Happy Tuesday, everyone!
I know, tuesdays are usually not my favorite days and I may have whined about them a LOT in the past. I’m sure I’ll find more reasons to severely dislike those days, but this morning was not bad at all. I woke up, not too terribly exhausted, and I was HUNGRY. I wasn’t hungry for anything light. I was craving a lot of food. I ate another sausage and egg breakfast cup with some vegetables (sweet potatoes, apples, onions, chicken sausage) and this hit the spot. I also had a big cup of coffee. I think my morning coffee blender concoction is what is getting me through these no-sugar days.
My normal “bulletproof” coffee has to be adjusted to meet the parameters of Whole30. I put strong coffee, a little coconut milk, a spoon of clarified butter, unsweetened cocoa powder. I blend that to submission and enjoy the frothy foam on the way to school.
It is my new ritual and I don’t see it going away anytime soon. IF I’m going to put off my breakfast until our school lunch time (10:30), then this coffee with the extra fat will hold me all morning without the first growl. Caffeine and fat just send my energy through the roof! This morning, I was really hungry so I cut back on the amount of butter and coconut milk.
For lunch, I had this leftover Mexican Beef Stew. It was even better than last night. Our after-school tutoring program started back today. I took a variety of food to eat at 3:00 because I knew dinner wouldn’t happen until 7pm. I’m not ready to go from 10:30am to 7pm without eating. Today, I had some turkey roll ups with turkey, spinach, and olives. I am craving a lot of salt today!
Dinner was something easy to make, but easy to ruin, too. I had 2 beef tenderloins and I just wanted beef and vegetables. Nothing fancy. Just seasoned beef and vegetables.
I marinated the beef for a few hours in coconut aminos (soy sauce substitute) and some crushed thyme and garlic. I chopped up some potatoes, mushrooms, green beans, and broccoli and tossed them with olive oil and herb spices. I cooked the tenderloins in a baking dish and the vegetables in a single layer on a sheet pan. They both cooked at 450* for about 25-35 minutes. I checked the beef starting at 15 minutes and waited for it to reach 130* so it would reach about 140* while resting. It was a perfect medium-well. Still tender, but still leaving clear juices for my vegetables. The vegetables were done in 25 minutes. The time depends on the size of your vegetables.
Thoughts on today: Today was my long day with after-school tutoring but I wasn’t exhausted by the end of the day. I wasn’t falling asleep at red lights (not joking) and I didn’t crash for 3 hours as soon as I got home at 6. I do need to work on getting to bed a LOT earlier and using my Fitbit to track my steps and my sleep. I’m not leaping tall buildings, but I’m not dying with headaches anymore. It’s progress. I know it will get better with a few worse days sprinkled here and there.
Thanks for reading!