Modified Whole30 - week 1

Dustin and I embarked on our healthier eating plan on Monday. It is going pretty well so far. We're not doing a rigid Whole30 as we've done in the past but rather seeking to strike a balance between perfection with the inevitable day 31 binge and finding a sustainable way to eat that allows life to occur. For example, I'm going on a girls weekend this weekend. I'm going to make the best choices I can while I'm there but by no means will I restrict my food categories.

Here are my food journals for the week so far:

Monday 1/7/19

Breakfast- egg bake (egg, sweet potato, bacon, spinach), banana

Lunch - small baked potato, buffalo chicken, peas, apple 

Dinner - spaghetti squash, marinara, meatball, broccoli 

Snack - 1/2 apple, 1/2 cup grapes, 1oz almonds

Food journal for 1/8/19

Breakfast – egg bake, apple

Lunch – spaghetti squash, broccoli, marinara, meatball, banana

Dinner – chicken vegetable soup

Snack – grapes, almonds

Wednesday 1/9/19
Breakfast - egg bake, banana, PB
Lunch - chicken vegetable soup, apple, PB
Dinner - taco salad (lettuce, tomato, GB, guac, salsa), carrots and guac
Snack - grapes

Observations:
More fruit - I tended to shy away from fruit but always find I enjoy that more when doing a more Whole30 approach.

More fat - day 1 I didn't have as much fat and was really hungry between meals. Adding in some PB with my fruit really helped keep me full longer between meals.

For the record I know that PB is not Whole30 nor are some of the condiments I'm using. The point is not a perfect Whole30 but something as close to it as I can achieve without going insane. It will be 1000% better than what was going on over the holidays. I can't believe how much better I feel when I don't have refined grains and sugars.

I was sharing food journals with my mom and brother but they don't seem as into it and I don't want to be a pest so I'm going to share here instead.