This past week was a killer, schedule-wise, but I finally had a chance to rest a bit today. Rather than spend it on another thoughtful digression about matters nutritional, I’ll head to bed a few minutes early and leave you with this 1989 album, easily one of my top 10 favorites of all time, which I played today for the first time in a while:
Here are my food photos for day 19:
Sunday, Feb. 2
I woke up at 9:25 a.m. (after heading to bed at 1:25 a.m.). Note that this makes seven days in a row that I’ve woken up at 9:25 a.m., without hitting the snooze bar or just turning off the alarm and sliding back into sleep. I think I was too ambitious earlier trying to keep moving back my waking time every day. Better to acclimate to a particular time, then nudge it a little and acclimate again, I think.
Breakfast: 11:35 a.m. | 6 eggs, 2 oz. baby kale, 2 Tbsp red palm oil, herbs & spices
Lunch: 5:00 p.m. | 4 oz. prosciutto, 5 stalks celery, 15 cranberries, 2 Tbsp. Nuttzo nut butter
Today was the last day until mid-March that this program allows fruit and nut butters, so I had a couple of last spoonfuls of Nuttzo and a few cranberries.
Dinner: 9:50 p.m. | 8 oz. beef, 2 beets, frisee endive, 1/2 sweet onion, 4 cloves garlic, 2 Tbsp. coconut oil, herbs & spices
I ate half of the contents of the skillet below, saving the other half for breakfast.