I have too much going on today to write much more about my 60-day Whole30 program experience so far, but I would like to take a moment to give a shout out to the folks at Maple Avenue Market in Vienna, Va. I’ve been buying their meat, eggs, and produce through CSA shares via CrossFit South Arlington since August, and it’s always fantastic. I’m not a locavore, but I do care about how the things I eat were grown or raised, and having a personal connection to the process makes it easier to be sure you’re getting the good stuff. With their food in my fridge, it’s much easier to adhere to a program like this.
Here are my food photos for day 11:
Saturday, Jan. 25
I woke up at 9:25 a.m. (after heading to bed at 12:55 a.m.). Slept pretty soundly, about eight and a half hours. I can’t remember the last time I went to bed this early.
Breakfast: 10:45 a.m. | 8 oz. flank steak, 1/2 sweet potato, 1 carrot, 3 1/2 red chard leaves & stems, 1/2 sweet onion, 4 cloves garlic, 2 Tbsp. coconut oil, herbs & spices
Leftovers from last night’s dinner.
Lunch: 2:05 p.m. | 4 eggs, 2 oz. baby kale, 2 Tbsp. red palm oil, herbs & spices
I had a faint sugar craving about four hours after eating lunch.
Dinner: 9:35 p.m. | 8 oz. ground beef, 1/2 oz. calf liver, 1 1/2 beets, 1/2 red onion, 4 cloves garlic, 2 Tbsp. coconut oil, herbs & spices
The plate below constitutes about half of what I made at dinnertime, and I saved the non-pictured half for breakfast.