Since I’ve been oh so bold this week and already gave you a little insight into my weekly running, I figured I’d continue this enchilada and take you behind the scenes of what I eat on a typical day too. For my first WIA, you’ll get to see the unfiltered truth of entire day on Whole30. I also must warn you that I consumed a large amount of food so viewers discretion is advised.
I’ve been reading WIA posts for a while now and I find them both fascinating and borderline addicting, but like I said in my running recap post, I just haven’t been able to wrap my head around people actually being interested in seeing what I ingest from breakfast to dinner and everything in between. I’d also like to preface by saying that taking pictures of your food when you’re the unfortunate combination of hangry and rungry is almost as inconvenient of somehow getting photos while running, but for you- I sacrifice.
On Sunday I decided to tackle this feat that I’ve had my sights set on for a while. Isn’t it funny how things seem so hard before you try it and then once you do, you see that it’s not so bad and quickly get the hang of it? No, I’m not talking about climbing Mt. Everest or going to medical school. I’m still ranting about how hard it is for me to be patient and take pictures of my food before diving in elbows deep. Okay, I’m over it.
I’m going to take you on a weekend day that was also a runday so you get the full picture. I decided if I was going to do this post, I would need to give you all the details including all snacks and loose ends, enjoy!
I woke up Sunday around 8:00 for my pre-church run and almost immediately downed an apple with almond butter with a half cup of coffee to get me going (only half pictured because I was still practicing not eating pre-photo).
Then I headed out for 8 cold miles at 7:20-7:30 pace. I felt good and it was a moderate enough distance and pace to be without any water or nutrition for an hour.
I was hoping to enjoy second breakfast after as I usually do, but I had to rush to church and barely got to eat half of this beautiful concoction.
Our local Health and Fitness magazine contacted me last week to create recipes for them and I could not be more excited about this opportunity. I made these BBQ Twice Baked Breakfast Sweet Potatoes for that purpose the night before and I think it’s my new favorite original recipe.
A Sunday miracle happened and I was able to make it through church without my stomach singing louder than the choir.
I made it home and ate the other half of my above pictured sweet potato and this kale salad with turkey, avocado, and strawberries later drizzled with just plain apple cider vinegar (I’m aware that I’m gross, but it’s healthy and I’ve learned to like it).
I was still a little hungry so I had a spoonful of almond butter with unsweetened coconut flakes and maybe a couple blackberries if I remember correctly.
Then I had a snack a couple hours later. I should mention that I don’t do that “no snack” version of Whole30. I’m an entitled distance runner who breaks all of the rules. Instead of not snacking, I made my favorite toasted coconut flakes (recipe on instagram tomorrow) and I ate easily 400 calories worth in one sitting. They taste better than chips to me.
That held me over for a good bit, but I did snack some while I did my meal prep/Bachelor re-run power hour. I always sneak some veggies while I do my routine wash n’ chop.
I wish I had this elaborate dinner like the Shepherd’s Pie that I’m sharing the recipe for on Friday (just wait it’s sooo good!), but I was testing for my Whole30 instagram recipes and made my favorite mini frittatas so I actually just ate a bunch of those (I think 4), more almond butter (3 spoons, for the record I usually like to get my fats from avocados or from other things than just coconut and almonds, but that’s what I wanted Sunday) and left over pot roast and gravy from the night before.
Cooking a healthy breakfast each morning is time consuming. I know because I do it! These mini frittatas can be made ahead of time and you have an on-the-go Whole30 breakfast within seconds. Heat a large sauté pan for 1 minute. Add 1tbsp ghee or coconut oil till melted. Sauté 1/2 large onion (I used red) and 1 c sweet potatoes for 5 minutes. Stir often. Add 1/2 c broccoli, 1/2 c asparagus continue to cook for 5 minutes. Add 2 c spinach until wilted. Transfer into a large mixing bowl. Add 1 tsp salt/pepper, 8 eggs, 1/4 cup of the meat of canned coconut milk, and 1 cup of already browned pork sausage . Pour mixture into a greased muffin pan and bake on 350 for 20 minutes. Makes 12!
Lastly, I had some fried plantains for desert! Eventually in these 30 days I’d like to not eat “desert,” but I’m not looking to lose as much weight as I did last time and have it be a more gradual thing. I more so just don’t want to always be craving sugar all the time because it’s annoying and I would just replace it with a savory extra meal if I’m still hungry.
Not so glamorous, but if I was going to do a WIA I wanted to go all in and be fully authentic!
What’s your favorite snack?
Do you crave sugar or salt/fatty foods? I crave sugar, but my dad and boy friend always crave chips and fries and things of that nature.
What’s your favorite meal? Mine’s breakfast!