W30 Round 2, Day 11: Goodbye Scale
WHAT I ATE
As I was laying in bed last night I realized I didn’t have a plan for breakfast. I mean, always eggs, but I didn’t have a veg ready to reheat. And this is where I would usually come undone for not doing it “right.” Enter my K.I.S.S. mantra. I woke up and looked around and thought “OK, so today’s plate won’t look like my other breakfast plates. Life goes on.” But I had a ripe avocado – of COURSE – so I scrambled 2 eggs and halved the avocado. I usually use 1/4 of an avocado, more as a condiment, so when I have a half I like to dress it up with some spice. And after a week at my sister’s house in TX a few years ago I now use Tony Chachere’s Original Creole Seasoning. Her husband puts it on EVERYTHING but all 4 members of that family use a generous sprinkle on their avocados. Once I tried it I was hooked too. I thought FOR SURE it wouldn’t be compliant but a quick check of the label and a Google search and whaddya know, it’s good! So that was how I had my avocado this morning. To add a little more to the plate I cut up some strawberries and added in a handful of blueberries. I’m getting in the routine of eating breakfast, doing school drop-off and THEN having my latté – when it’s quiet and I can enjoy it. So today it was the French Vanilla flavor. Namaste.
My new gym membership includes a fitness assessment and training session. If you will recall I did the assessment last week and today was my training session. I’m still fairly sore from that at-home KB workout from Monday (OH HAI glutes. Glad to see you showed up today…) so I really didn’t want to go. But it turned out the trainer was very familiar with Crossfit and mobility work. It was more than a workout, with foam rolling and shoulder opening and balance work. Don’t get me wrong, I’ll be sore AF tomorrow but I loved being back in the gym and working up a sweat with KB swings, some crazy-ass lunge move with a tube that I’d like to not repeat ever, land mine squat presses, and plank variations.
All this to say I didn’t have a mid-morning snack today. No, you can’t have those few minutes back.
Remember the sea bass from lunch yesterday? Let’s go ahead and add some avocado, mayo, fish sauce, coconut aminos, scallions, lime juice and crunchy cukes and wrap it in a few sheets of nori. Do I know what I’m doing when making a hand roll? No. No I do not. Did I let that stop me? Puh-lease. My leftover game is on point today!
Aaaaaand remember that delicious almond butter dipping sauce for the chicken satay last night? Let’s go ahead and dip some carrot sticks and snap peas in it for snack today. I’m tellin’ ya. ON POINT.
It was a leftovers night since I cooked Sunday through Tuesday and I’m making dinner tomorrow night. The kids had their leftover pizza from the weekend so I scavenged a bit and just ate the last of everything: the small glazed salmon fillet, the rest of the shaved beef and all of the roasted veg, which happened to be the haricots vert and the carrots with cumin & turmeric. I also had a ramekin of frozen grapes after the kids went to bed. Time to start cooking again!
WHAT I PREPPED
HALLELUJAH HOLLAH BACK I finally made that egg bake! And by “made” I mean “prepped” so that I can bake it up fresh in the morning. I made sure to get enough accomplished today so that I could get to bed at a reasonable hour and wake up early enough to enjoy this fresh out of the oven tomorrow. I’ve done the make-the-night-before thing with frittatas and quiches before and they’ve turned out great. If it’s as delicious as I think it’s going to be I’ll post the recipe tomorrow. I’m adapting it from Smitten Kitchen with Whole30 compliant ingredients (which means the grated parm is out) so if it’s not up to par then I’ll tweak it another time and post. There was no other food to prep but a short grocery list to compile for a run after school drop-off tomorrow.
HOW I FEEL
Confession: I have weighed myself every day until today. YIKES. I weighed myself throughout my first Whole30 and didn’t think it was a big deal. I knew it was a rule but I thought it was probably a “try not to weigh yourself” thing. Um, based on the conversations and posts flying around Facebook and Instagram it is NOT a thing to be taken lightly! And if I was honest, it is a habit for me. I step on the scale every single day. My weight fluctuates within about 5 pounds weekly. I can be 158 on Monday and 154 on Wednesday if I’ve eaten clean. I can go from 154 back up to 158 in a few days if I’ve had a baked goods and wine (re: sugar and gluten). It’s nuts. So I’ve always used that as a way to gauge where I’m at. But at times it’s been a way for me to see what I can get away with. Oh, I’m at 153? Then I can have a few cookies and a few extra glasses of wine!! Can I get away with an extra dessert today? I mean, vicious. When really I just want to be 145-150 and stay there while living a full life of food and wine and dessert and exercise and travel and kids and grandkids and sleep and ALL OF IT. I have a number because this is where I was most comfortable for the longest period of time. I know that for some having a number is an unhealthy obsession but I kind of view it as the bumpers on a bowling lane. My ideal range is healthy for my gender, age and height so I’m ok with having a number right now.
My dad and I were talking awhile back – I doubt he remembers this conversation – but we were talking about some small changes we were trying to make in the kitchen. And he said that his trainer told him “You can’t out train a bad diet.” Well I could – until I started to approach 40! Much to my horror, that metabolism-slowing-down thing is REAL. There’s no time like the present to revamp my eating habits and set up parameters that allow me to indulge without guilt and stay comfortable in not only my jeans but my own skin.
So today I put the scale away. If my husband wants it out then I’ll ask him to keep it in his closet for awhile. It’s a bigger part of my health puzzle than I thought and I really want to get over it. YOLO! That’s what the kids are saying these days right? RIGHT?! *sigh*