Chugging right along. We’re 2/3 of the way to the end!
The only real challenge during this 5 day period was my friend’s wedding. At the rehearsal dinner, Krista and I both stayed on plan with the barbeque dinner. We stuck with pulled pork, barbeque chicken, and coleslaw. Well something in there was non-compliant (we’re thinking coleslaw) because I spent the rest of the night with a terrible stomach ache.
On the actual wedding day – despite allowing that to be a cheat day – I tried to stay compliant as much as I could during the day. I ate a big Whole30 breakfast, I used all the willpower I had to avoid drinking wine while getting ready with the other bridesmaids, and I had to politely decline the delicious and wonderfully smelling waffle fries from Chik-Fil-A that someone picked up for everyone. As much as I told myself “Michelle! It’s a cheat day!” I didn’t want to go overboard considering how I felt the night before, and since I was in the wedding, I didn’t want to risk feeling uncomfortable, bloated, or sick during the ceremony.
Though once the ceremony was over, I definitely enjoyed some wine! I managed to stay about 90% compliant in terms of food. I ate only Whole30-compliant food that was on my dinner plate with the exception of some cheese and sugary dressing on the salad, and one single sour patch kid. All I suffered was a headache the whole next day. I’m pretty proud of myself for being good during my friend’s wedding and for staying mostly on track.
Day 16 – Friday, October 26
Taco beef scramble, roast brussels sprouts, homemade mayo. Roast chicken leg with roast brussels sprouts. Pulled pork, BBQ chicken leg, coleslaw. Walk and body pump.
Loved being able to see how many calories I burned in body pump. That class definitely kicked my ass.
Day 17 – Saturday, October 27
Roast chicken leg, steamed vegetables, homemade mayo. Cashews. Wedding dinner: salad with pecans, cheese, a giant fried wonton looking thing, and some sort of sugary dressing. London broil, chicken stuffed with spinach, cheese, and onions, grilled veggies. One red Sour Patch Kid. Wine, lots of it. A lot of dancing.
Day 18 – Sunday, October 28
Banana with almond butter, honeydew melon. Cashews. Roast chicken leg with steamed vegetables. Cashews. New York strip steak with steamed broccoli.
Cashews are becoming a gateway drug to snacking. Also, too many nuts makes me bloated.
Day 19 – Monday, October 29
Applegate Organics hot dogs with steamed California vegetables. Roast chicken leg with steamed broccoli. Cashews. Baked cod with roast zucchini and yellow squash. Too salty!
Day 20- Tuesday, October 30
Taco beef, scrambled eggs, avocado, toasted nori. Cashews. Roast taco-spiced chicken thigh with steamed California vegetables. Cashews and pistachios. No dinner. Taught 70 minute pole fitness class. I wasn’t hungry at all after class. Maybe it was all the nuts? I need to stop snacking on nuts.
10 (-2 for Vegas) more days!
Read more about my Whole30 Journey: