Okay, not quite, I’m finishing up day six. But I always count weeks as Monday to Sunday, so I’m considering today the end of week one. I made the decision not to log my food this time. I’ve done it in the past but it’s just one more thing to get done everyday and I really don’t find any benefit in doing it. I did though take pictures of my dinners each night. For breakfast and lunch I usually eat the same things all week (southwest frittata and chocolate chili this week), so I didn’t bother to snap those photos. It takes some planning, but it’s not terribly hard to get compliant dinners on the table every night. We did go out Saturday night to fight stir-crazy and I had an underwhelming steak salad.
Tenderloin with roasted green beans and sautéed broccoli and onions // Pork chops with spinach sautéed in clarified butter and a side salad (20 minute meal) // Coconut Curry Roast with cauliflower rice (crockpot meal) // Paleo chicken pad thai // Individual shepherd’s pies with salad (easy to make ahead)
Here’s what we’re eating next week. And yes, I print this out every week. Laugh all you want, but it works. I know what days I need to defrost meat, what days I need to prep food to have a quick dinner ready the next night, and what’s already been done. Really, it’s genius, so when you stop laughing at my dorkiness I’d be happy to send you the Word document.
Now I’m going to plan out in detail our dining destinations for next weekend’s birthday trip to Portland. I’m sort of regretting this whole jumping on the Whole30 bandwagon over my birthday, but I’m sure after making a list of tasty restaurants I will be happy with my options and I know for sure I’ll be happy come day 30 when I’m feeling great. I will just toast myself with a glass of bubbly in February.