I usually take a choice few supplements, but when I started this Whole30 program I scrutinized everything that I consume and realized that they usually contain small amounts of disallowed ingredients — most commonly, soybean oil. A drop in the bucket, in the scheme of things, but if I’m going to do this at all, I want to do it completely. So I quit taking them, for at least a few days, until finding program-compliant substitutes. As of today, I’m once again taking vitamin D3, a brand that uses olive oil. There’s no way a hermit night-owl like me is getting enough sunlight-generated D.

Here are my food photos for day 7:

Tuesday, Jan. 21

I woke up at 10:30 a.m. (after heading to bed at 3:40 a.m.).

Breakfast: 11:15 a.m. | 1/2 pork loin, 3 red chard leaves & stems, 1/2 sweet onion, 4 cloves garlic, 2 eggs, 2 Tbsp. red palm oil, herbs & spices

Leftovers from last night’s dinner.

“Snack”: 12:50 p.m. | 5,000 IU Vitamin D3 capsule

Not really a snack (hence the scare quotes), but I ate it around the time in the daily schedule that would allow for a snack, and I want to comply with the program guidelines to document everything I eat.

Lunch: 2:55 p.m. | 4 eggs, 2 oz. baby spinach, 2 Tbsp. red palm oil, herbs & spices, 1 Tbsp. Nuttzo nut butter

Dinner: 10:40 p.m. | 1 pork chop, 1/4 head cabbage, 1/2 sweet onion, 4 cloves garlic, 2 Tbsp. coconut oil, herbs & spices

I ate dinner later than I probably should have. I was busy with other things, and I also felt satiated throughout the day, so I had no compelling urge to eat sooner rather than later. I ate half of the contents of the skillet below, saving the other half for breakfast.