Here we go, the post you’ve all been anxiously waiting for all week, the 4th and final update on my 30 day challenge! (slow clap)
It’s been a fun ride…here are the top three things I learned in the last 30 days:
1. It’s doubtful I’ll do this type of challenge in blog form again. Taking pictures of every meal and documenting was a little too much after day 15. Obviously I was subconsciously boycotting taking pictures shown clearly by my inconsistency in actually taking pictures of my meals. Oh well, my bad.
2. That said, keeping track of what I ate helped me hone-in and tweak things as I went. It is so easy to get stuck in a habit of eating the same thing for breakfast every day. I know that variety is key – especially when you have a leaky gut – in order to avoid developing new food sensitivities.
3. For me, trying to avoid too many things at once makes me feel deprived and I end up slipping. Going forward, sticking to an AIP/paleo approach to eating while reintroducing things that I can tolerate well like white rice and a little natural sugars (honey, maple syrup, etc.), will go a long way to keeping me focused on eating well.
While I wasn’t 100% perfect this last month, I think I came pretty darn close. I also think this challenge has renewed my loyalty and dedication to a paleo approach for continued health. My skin has definitely improved and I’m feeling overall pretty good!
Day 22 (Wednesday)
Lunch: Not pictured. Salad bar at Wegman’s – lettuce, broccoli, beets, carrots, grilled chicken, pineapple, dried apricots.
Dinner: Crock pot turmeric and garlic chicken thighs, sautéed Nappa cabbage, sweet potato.
Day 23 (Thursday)
Dinner: Shrimp and pork stir fry with sweet potato.
Day 24 (Friday)
Lunch: Romaine, nori, fried oysters in butter and lime juice with roasted rutabaga. 1 small apple.
Dinner: Not pictured. Leftover turmeric chicken, steamed zucchini, yellow squash, sweet potato, asparagus. Strawberries and pineapple and a few dried figs. 1 cup water with 1 TBS collagen before bed.
Day 25 (Saturday)
Breakfast: We were away this weekend at my Uncle’s so I packed some leftovers from home to make sure I had safe food for me. Mashed plantain, bison bacon bomb, raw kale, 1 cup back coffee (fail. failed at quitting coffee)
Lunch/Dinner: We feasted at my Uncle’s for Easter. Turkey, roasted cauliflower steak with chimichurri sauce, roasted Brussels sprouts with bacon, cranberry sauce, roasted asparagus and broccoli, roasted butternut squash. And then I fell down the rabbit hole of gluten-free desserts. There were so many, so many delicious looking cookies and cakes and I couldn’t resist. So I indulged, and put my protocol on hold for a day. I felt sick, stomach hurt and can feel my skin is a little inflamed. Trying not to feel guilty about it and moving on.
Day 26 (Sunday)
Breakfast: Bison bacon bomb, “Chocolate” Cake with butter, carrots, celery, fennel, 1 cup black tea with 1 TBS collagen.
Lunch: Ride home we stopped for lunch and I got a shrimp salad with grilled shrimp. Only they put tomato slices on my plate, and tomatoes really don’t like me, so I basically ate 4 pieces of shrimp. Then a banana and an apple in the car.
Dinner: Turmeric chicken, romaine lettuce and Japanese sweet potato. 1 cup dandelion root with 1 TBS collagen.
Day 27 (Monday)
Lunch: Leftover pork and shrimp stir fry.
Dinner: Baked turbot, sauteed kale, roasted golden beets.
Day 28 (Tuesday)
Lunch: Not pictured. Leftovers from dinner – turbot, kale, beets.
Dinner: Beef roast with parsnips and carrots, Japanese sweet potato, steamed broccoli.
Day 29 (Wednesday)
Lunch: Not pictured. Beef roast dinner leftovers.
Dinner: Mashed rutabaga, grilled chicken thighs, kale pesto
Day 30 (Thursday)
Lunch: Almost not pictured! Cucumber/arugula salad was in the empty bowl. Leftover rutabaga, beef roast.
Dinner: Ground beef and bison liver with onion, kale and butternut squash.
WHEW! That. Is. A. Wrap folks!