Exercise: CrossFit, Lifting my son onto and off of a god damn motorcycle chair at his haircut
Food: Scrambled Eggs with Peppers, Onions, and a Side of Banana with Almond Butter, Green Salad with Tuna, Mini Veggie Meatloaves with Asparagus and Sweet Potato

Is under the candy dish really the best place to keep this book?

I’m happy to report my mood has lightened a bit from yesterday. I was able to interact with several people today and not only was I nice, but I was able to form complete sentences. I noticed a few other positive changes today too (in Whole30 forums they called those “non-scale victories” or NSV). First, I’m not feeling as hungry in between meals. I’ve found a better timing to when I’m eating and I think that’s helped: breakfast is around 8:30am, lunch at 1pm, dinner at 6pm. Even with a workout in between breakfast and lunch today, I wasn’t ravenous like I would often be way back in 2017. Second, it seems my skin tone has evened out a tiny bit. That’s really encouraging because the prospect of better skin was one of my reasons for doing Whole30. And the last one I can’t really write/talk about because I’m a lady, but let’s just say I’m spending less time in the shitter.

My workout was good today. I decided to go a little bit lighter on some of my weights, based on how I was feeling earlier in the week. I’m glad I did. We had quite a bit of rowing in today’s WOD and toward the end I really felt out of gas. Otherwise though, my body is feeling good. Despite not sleeping well last night again, thanks in part to a 6-year-old who likes to share my pillow, I wasn’t sore or stiff this morning. And it’s been awhile since I’ve made it to the gym 5 days in a row.

For breakfast, I quickly made some scrambled eggs with spinach, onions and peppers. I had a banana with almond butter (see pic below) which I think was a nice bit of extra fuel.

Lunch was another “easy” meal of a simple green salad with spinach, veggies, avocado, and tuna fish.

For dinner I tried a new recipe recommended by someone on a Whole30 group page on Facebook. It was mini meatloaves made in muffin tins and it turned out great. I have 3 servings for leftovers to boot. I served it with sweet potatoes and asparagus with some chipotle mayo on the side.

What I like about this photo is that you can see the exact moment I gave up trying to spread the almond butter on the banana slices. #skillz

Thank you to everyone who has taken the time to read my little ol’ blog- and to those of you who have commented (in person and online) and offered up encouragement!