We started the week strong. Doug and I were feeling awesome on Monday. Lots of energy and confidence about food prep and planning. We even had an open house and pasta dinner at the boys’ school and I was on it so we packed and brought our own dinner.
On Tuesday, we were still feeling really good. But, the kids started getting a stomach bug. This started many days of sickness. One kid would seems to get better and the other one would seem sicker and then they would switch. We watched movies and tried to lay low and recuperate.
The rest of the week was pretty similar. Doug and I felt like we finally had our minds in the right place with what we were eating. We weren’t craving food anymore. We both felt fuller and even felt like our portions got back to normal. I didn’t need an evening snack. We were not feeling the spikes and lows of sugar. We felt like we could do this. We both noticed an alertness, a mental clarity, and just a sense of calm. We were more patient with the kids and each other and felt healthy, not bloated or grouchy. It also didn’t hurt that all of our clothes were fitting way better, too.
Being stuck in the land of the sick children wasn’t too bad. Their low energy made making dinner a little bit easier. I have found that moving up my dinner cooking time made meals a lot easier. We eat dinner at 6pm since the kids are in bed by 7. Instead of waiting until 5 to begin dinner, I start at 4. That way I have plenty of time to read the recipe a few times or chop up the ingredients needed. If I’m feeling extra organized, I might chop up all the ingredients while the kids are napping.
I really recommend the cookbook. I have been using it a ton and it is nice to have a physical cookbook to refer to instead of pulling out my phone or tablet. The variety of meal ideas is really good and everything is pretty simple.
One of the struggles of having sick children (or, maybe just having children in general) is that your sleep is constantly interrupted. Nighttime with sick children is even worse. Fevers tend to spike or puke happens or they just can’t stop coughing. We have not seen a full night of sleep all week long. We had been feeling super rested prior to the sickness and we both found that we fall asleep easier…this was never a problem for Doug. The Whole30 does make a point that you should be getting an appropriate amount of sleep while following the program. Obviously, loosing sleep can have major health implications. When you are looking for changes, you have to be sure that you are doing everything you can to help the program work its magic.
I also read a funny tidbit that when people start the Whole30, the program suddenly becomes the scapegoat for all ills. My head hurts, it must be the Whole30. I can’t find my phone, it must be the Whole30. My kids are sick, it must be the Whole30. I thought this was fitting because this was definitely us all week long. Blame it on the Whole30.
Thursday night I went to bed feeling a little uneasy. Sure enough, I spent the night puking my guts out. I woke up Friday and felt so awful. The first thing I said to Doug was that I didn’t want to fail on the Whole30, but I NEEDED some crackers and ginger ale. The day was rough. I ate crackers and ginger ale. Day 12 and I was breaking the rules.
When I was finally feeling better I debated if I should even stick with the program. What was the point? I ate non-compliant food (for a very good reason, so I wasn’t disappointed in myself, more just frustrated that I had made it so far to then have a stomach bug ruin my progress). My results will be skewed since I did not follow the program 100%. But, the more I thought about why we were doing this, I realized that it wasn’t about perfection. That’s life. Nothing ever goes the way we plan. We had been seeing some awesome Non-Scale Victories (NSVs) and the whole point was about eating healthy. If nothing else, I needed to stick with it for Doug. It would be so much harder (physically and mentally) if we didn’t eat the same things. He needed me to be a support in the process and I want him to be healthy too. I decided to stay with the plan and I am feeling so much better.
This week I started It starts with Food. I am interested in the science and the ‘why’ behind the program. I am motivated by understanding the deeper impact that the food we are eating (and not eating) is having on our bodies. It helps me to understand how much sugar and food without breaks really hurts you over time. I don’t think we often stop and think intentionally about our food, but this program does. And, it really challenges you to be in control of your food choices instead of allowing food to own you.
I recommend reading this book first as it provides a ton information. But, if that isn’t your cup of tea or you just don’t have time, the website or the cookbook are perfectly good sources to get you started. I said it last time, but the Facebook and Instagram Whole30 groups are awesome. Whole30 for beginners is a great place to ask questions and get support.
Here are our meals:
Monday: Salmon (salt, pepper, EVOO and lemon in tin foil in the oven), sauteed zuccini and yellow squash, with a baked sweet potato.
Tuesday: Marinade Steak, green beans, and cauliflower rice (Page 272 from from the Whole30 Cookbook)
Wednesday: Stir Fry (Page 340 from Whole30 Cookbook)
Thursday: Shepherd’s Pie (Page 350 from Whole30 Cookbook)
Friday: Chicken Soup. Doug made this so I have no idea what he did. Bless him.
Saturday: Pulled Pork, roasted potatoes and green beans. I made 5 pound of pork so we would have left overs. I used the ketchup recipe from the Whole30 Cookbook to add more flavor after pulling it. I put it back in the crock-pot for about an hour.
Sunday: Left overs and salad
We are halfway there! Come on Tiger Blood!