I planned to get a chunk of Whole30 program homework writing done last night, but had a power outage that lasted for nearly six hours, well past my bedtime. I can’t take time out of my work day to do it, but I can at least take a moment to post my most recent photos to stay current.
Here are my food photos for days 56 and 57:
Tuesday, March 11
I woke up at 10:40 a.m. (after heading to bed at 5:05 a.m.). Super-late night working on freelance stuff, but this was an anomaly. I shouldn’t have to do this again for quite a while.
Breakfast: 11:10 a.m. | 4 oz. beef, cabbage, red and purple carrots, 1/4 red onion, 2 cloves garlic, 1 Tbsp. coconut oil, herbs & spices
Leftovers from last night’s dinner. Like beets, the purple carrots stain everything a darker shade.
Lunch: 3:00 p.m. | 4 oz. beef, cabbage, red and purple carrots, 1/4 red onion, 2 cloves garlic, 1 Tbsp. coconut oil, herbs & spices, 5,000 IU Vitamin D capsule, Calcium/Magnesium/Zinc caplet
Leftovers from last night’s dinner and this morning’s breakfast.
Dinner: 8:00 p.m. | Barbacoa, carnitas, guacamole, Tabasco from Chipotle
My one and only stop at Chipotle during the program. Two months ago, I thought I’d be heading here all the time because it may be the single easiest restaurant at which to control ingredient types. Too bad they still use the wrong kind of oil in cooking their meat, although Mark Sisson suggests that their rice bran oil may be markedly better than the oils used ubiquitously throughout most other restaurants:
It looks like rice bran oil might be a decent way to strike a balance between your own personal food ethics and the needs of your business. It’s better than corn oil or partially hydrogenated soybean oil – that’s for sure.
Wednesday, March 12
I woke up at 10:40 a.m. (after heading to bed at 12:40 a.m.). A solid 10 hours of sleep, and I needed it. I think I should be able to get at least eight per night through the rest of the program.
Breakfast: 11:40 a.m. | 4 eggs, greens mix, 2 Tbsp. red palm oil, herbs & spices
Lunch: 4:15 p.m. | 7.5 oz. salmon, 2 carrots, .18 oz. chipotle SeaSnax seaweed, 5,000 IU Vitamin D capsule, Calcium/Magnesium/Zinc caplet
Dinner: 10:40 p.m. | 12.5 oz. steak, greens mix, 1/2 sweet onion, 4 cloves garlic, 2 Tbsp. coconut oil, herbs & spices