Ha!
Sooo … I still continue to be terrible about taking photos and writing about what I’m eating. Basically I just throw a little food in my face and then go about my day. I think that’s been the biggest change is the lack of focus on food and WHAT AM I GOING TO EAT NEXT???!!!
I would call it boredom, but I think it’s actually a shift that’s occurring. When I’ve had a bad day, I don’t go down to Starbucks for a Salted Caramel Mocha. I don’t stop at the drive thru on my way home because the thought of cooking sounds exhausting. I don’t have a mini candy bar right after lunch. I only got a little cry-y / rage-y the day before my period (and one or two of the early days when I made the shift to whole foods). I’m just feeling really MELLOW.
My sleep is improving. Last night I think I got 6 hours straight. I’ve gone out to eat and been able to stay away from stuff pretty easily. I do think a little bit about cookies and donuts and think a bite or two on occasion will be just plenty (well after the next couple of weeks though). Not being attached to CRAVINGS and HUNGER have been so liberating. I can like, go have a life! I even have a date tonight!
Soooo … yeah. Some healthy meats. Good vegetables. A little potato. And some fruit and nuts aaaaand welcome to my days. I get full REALLY fast now.
My goal this weekend is to cook up a bunch of stuff for the week so I can just mix and match. Trying a couple new recipes each week is good for me too.
I think it finally sunk in that all the ways I was trying to alleviate stress were doing the opposite. The shift to whole foods has so far felt really good, so it’s easy to keep going with it. Although I will say I’m looking forward to the energy I’m supposed to start feeling over the next few days.
I was feeling really bloated still yesterday and digestion is still a bit “off.”
I did make some GREAT roasted vegetables though! Roast a zucchini, eggplant, two red peppers and half an onion with a thing of whole mushrooms in the oven. While they roast, place two cups of sliced tomatoes (I used a container of mini heirlooms from Trader Joe’s) in a bowl with some salt, olive oil, garlic and slivered basil. When the vegetables come out of the oven toss them with the raw tomato mixture. Yummy, yummy, yummy.